6.21.17 Wisconsin Grown | Part 8
It’s the summer solstice, and along with the longest day of the year comes another box of CSA goodies. This week is full of plenty of lovely green things, plus carrots, rainbow chard, and more strawberries (can it be strawberry season forever? Please?). Here’s what we’ll be cooking with it all this week:
Dishing up the Dirt’s Scallion Miso Butter with Spring Veggies is not only going to allow me to make short work of our Scallions this week, but we’ve got plenty of early season Carrots and Snap Peas to dip in it. Perfect.
Of course, if we do end up with extra Carrots, they’re most likely going to end up as Carrot Ginger Miso Dressing, because with all the Lettuce and Arugula in this week’s box, we’re definitely going to need plenty of dressing for all of the salads we’ll be eating this week.
I’m hoping we’ll have plenty of extra Snap Peas as well, because this Salmon with Snap Peas and Lemony Creme Fraiche Dressing from Food52 sounds like something I need in my life right now.
Last weekend, we attended a beautiful backyard cookout, where Vicky of Things I Made Today made beautiful, simply grilled garlic scapes. They were so good, I think we’ll have to do the same with our Garlic Scapes this week as well.
One of my favorite things to do with Rainbow Chard is make it into tacos, so that’s just what we’ll do with this Black Bean, Chard, and Goat Cheese version.
We’ve also got some Kale this week, and while I do feel like we’ve been eating our fair share of salads lately, this particular Kale Salad with Pecorino and Walnuts from Smitten Kitchen sounds too good to not make. I mean, wouldn’t anything be good when it’s covered in cheese, walnuts, and breadcrumbs?
Luckily, there are more Strawberries this week so I foresee this Lemon Yogurt Cake with Macerated Strawberries in our very near future.