Tuesday was CSA day, so after I picked up the boys from camp we headed over to the farm to pick up our bi-weekly share.
I might have squealed a little when I saw that PYO flowers had started! Granted, this week it was just five stems, but it was enough to fill my little pitcher that sets on our kitchen island.
The vegetables were beautiful: two heads of lettuce (I picked one head of romaine and one head of red leaf), 1/3 lb. of spinach (the last until fall), a small head of broccoli, a head of cabbage, a bunch of scallions, a handful of basil, two garlic scapes, one zucchini (or you could have chosen one yellow squash), and a bunch of beets.
Being that neither Drew nor myself are huge beet fans, I am going to pickle this bunch and see how it goes. Otherwise, the veggies are pretty straightforward and easy to use up!
I am always jealous of your PYO flowers! They remind me of the gorgeous bouquets I used to buy at the farmer’s market in Ithaca. Also, have you ever tried radishes sliced on top of cream cheese? For some reason I love that combo — on a bagel, French bread, or whatever.