Friday, May 29, 2015

Grilled Bok Choy (A story of a picky eater reformed by the farm share)

I'm throwing the farm share on the grill this summer, starting with Bok Choy. This easy and versatile side dish of tender stems and smoky crispy leaves is great with fish or chicken.

http://www.farmfreshfeasts.com/2015/05/grilled-bok-choy-story-of-picky-eater.html

In honor of my formerly picky eater's 17th birthday, I thought I'd share a story about picky kids and Community Supported Agriculture (CSA) farm shares. 
Ten years ago we set off on our first CSA adventure filled with loads of idealism (farmers! local food!) and a smattering of technical skills. Our kids really didn't have a say in the decision, but being resilient military kids they were used to going with the flow, living in a variety of settings and being offered a variety of foods. 

http://www.farmfreshfeasts.com/2015/05/grilled-bok-choy-story-of-picky-eater.html

The kids were not big on a lot of vegetables, however. Sure, my daughter would eat raw broccoli stems for a snack and my son (a carb and cheese lover) would eat the occasional baby carrot under duress, but mostly they'd eat corn or potatoes. [One glaring exception was Yakisoba.] When a box full of vegetables comes into the house, and then another and another and another every week, though, you have to figure something out or you'll end up wasting food.

http://www.farmfreshfeasts.com/2015/05/grilled-bok-choy-story-of-picky-eater.html
I hate wasting food. It's a waste of my money and our farmers' time. If the food came to us all packaged it would be an even bigger environmental waste, but in this case my compost bin doesn't complain.
After the massively steep learning curve of the first year farm share I picked up a few tricks [and shared some of them in a post written during the slow winter months]:

  • Make familiar foods with additional vegetables added.
  • Perform Vegetable Triage to identify and use what is most perishable first.
  • Think outside the salad bowl.
http://www.farmfreshfeasts.com/2015/05/grilled-bok-choy-story-of-picky-eater.html

Every season some new-to-me vegetable will throw me for a loop, but eventually I find a way [or fake one, our motto Peary high] to love it. Or at least tolerate it. I've had plenty of failures, some shown on my FB page, but the one that is family legend is Grilled Radicchio. I tried some recipe years ago and we hated it. [Like, straight into the compost bin don't even pretend to eat it for the kids'  sake hated it.] The only Good Thing about grilled radicchio became the story.
When you take your kids to the pediatrician they'll get asked "what fruits and vegetables won't you eat?" I'm sure it's a roundabout way to gauge a child's nutritional status. My kids will always answer without hesitation "Grilled Radicchio!". This usually shuts down that line of questioning. I can only assume it's because a kid who has an opinion on grilled radicchio has probably been exposed to more than just baby carrots, corn, and potatoes.
http://www.farmfreshfeasts.com/2015/05/grilled-bok-choy-story-of-picky-eater.html

When I picked up the first farm share the other day I was delighted to see strawberries, spinach and salad mix and unsurprised to see additional greens. It's Spring, after all. I decided to grill some bok choy partly because I had the grill out for tilapia and salad turnips and partly to try and change our family's perception of grilled leaves. I loved how the edges of the leaves got all crispy like kale chips, and was pleased at how tender the stems became so quickly. I kept the seasoning simple--a splash of soy sauce--because we ate it with fish and rice, but I think you could go in a variety of directions. Maybe some lemon pepper seasoning, or hot sauce, or a balsamic vinegar reduction.

For more recipes using bok choy, please see my Bok Choy Recipes Collection, part of the Visual Recipe Index by Ingredient. For other ideas using greens, please see my Greens board on Pinterest.

Wednesday, May 27, 2015

Easy Artichoke Arugula Pesto Burrata Pasta

A fast-to-fix vegetarian pasta dish using farm share greens, marinated artichokes, and creamy burrata cheese. Putting up pesto is one way I keep from being overwhelmed when the farm share greens are in abundance.

I forgot to take finished, plated, photos of this dish. I also had the grill going and it just slipped my mind. I debated sharing this recipe today, seeing how it's the first day of the the farm share season and I had the potential for new and returning readers arriving on the blog and did I want to start off with less than my best foot forward?

I decided that I did. Hope you understand!

