Good eats

Hi Maryellen and Peter,

Thanks for a fun CSA season. Eileen and I just finished a fantastic lunch that made your veggies shine!

We lined the bottoms of a couple of bamboo steamers with your collards, then we put in 1/4 inch slices of carrot (about 1 carrot per steamer) around one side, smallish cauliflower florets on the other side, and about 1/2 cup of yesterday's rice, a small bunch of dandelion greens, and some raw shrimp in the middle. While they steamed away for 10ish minutes, we made some soy dipping sauce (garlic, sesame oil, soy sauce, vinegar, cooking wine, suger, and a little chili pepper) and some teriyaki lemon dipping sauce (soy sauce, sugar, sake, garlic, lemon zest and juice). And when all was said and done, everything was amazing! The carrots, especially, were complemented nicely by the sauces.

If you read Fine Cooking magazine, the idea came from issue 6, Dec./Jan. 1994/1995. The whole meal took 15 minutes to make (and about as long to eat =)).

If you're interested in the sauces, we can send you the ingredient ratios. Thanks again for such great food!

-Aaron

Thanks to Aaron and Eileen for letting us post their recipe and thanks to all the CSAers for an awesome season.

It's Tuesday night, the night we usually make the final decisions on what to put in the week's baskets, write the flyer and recipes etc. While it was nice to just snuggle in bed with the kids and fold laundry tonight, I am missing the hustle bustle of Tuesday nights already. It's all good, I suppose.