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Baby spinach, Italian parsley and watercress have hit the produce box!
We are creeping slooooooowly toward full spring.
(Raw watercress, which I had never tried before, apparently tastes a bit like radish. Interesting. I'll need to figure out what to do with it -- my only real association is reading about people eating watercress sandwiches for tea.)
EDIT: Also, the Meyer lemons I've been getting have doubled in size. They're still Meyer lemons -- they have the same thinner skin and less-acidic taste -- but they're easily twice as big as the ones I got before. How odd. (No, the Meyer lemons are not local. I make exceptions for those two citrus fruits. Although I'd like to get a small indoor lemon tree and lime tree so I can harvest my own.)
We are creeping slooooooowly toward full spring.
(Raw watercress, which I had never tried before, apparently tastes a bit like radish. Interesting. I'll need to figure out what to do with it -- my only real association is reading about people eating watercress sandwiches for tea.)
EDIT: Also, the Meyer lemons I've been getting have doubled in size. They're still Meyer lemons -- they have the same thinner skin and less-acidic taste -- but they're easily twice as big as the ones I got before. How odd. (No, the Meyer lemons are not local. I make exceptions for those two citrus fruits. Although I'd like to get a small indoor lemon tree and lime tree so I can harvest my own.)
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And one of my favorite cookbooks has a recipe for Chicken Salad with Chipotle Mayonnaise, Avocado, and Watercress. Mmmmm.
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