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

[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.

:)