Tuesday, June 19, 2007
CSA Cooking, Part 1
My first CSA pickup this week contained
red oak leaf lettuce
and a tiny plant of lemon basil
I've washed and checked many of these vegetables and placed them in the crisper in ziplocs for safekeeping- and I'm plotting how best to cook/eat these delightful gems.
Tonite, I've made a butter-lettuce and radish salad with a bit of lime, salt, pepper, and olive oil. Now I know why butter lettuce is called butter lettuce- it is, well, buttery-textured/tasting.
So much excited about all the delicious veggytubbles!!!!!!!!!