Recent Dinners, Part Two: I Ate Peas

I finally remembered a way to use peas that wasn't awful. They weren't my CSA peas unfortunately (though I look forward to using my now-local-pea-enriched compost next year), but at least now I can be prepared should I get them again.

The dish was inspired by one I had at Petit Pois many months ago: gnocchi with a roasted carrot sauce with peas. In my version, I used tri-colored gnocchi, organic carrots, homegrown thyme, a sauteed quarter of a local onion, a clove of local garlic, organic chicken stock, a dollop of local sour cream...and some peas I found in my freezer.

More squash...but aren't they cute?

I seem to be on a bit of a squash kick lately, but I just couldn't pass up this trio of baby rounds from Down Branch Farms via Retail Relay (or Relay Foods, as they are now called). Pretty as the were, I couldn't bear to do anything but simply halve, season, and roast them. As for the leftover zucchini and yellow squash from last week: they had a date with my shredder.

Horse & Buggy Produce: Couple's Share

On Friday I got my most anticipated order from Retail Relay yet: my first share of fruits and vegetables from Horse & Buggy Produce. I felt kinda like the cooks on Food Network's Chopped, opening their black mystery baskets to uncover the assorted goodies inside.

I can't say I was disappointed by the variety. This week's 'mystery basket' contained: