I’m blogging as fast as I can, but this was an active week in terms of food and drink! So rather than write individual posts for the various dishes we created from the ingredients in this week’s share, I’m doing a mega-post:
I already told you about the frittata that included eggs, spinach, asparagus, and chives from the share.
A day or two later we made a watercress pesto that included toasted pecans and walnuts, lemon zest, garlic, olive oil, and parmesan. That made for a delicious dinner mixed with penne and served with a salad.
Last night we had friends over for a dinner of fried oysters (which used two more eggs), potato latkes (topped with a mixture of the rest of the chives and some capers in sour cream), and a salad. We finished the evening with a strawberry-rhubarb tart (which used all of the rhubarb) from a Taste of Home recipe. Just to be decadent, we put a scoop of homemade strawberry ice cream on top.
So we did well for the first week. We have a few eggs left and we didn’t pop any of the popcorn, but we ate everything else. Bring on Week 2!