Quick Strawberry Jam

With one of my quarts of strawberries I received from my CSA, I decided to make this quick strawberry jam from Everyday Food because it just looked too easy. It only takes three ingredients: strawberries, lemon, and sugar, and is insanely quick to make. Overall, I liked how the jam turned out, but it was a bit on the sweet side for me. Next time I will add only 1/3 cup of sugar instead of a 1/2 cup to see if I like it better.

CSA Week One

Last night I went and picked up my first batch of produce from my CSA. Although, it seemed a little less this year because of the oddly cool weather we have been having, it was still just as exciting. It is cool to see the dirt on the plants and even the roots left on the arugula. Here is what I got this week:

-1 bunch of arugula
-2 leeks
-1 bunch of lettuce
-1 bundle of asparagus
-1 bunch of pea shoots
-dill
-2 quarts of strawberries
-2 stalks of rhubarb
-1/2 dozen eggs

When you get fresh produce, it is important to store it away properly to ensure that it stays fresh for the longest period possible.

For certain vegetables such as lettuce, I like to place in a salad spinner and remove all the dust and dirt and then place in a paper towel-lined air-tight container. That way it is ready whenever I need it.
For herbs like dill I place in a glass of water and place in the fridge.
For the strawberries, if I am not using them right away I place them in the refrigerator on a paper towel-lined plate. Strawberries - especially local ones are very fragile and can easily get crushed in quart containers. Do not wash them until just before using them.
If you haven't seen pea-shoots, this is what they look like - so pretty:
Here is the menu I am planning to do this week:

-Rhubarb Strawberry Pie
-Sesame Pea-Shoot Salad
-Quick Strawberry Jam
-Quick Dill Pickles
-Strawberry Walnut Salad

I made a Spanish tortilla with asparagus, leeks, and potatoes last night. Here is a simple how-to on making a Spanish Tortilla (which is an egg and potato dish). Click here for a version from Everyday Food.

Preheat oven at 375 degrees.
Get a few potatoes and slice thinly. Salt and pepper generously. Heat olive in a non-stick or cast-iron skillet. Place potatoes and cook until tender crisp, about 10-15 minutes. Stir occasionally so the potatoes are rotated from the heat.
In the meantime, slice the rest of whatever you want to put it the skillet. I sliced up the asparagus and leeks. Place in the skillet and stir together and cook until tender.
Take 5-8 eggs (depending on how eggy you like it). Salt and pepper and put a generous dash of hot sauce and whisk together. Place egg mixture in skillet of the potatoes - the eggs should not cover all the potatoes.
Place in oven and cook for about 12-15 minutes until eggs have set and top becomes golden. Slice and serve with hot sauce on top.

Rhubarb Crisp

Rhubarb is still going strong at the Green Market and I am still not sick of eating it. Tomorrow is the start of my CSA (Community Supported Agriculture) group so I am banking on some strawberries so I can begin my rhubarb strawberry combinations. Anyways, last weekend I made a rhubarb crisp. I love how old fashioned and simple a crisp can be. I also love anything that marries well with ice cream.

Sugar Snap Pea and Asparagus Pasta

The Green Market always has wonderful produce, but finally some of my favorites are making their way back. At the market you can find mounds of sugar snap peas, asparagus, radishes, rhubarb, strawberries, tomatoes, and cucumbers - just to name a few. I love sugar snap peas. Their sweet flavor and fresh crunch make them wonderful raw, but they are also great along side asparagus. I found this pasta recipe on epicurious.com, but I have never strictly followed it. I simply use whatever amount of peas or asparagus I have on hand, and I am more than willing to grate more cheese than it calls for :) This a nice light pasta and comes together quickly with little effort.

Go Fresh

All photos taken from www.freshsnackpack.com

Just wanted quickly tell you about the Reusable Fresh Snack Pack. Although, I love my bento lunch box, these reusable pouches would be great to take a sandwich in and throw in my purse. It comes in two different sizes - sandwich and snack and uses Velcro to hold the bag together. Just hand wash and dry and they are ready for tomorrow's lunch. Click here for their website.

Commander in Chef

Image taken from www.sunsentinal.com

Please read the Op-Ed New York Times article by Amanda Hesser titled "The Commander in Chef." Amanda argues a valid point that Michelle Obama doesn't cook, despite the fact that part of Michelle's platform is eating locally. What is the point of buying fresh, local food if you don't know how to cook it? Click here to read Amanda's article.

Rhubarb Bread

My best friend introduced me to rhubarb. She actually convinced me to try the rhubarb raw - which was an extremely tart surprise. She made her Aunt Peggy's (which I don't really know if Aunt Peggy is actually her aunt) rhubarb bread, which is so simple because everything just needs to be combined in a bowl. I now make it every year. It is great for breakfast or for dessert. The original recipe calls for 1 1/2 cups of rhubarb, but I love the vegetable so I go for two cups. Also, I have this recipe rapidly written on an old envelope, so I wasn't for sure whether I was suppose to top the bread with granulated sugar or brown sugar, so I made it both ways. I think brown sugar is the best version.