6.22.16 Wisconsin Grown | Part 9
Another week, another CSA box filled of all kinds of beautiful things. On top of which, we’re starting to harvest lettuce, baby arugula, and baby mizuna from the back garden - hooray! Here’s what we’ll be cooking this week:
- Garlic Scapes are the flower stalk of the garlic plant. They’re generally harvested around this time of year so that the garlic plant can put all of its energy into growing the garlic bulb. And incidentally, they’re quite delicious. You can use garlic scapes in any number of ways, but sometimes just keeping it simple and throwing them on the grill a la Things I Made Today is the way to go.
- Admittedly, I’m not the hugest fan of Kohlrabi. It’s not that it tastes bad, just kind of...meh. I never could figure out what to do with the stuff until I decided to treat it like green papaya and make Spicy Thai Kohlrabi Salad. Great success.
- We all know Radishes + butter + sea salt is heavenly, but these Radishes with Dukkah from Bon Appetit seem like another intriguing way to turn radishes into tasty snack food. Which, obviously, I'm all about.
- I absolutely LOVE Cilantro, and tend to put it on or in pretty much everything. As I’ve had little to no success growing my own (it always bolts on me pretty much immediately), I was so happy to receive some in this week’s CSA box. And to celebrate, I’m thinking some Cilantro Lime Hummus is in order.
- Chard + cheese in pie form? You had me at cheese. Slab Galette with Swiss Chard and Gruyere from Food52.
- Snap Peas are so good, you really don’t need to (nor should you) do much to them. Served raw with a side of Whipped Feta Dip to dip them in seems like a good plan to me.
- Between the CSA box and our garden, we’re well supplied with Salad Greens once again this week. Will we ever get tired of salad? So long as we’re eating things like Avocado Chickpea Salad from Naturally Ella, probably not.
- Because we already have salad greens well covered, this week’s Arugula will be pestofied and slathered on pizza.