The idea that you don't have to Eat All The Greens in a Week was a revelation to me when I adjusted to eating from a CSA, and putting some items up for later use is one of the ways I feed my family from our seasonal farm share year round. We're starting our 10th year enjoying the fruits of CSA farmers' labors, and recipes like this are one the tips and tricks for farm share success. For other tips, please check out this post

http://www.farmfreshfeasts.com/2015/05/easy-artichoke-arugula-pesto-burrata.html

When we get a Community Supported Agriculture (CSA) farm share box filled with assorted greens I am emphatically not looking to throw them all into salads. There are only so many salads we can eat in a week. Instead, I'm looking to turn anything not expressly salad-like into a recipe ingredient, and I give myself bonus points if it becomes a long-storing ingredient. I've shared a concept recipe for incorporating farm share greens into pasta dishes here, which is a terrific quick use for a bunch of greens. If you've got a bit of time to do some prep work, though, you'll be reaping the benefits for months by putting up some of your greens as pesto.

Arugula pesto fits the long-storing ingredient category--typically we're getting arugula in the farm share side by side with a bag of salad greens and other cooking greens. It's useful to be able to put up a batch of pesto. I store mine in the freezer in half pint jars, with a splash of olive oil on top, using these terrific lids (Amazon affiliate link). I don't just want to share how I put up this stuff, though--I want to show you how I use what I put up.

http://www.farmfreshfeasts.com/2015/05/easy-artichoke-arugula-pesto-burrata.html

This pasta dish is my second version of a fast burrata pasta meal. The first one, that I've made three times now [unheard of in my family] uses meat and winter squash so it will debut in the Fall. Oh, so worth the wait. I wanted a vegetarian and summer-friendly version, good for a quick supper, so I took the burrata pasta concept and here we are. Adding in artichokes just elevates a simple pasta dish into a snazzier one, though we are in danger of the kids becoming artichoke fans and eating all the leftovers. The same thing happened to us with take out Indian food, and now my picky eater tells me the spaghetti sauce needs more eggplant. Educated palates. Harrumph.

Burrata cheese was new to me, and my spellcheck keeps trying to change it to burrito. When I first bought it I thought it was just like fresh mozzarella and was sorely disappointed when the creamy center oozed all over my pizza dough. Once I embraced the gooey center I came to appreciate it for what it is (creamy), not for what it's not (solid). I've found burrata cheese at the fancy cheese counter of my local Kroger. It's pricey but perishable, which means whenever I see it marked half off/quick sale I pick it up. [Yes, I cruise the fancy cheese counter looking for magical markdown stickers--I'm married, I don't cruise bars anymore.] I know we'll enjoy burrata pasta dishes so it's worth the splurge--at half price at least.

For other recipes using arugula, please see my Arugula Recipes Collection. For other recipes using marinated artichokes, you're looking for the Recipes Using Veggies In Jars Collection. These are part of the Visual Recipe Index by Ingredient, a resource for ideas when you're facing an unfamiliar ingredient. You can also find me sharing ideas via my Pinterest boards and my FB page. Want to know how to Use This Blog? Click here.

Monday, May 25, 2015

Green Garlic Hummus with Green Garbanzo Beans

Freshly harvested mild green garlic and green garbanzo beans make a colorful and flavorful dip.

http://www.farmfreshfeasts.com/2015/05/green-garlic-hummus-with-green-garbanzo.html

We are all hungry. My spouse is bike commuting these days and comes home starved. My kids get home from these last weeks of school and are starved. I think about making dinner and get peckish. Having an easy appetizer on hand, one that is protein-packed like hummus, is such a time- and appetite-saver for us all. I'm not worried about mindless snacking when I know what went into the dip.

http://www.farmfreshfeasts.com/2015/05/green-garlic-hummus-with-green-garbanzo.html

Sometimes I'm buying the giant vats of Sabra from Costco to get our hummus fix. Sometimes I'm looking around at the contents of our Community Supported Agriculture (CSA) farm share box for hummus ideas. I've done quite a few for the blog--here are some of them:

http://www.farmfreshfeasts.com/2015/05/green-garlic-hummus-with-green-garbanzo.html Avocado Feta Hummus Kale & Sumac Hummus Sriracha Butternut Squash Hummus Garlic Scape Pistachio Pesto Hummus uffalo Butternut Squash Hummus Image Map

In the spring we sometimes get fresh green garlic in the farm share. I like to play with it and try new things--I grow my own garlic but I've never harvested it as green garlic. Susan of Luna Cafe has a Fresh Primer on Green Garlic and Garlic Scapes--check it out here. [The garlic scapes, however, are something very worth harvesting--here's what a brand new baby scape looked like on my tallest plant the other day]. 

http://www.farmfreshfeasts.com/2015/05/green-garlic-hummus-with-green-garbanzo.html

