Wilson Farms and dinner

After work today I went to Wilson Farms to do a little gift hunting. Right now I have the Celtics game on, and I'm trying to avoid watching it because it's too depressing. (C'mon guys, bring back those childhood memories!)

Wilson's Farm (www.wilsonfarm.com) is in Lexington, MA, and sells vegetables and fruit from their farm, but also imports veggies from all over. They also sell beautiful plants and shrubs, as well as pots, fertilizers, seeds, bulbs, and whatever for your garden. All at high-end prices. As far as I can tell, not everything is organic. The farm has been around since 1884, and I just missed a farm tour today! Oh well. It looks like they are every other Thursday from 6:30-8 PM. They have a strawberry fest coming up June 21 & 22 from 10:30 AM to 4:30 PM. It should be good times.

While I was at Wilson's, they were selling asparagus for $1 a bunch. My farm doesn't grow asparagus (no idea why!) so of course I grabbed a bunch. I had to go to Trader Joe's to pick up some heavy cream, because my sister and I have a problem. We somehow had three and a half dozen eggs at the beginning of the month. She bought some, I bought some from the meat farm, and it's just hard to consume that many eggs. The solution? Asparagus frittata.

I took a recipe from Wilson's, and Elena and I teamed up and it came out great. We used up six eggs too and have plenty frittata for breakfast.

I should clarify that the turnips from the farm are hakurei turnips. They are small white turnips with edible greens, crisp with a touch of radish flavor. The farm suggested that we cook less, and that a nice snack would be radishes or the turnips sliced on buttered toast. We tried it out, and it was fantastic, especially with our eggy, cheesy frittata.

It turns out, and I knew this, that I am terrible at cooking meat. It's probably my mom's Irish/English influence. (Hi Mom! Mom makes really good cookies, I can tell you that.) I horribly overcooked a ham steak, so I had to make bean soup with it the next day. I tried cooking a hamburger for only three minutes a side, though, and it came out wonderfully. I had turnip sliced on top and lots of lettuce. The farm meat is very lean, so you have to add veggies and oil to make it work, and cook for 30% less time. It's counter intuitive. But man, when you do it right, so much better.

I think I'm going to have too much food this summer, so I'm hoping I can discipline myself to freeze more. I am trying to buy less and waste less.