In this week's box:
- strawberries (2 baskets), 1 lb. 12 oz.
- fennel, 15 oz.
- asparagus, 11 oz.
- baby artichokes, 12 oz.
- sugar snap peas, 12 oz.
- kale, 11 oz.
- lettuce (2 heads), 12 oz.
Full Belly's strawberry season got off to a bang with this double portion. I just washed these and served them plain as dessert.
Normally I cut the stem out of kale, but this was so young I just made a chiffonade
and threw it into a pot of soup that had otherwise finished cooking. Prepared that way, the kale took only a few minutes simmering to cook through.
The other ingredients in the soup were homemade pork broth, a trotter left over from Meatpaper's pig roast, fresh onions,
rutabaga, kidney beans, and garbanzos. I'm still working through the
rutabagas accumulated back in March, but as I noted then they keep for
months in the refrigerator.
When I get around to the asparagus, I'm going to try a tip Harold McGee published in the New York Times yesterday. He snaps off the woody ends, then slices them millimeter-thick.