Scallions
Garlic Scapes
Turnips
Radishes
Potatoes
Lettuce
Spinach
Salad Mix

 

Garlic Scapes:

I have to admit that I squealed like a toddler when I saw the Garlic Scapes this week. After being totally befuddled by them last year, Manatee and I ended up falling totally and hopelessly in love with them.

 

Using Vermont’s Valley recipe for Garlic Scape Pesto, we will be making Garlic Scape pesto pizza this weekend. Start with a whole wheat pizza crust, slather on some pesto, top with grated mozzarella cheese and sliced Roma tomatoes.

I will do a post later this weekend with pics of our pizza and other ideas on how to use the pesto. I will also talk about what they are and other ways to use them.

Radishes/Turnips:

I have to admit, we are going to be un-original another week in a row. I just love raw radishes and turnips. I have also lately been obsessed with Dill Dip. You can get store bought dill dip, but you can also make your own like Jessica recently did on her blog cajunlicious. She serves hers with bread, but I will be trying it with some cut vegetables.

Potatoes:

Manatee isn’t a big potato fan. I can always get him to eat roasted potatoes as discussed last week, and I can also entice him with homemade baked french fries. Here is one of our favorite recipes.

Salad Mix/Spinach/Lettuce Head:

We are super excited for more salads this week. For those of you who are more adventurous, here is a great resource for everything spinach.

Scallions:

We are going to do one of our fallback recipes: Pad See Ew. I have adapted a recipe from the Ultimate Cookbook. Kecap Manis is the secret ingredient. Well, maybe not secret but it’s what makes it so good! It’s a sweet soy sauce. Check back here later next week for pictures and the recipe.

 

 


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