i joined two csa’s this year. that stands for community sustained agriculture. you buy a share in a local farm and pick up the bounty each week at a drop off point. so saturday’s and monday’s are my days and by tuesday i am treading water amidst a sea of greens… juicing, sauteeing, making salads with ingredients i’d never dreamed of…

it’s fun and overwhelming all at once. tatsoi – an asian green known down. as spinach mustard with a perfectly soft texture and great flavor, and garlic scapes – the tops of the garlic plant that one might discard were they not in the know – sauteed with freshly harvested shitakes. really really good. i just sauteed the mushrooms with the chopped scapes in some olive oil and a touch of salt and after a few minutes added the tatsoi with some water to steam it all

put that next to just about anything.