As promised, here’s what I did with my radishes, kale and garlic scapes (and zucchini, because there’s always zucchini…)Most of my radishes went into this Greek Salad with Marinated Radishes. This comes from one of my favorite CSA inspiration cookbooks: A Year in a Vegetarian Kitchen by Jack Bishop. The radishes are marinated in a Greek-style vinaigrette (my extra bonus was using my oregano and mint from the backyard), tossed with greens, other veggies (I added a cucumber because I had one) and feta, and served over grilled bread. It’s the perfect ‘OMG it’s too hot to even think about cooking anything’ supper.
My garlic scapes also got grilled. Grilled garlic scapes are seriously delicious. When grilled, the garlic flavor totally mellows into something smoky and almost sweet. The grilled scapes got tossed with some grilled kale, olive oil, lots of lemon juice, and parmesan.It was a perfect complement to one of our summer, and CSA, favorites Summer Squash Pizza. Lemony goat cheese, zucchini, and parmesan make this pizza a great summer meal. I grilled it on a pizza stone on my charcoal grill to keep the house cool.I also made Zoodles with Almond Pesto from the Smitten Kitchen Cookbook.They were the perfect accompaniment to our 4th of July cookout.My veggies this week include lettuce, fennel, more zucchini, bok choi, garlic scapes, garlic chives, and gooseberries. I also have some beets and kale that were leftover after one of my volunteer shifts.