Sometimes you just have to take the plunge. After several years of snooping around Sapelo Farms' website, I inquired about an opening in their CSA program and joined. Once a week for six weeks I will pick up my box of vegetables - whatever is in season and ready to be harvested. I figured we would have to expand our palate a bit, and I was right. This week was heavy what looks to be a ton of greens for salads, radishes, a cucumber, a couple of winter squash and two other items I've never laid eyes on in my life.
The first new veggie is tatsoi. I have never even heard of it, let alone know how to cook it. Thankfully, Sapelo Farms enclosed a simple recipe to try - a pasta dish that uses tatsoi much like spinach is used in chicken Florentine. The other mystery vegetable looked like over ripe green beans, but with a thinner shell and funky colored. I surmised that they were field peas, which I had had before but had never seen un-shelled. Honestly, they look far more like a bean than a traditional pea to this Yankee girl. I KNOW how to cook those like a Southerner - throw them in a pan with a little water and bacon and I'm good to go.
Here's to the Eades attempt to support small, local farmers and eat fresh from the field vegetables.