Week 2

This week we received the following in our farm share basket:
- green onions
- lettuce (boston and green)
- spinach
- asparagus
- rhubarb

As well, we have been able to pick up some fresh Ontario strawberries at our local farmer's market, peppers (red, yellow, orange and shepherd), tomatoes (an assortment of colours) and some more lettuce too! It seems we can't get enough of the fresh Ontario green lettuce - it sure is delicious!

One of our most delicious meals was baked miniature potatoes and spinach with herbs (baked for about 45 minutes with fresh thyme and whole pieces of garlic). Then we dressed this with a homemade dressing with 1 part dijon mustard, 1 part red wine vinegar and a 2 parts evoo.

We have also eaten plenty of salad. I think the best ones have been made with the green lettuce, strawberries, tomatoes (the black tomatoes are especially delicious), peanuts and green onions. We like to add about a very tiny amount of poppy seed dressing to the salad. Yum!

Another delicious and simple to make meal was cooked asparagus with a fried egg on top. This pairs so nicely together and is quite delicious.

With the red peppers we cut them in half and stuffed them with cherry tomato halves and drizzled with olive oil. We let this bake uncovered for about 45 minutes and it melted in the mouth. If you like cheese you can add some goat cheese, of if you prefer a lighter meal you can add some pepper and basil to the finished product.

The one thing I was having some trouble with is finding ways to store the vegetables so that they last until we can finish them. So far we have found that the best way to store green leafy lettuce is to wrap the whole head of lettuce with some paper towel and keep it in the crisper. With green onion the best storage method we have found to keep them crispy tasting is to put them in a glass in the fridge and cover the white ends in water.

Until next week... Bon apetit!