Wednesday, June 18, 2008

community supported...?

so last week i'm at [neighborhood watering hole on east 14th street] to visit a friend who recently started working there. the crowd is predictably awful (beer pong is actually involved) and it's too loud for conversation and the teevee is blocked by various unattractive heads so i can't even rilly see the game (since when do i care?) and i go to the bathroom, which has only one stall. some drunk chick comes in right after me making a phone call to someone who seems to have no idea who she is ("it's cat... cat... cat! hi, it's cat... catherine?") and presently there is a loud crash, distinctly ceramic in timbre. drunk chick: "oh, nothing. i'll call you back." she scoots; i leave the stall to find the sink completely cracked in two, the bowl part resting on the wet, paper-strewn floor at an artful angle against the pedestal base, which now supports nothing but a jagged top edge.

i just wish i had seen exactly what happened there.

. . .

yesterday was the first delivery from the csa that my mom signed up for this year. in case you are unfamiliar with the awesomeness known as "community supported agriculture," it's a program wherein people in urban areas can support local farms and eat more naturally and sustainably. the season is from june through november, and each week mom and a co-worker are splitting a seasonal selection of fruits and vegetables (from windflower farm) and eggs (from elihu farm) in upstate new york (you can get flowers, too)... hopefully we'll be spending many a tuesday cooking up some deliciousness. and then eating it.

the first installment included radishes and romaine lettuce, bok choy, russian red kale, garlic scapes, strawberries, and chicken eggs. garlic scapes are my new favorite thing; they look like long green beans or flower stems, but they grow in a spiral shape and they have a lovely garlic flavor. you can just cut them into small pieces and saute them; if you are a big onion-slash-garlic fan they even good raw, if you mince them up. the kale was so fresh even the stems were edible before cooking -- firm but not too stringy, with a nice bitterness. daisy tossed the bok choy and the kale in a wok with some scallions and scapes. the radishes and lettuce only needed some oil, vinegar and lime juice. we tossed the radish tops right in with the rest of the salad. mom made savory crepes with smoked salmon, scallions and creme fraiche for some protein and we had the greens with tricolor couscous. yummers.