We'll be eating salads this week, I guess

[decemberthirty]

We had a week off after our first, early shipment, but now the CSA season has begun in earnest! In our share this week we had about five large rhubarb stalks, a gorgeous bunch of mint, a bunch of red scallions, half a pound of cremini mushrooms, one head of green leaf lettuce, one head of green romaine, a container of itty-bitty baby radish greens, and a bag of mesclun mix (not pictured). After spending a few months eating produce that comes either from the freezer or from the grocery store, I always forget how beautiful straight-from-the-farm vegetables can be. I have a notion of documenting this year's share in photographs, but weekly pictures of vegetables might get boring in short order--both for me and for you! So who knows? This week there are photos; next week, we'll see.

And a question for you, friends: if you suddenly received an absolutely gorgeous, out-of-this-world fragrant bunch of mint, what would do with it? How would you really show off its flavor?

Comments

[desert-tamar.livejournal.com]

The produce photos are beautiful! As for the mint, I'm not a fan, but mojitos might be an option. And I imagine plain water as well, to give it a bit of fresh flavor.

[decemberthirty.livejournal.com]

Mojitos! Now there's an idea. I was so focused on food that I didn't even think about making drinks. :)

[rosina-alcona.livejournal.com]

Mmmmmmint!

I love making a salad with lots of chopped mint and flat leaf parsley, and tomatoes chopped up small. Dress it with a bit of olive oil, lemon and cinnamon. You could add red onion as well if you liked - or the scallions!

Or mint tea - just chuck it in your tea-pot!

Pea and mint soup is nice too.

I Just used mint in a recipe recently and I can't for the life of me think what it was...something with salmon, I think? Sorry, that's useless :)

[decemberthirty.livejournal.com]

Ooh, that tomato salad is great suggestion! Especially since a neighbor showed up at my door last night with a huge bunch of homegrown parsley. So now I have tons of parsley too!

[gracified.livejournal.com]

Oh my, well, you know me... I could never get sick of veggie photos. I hope you enjoy all that loveliness!!

:)

[decemberthirty.livejournal.com]

At least I know I'll have one interested audience-member, anyway! :) I don't think I'll set a "CSA photo every week" goal--rigid schedules tend not to work very well for me--but I'll certainly take veggie pictures whenever I feel inspired.

Thanks for the mint chutney suggestion!

[gracified.livejournal.com]

Oh also, I think I'd make a big batch of this and freeze whatever I didn't use:
http://www.wikihow.com/Make-Mint-Chutney

And of course I'd save a few sprigs for tea.

:)

[undergroundsea.livejournal.com]

Love the shot of those onions :) I got a vegetable & fruit box this week and everything is so much fresher and crisper than what's been sitting about in stores :) Yum! Fresh food is so good, I just eek out when I see the processed crap in the freezer sections or for sale take away cheap and nasty.

[odyssey-road.livejournal.com]

Hi!

[decemberthirty.livejournal.com]

Hello! Thanks for adding me. I'm Katie. :)

Lovely pics!

[trekwriter.livejournal.com]

Hey I saw you're looking for new friends over in yayhappens journal so thought I'd come on over. I see we have a couple of friends and many interests in common--including bird watching! Feel free to check out my profile and add me. :)

Re: Lovely pics!

[decemberthirty.livejournal.com]

Thanks for adding me. My name is Katie, and if there's anything else you want to know, just ask! I'll head over and add you now. :)