I used this sauce for the mizuna, it was ripe for wilting. The meatballs are banh mi style: ground pork, sriracha, fish sauce, a little salt and sugar. Soba noodles feel a little healthier, and peanuts and mint (from the backyard) make a nice garnish.
Cukes from Lancaster Farm Fresh via the Co-op, dill from Emerald Street Urban Farm, garlic scapes from our Lancaster Farm Fresh CSA.
What weighs more, a pound of gold or a pound of arugula?
You know what a pound of arugula is good for? You guessed it.
A generous handful of toasted walnuts, the zest and juice of one lemon, several glugs of olive oil, a hefty pinch of salt, and a pound of arugula (minus some for a spicy salad). Finely grated Parmigiano Reggiano would be a great addition too.
We had a bit of work to do to get the garden plot cleaned up.
I mean, just a little bit.
Luckily, I had some help. As in, luckily, I had two able bodies to do most of the work.
Whew! All ready for radishes, cukes, tomatoes, peppers, basil.
Scallions, rhubarb, two types of mizuna, mushrooms. I love this time of the year. Obviously, it’s great having local, fresh produce abundantly available. But what’s even better is how the CSA pickup or the farmer’s market trip tells me what to make for dinner.
I’ve been pickling, a lot, to try to keep up with the mountains of produce in the fridge. I’ve only canned dilly beans though, so have mostly been doing just fridge pickles. Right now, there are red onions, kirbies, jalapenos (how do you spell jalapenoes? Jalapenos?), and a now empty jar that was pickled tomatoes, my favorite so far. This batch was a mix of cherries from our garden plot, as well as tomatoes from a mixed pint of cherries from our share.