CSA_Week 2_May 17

Week two, oh boy!  I'm looking forward to my second box of produce.  Last night, Mike and I had cheese, bread, and olives along with some pickled foods that we had left from last year's CSA (pickled spring onions and pickled cucumber) since we had already eaten all of the produce from week one.  The bread was a cherry buckwheat loaf from High Street Cafe on Market in Philadelphia.  I previously interviewed Andrew Farley, the bread maker, and I learned that he uses stone ground grains from Castle Valley Mill to make the breads.  To learn more about Andrew Farley or Mark and Fran Fischer of Castle Valley Mill, listen to an interview I did with them on my podcast, JennifersTwist

This week's bounty includes: broccoli rabe, romaine lettuce, radishes (French breakfast and Shunkyo), turnips, mint, rhubarb, spinach and scallions.  Last week I made a Heidi Richter's rhubarb cinnamon oat crumble that was delicious.  I actually put too much lemon in mine, so I would go lite on the lemon if you make it.  This week, I am going to make Alexandra Daum's rhubarb almond cake.  Both of these women are vegetarian (mostly vegan) food bloggers.  Their recipes are amazing.  If you want to learn more about the women behind these blogs, I interviewed them as well.  You can listen to the interviews on Soundcloud or I-tunes.  If there are any farmers, food makers or chefs that you want to learn more about, please let me know in the comments section and I will make an effort to interview them.

As for the rest of the produce, I will likely make salad with the lettuce, spring onions, and radishes.  I almost always sautee my radish / turnip greens and spinach in olive oil and garlic and serve them over a grain of some sort or with pasta.  If you squeeze a little lemon on the greens when they are done, the vitamin C in the lemon juice will convert the iron in the greens to a more readily absorbable form in your gastrointestinal tract which is great for those of you who do not eat meat.  I am going to roast my turnips as shown here and attempt to make this vegan broccoli rabe pesto ravioli.  My sister gave me a gift certificate to learn how to make pasta.  I will be taking a class next month at "La Cucina at the Market" in Reading Terminal Market.  For now, my ravioli may not come out looking beautiful but will hopefully taste good.  And finally, I will spread the mint out in salads, kombucha, and perhaps a mint julip.

Cheers!