This hummus marks my first foray into green garbanzo beans. I saw some at my local spice shop and couldn't resist. I had no clue that spice shops existed before I moved to Dayton, and now I'm aware of 3--although I primarily shop at Spice Paradise where I got these beans. You can also make this with regular dry or canned chick peas. Whatever's easiest.

http://www.farmfreshfeasts.com/2015/05/green-garlic-hummus-with-green-garbanzo.html

Green garbanzo beans and green garlic seemed like a good idea--so I made a hummus. We enjoy hummus with carrots, pita chips, pretzel chips, and even piled up in a plate with other summer eats for an easy dinner.

http://www.farmfreshfeasts.com/2015/05/green-garlic-hummus-with-green-garbanzo.html

For other recipes using garlic, please see my Garlic Recipe Collection, part of the Visual Recipe Index by Ingredient. Want to know how to Use This Blog? Click here. For other vegetable appetizers, please see my Awesome Veggie Apps and Snacks Pinterest board. To see what's up in the garden, feel free to check out my FB page. And, for more clickable collages of recipe suggestions like the hummus above, click here

Monday, May 18, 2015

Time Out for some Weeding


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I've been doing a lot of weeding lately, and sitting and pulling out unwanted growth gives me time to think. Weeding one section of the brick patio gives me a sense of accomplishment, but when I turn around and gaze at the rest . . . . sigh.

http://www.farmfreshfeasts.com/2015/05/time-out-for-some-weeding.html

I'm truly grateful that so much is bursting to life in the yard. I'm tickled that I appear to have volunteer cilantro and dill, and about a dozen volunteer pumpkin-ish squash plants. [Those squash starts are like moles popping up all over, but I'm not playing Whack A Mole unless they truly are in in a terrible spot. Like the section of brick patio I just weeded a few days before.] I'm creeped out as I drive past sterile brown fields that recently sprouted orderly rows of corn. Where is the green chaos of my garden?

http://www.farmfreshfeasts.com/2015/05/time-out-for-some-weeding.html

Having a blog is a lot like having a garden in perpetual Spring. There is always some weeding to be done. Updating the Visual Recipe Index by Ingredient, adding notes in earlier posts directing readers to other recipes using similar farm share ingredients, and updating older posts with new search descriptions are all ways I weed the blog.

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Spending time weeding means I'm not editing photos and writing up new posts, nor going around on social media sharing my newest recipes.

http://www.farmfreshfeasts.com/2015/05/time-out-for-some-weeding.html

I'm taking a week off of posting new content to weed--both the garden and the blog. I can't promise I'll have everything ship shape, but it will be incrementally more user-friendly when I return, in time for our 10th CSA season to begin.

http://www.farmfreshfeasts.com/2015/05/time-out-for-some-weeding.html

I'll be back with Green Garlic Hummus, a fun way to use both green garbanzo beans and fresh green garlic--in a week. In the meantime, if you see my on FB--please tell me to go weed!

http://www.farmfreshfeasts.com/2015/05/time-out-for-some-weeding.html

Friday, May 15, 2015

Spiced Cottage Cheese Chip Dip

Cottage cheese blended with spices makes a simple dip that is great with potato chips or vegetable dippers. But really, you want it with potato chips. The ruffled kind are best.

http://www.farmfreshfeasts.com/2015/05/spiced-cottage-cheese-chip-dip.html

On this blog I typically share how I feed my family the seasonal produce of the Community Supported Agriculture (CSA) farm share. Occasionally I'll share other, non-produce inspired recipes.

This is one of those times because every summer gathering needs a good potato chip dip.

http://www.farmfreshfeasts.com/2015/05/spiced-cottage-cheese-chip-dip.html

This is an old family recipe that has been passed onto the 3rd generation. My daughter now makes it, and scribbles the amounts I call out in decimals--".66 mayonnaise", anyone? It seems awfully silly for a family recipe of what amounts to a diet food [used as a way to get more potato chips into my mouth] but no matter.

http://www.farmfreshfeasts.com/2015/05/spiced-cottage-cheese-chip-dip.html

Growing up my mom didn't buy those tubs of sour cream-based dips for parties. She'd just make up this dip instead. When my brother comes home from overseas, in addition to fried eggs, he wants a bag of chips, a container of cottage cheese, and seasoned salt--the bachelor version. I thought everyone ate cottage cheese as a chip dip, and had no clue cottage cheese was thought of as a diet food until recently.

