More greens. More goat cheese. Another bruschetta. There are obviously some common themes in our posts recently, mostly due to our csa. I have a feeling there are going to be a lot of pizzas, bruschettas, and pastas this summer; each serves as a blank 'canvas' of sorts for the ingredients of the moment. This brushetta (or crostini, what is the difference, really?) features a tangy lemon zest and goat cheese spread, and a splash of balsamic vinegar that brings out the best in the beet greens. I think that we've been enjoying our time more and more in the kitchen. Not that we didn't enjoy it before; but the idea of planning your menu around a set of ingredients, rather than the other way around (buying ingredients based on a set menu), makes cooking and eating much more interesting. We get to be creative, doing our best to put all of our csa produce to good use before it goes bad. It's a challenge, that's for sure; but I feel like that challenge has only inspired us more.

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