Welcome to the 2013 season. We are happy to have a diverse share this first week, a reward perhaps for making it through the Spring. The harvest has begun, and it is time to start cooking.

Leeks are one of our favorite vegetables, so we take advantage of times like now. We used a recipe tonight that was in our newsletter 8 years ago…angel hair pasta with leeks and pasta. Our variation included spaghetti and parsley and was so good, we had to recommend it and take a picture of it.

The aspargus you are getting is fresh and tender. Great steamed, grilled, sauted, marinated raw, it is very versatile. To clean asparagus you can wash it and snap off any tough ends, or you can peel it. There is no better demonstration of this craft than by Jaques Pepin. I encourage you to go to the KQED website and click on the video of Episode 208 at the 5:10 mark.

Whatever herb you get, chances are that it will enhance the flavor of any meal you decide to cook. With seasonal eating you get a natural pairing of flavors. Chives, mint or tarragon would have gone well in the leek dish.

Rye and vetch

In the field we are beginning the steps of feeding the Fall crops. A picture perfect stand of rye and vetch has reached it’s full development, and we mowed it all down today in preparation of spading it into the ground. Yummy.