Another Tuesday, another prediction for torrential rain and lightning. This time it was just lightly drizzling, and a cool change from the weekend’s hot swampy weather.
The CSA has been sending share lists Monday afternoons, so I can sort of plan out what I’m going to do with everything for the rest of week, but there are always surprises and I often change my mind after looking at the produce in person. Like with the peas and asparagus, which I may make into the same pasta salad as last time, or maybe into a risotto. The garlic scapes and radishes I don’t know yet, but maybe some kind of salad. Raspberries and mint—a sorbet? Who even knows with the lavender.
The upland cress I mixed with the sorrel I found in the back of the fridge from the first CSA (a lovely surprise, and still good!). To it, I added a jar of my pickled golden beets from the weekend, a handful of roasted sunflower seeds, and the rest of vegan feta. The dressing I made up, adding flavors I thought would compliment the salad until it reached a viscosity that seemed dense enough to stick to the zesty leaves of sorrel and cress. It was perfect.
An estimate of proportions:
- 2–3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 2 teaspoons tahini
- 1 teaspoon dijon
- dash of balsamic vinegar
- salt to taste (half teaspoon?)
- pepper to taste (half teaspoon?)
Rhubarb Season 