Those of you who have been reading for a while may recall a cold, snowy day back in January when I signed up for the Siena Farms CSA (Community Supported Agriculture) program. Well. Today was opening day.
The very first box of the season came bursting with greens: bok choy, sweet spinach, peppery mesclun greens, radishes, pink and white, and - be still my heart - green garlic!
And so, I present to you today's lunch: Mesculun greens topped with sliced radishes, a grind of sea salt and pepper, and a few drips of olive oil.
For dinner, I sliced the green garlic and let it sizzle in olive oil for a few minutes. Then, I turned down the heat, piled spinach on top, stems and all, salted and peppered lightly, and covered the pan until the leaves just wilted in the steam. It was gorgeous, and I'm sorry that I don't have any pictures to share with you. How about a mouthful of garlic breath, instead? On second thought, perhaps I'd better keep that to myself.