CSA Week 2 Share

From Shana:

• http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html
• http://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes
• http://www.epicurious.com/recipes/food/views/pasta-with-garlic-scape-pesto-395769

From Bob:

If you’re like me and forgot about last week’s radishes after you topped Tuesday’s salad, here’s a quick way to pickle and preserve them for a bit longer.  These go great on top of tacos, add extra crunch and flavor on a sandwich or are just great out of the jar with a fork.

• Leftover radishes, thinly sliced (I had 5, this amount of liquid should probably cover at least double that though)
• 3/4 cup water
• 3/4 cup distilled or apple cider vinegar
• Heavy pinch of sugar
• 1 tbsp each of your choice of flavor enhancers (mustard seed, dill seed, fennel seed, crushed red pepper, black peppercorns, to name a few – whatever you have on your spice rack really)

1. In a saucepan, combine water, vinegar, sugar and seasonings.
2. Over medium high heat, bring the mixture to a rolling boil.  Let boil for 5 minutes.
3. Turn off the heat and cool until room temperature.
4. Pour the mixture into a plastic or glass container with a tight fitting lid, add sliced radishes.  (If using plastic, use something disposable as the pink color the pickling liquid becomes from the radish will likely stain your tupperware)
5. Store in the refrigerator.  Give them at least a few hours before serving.

If you have some leftover cornbread mix from last week’s suggestion and also were lucky enough to get some zucchini this week, give this simple recipe a try.  It’s great for a brunch and the leftovers refrigerate well for lunch the next day.