Why Thursdays are like Christmas

I learned young that presents are better when they are a surprise. I think this developed sometime around 4th grade when my mom was desperately trying to hold together my belief in Santa Claus. There was only one gift I really wanted that year, a Ouija board. It turned out (according to my mom) that every store was out of them. Lucky for her, I didn’t get out much. What a surprise when I found just what I had been looking for under the Christmas tree that year. My faith was rekindled (at least for one more year). I might add, I felt doubly duped the following year but would still thank my Mother for that one last “Christmas miracle” of sorts. The excitement has stuck with me to this day.

Now I get to experience that same feeling week after week thanks to my local CSA. After years of attempts to “perfect” my diet with various diet products, reduced fat foods, and supplements, I have decided that maybe the healthiest way to live is as naturally as possible. This plus an inspiring trip to see Scott and Amy (who were already part of a CSA in their area) lead me to seek out and join the Huntington CSA (that’s Community Supported Agriculture.) I pick-up our [John and my] produce on Thursday afternoons but, for me, the fun starts first thing Thursday morning. That is when I receive the e-mail telling me what we will be getting that week. Characteristic of my patience, I start checking my e-mail on Tuesday. I look to see what the group received on the same week last year. I mull over what is currently in season. I revert to my 6 year-old self searching for the [toy] pony I know my parents bought me. “Self, have you not learned anything in the past 20 years?”

The list finally arrives and I examine the prospects; Shelling Peas, Lettuce, Swiss Chard, Scallions, Sugar Snap Peas and Green Beans. To make the process a bit more interesting for myself, I have vowed to make every dinner (Monday-Thursday) using one of these as a main ingredient. These meals will also become most of my lunches for the week and part of the weekend. It should be said that dinner is always vegetarian and almost always a one pot meal. At first glance, Swiss Chard and Mustard Greens don’t look like the most exciting possibility for a main course but it can be done (and has been for hundreds of years.)

Now I get to work. Researching recipes for these exciting vegetables (some I’ve never worked with before.) When looking for a good dinner recipe I have certain criteria 1) the vegetable I will be using should be the focus of the dish and enhanced by the ingredients it’s cooked with 2) It should be hearty enough to sustain as a main course. 3) It should sound delicious. What follows will be a description of and recipes for the vegetables we received in last weeks share. I hope to keep this up for the remainder of the season as a catalog for myself and maybe some entertainment for any of you who are interested. I intend to get some pictures this week, as well. If you have any recipes for this weeks vegetables please share!