salads! fresh, green, and crunchy.

We've been eating enormous salads recently. Last night, we finished up the last bits of last week's farm goodies; tonight, we started in on this week's. I'll see if I can recreate what we put in the salad bowl tonight --
From the farm, picked today -- red leaf lettuce, escarole, spinach, turnips, scallions, fresh herbs (parsley, oregano, cilantro)
From elsewhere -- red pepper, mushrooms, grated cheddar cheese, half an avocado, cucumber
We used bottled honey-mustard vinaigrette. We had bread dipped in aromatic olive oil on the side and fresh strawberries for dessert, along with some chocolate and candied ginger.

It was all so fresh and sparkly-tasting, at least the produce part.

Tomorrow, I'm going out to dinner with a friend, one of the BTWs -- Bad (attitude) Technical Writers.

Thursday, I expect we'll try to make a dent in some of the cooking greens, including collard greeens (not sure what to do with them but we'll see if I do the right thing -- probably I'll steam them), the rest of the spinach, some escarole, and we'll see what else -- oh, rainbow swiss chard, too. No broccoli this week, but I suppose every now and then I need to eat something besides broccoli. We also have a mess of turnips. Last year, I did a cool thing where I cooked them in butter and sugar and they were quite yummy.

The game with the farm is to finish up the previous week's yield before the new week's arrives. It's so early in the season, but we're already reeling under the amount of produce we're getting. Go farmers go!