One legacy that Kevin and I have in both our families is that of good cooking and good eating. Kevin's mother, Linda, was a remarkable southern cook in the old tradition. Her chicken and dumplings... whoa. There are many things I miss about her and one of them is that I never had a chance to learn her kitchen secrets.

My dad is a great cook of the gourmet variety. He's a foodie. we can be assured at any given family gathering that there will be three times as much food as we can eat and it will all be delicious.

Why am I talking about food?

Because our CSA (community supported agriculture) just started up a couple of weeks ago. We are awash in green leafies, kale, collards, redleaf, beautiful garlic, kohlrabi, beets, vidalias. The strawberries are amazing! If you haven't heard of it, a CSA is a neighborhood co-op that buys shares of produce from a local organic farm. Every week, we pick up a big box of yummies from a neighbor's house and start cooking!

This week's box was so delish. If my kitchen could do a happy dance, it would. Tonight we had a beet and egg salad and sauteed beet greens.

In case you're interested, here's the beet and egg salad recipe, surprisingly delicious:

a couple of beets, boiled and peeled, cut into bite sized peices
a couple of hard boiled eggs, peeled and cut into pieces
some mayo
salt and pepper

Mix and eat. Yum.