This Week’s Harvest, 5/25, plus Bonus Kitchen Sneak Preview
May 25, 2011
Oh, goody! Cherries! And artichokes! And Spring onions! And cucumber! And more lettuce…
Considering I ate about a third of the cherries while I was setting up and taking this picture, I have a pretty good idea what’s going to happen to the rest of them. Although if any make it through the night, I’d love to make a clafoutis.
Since this is the icky kind of cucumber, I’ll be pickling it. Mmm, pickles.
I’m thinking those spring onions would be great on the grill. With a quesadilla.
To quote my friend Melissa, “Just a simple steamed artichoke with a salad is a great dinner. With garlic butter. Or aioli. Artichokes with aioli…”
Eggs. Spinach. Frittata.
Originally published on Seasonal Market Menus.
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Seasonal Market Menus 
Oh I’d love to see a post on what you do with the artichokes. I’ve never cooked them at home, and find them intimidating. These specimens look magnificent.
Louise – Don’t they? I usually just cook them, whole, in boiling water for about 30-40 minutes, then pull the leaves off and dip them in mayonnaise or melted butter. But I think your question may have inspired a friend of mine to write an artichoke tutorial, so I’ll keep you posted!
Update: While I can’t necessarily call her a close, personal friend, Dorie Greenspan wrote a wonderful article about artichokes last March.