I received my first box of the year from Harmony Valley Farms last week. It’s always something I look forward to but also feel some trepidation. It can feel like a lot of pressure to use everything up before it goes bad. I’ve gotten a little better at it every year and I anticipate this will be the best year so far!
So what was in the box? More than you would think this time of year in Minnesota:
Asparagus / Ramps / Chives / Parsnips / Arugula / Spinach / Spring Greens / Black Radish / Sunchokes / Sorrel / Dogwood branches (for decorating)
I also receive the cheese share. The month’s box contained:
Castle Rock Organic Dairy’s Mild Cheddar
Cedar Grove’s Organic Mozzarella
Castle Rock’s Organic Blue Cheese
So far I’ve hit the ground running. I did give myself a head start by leaving the parsnips at the pick-up point for someone else. I’ve decided I have to accept the fact that I can’t like everything.
Here’s what I’ve made so far:
- Pan-fried asparargus in bacon fat
- Creamy ramp and sausage pasta
- Arugula and spinach cooked in cream
- Greek-Inspired sorrel rice soup
- Fried rice with ramps and homemade char siu
- Almond crusted chicken & tortilla strips on spring greens with buttermilk blue cheese dressing
Over the weekend I made 5 pounds of spicy garlic sausage from Michael Ruhlman’s new cookbook “Ratios”. It was great in the pasta recipe. No, I didn’t put 5 pounds of sausage in this recipe. I froze the rest. I also ground 3 pounds of plain pork and made 2 pounds of char siu, which I used in the fried rice.
I feel like I’ve made a good dent with about 10 days to go until the next box. One of the next things on my list is a Uzbekan beef stew with black radishes.
This season I’m going to try to keep a diary of how I use my vegetables and fruits so I can keep track of how I’m doing. When I can, I will link to the recipes I’ve used. Stay tuned . . .