http://www.farmfreshfeasts.com/2015/05/spiced-cottage-cheese-chip-dip.html

We are particular about our cottage cheese and prefer a dried style and smaller curd than most nationwide brands. Each time we move I have to find a new cottage cheese source, and here in Ohio it's Michigan brand cottage cheese.  Since I'm still not really sure how to respond when someone yells O-H!, and since my spouse is from Michigan, there is no foolish sports-related reason not to live in Ohio and enjoy Michigan brand cottage cheese. No sponsorship implied--sharing a fine example of 'good' cottage cheese for this dip. Back on the east coast it was Nordica brand. I never found a good brand in Hawaii. I ate sushi and malasadas instead.

http://www.farmfreshfeasts.com/2015/05/spiced-cottage-cheese-chip-dip.html

For grins and giggles, even though there's not a vegetable in it or a Chip Dip Category on it, check out the Visual Recipe Index by Ingredient. If you're still got time to kill while avoiding something more pressing, head over to Pinterest and follow my Awesome Vegetable Apps and Snacks. Still want to poke around? Learn how to Use This Blog here.

Wednesday, May 13, 2015

Grilled Garlic Scape Pesto Smashed Potatoes

Crispy grilled potatoes smashed and seasoned with garlic scape pesto.

Subtitle:  Yet Another Reason Why You Should Put Up Garlic Scape Pesto This Year

http://www.farmfreshfeasts.com/2015/05/grilled-garlic-scape-pesto-smashed.html

I will shamelessly admit that this post is a Call to Action. I want you to find garlic scapes (if it's not too late in your neck of the woods) and make pesto with them. Make lots and lots of pesto, then freeze some of it because pesto lasts a long time and can be enjoyed in so many ways.

http://www.farmfreshfeasts.com/2015/05/grilled-garlic-scape-pesto-smashed.html

Here is my garlic scape pesto (GSP) recipe, using pistachios, parsley and basil for that whole Green on Green action, but use the recipe that appeals to you the most. There are many pesto options in my Garlic Scape Recipe Round Up and on my Garlic Scapes Pinterest Board. If you get enough scapes, you could try them all!

http://www.farmfreshfeasts.com/2015/05/grilled-garlic-scape-pesto-smashed.html

I use a bit less olive oil in my recipe so the result is a thicker pesto, easy to scoop (Amazon affiliate link to my scoop) onto a tray to freeze. [I prefer not to use my ice cube trays since I use them to make ice and never have enough ice in the summer.] I often whisk thawed scoops of GSP with additional oil before using, like I did in today's recipe.

http://www.farmfreshfeasts.com/2015/05/grilled-garlic-scape-pesto-smashed.html

The first time I heard about smashed potatoes was while skimming through a Pioneer Woman cookbook in the bookstore. I failed at my first attempt to make them [I was too vigorous with my smashing] but they still tasted good. I tried them again on our old grill, but when your grill is optimized for portability and powered by a creme brûlée torch-sized can of propane, you learn not to expect much. The third time was the charm for these spuds--I didn't crash too vigorously and the grill was big enough, and hot enough [and gosh darn it, people like it] to make this concept work.

http://www.farmfreshfeasts.com/2015/05/grilled-garlic-scape-pesto-smashed.html
These were rounds 3 and 4 for the grill--I'd already grilled green beans and zucchini for later use.
My daughter filled up a 3 quart saucepan with potatoes because I know that no matter how they are prepared, my family loves potatoes. I only grilled what would fit on my grill sheet because I didn't want overcrowding, and because we can always find a use for cooked & cooled potatoes. [In this case, some went onto a pizza, some went into a spinach and potato quesadilla, and some were fried up with onions and eggs for breakfast.]

http://www.farmfreshfeasts.com/2015/05/grilled-garlic-scape-pesto-smashed.html

For other recipes using Garlic Scapes, please see my Garlic & Garlic Scapes Recipe Collection, part of the Visual Recipe Index by Ingredient. I've got a Pinterest board of Garlic Scape Recipes here, and a Round Up of 28+ Food Blogger Recipes Using Garlic Scapes here.

