First off, let’s talk about the celery. You may think of celery as a commodity. Something that’s always in the ‘fridge and one of the most common aromatics, used in French mirepoix, Italian soffritto and the Cajun/Creole holy trinity. But celery, grown by a local farm, during a short window of opportunity given the local climate, harvested a day or two before it gets to your ‘fridge? That’s special stuff. Look at the leaves on that celery. Usually celery in the supermarket has the leaves cut off because they have a much shorter shelf life then the stalks. This celery isn’t going to be relegated to the background of some dish. It’s going to be the central star. I’m debating between a cream of celery soup based on my Cream of Anything Soup mother dish technique, or a salad which takes a riff on the “Ants on a Log” after school snack. I’ll post when I’ve made my decision.
And the peas… I was expecting just five farmer’s choice items in my box this week. The sugar snap peas were not one of them. But, due to a bountiful harvest, the snap peas were added as a surprise to members deliveries this week. And such a welcome surprise as sugar snap peas make a potentially unexpected great pairing with radishes to make a favorite spring salad.
Sugar Snap Pea and Radish Salad
Who says you need lettuce to make a salad? A super simple, super flavorful spring salad pairing sugar snap peas with radishes, mint and feta.
