You are currently browsing the tag archive for the ‘romaine’ tag.

No, seriously I am ready. Bring it. None of this ‘Oh, here’s a little break in the clouds for you’ or ‘How about a couple hours of sunshine?’ I want spring, now. I’m dieing here and even though I’ll be escaping to California for the weekend – cousin’s wedding – I may return excited yet even more disappointed than ever.

Because more rain at this point is not what we need. We need barbecue weather. We need picnic weather. We need sun. And our crops do to. Although spring has finally sprung in California, bringing with it a true spring like bloom of new veggies, our wet soil has hindered spring planting.

Take solace though – even if it’s not spring outside, thanks to our southern partner farms who are enjoying just a bit more sunshine than us, it is beginning to look like spring in the box. I’m not even changing anything this week, no substitutions and just taking what I get.

Here’s what my box is looking like –

Tomatoes
Klamath Pearl Potatoes
Snow Peas
Red Onions
Baby Spinach
Arugula (Greens)
Romaine Lettuce
Green Kale
Cara Cara Oranges
Kiwi
Mangos
Braeburn Apples

I’m willing to give tomatoes a try, the one I got in my last box is still sitting on my south-facing windowsill, and the Klamath Pearls I can’t wait for. This particular potato is only grown in the rich loamy soil of the Oregon-California border. Soil filled with the minerals from the eruption of Mt. Mazama and the prehistoric Lake Modoc.

These little pots are not to be missed. They are especially good roasted, just boil them first for about 12-13 minutes, toss roughly in coarse sea salt and roast on high, about 450 degrees. It’ll be the best roaster you’ve had, guaranteed.

The snow peas are wonderful just steamed and tossed with a little honey and mint. Or mixed, Sechuan-style, with sesame oil, sesame seeds and some ginger-chili paste. Yum.

Arugula is my favorite spring topping for pizza, or pizza bread, or just made into a salad with shallots, balsamic vinegar, pears and goat cheese. The Fromage Blanc from Mt. Townsend Creamery is awesome in this dish.

The romaine is an excuse to try out the original Caesar recipe in the member recipes section. Drizzled over a quarter of broiled or grilled romaine is a delicacy.

Leche de Mango for dessert, or maybe kiwi sorbet, I’ll let you decide. I’m going to do some research this weekend and explore the depths of my Grandmother’s culinary legacy while I’m down south. Hopefully I’ll come back with a jewel for us all. Until then, have a great weekend. Eat healthy and be well.