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Eye Candy Friday


This is a portion of last week’s CSA share. We pick up another share today. Can’ t wait to see what we get!

This Post Has 30 Comments

  1. Yum….beautiful produce!! I am going to harvest my first batch of romaine this weekend. Scary that this is what gets me excited these days….LOL

  2. Sautee the garlic scapes (cut up one inch pieces including the bulbule) in olive oil and let it sit a little in the pan.

  3. That’s a good looking Eye Candy Friday for sure. I do hope that you are feeling much better. Take care of yourself and rest that back!

  4. I’ve been wanted to try CSA for several years. All the mentions I’ve seen on blogs this summer have convinced me that Next Year Is The Year.

  5. Be very careful how you “pick up” your share today – no re-injuring that back, Missy! ((hug)) Wish we had a CSA close to us.

  6. Oh that does look good. We are part of a CSA as well- although we are done with lettuce for the moment! This week we received some plums and ollaliberries though. They are good!!!!

  7. I’ll be having some of that fancy cool garlic in my garden next year thanks to Mr. W across the street. He has so much he is throwing it away!! Gah! I want it!

    I’m so envious of all your gorgeous greens! Mine come from the store since my little baby lettuces aren’t big enough to eat yet. Mmmm…. can’t wait.

    Have a wonderful weekend – drugs sure can help when you’re down in your back. It’s not old age Carole (since we’re the same age I can say that). It just happens. Take care and I hope you’re still feeling better! XOXOX

  8. I see others commenting on the garlic scapes, and I couldn’t resist recommending my favorite use: pesto! It is wonderfully garlicky but not overpoweringly so. Not that you asked for the recipe, but I’m giving it to you anyway:

    Combine in the food processor:
    -1/3 C pine nuts
    -1/2 C grated parmesan (parmigiano reggiano preferred)
    -A good handful of the garlic scapes, chopped into 1/2″-1″ pieces
    -A good handful of basil leaves, to round out the color.
    -Salt and pepper to taste

    Pulse the food processor until it’s a big mush. Might be a good idea to do the pine nuts by themselves first.

    With the food processor running, drizzle in about 1/2 C extra virgin olive oil.

    Taste, adjust seasoning. Some red pepper flake would probably be good. I find this pesto needs more salt than traditional basil pesto, to counteract the strength of the garlic scapes.

    Just an idea!

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