Mmmmm...May.

How did more than three weeks pass since my last post? It's been busy at the Schitt household. CSA season is in full swing, and I just started summer school. Plus, the freelance writing projects have been more complex and challenging. But I have no complaints! We're still finding time to cook delicious meals, just not as much to write about them. Here's a quick look at some of the things we concocted in May.

Morels, ramps, goat cheese, and truffle oil in puff pastry? I'm a little embarrassed. That was kind of ridiculous.

Here's a lovely frittata with roasted root veggies. It looks like I used the first of the chive haul, which has been plentiful.

Fish tacos! Jon made these, and they were good.

This was a great broccoli soup I based on a recipe I found at 101 Cookbooks. I ended up substituting a big bunch of ramps for the garlic and onion, but otherwise I followed it pretty closely.

I believe I made this salad to go with the soup. Sorrel, strawberry, and avocado with yogurt-chive dressing. Yum.

This was a muffin experiment that went slightly awry, due to me being scatterbrained and leaving out two ingredients. They definitely have potential, though, so I going to try again. Hopefully, it'll work out and I'll post the recipe soon.

This soup was so good. If I can remember what the heck I put in it, I'll post a recipe for this one too. I know it involved sunchokes and nettles, and I think I wrote it down, um...somewhere.

Jon made this very fresh-tasting pasta dish. It involved white beans, farm-fresh feta, asparagus, and pea vine. Nice work, babe!

These are strawberry rhubarb cheesecake bars, also made by Jon. He whipped them up before we went to tailgate with some friends at a baseball game, put them in the freezer to cool more quickly--and left them there. They were pretty good frozen, so I can only imagine what they might have tasted like just after this photo was taken.

Back soon with recipes!