Pooped. Not the best word to start a food blog, but one that applies this week. Our overtime work to catch up on planting, along with taking the engine block head and radiator out of our main tractor has been a bit exhausing. We borrowed a boroscope from a local shop and Keith Stubblefield spotted Grandpa’s burnt valve problem. I took out the radiator and found a shop in North KC where they said it was 80% plugged. As we speak they are getting ready back East to rebuild the whole thing. Hoping we don’t have any leftover parts when we put it back together.

But through it all we have eaten well, enjoying a wonderful Parker Farms leg of lamb. A main ingredient in the sauce was mint jelly. I made some in preparation of Bad Seed’s Food Preservation Class series. Fellow member Emily Akins and I are teaching a series of 4 classes on how to do everything from making mint jelly, to pickling a cornichon, to making catsup/ketchup, to fermenting sauerkraut. The details are here, at http://www.badseedfarm.com/.

I have heard from more than one person that the stir fry recipe from last week’s blog is good. Between this week’s and last week’s share you should have all the makings for an incredible fresh stir fry. Make sure you take advantage of the Asian greens, green garlic and turnips.

While we are lettuce heavy this week, it needn’t be a bad thing. The Romaine lettuce is perfect for a Ceaser salad. You can add things like chicken or tofu to make it a meal. I searched on Google, and found videos for “tasty,” “most bitchin,'” “delicious,” “crispy,” “killer,” and “real” salads. Take your pick.