“‘Yes,’ said the girl. ‘Everything tastes of liquorice.
Especially all the things you’ve waited so long for [. . .]‘”

–Ernest Hemingway, Hills Like White Elephants

I couldn’t stop thinking about the sorrel. I mean, the guy at the first drop off clearly said it was sorrel. Or I mis-heard, which is possible.

We’ve had sorrel before. Although, we’re no experts. I made it pickled with garlic pork chops that one Summer we were living together in England. And we liked it enough to eat it. We’ve never been inclined, though, to make it again.

But whatever this was. This mystery green leafy thing that turned up in our box. This thing we did not like.

This thing tasted like black licorice.

No it was not fennel. And no, it was not tarragon. (And no, it was not, in fact, black licorice.)

So, what was it? What is that thing that’s laying right across, just under the blooms, of the chives in the first week one booty picture?

I just might never know.

dinner

pan-fried egg, with crispy-bacon and toast

optional, beans

dinner

BL*T sandwiches

Bacon, *spinach, and tomato

on toasted bread

with chive and spring onion mayonnaise

extra

With our Sunday roast, pictured below, I forgot to mention that I also made

Spring onion and

chive scones

They were crumbly and delicious. I made four, and I ate one of the left-overs the next day for lunch

cold with butter.

Absolutely lovely.

spring onion, chive, and garlic encrusted local pork roast

with Colorado golden potatoes and turnips

au jus

roasted rhubarb*

in wine, with sugar

*  Orangette for the brilliant recipe.

thinly-sliced radish on toasted English muffins

with cream cheese

and tea

Inspired by my memory of this article on radishes from The Guardian, May 2008.

dinner

Local Angus beef burgers with

spring onion and chive cream cheese

dinner

Roasted turnip greens with garlic

English sausages

Jacket potato with spring onions and chives

What we got

4 spring turnips

rhubarb

spring onion

1 sprig sorrel

spring chive

spinach

4 radishes

4 eggs

Sigh. There were problems and new stuff and disappointments and opportunities all over the place. Mostly, we just made the most of it all. And remained, as always, grateful.

Tomorrow, in league with friends, we begin a new food journey, and I am pretty excited about it. We have signed up to participate in a CSA (Community Supported Agriculture) Harvest.

I am hoping to write here about what comes in each box and what we decide to make out of it. If we’re really lucky, I might even be able to get the Husband to take a few of his fancy pictures.

See you later on vegetables.