spring CSA, week 12

Week 12 is the last week of the spring CSA. [moment of silence] The summer CSA will start up the first full week of June. At least there will be farmer’s markets to tide me over.

This week we have tons of greenery: romaine lettuce, green leaf lettuce, spinach, and green beans. Nice big beet greens on those beets, too. We also have the last of the Florida oranges, some white potatoes, and a bonus item (you could choose between applesauce, mustard, eggs, or cheese). I opted for the block of Bowling Green feta, which was made with milk from Howard County cows. I’ve liked Bowling Green cheese in the past. I think they also sell their cheese at the Oakland Mills farmer’s market on Sunday mornings.

spring CSA week 12

I’m looking forward to dinner salads with feta and orange segments. We’ll probably do some grilling this weekend (it’s supposed to be nice) and I might prevail on K to take up some of his precious grill real estate with some sliced beets. Grilled sliced beets can be pretty tasty, especially with a quick splash of balsamic.

I also met the woman behind the blog Anyone can cook, even Tina! while she was there doing her work share. I’m looking forward to using the Cedar Hill Farm yogurt, as well as my applesauce*, in her apple cake recipe.


* Because the apples we’ve been getting are from cold storage, they just aren’t as crispy and awesome as the ones we tend to get in the fall. As a consequence, ours have been piling up in the produce drawer in our fridge. Over the weekend I finally decided to do something about it. I peeled and chopped them all, heated the pieces in a pot over medium-low heat, stirring occasionally, and let them reduce to applesauce. (Applesauce is really that simple to make — apples, heat, wait, stir. I leave it chunky, but you can whiz the applesauce in a blender if you want it grocery-store smooth.) Our pile of apples produced 5 quarts of applesauce. I may have to freeze some.

the Wellington at BGR

K and I showed up at the new Columbia BGR on opening day. The place was pretty well-attended, both with friendly cashiers and happy diners. Since we’d already been to another BGR location, where I’d tasted (and loved) their classic burger as well as their Cuban, both of us opted for a new experience: the mushroom-and-onion Wellington, with a side of rosemary fries. (We made the cashier’s day, apparently, because he got to push the “repeat order” button.)

I like BGR’s philosophy of cooking the burgers to order, and using beef that is hormone-free and grain-fed. I was disappointed, however, in the Wellington; I can see the appeal of the caramelized onions and the mushrooms, but for me, the blue cheese was so strong that it basically took over the flavor of the meat. Oh well, I’ll try something different next time. (If you like blue cheese, though, then the Wellington is for you!)

We’ll still be back; K wants to try the lobster roll and I’m looking forward to the asparagus fries. The potato fries were delicious: hot, crispy, and fragrant with rosemary. Also, K got to play with the customize-your-own-soda machine, so I’d call it a win.

A note on doneness: BGR’s definition of medium rare was just a bit more red inside than I had been expecting. I’ll eat rare meat (I’ve had tartare), but for a burger, I prefer a bit more in the way of texture. Next time, I’m ordering medium.