Two very nice heads of lettuce, a wee bunch of kale, some rhubarb and (not pictured) a few wilting sprigs of parsley that I stuck in water in an attempt to revive them.
- What? No asparagus? It's all over the place at the farmer's market.
- I know that it's early and not a lot is growing yet, but this feels skimpy. I sure hope that later in the season the box is full and makes up for sparse spring produce.
- I'll make 2 good sized salads from the lettuce. The yogurt dressing I made last week was better the day after I made it. The flavors deepened and it was a really good complement to the really tasty lettuce (and yes, the lettuce really is significantly more tasty than anything you buy in a supermarket, even organic supermarket lettuce.) This week's dressing variation: 1 C whole milk yogurt, 1 small garlic clove, 1 t dijon, 1/4 C toasted walnut oil, parsley, basil and chives, 2 T sherry vinegar, black pepper. And I'll make it a day ahead this time.
- I think I'm going to freeze the rhubarb so I can use it in another pie when Michigan strawberries ripen in a few weeks. Last week I used the farm share rhubarb to make a strawberry rhubarb pie and used a quart of organic supermarket strawberries. The pie was good but not the kind of mind-blowing-good you can get when the strawberries are really ripe.
- The kale? It's such a wee bunch that it'll only work as a side dish for one person so I'll probably just have it for lunch one day this week when I'm home. Or I'll pick up more kale at the farmer's market to supplement it.
Meh. Feeling a little let down this week...here's hoping to more generous and more interesting future shares.