The talk of College Town this summer is the CSAs everyone has joined. It's hit some critical mass and suddenly everyone I know is trading tips for what to do with garlic scapes and anise hyssop.
I have to admit that advanced produce like the above—and my all-time favorite intimidating CSA food, stinging nettles—are still beyond me, but at least now I have bok choy down to a science. There's an easy recipe in Veganomicon that involves sauteeing it with shallots, ginger, soy sauce, and peanut oil, and then sprinkling with roasted sesame seeds. I'd never purposely sought out bok choy before this summer, and now I'm developing a serious dependence. I hope it's not about to go out of season.