Farm Fresh

asparagus, cilantro, collard greens, green onions, kale, mint, leeks, mushrooms, radishes, rhubarb, spinach

What’s for Dinner?

When the first layer of my CSA box reveals itself as a collage of  cilantro, green onions, chives, and radishes, of course I know I’m in business for Cinco de Mayo. It became clearer as I really unearthed their vast volume, not to mention some mighty tasty other gems, that we would also be celebrating Seis de Mayo, Siete de Mayo, and Ocho de Mayo. Mexican heaven! This along spring’s first asparagus delivery, some truly tasty experimentation as to whether rhubarb is a fruit or a veggie (both – botanically a vegetable, but generally eaten as a fruit so classified as such,) and my first ever Derby Day celebration. Fresh mint julep anyone?

Friday – blazer mania (cont.), firsts all around  

shaved asparagus pizza (The Smitten Kitchen, Deb Perleman)
rhubarb crisp (Mark Bittman, The New York times)

Saturday – derby day 

mint julep (Serious Eats)

classic collard greens (New York Times)
buttermilk fried (not) chicken (The Smitten Kitchen, Deb Perleman)
chive biscuits (Ina Garten, Barefoot Contessa Family Style)

derby pie (The Washington Post)

Sunday  – pork + rhubarb

pork chops with tangy rhubarb chutney (Real Simple)
spinach & mushroom salad (Martha Stewart)

Monday – cinco de mayo celebration

strawberry margaritas (Cooking Light)

chips & salsa sampling

beef tacos with radish & avocado salsa (Martha Stewart)
kale salad with cilantro-lime vinaigrette (Cook’s Illustrated, The Best 30-Minute Recipe)

Tuesday –  minty mexican meatballs

albondigas soup (Simply Recipes)

Wednesday – beans & greens go Mexican

beans ‘n greens burritos (Mark Bittman, Food Matters)
radish salsa (Mark Bittman)

Thursday – whole bowl

mixed veggie rice bowl

More Menu Musings…