Thursday is CSA day, and this week I was able to pick up a nice selection of goodies including a canary melon, an acorn squash, some red potatoes, a bunch each of beets and turnips, beautiful French breakfast radishes, I’itoi’s onions, and an Asian green called tatsoi (or tat soi).  I decided that three of these things belonged together; three of these things were kinda the same.  (Everybody sing!)

Now that all the Sesame Street geeks have been outed, let’s get back to the recipe.  I figured these Asian themed ingredients would go nicely together:

It was a warm afternoon in Phoenix today, so I decided to make them into something light: lettuce wraps.

Read more

Another pre-written post for you, whilst I enjoy New York City! Back soon!

It is fall, which means that the Unicyclist and I are looking forward to several months of greens from our CSA, Crooked Sky Farms. Think arugula, mizuna, chard, mustard greens, dandelion greens, spinach, beet and turnip greens, and kale. Fortunately, dark leafy greens have an amazing reputation. Packed with antioxidants, vitamins, minerals, and iron, they are nutritional powerhouses. Although they can be a little strong in flavor for some people, I firmly believe everyone can find a way of preparing at least a couple of these greens that they enjoy.

This week, The Unicyclist and I had the pleasure of mustard greens, turnip greens, and kale. We made an Indian dish out of the mustard and turnip greens earlier in the week, and I saved the kale for another day. Today was kale day. With so many greens, it can be daunting to keep inventing new ways of using them. Fortunately, one of my favorite ways of preparing kale is also one of the simplest ways of doing so.

Read more

Remember this little plantling?

Due to some inconclusive results on the Marjoram Management Survey, I have decided to tackle the glut of marjoram head-on with every weapon in my arsenal. To kick things off today, the Unicyclist and I enjoyed a marjoram-themed lunch: grilled garlic focaccia with marjoram; Colorado River bean soup with mushrooms, herbs, and sundried tomatoes; and a salad of autumn greens, Asian pears, and toasted walnuts tossed with a French Dijon vinaigrette.

Oh, baby.

Read more