Week 5 spring CSA:

Tastes of the Garden:
Sirius Cherry Red Raspberry Preserve
Spring Lettuce Mix (with arugula flowers, chive blossoms, and Lamb's Quarters and more)
Ford Hook Giant Swiss Chard
Copra Storage Onions
White Superior Potatoes (just about the last of them as they will be planted soon)
Oregano

Cream of the Crop
has all of the above and:
1 dz eggs
Fresh Bread (Jen will have to expand on the bread)
Bag of greens (includes Red Giant Mustard, Green Wave Mustard and Red Russian Kale)
Chives
Rose Fin Apple Fingerling Potato


Enjoy, and as always feel free to send comments my way

Nic

TABLE TALK

I'm here to expand on the bread, though at this point I really wish the bread had "expanded" on me.  My wheat boule was under proofed, yet my oven temp was bordering on the verge of too cool.  So, alas, they had to be baked! The result is a loaf denser than I would normally like, but the flavor is ok.  All our bread share folks received a piece of a rosemary sea salt focaccia.  I'm still working out the kinks to this recipe, obviously.  Again, this bread was under proofed as well, and the result was the bead was too dense.  Still, the light oil and fresh rosmary makes this bread a great snack.  I'm plannin on getting the recipe honed in soon so that I can do a "focaccia of the month" beginning in May for the farmers market season.  The toppings will change with the harvests.  Here's my idea:

 May, Morels and Wild Leeks

June, Rosemary Sea Salt

July, Tomato and Basil

August, Marinated Eggplant

September, Raclette and Caramelized Onion

ANY THOUGHTS OR SUGGESTIONS?????  ANY GREAT FOCACCIA RECIPES????