CSA pickup 2 went so much more smoothly. There was a slight chance of rain and thunderstorms, again, but I had clear skies the whole time and got home dry. I ran a few errands again beforehand, and had a much easier time finding the CSA and finding my way back to the subway this time—plus I discovered a lovely park on the way there.
J is still making his way through last week’s strawberries, so this week’s bonanza as they called it is probably going to become jam (for gifts, or for snacking later while we run through the rhubarb). The rest inspired me to make a green primavera-style pasta based on this recipe.
I shelled the peas (there were about a cup minus a few from snacking) and added them to the boiling water two or three minutes after the asparagus, which I left boil for 4 minutes before turning off the heat. I used a mix of vegan feta and parm, plus olive oil, salt, pepper, lemon juice, and the savory/tarragon from the CSA. Perfection! And enough left over for tomorrow.
We still have onions left over from the first CSA, but those will probably become ~the pasta~.
Rhubarb Season 