Today’s share included:
A bunch of carrots, startling feathery tops and all
A bunch of beets, soon to be the last I fear, with greens attached
Parsley or chives, a small handful
Almost a pound of English peas (picked with our own hands)
Over a pound of sugar snaps
Napa, or what Chris calls Chinese cabbage
The first broccoli of the season
The first summer squash, mercifully, not zucchini
We still have turnips left from last share, but thanks to Pat’s persistence we are overcoming the beet crisis.
Tonight we had Elixir of Green Peas from Deborah Madison’s cookbook, and our favorite non-soup beet dish, a salad of roasted beets, feta cheese, steamed beet greens and toasted pine nuts dressed with garlic and balsamic vinegar and olive oil.
We also have a garden and tonight Pat harvested a few new potatoes. We had those too, with butter and pepper.
This is one of the joys of summer time, to eat what is here, what is at hand, what is grown for us and, as the harvest builds, to discover the vast possibility in it all.