Monday, May 04, 2009

Picture Menus Are for Losers

Food blogs are expected to have good pictures, but seriously, who expects a picture menu, except at a food court? I've been planning and cooking all sorts of delicious stuff, but my camera is making it all look like a big plate of ass. So no pictures. Picture menus are for losers.

That said, here's what we got from Fair Shares last week (I was impressed by the amount of produce. Last year they really struggled early in the spring):
  • lettuce mix
  • asparagus
  • spinach
  • sunflower shoots
  • multi-grain rolls
  • rice
  • whole-wheat flour (apparently grown by an old-time guitar player I've gigged with)
  • ground beef
  • cheese
  • eggs
  • salsa verde
  • tortilla chips
  • spearmint

Here's what we still had from the winter Fair Shares or other local goods:

  • turnips
  • canned tomatoes
  • peanut butter
  • honey
  • sweet potatoes
  • goat cheese (thanks to Rachel)
  • sage & chives from our garden

The Fair Shares-inspired menu for the next two weeks:

  • Croque madame with salad and vegetable soup
  • Asparagus with shrimp meuniere; salad and multi-grain rolls
  • Cream of broccoli soup with salad and multi-grain rolls
  • Salisbury steak on cheese toasts with salad
  • Serbian spinach
  • Ham with Parmesan rice spoonbread and salad
  • Lentil salad with warm goat cheese and baguette toasts
  • Spinach and ricotta dumplings with pork chops
  • Peanut butter fudge
  • Mint juleps


This weekend, I went to a cold, rainy reenactment on original ground at Fort D in Cape Girardeau. On Sunday morning, before anyone else was up, I slipped away to do a driving tour of the Battle of Cape Girardeau.

In spite of the cold, I was able to knit a doll-sized sontag for our fundraising doll. While I absolutely refuse to make the basket-weave sontag for myself, I made one for the doll.


Bridgett said...

Ooh, you're on the same fair shares rotation I'm on. I'll have to watch this space for new ideas.

I removed the ribs of the swiss chard (in the "pick two greens" week) and blanched them, added mushrooms and sauteed. Made a very light cream sauce with garlic and served over pasta, with the sauteed swiss chard leaves as a side. Even my picky 4 year old ate them. I'm getting better at this whole eating in season thing...

7-letter Deborah, never a Deb said...

I'm glad we're in the same group, although I only pick up every 2 weeks (we share w/ another couple). I'm loving eating seasonally too.