What a gorgeous early summer day. The farm has burst into full swing this week. We want to take time to appreciate the spring vegetables still, so there are asparagus and peas in your box again, a repeat of last week. Those are common favorites, so hopefully you won't mind the duplication. There's also green cabbage, fresh Walla Walla onions, salad mix, spring salad turnips, and a little bit of summer squash.
I would recommend sauteing an onion in a little bit of oil for about 4 minutes, add 2 inch pieces of asparagus and the peas for just a minute more, season with salt and fresh herbs, and toss into some al dante pasta.
The turnips are something we only get to enjoy early in the season. They are good raw or cooked. You don't even need to peel them. Here's a few ideas for them: cut baby turnips into wedges and enjoy them raw with a dip or shave them into a salad; sauté or stir-fry them with their greens; toss baby turnips with olive oil, salt, and pepper, and any other seasonings that you wish, then roast or grill them until just tender; layer thin slices of turnips, their greens, and potatoes, then bake them into a creamy gratin.....