The eating of the greens and soft-shell crabs

It feels like Christmas in April – I picked up the first CSA box of veggies this week. The result: I had enough lettuce

lettuce, green onions, strawberries and more lettuce

lettuce, green onions, strawberries and more lettuce

to make salad for all in the immediate area of Moose Manor, thanks to the ample contents and the three large pots of leaf lettuce I’m growing on the patio. Planning, not my middle name.

Fortunately, I have been on a trend of salad for lunch for several months and I’ve become creative with dressings. I prefer to make my own – it’s easy and tastes so much fresher than bottled dressing (probably less expensive, too). I can also leave out things I don’t want, like a ton of salt or sugar. Herb flavored vinegar, balsamic vinegar, chunks of garlic, shakes of herbs, lemon or lime juice, Dijon mustard, mashed avocado, even a dab or two of barbecue sauce all make nice friends with olive oil.

The CSA alone would have made it a big week in the kitchen for me, but there was also the opening of the downtown Raleigh farmer’s market on Wednesday, on the end of Fayetteville Street near the convention center. Ed Mitchell of The Pit was cooking ‘cue, so the place was mobbed. But as a friend and I slogged through the crowd, I found North Carolina soft-shell crabs. I snatched them up like the pure spring gold that they are and ran home to my kitchen, where I did a little jig of delight and called my husband to share the news.

There was one little thing about these soft-shells: I had to clean them myself. In this case, “clean” means dispatching them to crab heaven, because fresh soft-shell crabs are sold live. The fishmonger had always cleaned them for me before. As oil heated in my frying pan, I pulled the package from the refrigerator and unwrapped it. The crabs twitched slowly, like slightly drunk spiders. I followed instructions: Snip off just below the eyes with a pair of kitchen shears, open the top of the shell and pull out the gills, then snip off a triangular spot on the back.

With that, I had killed my own food for the first time. Watch out, Ted Nugent.