On the local food scene. In our home, it is presently dominated by our two summer food sources. A Community Supported Agriculture large share of vegetables. And a protein and dairy bag from Friends and Farms.
Supplemented by trips to the Glenwood Farmers Market. And, stopping at Jenny’s Market to round out the fruit.
Occasionally I have to hit Harris Teeter for things like tonic water for those gin and tonics. Aranciata for those Lemon Basil drinks. Tea bags to make iced tea.
The garden also contributes. With greens and spring onions.
As for the CSA. We had another week of greens overload. Not a bad thing, as we eat salads at lunch and dinner. This week at least it was all really good stuff.
Leaf lettuces. Spring mix. Romaine. Spinach. Two bunches of scallions. Green garlic. Two kinds of mushrooms. And, strawberries.
There will be no problem in using up all these goodies. Caesar salads. Greens with fruit and cheese. Greek salad. All sorts of possibilities. I am even thinking of pesto with some of my chive blossom stems and the spring garlic.
We are crossing our fingers that we get garlic scapes next week. To replenish my pesto supplies in the freezer.
As for the proteins.
Our meat share gave us ground beef. I am thinking of hamburgers on the grill. We already had the spare ribs for dinner tonight. Slathered in Rhubarb BBQ sauce. The drumsticks I will grill also.
That BBQ sauce? I found a recipe here. But then I didn’t follow it. I used the ingredients, but not in the quantities. I used frozen berries from last year. I used mostly rhubarb. My suggestion when you get an idea like this. Use whatever suits your taste. I used more mustard. Less molasses. Didn’t use the cloves. Bottom line. Trust your taste and be adventurous.
Who needs bottled sauces when it is relatively simple to simmer up a sauce that is fresh, bold, tasty and versatile.