• Common Ground •

I wanted to shareTrina's comments on the first distribution.

Personal notes on the first share:
Rita (my PT) was THRILLED about receiving some produce, as she eats
organic. She recently had a very unhappy first visit to Whole Foods;
she said she had to throw out most of the produce, as it rotted/went
moldy as soon as she got it home. fruit was tasteless/hard; bugs
everywhere, and she's certain they weren't direct hitchhikers from a
farm, but from storage. Anyway, yours was all so gorgeous (in the
small treatment room, we could smell the fresh greenness of it), she's
going to find a CSA on Long Island, where she lives, and join. So,
another convert has been made (and I suspect, her other family members).

I've been waiting so patiently since last November and I am sooo jazzed and excited that harvest has begun.
My Sunday breakfast was a "frittata sandwich" (the classy version of my usual fried egg on toast). Chopped asparagus stalk, oregano, parsley flower, chive stalk and two scrambled eggs (to make sure not a leaf of the other ingredients fell off to be lost in the pan) on organic rye
bread w/caraway seeds toast (from Amy's Bakery). Oh, rapture!!! Those are the best eggs I've eaten since I came to NYC (sidling up on 22 years), and that *includes* organic eggs purchased in the grocery
store. I LOVE the popcorn. Though I need to refine the microwave time. Some of the popped corn stayed on the cob, rather than rocketing off, so I also had "popcorn on the cob" which was a hoot to eat. (you will, no doubt, shortly discover that I am easily entertained)

Today's Plan: Salad w/everything not yet tried. And I have an eye to
pea tips in w/my Basmati rice... Just the thought sounds tasty.
The parsley flowers are so tall, and I was in a hurry yesterday, that I
stuck them in my 4-cup beaker measuring cup w/water and they are
gracing my table, w/a few asparagus stalks that were gathered into the
bunch from the bag. They are so beautiful, I haven't the heart to chop
them down till they fit in the fridge, so I'm going to eat my bouquet,
right from the table, as I go. I spoke w/Holly on her alternate pickup
and she had done the same.
I was feeling too protective of the chives to set them out (it's hot in
here, as I haven't yet set up the a/c) and I was afraid they would
wilt, even in water. So they're in a glass in the fridge, and every
time I open the door, there is a beautiful bouquet of lavender chives
to look at (until they grace my plate).
Thank you for already so measurably improving my diet and life... Less
patiently looking forward to subsequent weeks. :)

Update on basmati rice concoction: the pea vine tips blended well, as
expected; I also added chive flowers and the green/lavender/cream color combo was quite nice to look at while eating; chive greens added a nice crunch to the combo (chives added just before eating).

trina

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