eat

When the bok choy is plentiful enough this is the recipe that we dream of. We blogged it last year, too. Tonight we made Debora Madison’s peanut sauce recipe and added bok choy and tempeh and served it over rice vermicelli. It’s hard to stop eating the stuff.

Our radishes come with the greens attached. They look so bright and appealing, but they usually get thrown out or, at best, added to a soup stock. This week we decided to do what we usually do with all our edible greens — braise them. They tasted far more bitter than the usual green, but without some of the usual bite of a mustard green.

Whole wheat pasta with tomato sauce made with lots of fresh garlic scapes and oregano from our friend’s garden and red wine; arugula salad with radishes topped with fleur-de-sel.

Braised kale with garlic scapes and a mixed green salad with tomato and radish.

Our CSA eggs include beautiful, soft, blue eggs. They taste the same as the brown eggs, but they make us happy when we open the carton and see them there.

We bought an ice cream maker last year. It has broken us of the habit of buying pints of ice cream, since all store bought ice cream tastes a bit of the containers in which they are sold and homemade ice cream tastes so much more of its essential ingredients. However, I think we eat more ice cream now than we used to.

The easiest ice cream to make is one that is part milk and part heavy cream, Philadelphia style. However, we have eggs and whole milk from our CSA so we decided to make a custard, or French style, ice cream. It has no heavy cream. This recipe is from the The Silver Spoon. We modified it to use a whole vanilla bean instead of vanilla sugar. It was delicious topped with strawberries from the farmers market and shared with friends.