Our share was a bit smaller this week, but it was perfect because we were going out of town. I used the kale for smoothies and made a green salad with the romaine. The purple onions and garlic scapes went on mini pita pizzas and the basil and parsley was made into a pesto for those same mini pizzas. I took the strawberries along for our weekend trip and made strawberry and coconut cream popsicles. I’m sorry I didn’t take a pic of those, because they were pretty. I guess I’ll have to make them again, right?
This week we received Jericho romaine, winter density bibb lettuce, De Cicco broccoli, Parade bunching onions, Dinosaur kale, strawberries, Italian flat leaf parsley and Genovese basil.
I made these pita pizzas with store-bough pita topped with basil pesto, shredded mozzarella, sliced purple spring onions and garlic scapes. I popped them in the oven for about 10 minutes at 375 degrees F for an easy weeknight meal.