CSA Week 2 (2019)

Here comes the CSA’s 2nd week of the season! This week I spent a lot of time weeding.  I also planted watermelons in the greenhouse and in the field as a little experiment to see if they grow differently or more quickly.

In other news- I went to the Gresham Station Twilight Farmers Market as a vendor for their first ever market on Wednesday night.  There was a great crowd and I’m excited to become a regular seller.  This will become my regular weekday market through the end of August, rather than Lloyd Center.  It’s nice to stay a little closer to home and get to know more of our community out here near Damascus!

In this week’s share you can expect:

  • lettuce
  • cilantro
  • beets
  • garlic scapes
  • kale
  • kohlrabi
  • salad mix

Right now at home we combine almost all these ingredients into a delicious salad topped with an herb and garlic vinaigrette at nearly every meal. If you’re looking for what to do with those garlic scape again this week, here’s a simple recipe for roasting

Roasted Garlic Scape Recipe Ingredients

  • garlic scapes
  • olive oil
  • salt and papper

Instructions

  1. Preheat the oven to 425 F.  Line a rimmed baking sheet with parchment paper and lay out your garlic scapes;
  2. Drizzle with olive oil and sprinkle with salt and pepper;
  3. Roast for 20-25 minutes or until the tips get nice and crispy (you can toss them over halfway through to make sure they cook evenly);
  4. Serve hot or room temperature.
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