thoughtful consumption

• carrots
• strawberries
• kohlrabi
• fingerling potatoes
• peas
• granola
• eggs
• dill
• squash
• beets
• chervil, parsley, and garlic chives
• onions
• banana-nut muffins
• lettuce (pictured below)
• garlic scapes (pictured below)

We ate all the lettuce before I took this week’s photo. Luckily, I did take a picture of my plate last night.

Garlic scapes!

I didn’t know about garlic scapes until this week. They’re the green shoots of garlic that have to be cut off in the summer so that the plant will put its energy into making a bigger bulb. So scapes are a delicious freebie.

Most of what I read about garlic scapes suggested making pesto, so that’s what I did today. I made it just like regular basil pesto: about equal parts chopped scapes, grated parmesan, and pinenuts plus enough olive oil to hold it together. We had it over sourdough toast for lunch, but I think it will be even better over pasta. I bet it freezes well just like basil pesto, too. So bring on the garlic scapes!

Thursday night supper

Tonight I’m making a big supper because for lunch all we had was garlic scape pesto on toast. We’re having ground turkey cooked up with onion, roasted fingerling potatoes, sliced beets, stir fried squash, and braised peas.

I’m really excited about the fingerling potatoes. Tonight I’m just roasting them with some rosemary and finishing them with chives and parsley. But I also want to try Bleu Cheese Stuffed Fingerling Potatoes, for instance.

Other plans

This week’s fried rice will feature the kohlrabi, an onion, and maybe some of the squash. I have to get back on the fried rice horse. Last weekend, I had to throw out a whole batch of pork fried rice because I forgot to boil the pork marinade before adding it to the rice. I realized it before I added the kale but after the pork, rice, and onions. Those must have been some happy raccoons.

We froze most of our strawberries again. Last week we used them to make really yummy strawberry daiquiris. We put some frozen strawberries, a third cup orange juice, and rum into the blender and added water and ice to fix the consistency. They turned out great – not too sweet but very, very strawberry. They’ll be even better later in the summer when it’s really hot.

Coming soon…

More pictures of Nancy and Jacque’s farm!