Our family recently joined a CSA (Community Supported Agriculture) right here in Scarborough at Broadturn Farm. We pay a seasonal fee and are entitled to a weekly share of the farm’s yummy fruits and veggies ( not to mention fresh eggs, and poultry/pork shares too if we want).   So last week we got our first share and as it is still quite early in the growing season it was on the smallish side (pak choi, lettuce, arugula, rhubarb and chive flowers)…but as my friend tells me by the end of the summer, we’ll need 2-3 bags to bring home our share.

So we made lots of salads this week, with varying toppings, like mango, avocado, nectarines and it’s been yummy served on the side of this giant striped bass that Rich hauled in from off of P-Town last week.

And, Maya and I went strawberry picking this past weekend.  Not too many left after early morning visitors, but we came away with about a quart and a half (for $4)…can’t beat that.  And so since I’m not a pie-maker of any sort, I was struggling with what to do with all this rhubarb and strawberries…until, low and behold in EveryDay Food, I found a great recipe for strawberry rhubarb sundaes…so easy and delicious–
and speedy.  Combine a pound of strawberries, hulled and halved, two stalks of rhubarb chopped into 1/2 inch pieces, 1/2 cup of sugar and 1/4 cup of water in a saucepan.  Simmer over high heat for 6-8 minutes.  Cool and refrigerate for about an hour and serve over vanilla ice cream…the girls loved it and so did I.

Bookmark It

Hide Sites