Still waiting for the mushrooms. Found some old oysters, but that’s it. But fortunately there’s other food excitement.
I got my first CSA (Community Supported Agriculture) box Saturday from Spring Creek Farm located in Elk Valley. I consider Adam and Shelby friends. Ellen and I love their place. We went up there a few weeks ago, and they had a very cute new Belted Galloway calf as well as piglets and lambs. Our box had fresh arugula, sorrel, spinach, mixed lettuce, head lettuce, large bunch of dill, and mustard greens. I made a giant salad (arugula, prosciutto, roasted parsnip and cured egg yolks to go along with lamb shanks that I also got from Adam and then braised. Yummy.
Fresh local strawberries are in, and we’re loving them. Today, I made a two layer sponge cake with macerated strawberries and whipped cream. It was my first ever sponge cake, but it turned out fine. It was a recipe and techniques out of Cooks Illustrated (we subscribe). You can view a video on www.CooksIllustrated.com/june16.
Hopefully, black trumpets and chanterelles aren’t far off.