Leek soup. Leek hot dish. Leek a la mode.

This summer, S. and I signed up for one of the farm co-ops that give you fresh, seasonal stuff once a week, all pre-paid and with recipes (in the event that one load includes 6 leeks, and who the hell knows what to do with 6 leeks?). The first shipment arrived last week. It was lettuce, garlic and eggs. I made a Nicoise salad and lo, it was good. I’m excited about this. In part because the conversations S and I have about food tend to go something like this:

Me: Let’s make some veggie stir fry tonight!

Him: Yeah! That sounds good. Had a lot of Asian food lately though. What if we made fajitas with the veggies instead? Mexican, mmmm.

Me: Fajitas sound good.

Him: Actually, I’ve got some great enchilada sauce I need to use up. Why don’t you chill out and read and I’ll make us some enchiladas.

Me: You got a deal, mister.

Not that there’s anything wrong with the occasional bubbling dish of enchiladas (or a man who wants to cook for me—hi, awesome), but note the swiftness with which the healthy plan turns into deep-fried cheese curds is getting a little out of control.

I wish I were one of those ladies who woke up bright and early on Saturday mornings, put on my sun dress and adorable hat and bounced out the door to load a net bag with fresh stuff from the farmers market, but that only tends to happen about once or twice a year. And I don’t garden. Gardening is on my list of “things I wish I liked but I just don’t.” So this co-op thing, it should work well. Tonight: we go pick up peas. Mmmm, peas.