Raw shell pea and balcony mint salad

Plain simple & dead tasty.


Shell peas
Very finely ribboned home grown balcony mint
Minuscule diced red onion
Sea salt & black pepper

Toss with good olive oil & give a squeeze of lime juice to brighten the flavors.

This went well with some vintage cheddar and Riesling.
Raw & vegan (minus the cheddar) too.

Creative Spaces

A garden grows in Brooklyn...

Wilson Farm

Week 11 brought some excellent produce, maybe a little too good because we blew through the weeks share by Saturday. On a recommendation by our mom we hit up Wilson Farms in Lexington. We’ve known about this place for a while but for some reason or other have actually never been. Sure enough it is located conveniently about a mile of rt.2.

We’ve picked up a nice brandywine tomato for another caprese. No picture sorry.

We ended up picking up some San Marzano tomatoes, 2 Japanese eggplants, a zucchini, and 2 small summer squashes and 2 ears of corn and basil. We’ve made a fresh ratatouille of summer goodness. We even snuck in our last Parker onion into this batch. We baked this at 350 for just over an hour. We topped some fresh baked Italian bread which was grilled over the flame. The flavors screamed together and melted into the nice bread.

$1.98 for a huge bushel of basil! We actually had a random customer tell us we’d never use this much and it would go to waste. We made more pesto to freeze…

We also picked up a quart of fresh blackberries, 5 nectarines, shortcake and awesome homemade whip cream. We made a little blackberry sauce for the shortcake and topped this with a sprig of mint.

All in all we spent close to $40 for a 3 course meal for two. We are very happy we are part of a CSA program; they are a huge value and well worth it.