chard, collard greens, cilantro, dill, garlic scapes, kale, lettuce, mint, mushrooms, radishes, spring salad mix, spinach
What’s for Dinner?
I realize summer’s official start is not until June 21st. But it sure feels like it kicks off the minute school’s out for the year! Meals seem to morph a bit, not only with the change in the season and bounty, but also with the change in the rhythm and pace. A perfect week to celebrate my last gorgeous farm box from Hood River Organic until winter arrives again. Now, although it may appear that this week’s delivery is one giant pile of salad, look closely. There are delicate spring greens and lettuces, hearty chard and kale, and sweet, wonderful chard and spinach. Also intermixed, a glorious variety of fragrant farm fresh herbs. Not to mention those squirrelly, curly green stalks with the tiny garlic bud on top! Next week…hello to a brand new CSA for me, Gathering Together Farm! Through November, this wonderful Philomath farm will provide the impetus and inspiration for our summertime cooking (and eating!) pleasures. I can’t wait!
Friday – farm-style car snacks
Saturday – noon o’clock breakfast & bbq bliss
frittata with kale & fresh garlic (Food and Wine)
strawberry rhubarb pie (Deb Perleman, The Smitten Kitchen)
Sunday – minty mediterranean feast
Monday – banh mi + collards
Tuesday – picnics o’ plenty
rhubarb crumb bars (Martha Stewart)
Wednesday – steak & spaghetti
Thursday – salad, south of the border
strawberry mojitos (The Berry Bible)
taco salad (Cook’s Illustrated 30-Minute Meals)