Well, the artichokes are really hanging in there. We expected that they would have turned to blooms by now and would no longer be available. Apparently not. It’s a good thing they are so easy to prepare — steam with lemon, onion, and celery seed — and so tasty. We picked up:
- Artichokes (3)
- Squash blossoms (1 bag — about 8)
- Summer squash (3 small)
- Red potatoes (3)
- Grapefruit (2)
- Yellow onions (2)
- Arugula (1 bunch)
- Swiss Chard (1 bunch)
We already used some of the arugula in a salad that consisted of arugula, grapefruit (from last week), and croutons, topped with a poppy seed vinaigrette dressing. Since the squash blossoms are so fragile, we did small ricotta and squash tartlets topped with the blossoms. It also helped us up the remaining summer squash from last week’s share.
Let’s see what we can make up this week.
Update May 21: Onions go into everything, the chard we had for lunch — steamed along with artichokes — also steamed. The arugula we had as salad and toppings for sandwiches. Summer squash: one went into a small stir-fry with red pepper, the other two made it into a batch of tomato vegetable soup. Some potatoes went into a new dish that will be publishing soon. The grapefruit we had for breakfast, just plain grapefruit, peeled and eaten like an orange. Yum!