Two out of (G)three have been in San Francisco immersed in the wild and woolly world of scholarly publishing, so action has been a little bit slow here. But we have lots to report, so check back in soon. Meanwhile, to let you know we’re still here, a few reports from the home front.
The farm share this week had arugula, little carrots, garlic scapes, green onions, lettuce, potatoes, rappini, radishes, spinach and tatsoi. The potatoes (over-wintered) roasted nicely and sat well with grilled steak on Saturday and tatsoi quickly sauteed in mustard vinaigrette. It was also pretty tasty to mop up the excess vinaigrette with the potatoes. The carrots were good julienned and sauteed in way too much butter. My favorite farm share meal this week was our Sunday pizza with fresh mozarella, sauteed garlic scapes and green onions and toasted pine nuts. I am most daunted by the turnips. They’re billed as “salad turnips” but I’m coming to terms with that. Salad turnips?
In other news, tonight Nick discovered whipped cream. Tomorrow is Naomi’s birthday and in honor of the day we had quiche (thoroughly disappointing and a story for another day), farm-share salad, Avalon baguette, and, for dessert, shortcakes from the Produce Station (tasty and much less daunting than those huge things they make at Zingerman’s) with sliced berries and homemade whipped cream. I assembled a small plate for the boy and offered him a tentative taste of the whipped cream on my finger. He shook his head vehemently, so I left him to explore the plate on his own. After watching the big people eat for a little bit, he dipped his finger in the cream and ferried it to his mouth. A euphoric glow spread across his face. “Good?” I asked. He sighed and then said with excitement “Mama! Bite! Have one!” Good to know the boy too likes to share his gastronomical pleasures.