This Week’s Harvest, 6/9; Spinach Pizza, Polenta Pancakes with Cherries, and the First Coleslaw of the Season!

“That’s a lot of leafy greens,” someone said when I read off the contents of the panier last Wednesday.  Indeed, lettuce, spinach, and cabbage is a lot of greenery, but I’m sure my arteries will be thankful.  Maybe not for the pizza I made with the spinach, the dough brushed in spicy garlic oil and studded with tomato confit and fresh mozzarella.  But for that, my tastebuds cheered.

We ate a green salad on the side of every dinner this week, except for the meal that was a salad: steak marinated in ginger, soy sauce, and sesame oil, seared, sliced, and served over a bed of lettuce dressed in miso vinaigrette.  I found the cherries (I nearly type “cheeries” every time, which seems apropos) inspiring – first as a dessert, sprinkled with vanilla salt and topped with frothy champagne sabayon, later as a topping for polenta pancakes for a weekend breakfast.

On the other hand, white asparagus just kind of leaves me cold.  Even though I’ve made some very tasty things with it in the recent past, I just can’t get that excited about it.  I did, however, have a rather delicious chilled asparagus soup at Wadja a few weeks ago, which was brightened with a drizzle of intense balsamic vinegar.  Kind of makes me want to try it in custard form… white asparagus flan with balsamic caramel, anyone?

As for that humongous cabbage, I’ve turned half of it into a refreshing slaw, along with the radishes.

I do love me some coleslaw, and look forward to eating variations of it all BBQ/picnic season long, but I’d be delighted to hear any suggestions you, my lovely readers, may have for the second half of this puppy.

Originally published on Seasonal Market Menus.

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