Saturday lunch: Sprout sandwich

Sandwich of sheep's milk cheese and mixed sprouts on sourdough bread.

These sprouts were very interesting. The buckwheat sprouts are the ones with bright pink stems - which isn't too surprising, considering that they're related to rhubarb (as well as sorrel, which shares its relatives' sour flavor). The darker purple sprouts were radish, and there may have been some pea shoots and other greens sprinkled throughout.

Monday: It's not delivery, it's D4SA!

Homemade pizza with mozzarella and sunflower sprouts.

Pizza made from scratch on a Monday night might have been a challenge, but Lizz whipped up the dough early in the morning so that it could rise in the fridge during the day. With the dough already made and a jar of tomato puree from Norwich Meadows Farm at the ready, this wasn't a difficult meal. The sunflower sprouts, which were new to us, really do taste a bit like sunflower seeds. They were pretty strong raw, but mellowed when baked.