What I bought:

 

• Baby kale from Lalibela Farm
• Cherry tomatoes, small cucumbers and oak leaf lettuce from Olivia's Garden
• Baby bok-choi from Old Ocean House Farm
• Parsnips from Beckwith Farms
• Eggs and Feta from Tourmaline Hill Farm

What I did with it:

• Baby kale is tender enough (for me anyway) to be used in salads.  Its earthy, somewhat peppery flavor seemed like a perfect backdrop in a salad with fennel and oranges.  I dressed the salad with a combo of honey, dijon mustard, lemon juice, and Maine Natural Oils' canola oil.  (see first pic below)
• Parsnip, cranberry and lobster risotto - I chopped up parsnips and sauteed them with some (frozen) fresh cranberries and olive oil.  To that, I added the arborio rice to toast it a little bit before I began slowly adding the broth.  Just before serving I tossed in chunks of cooked lobster.  Crunchy, piney, sweet, tart, buttery, lobstery, yummy... (see second pic below)
• Quickly sauteed baby bok choi is a favorite of mine, and tonight I designed dinner around it.  I cut and blanched small batons of red peppers, sweet potato and carrots. Okay, that's a lot of orange and red.  Earlier in the evening I had grander designs of what the plate would look like - I was picturing a sunset.  Anyway, I fried extra-firm tofu in Spicy Mustard Oil - also from Maine Natural Oils - and plated everything up with some bean threads.  (I thought I had actually picked up rice sticks, which I think would have been better for this dish, but at the last minute I realized my error and had to go with it.  It wasn't bad, but I would have preferred boiled rice sticks instead. see third pic below)  
• The rest of the items were used for staples like a green salad, pasta salad, fried eggs, etc.

Paul Gagne
Tasting in Tongues Maine
www.tastingintonguesmaine.com
paul@tastingintonguesmaine.com