CSA Share ‘09, Week 2
June 18, 2009
This week we received: salad mix, a head of romaine lettuce, bok choi, broccoli rabe (a huge bunch!), braising greens, arugula, cilantro, garlic scapes, radishes, tiny turnips, and scallions.
I have not had any success with the garlic scapes in the past. Last year I made the effort to chop and freeze them, but I never wound up using them. This year I am resolving to make something delicious out of them — they are too beautiful to waste. While poking around online for something other than scape pesto, I came upon Barbara’s ode to garlic of all kinds, including scapes. She makes their prep sound so effortless, that I feel less stumped by them after reading her post. Everyone seems to be cooking a White Bean and Garlic Scapes Dip recipe from the NY Times this year, so I’m going to try that one on Father’s Day, when I’ll have lots of guests around to sample it with their bagels.
Two notes from tonight: I chopped all of this week’s CSA scallions and last week’s parsley finely, and added them to the chop meat I made into meatballs tonight with a couple of eggs and some breadcrumbs. They were incredibly flavorful — definitely something to do again. I sauteed the broccoli rabe in a little olive oil with some kosher salt as a side dish, and it reminded me that no one in our family loves it plain like that. Toss it in some pasta, make a frittata, or our favorite Broccoli Rabe & Potato Salad, and we’re happy.
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Filed under: CSA
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
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