CSA Week 2: I love Scapes!

Last week's CSA didn't seem as daunting as the first week, but sadly we weren't home enough to go through everything before it started to go bad. 

Our bag consisted of potatoes (not shown), mesclun mix, nappa cabbage, garlic scapes, scallions, sage, salad turnips, Easter Egg radishes, and Zucchini. Yes, my brain thinks that Zucchini should always start with a capital Z. I had my first radish (yes, I was a very picky eater as a child) when I threw it in with the mesclun mix and other non-csa veggies to make a salad. 

Saturday, while I was busy frosting the wedding cakes, Tom created a delicious nacho dish for lunch using the scapes and scallions. 

Tuesday night came and we realized we had a bunch of veggies left that we needed to eat before our next delivery on Wednesday. When I was in Spain in 2008 I tried a delicious fried Zucchini tapa with honey and salt. I didn't feel like preparing a batter, let alone frying it, so I sauteed slices of Zucchini in olive oil for a couple minutes before adding honey on top and sprinkling with salt. Yum!

We also cooked up the sage, remaining scapes, and scallions with the potatoes. Tom discovered that boiling the potato cubes in water first ensures that they don't burn in the pan and that they're the same texture throughout when eating.

And to update you on the beet situation: my friend, the recent bride, taught me how to roast the beets. I never thought I'd say it but I ate a beet and I liked it!