What an adventure. Ha! I saw that it was supposed to be raining with maybe thunderstorms, so I wanted to get out to the CSA pickup site as soon as possible. As the train came up out of the ground into the 4th-9th stop, it started drizzling, picking up as the train went back underground at Carroll Street. I was early, and it was only raining lightly, so I stopped into the grocery store for some snacks and came out into a massive downpour.
The rain came heavier with each block, and then the (very close) lightning. I struggled with a paper bag full of tasty veggies underneath an unzippered raincoat, my glasses fogged and me disoriented trying to find my way back to the subway from unfamiliar streets. Anyway. I made it. With so many strawberries. My goodness. I’m pretty sure I’m allergic (or just sensitive) to strawberries, so these are all on J.
The Sweet William is a happy addition to our kitchen. We don’t have a lot of vases, so I put them in one of the (3!) broken pour-over carafes we got at the start of the pandemic. The peonies from the farmers market are still going strong in the heat of our living room, with a few stems still unopened.
I’ve never cooked with sunchokes, so I did a bunch of Internet searches to get a general idea of how to prepare them, and decided on raw with salad. Here’s the recipe I came up with:
- salad
- sunchokes: peeled and thinly sliced
- arugula
- romaine lettuce
- roasted sunflower seeds
- shredded (vegan) parm
- dressing
- olive oil
- lemon juice
- apple cider
- apple cider vinegar
- balsamic vinegar
- tahini
- dijon mustard
- salt
- pepper
- herbes
The dressing is pretty loosely measured, as most of my dressings are. I think about 1 tablespoon for everything but the olive oil, which was 2 tablespoons, and the dijon, which was 1 or 2 teaspoons. The salt, pepper, and herbes were to taste, but probably measured 1/4–1/2 teaspoons.
Rhubarb Season 