Nice looking box, eh?
Before I get started, I promised you some details about our NYC trip. Well, damn, isn’t that a fabulous city? It really is the center of the known universe! We were there for Alexis’ school choir (Carnegie Hall don’t cha know), half staying with Yvette and The Gordo at their fabulous pad in Carroll Gardens. We did lots of touristy stuff, and walks through parks and museums and such, but we also ate well. Real well! People are forever comparing the restaurant scene in San Francisco with New York, but I’ll tell you one thing they surpass San Franicsco at is with service. Every single place just had the best service – friendly, professional, not a hint of snobbery. And we ate at some hot places – Momofuko’s Ma Peche, where a 4-top walk-in at 8pm was greeted with a smile and a we’ll-make-it-work attitude. And when it jumped to 9 a half hour later, they again worked it out. And at the lounge at The Modern, our group of 6, plus an 8-year old was again greeted with smiles and they gladly and professionally dealt with getting us all sitting (er, lounging) together and eating and drinking. And at ultra trendy Frankie Sputino’s and Prime Meats (we went to both – they’re literally 20 feet from Yvette and The Gordo’s apartment, lucky them!), it was totally professional - I mentioned that the wine by the glass was slightly corked and they were horribly embarrased, whisked it away, gave no attitude, and a new glass was back in less than two minutes. These places are packed, in all the magazines, are hot hot hot. They don’t have to have this level of service, but they do, and that’s what makes NYC different from San Francisco. The level of service in restaurants in San Francisco is definitely a step, or two, below.
Okay, so what about that glorious picture above? Here’s what all the items are, and what I’m going to do with them:
Purple Kohlrabi – What makes this CSA box so much fun is that there is generally one item per week that makes you think “What in the world do I do with this?!” Gotta say I’m stumped. Recipe search time!
Lettuce – easy peasy. Might thinly slice some of the spring onions in with it too.
Green Garlic – garlic soup! A couple potatoes, some stock, a whizzer and away we go.
Spring Onions – some for the salads, some for the soups, the rest for something else.
Rapini – pasta! Some crumbled sausage browned up, throw in the rapini, toss into pasta.
Radishes – they’ll be the victim of snacking by the kids before dinner
Erbette Chard – maybe in with the pasta? Maybe some in a soup? Hmm, lots of options
Fennel bulb – cold, thin sliced in a salad. Maybe caramelized on some grilled meat? Or maybe into a soup …
Strawberries – what was that awful movie called? Gone in 60 Seconds?
Now lets step it up a notch. Two people didn’t pick up on Wednesday night, so now I’ve got 3 boxes to get through this week! I feel confident. We could always just make a bigger garlic soup batch and freeze some. The radishes are just snacked on before dinner. And the three boxes of strawberries were gone in 24 hours! Still though, don’t know what I’m going to do with over a dozen kohlrabi though!
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