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.