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

[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!