Persephone Farm’s season is underway; Wednesday we picked up our first box of produce and flowers:
The goal is to not waste anything from our share (of course!)–so we’ll be learning how to cook/prepare seasonal produce in enough different ways so that we don’t tire of eating it.
Wednesday’s dinner salad was spring greens and herbs, grilled chicken, red grapes, almonds, and sesame-ginger dressing.
Tonight’s salad: Pea shoots, red sails lettuce, and mixed spring greens and herbs. Garlic-chili sauteed shrimp and corn, avocado. A simple vinaigrette.
Tomorrow’s soup: potato leek.
Off to a good start!