With Easter just around the corner, this past weekend we decided to whip up a little Lamb Chops with a nice mustard au jus sauce. What a treat it turned out to be. In this week’s larder from Moore Farms and Friends, we had several nice-sized rutabagas (not too large, but not too small), a turnip, and a couple of small bunches of greens (one kale, one chard). We slow-steamed the greens over in a mustard sauce, and cooked the rutabagas and turnip down into a soft and smooth puree for a side dish. I got a new tube pan several weeks ago and have been dying to try it out, so for desert we also made a nice lemon angel food cake. While making it together, I learned that Jennifer REALLY loves to sift flour. Finally, with a dozen egg yolks left over, we also made a month’s supply of lemon curd as well. Also, after adding these two recipes to this post, I leaned that evidently the plugin that I use to add ingredients to my posts is broken – looks like I will need to go back and fix it – until then, sorry the recipe lists are throwing an error! It is always something….