Boxes this week contain:
1 head green bibb lettuce, 1 head romaine lettuce, 1 bunch of yellow onions, 1 bunch of garlic scapes, 1 small fennel bulb, 1 kohlrabi, 1 bag of kale, 1 pint of strawberries.
Regular shares also have: 3/4 lb. of little cauliflowers, 3/4 lb. baby squash and zucchini, 1 bunch of arugula.
Garlic scapes are what would become the flower on a garlic plant. We remove them so the plant puts its energy into growing a bigger bulb. It just so happens that they are a delicious treat as well! They are far milder than garlic cloves but can be used in all dishes that you would use garlic. They are used well in pesto as well as sauteed or roasted. We like to saute a couple of them and add to kale.
Everything in your box this week will keep best in the refrigerator. The romaine should be eaten sooner than the bibb.
ROASTED GARLIC SCAPES with POTATOES
cut 5 scapes into 2 inch long pieces (using all parts but the flat bit beyond the pale yellow/green bulbous portion)
peel 3 to 5 russet potatoes and cut into long 1/2 inch thick strips
combine the scapes and potatoes and toss with olive oil and salt n pepper
roast at 425 degrees for 20 minutes or so (until taters are golden brown and scapes are sizzling)
KOHLRABI and FENNEL SALAD
remove leaves from1 kohlrabi and peel
julienne the kohlrabi
slice 1 fennel bulb thinly, starting at the bottom of the bulb and going up until you hit the leaves
combine the kohlrabi and fennel in a bowl
sprinkle lightly with salt
make a dressing of 1 T extra virgin olive oil, juice of 1/2 lemon, 1 tsp. mustard (like dijon), and black pepper to taste
toss the dressing with