20th
Nothing’s Cooking
The only problem with a blog dedicated to what you cook with your CSA produce is that some weeks do not lend themselves to cooking. This past week has been one like that—not that it’s been a bad week, by any means. It’s been one filled with visiting family, lots of swimming, more beer than any one one person really needs to drink, good live music, and some hard work interspersed. Somewhere in there, we threw some Gulf shrimp on the grill.
That’s not to say we haven’t been enjoying the CSA bounty. We just haven’t been cooking anything we’d call inspiring—after a while, a salad is just a salad, even if the lettuce and arugula are the best you’ve ever had. Sauteing your baby Swiss chard in garlic is not new.
Tuesday we went out to see Besnard Lakes, a band from Montreal, at the Mohawk. We needed something satisfying and quick. I had been especially excited about the slicing onions in our share earlier in the day—see above for what we did with them.
