Your box contains this week:

  • 1 head radicchio (part of the chicory family- a bitter green)
  • 1 bunch leek
  • 1 bag salad mix
  • 2 bulb fennel (the bulb part is the most commonly used part but don't let the tall leafy part go to waste! it is a perfect addition to salads.)
  • 1 bunch radish
  • 1 bunch curly kale
  • 1 bunch garlic scapes
  • 1 bag arugula
  • 1 bunch cilantro (let me know if you can't stand cilantro and we can trade it out with another herb. I know some people love it and some people hate it. But it is so short lived here because of the heat that I wanted to share it with you before it was gone!)

Garlic scapes are the stems that hard neck varieties of garlic produce before the bulb is ready. Removing the scape, a curly bright green stalk, allows the plant to grow a larger bulb of garlic. Available before garlic is harvested, scapes have a milder flavor and can be used as a substitute for garlic or whenever you want garlic flavor. The arugula has a nice spicy flavor that makes a delicious pesto. You can add some of the kale too if you want!

Arugula & Garlic scape pesto

10 garlic scapes
1/2 cup grated parmesan cheese (OPTIONAL)
1/2 cup toasted almonds/walnuts/pine nuts/sunflower seeds (OPTIONAL)
2 cups lightly packed arugula leaves
About 1/2 cup olive oil

Chop the scapes into one-inch pieces. Place the scapes, parmesan, nuts, and arugula in the bowl of a food processor and pulse until everything is chopped and almost paste-like. With the motor running, pour in the olive oil. If you want a thinner pesto, add more oil. Season with salt. Serve tossed with pasta, spread on bread or crackers, on pizza or anywhere else you would use pesto.

Try roasting or grilling the radicchio and fennel (and the leeks too!) together and then tossing in balsamic or your favorite vinaigrette. 

Let us know how y'all are cooking your veggies! Please remember to bring your box back this week or bring a bag and we can transfer the contents! Enjoy!