What I bought:

 

• Spicy greens and green onions from Dandelion Spring Farm.  This week the spicy greens included Pizzo, Mizuna, Red Komatuna, Red Russian Kale, and a few others. 
• Strawberries from Uncle's Farm Stand
• Snap peas and golden beets from Beckwith Farms
• White salad turnips and broccoli raab from Lalibela Farm
• Beets from Fishbowl Farm
• Daikon radishes from Freedom Farm
• Fresh herb tea (lemon balm, roses, applemint, and clover), radishes and Reine des Glaces lettuce from Old Ocean House Farms
• Portuguese Sweet Bread and Asian greens from Rippling Waters Farm
• Honey from Tom's Honey & More
• Breakfast sausage from Cornerstone Farm 

What I did with it:

• It has been a busy weekend and a busy week so far, so some of the items were snacked on as is: snap peas, turnips, and radishes
• The Reine des Glaces lettuce, an heirloom variety approximately 200 years old, was the basis of a simple salad that brought sunshine to the table
• The herb tea was a perfect response to the cool, wet weather we've been having (first pic)
• With the golden beets and red beets I made a beet and orange salad  that I originally posted on 7/28/08 (second pic)
• My ice cream maker (and I) have been waiting for strawberries.  I made my first sorbet of the season (third pic)
• On Sunday morning we had the breakfast sausage with farm-fresh eggs and the Portuguese Sweet Bread 
• Tonight we're having the spicy greens and Asian greens topped with chicken and a teriyaki glaze with some finely grated daikon radish on the side (I love that stuff!).  The mild heat from the greens and daikon matched nicely against the sweet teriyaki glaze.
• Tomorrow night we're having a simple and quick dinner: quesadillas with the chipotle lime goat cheese, lettuce, tomatoes, and the green onions.  
• I've had no time to do anything with the broccoli raab, so instead of letting it go bad it was cut, blanched and frozen (i.e. ready to go as a side dish the next time I'm in a hurry)
• The honey is going into work.  It makes no sense to spend 50 cents on a packaged tablespoon of bland corporate honey to go with my afternoon tea when I can have plenty of my own local stuff for much less.  (The second bottle is going to a friend at work who also likes honey in her tea.)