Before I forget, I want to tell you that I’ve made a CSA Pinterest board! I’ll be pinning recipes that match up with the kinds of fruit and vegetables I get in my share.
Last weekend, I took the romaine, green onions and radishes to west Michigan and we made a huge salad with my mom’s vinaigrette dressing. It was lovely. I’ve been using the beets and beet greens in smoothies this week and I put the garlic scapes in my first ratatouille. Even though it isn’t a traditional ratatouille ingredient, I thought the scapes mixed well with the eggplant, onion, peppers and tomato. Ever since I made sausage and peppers with stewed garlic scapes, I’m a bit obsessed with cooking scapes until they’re soft. I’ve included the ratatouille recipe below if you want to try it. It’s the most summery kind of meal!
This week we received: Jericho romaine lettuce, baby beets with greens, green onions, French breakfast radishes, basil and garlic scapes.