our first CSA

this weekend, we picked up our first half-shares of fruits and vegetables from the stone ridge orchard. as you will see, we got arugula, oak leaf lettuce, strawberries, garlic scapes, bok choy and cherries. it was the perfect amount to take home and plan some options for our lunch and dinners. here is what all the food turned into...

for lunch, we grilled some hotdogs from fleisher's in kingston, and served it with an arugula salad with a lemon olive oil dressing topped with asiago cheese, toasted walnuts and the fresh sliced strawberries. as a side, we made a dip of pureed cannellini beans, lemon, olive oil and the garlic scapes.

in the late afternoon, i muddled the rest of the strawberries with some of our mint, and added vodka and ice for a nice cocktail before dinner. the thin glasses are designed by our friend deborah ehrlich, who lives nearby.

for dinner, we grilled some hangar steak (from a local farm). we added the bok choy to the grill with a vinegar-chili marinade. accompanying this is the oak leaf lettuce salad with tomatoes and shaved paremsan with a mustard vinaigrette.

with the cherries, we made a cherry clafouti which used almond and rice flours. ideally, we would have made it in a glass pie plate, but the square tin did well and custard-y sweet dessert hit the spot on this hot summer day.