Wednesday: Return of the veggies

Yesterday we got our first CSA box of the season. Since we're going to be out of town next week, there's some time pressure on finishing off the veggies, so the menus are going to be veggie-heavy for the next couple days.

Last night I made a batch of polenta with asiago fresco cheese to serve as center of the meal. To go around the polenta I did:

1. King trumpet mushrooms [CSA] browned in butter, drizzled with balsamico
   
2. Dino kale and green garlic [both CSA], flash-fried and then steamed with some chicken stock, served with a dash of tabasco
3. Chantenay carrots, braised in cream (Cut the carrots into 2 inch long wedges; add some heavy cream, salt, and white pepper; cover and simmer for 20-30 minutes; remove the lid and raise the heat to reduce the cream to a nice sauce consistency)

In addition to being wonderfully colorful on the plate, this was a bunch of good food.