We got our CSA box last Thursday, but I’m only now digging into it.
I’d been away in California since Saturday and hadn’t really thought much about meal planning. So when I was quickly pulling supper together tonight, I was delighted to discover plenty of good eats, still in good shape, in the fridge.
Then, when after hours and hours of thunderstorms the sun broke through, we took the opportunity to fire up the grill and really bring out the flavors of spring.
Here’s what we plated:
Grilled seasoned pork chops, grilled purple asparagus, dill sauce and strawberry-rhubarb crisp for dessert.
Purple Asparagus
The purple asparagus was huge, so I sliced the jumbo shoots in half lengthwise, tossed them in olive oil, Kosher salt & course ground pepper before grilling on medium heat.
Dill Sauce
I’m only just now acquiring a taste for dill. But I just couldn’t let the beautiful bunch we got last week go to waste. I found several recipes for dill sauces and finally settled on 1/4 cup of mayo, 1/4 cup sour cream, 1 tbsp lemon juice, 1 1/2 tbsp fresh chopped dill, plus salt and pepper to taste. I’d have used less dill if I had more time to let the flavors mix.
The asparagus-dill sauce combo was inspired by Tammy’s post over at Boston Food & Whine. The sauce was actually really nice with the pork chop. But it would be especially good with fish.
Strawberry-Rhubarb Crisp
I usually make a pie when rhubarb comes into season, but this time I was looking for something a little different. I hit paydirt with this really easy recipe for a rhubarb and strawberry crisp. Note: For the crisp topping, I used 1/4 cup quick cooking oat and 1/4 cup whole oats.
The rhubarb is from Sandhill Organics. Unfortunately, the strawberries were store bought, shipped from California. I’m told were just days away – weather permitting – from a first crop of strawberries at The Farm. I can’t wait. This crisp would be amazing with fresh, fully ripe strawberries and a homemade crust.
Virtual Farmgirl 
Did the kids like it? One of my goals this summer is to get the kids to try more new foods!
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They did not like the asparagus. But they did both try it. That's my current goal. They had broccoli instead. I really can't complain when they eat all their broccoli.
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Yum! I just wrote up a list of my essential kitchen staples and asparagus was top on my list! Your kids will get into it more over time I bet and one way to speed that along would be to let them eat it with “good manners.” The proper way to eat asparagus is with your hands! Looks like a great dinner all around.
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I made the strawberry-rhubarb pie (with produce from the OP Farmers' Market) for a party Saturday night, and brought home a scraped-clean pie plate. I think it was a hit. :)I just tried to get my kids to eat asparagus tonight too, and they were not fans. Ah, well, I tried…
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Did the kids like it? One of my goals this summer is to get the kids to try more new foods!
LikeLike
They did not like the asparagus. But they did both try it. That's my current goal. They had broccoli instead. I really can't complain when they eat all their broccoli.
LikeLike
Yum! I just wrote up a list of my essential kitchen staples and asparagus was top on my list! Your kids will get into it more over time I bet and one way to speed that along would be to let them eat it with “good manners.” The proper way to eat asparagus is with your hands! Looks like a great dinner all around.
LikeLike
I made the strawberry-rhubarb pie (with produce from the OP Farmers' Market) for a party Saturday night, and brought home a scraped-clean pie plate. I think it was a hit. :)I just tried to get my kids to eat asparagus tonight too, and they were not fans. Ah, well, I tried…
LikeLike