Spring is appearing in SF in sneaky little bursts this year – a few days of gorgeous sunshine (Yay! How we’ve missed being outside!) followed by days of chilly rain (Wait, staying home is not so bad either!). But as far as I’m concerned, spring is already here and winter is just being a little lazy and clingy and not willing to let it go until next year. And let’s face it, we’ve all felt lazy and clingy at one time or another, so let’s give Mr. Winter a little break, shall we?

Besides, we don’t need good weather to deduce the arrival of spring, right? I have hard evidence in the forms of snap peas and green garlic in our veggie box from Two Small Farms. To be honest, because our CSA stops deliveries in the winter, Nathan and I are out of practice with our vegetable management skills. The other day, I opened the fridge and vegetables were practically tumbling off the shelves, threatening to crush a curious Toro who was just stopping by to check out the kibbles status of the fridge (yup, still negative).

We needed some spring cleaning (ha!) and needed it fast before next week’s veggie box threatens to jump into the fray. Whenever a vegetable purge is called for, we roll up our sleeves, chop up as much vegetables as is humanely possible, and throw them all into either a Thai curry or a vegetable biryani. You’ve probably guessed by now which recipe won this time.

We ended up with a not-very-traditional biryani because who puts beets in biryanis?! Well, we do, when we’re desperate. But guess what? They actually stained the rice into a pretty red color! Now, if only we made this closer to Chinese New Year, it would be very auspicious indeed.

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Romanesco Frittata

A few weeks ago, I learned about the Mariquita Farm Mystery Thursdays from one of my favorite foodie blogs 101 cookbooks. Since our regular CSA boxes from Terra Firma Farm don’t usually come with extra-crazy vegetables and I’ve been wanting to explore some exotic ones, I convinced Nathan to try out a ‘mystery box’ from Mariquita. Lucky for us, the next delivery was scheduled for Incanto, one of our favorite neighborhood restaurants!

After handing over $25 on a drizzly night, we were handed a ginormous bag loaded with way over $25 worth of goodies, some of which definitely satisfied my exotic craving. We got a huge bag of baby carrots that look like they were just pulled out of the ground, a bunch of red(!) carrots, a few bunches of tatsoi, a couple heads of escarole, some tiny heads of little gem lettuce, a gnarly celery root, a few parsnip-like objects that turned out to be parsley roots, a few bunches of puntarelle (which came with the simple suggestion to dress them in a mustard-anchovy vinigarette – yum!), a winter squash, a romanesco, and a bag of red potatoes for good measure.

Our favorite item of the entire bag was this beautifully fractal yet slightly surreal romanesco:

Romanesco

After admiring it in our fridge for a few days, we finally decided to do something with it even though it really hurt to mess up such a lovely manifestation of a mathematical concept. But let’s say it’ll still be fractaly in our stomach, shall we? Part of the romanesco ended up in a simple pasta dish with red chile flakes, lemon, garlic, and plenty of olive oil. The other part ended up in a frittata. I used a sprig of green garlic that came in our regular CSA box but a small clove of normal garlic will be fine too. And of course, you can use any ‘sturdy’ vegetable you like in place of the romanesco – in the coming spring, asparagus would make a great frittata!

Will eating fractals make you better at math? I hope so!

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