Thursday, May 7, 2015

Make and Take Smoothies for Moms

Consider giving the gift of smoothies to a new mom, a friend recovering from oral surgery, or a harried neighbor. Ready to shake up and drink, smoothies are a fast way to get some nutrition and get back to business--be that bonding, healing, or caregiving.

http://www.farmfreshfeasts.com/2015/05/make-and-take-smoothies-for-moms.html

Motherhood equals nurturing (no, you don't have to have created/raised offspring to read on--we've all had moms). One way folks nurture is via food [hello, nurture and nutrition share the same root].
Taking meals to a new mom is one way of nurturing the new family as they become a unit. Taking a meal to a mom after her 6th kid is just plain nurturing for her [though watching the kids and doing her laundry so she can get a massage is even better but doesn't fit with my theme for today's recipe].

http://www.farmfreshfeasts.com/2015/05/make-and-take-smoothies-for-moms.html

What about other folks who need nurturing? A busy friend caring for aging parents? A neighbor caring for his ailing wife? Someone recovering from oral surgery? It's the last situation that inspired today's post, but the more I though about it the more I think this concept would work for a variety of circumstances.

Smoothies keep for several days, and it's easy to scale up a recipe to make an extra portion. With that in mind, when I found out my friend wouldn't be eating solid food for quite some time after her tonsillectomy, I offered to bring her some smoothies. I was going to be near her home on post-op day #5 and that seemed like a good time to deliver as she'd be coming out of the initial post-op haze.

Wednesday, May 6, 2015

Grilled Steak & Vegetable Wild Rice Salad

A hearty main dish salad of grilled steak, zucchini, mushrooms and peppers tossed with wild rice and topped with olives, artichoke hearts, and feta cheese.

http://www.farmfreshfeasts.com/2015/05/grilled-steak-vegetable-wild-rice-salad.html

If you've been on my FB page lately, you'll see evidence that my motto is Grill All The Things. I don't know if it's because I'm so stoked about having a decent grill or because I can't stand to see a hot cooking appliance (NOT in my kitchen) underutilized or what. I just know that I've been routinely grilling some vegetables, fruit, and perhaps a protein or a pizza each time I fire it up. I've learned how to get the propane tank refilled, and I'm really looking forward to playing once the summer bounty of the Community Supported Agriculture (CSA) farm share is arriving in my kitchen.

http://www.farmfreshfeasts.com/2015/05/grilled-steak-vegetable-wild-rice-salad.html


Grilling often means that I've got extra grilled stuff to use on the off days. Following that 'cook once, eat twice' philosophy, I've got a main dish spring salad to share with you today. This hearty salad is for the days when you've worked hard [weeding, pruning, mulching, planting, doing a marathon 5K instead of reading the Sunday paper--pick your reason for a hearty salad]. It's satisfying and can be customized to suit your tastes with optional toppings. I went with a Mediterranean theme because I'm sort of stuck on artichokes, olives and feta cheese these days.


http://www.farmfreshfeasts.com/2015/05/grilled-steak-vegetable-wild-rice-salad.html

A warm day followed by a cool evening is a great time for a filling salad such as this. We enjoyed it slightly warm, tossing all of the previously grilled items with hot rice. My daughter preferred the leftovers served at room temperature, with plenty of cheese.

http://www.farmfreshfeasts.com/2015/05/grilled-steak-vegetable-wild-rice-salad.html

For other recipes using mushrooms, please see my Mushroom Recipes Collection. For other recipes using Zucchini, please see my Zucchini Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient. Want to know how to Use This Blog? Click here.

Monday, May 4, 2015

Turnip Enchiladas

A vegetarian enchilada stuffed with salsa verde-tossed turnips from the farm share. Also good with a turnip, kohlrabi and potato blend. A Meatless Monday fiesta.

http://www.farmfreshfeasts.com/2015/05/turnip-enchiladas.html

I stumbled across turnips as an enchilada filling by accident. I'd peeled and boiled a bunch of root vegetables from our Community Supported Agriculture (CSA) farm share then tossed them onto a grill to get a crust. I thought they'd be a side dish.

http://www.farmfreshfeasts.com/2015/05/turnip-enchiladas.html

We had enough other food that after a taste the root mix was pretty much thrown over for the Green Tomato Bacon Jam Burgers and the Confetti Potato Salad.

It's OK, I'm a master at repurposing leftovers. I tossed the mix with salsa verde, added cheese, rolled it up in a tortilla and made enchiladas. That tasted like a blog-worthy recipe right there, let me tell ya.


I'm not going to suggest that you peel-boil-grill a bunch of root vegetables just to stuff some enchiladas, though. I made them again, 4 months later, just to be sure. This time just with turnips and skipping the grill tangent. [Don't worry, I've been grill-tangenting all over the place lately and mmmm, there are some awesome grilled CSA vegetable recipes coming up.] Again the recipe tasted blog-worthy, so here it is.
[Curiously, I grabbed the exact same plate 4 months later, which is completely unplanned. We eat off these plates, so I'm usually just opening the cupboard and grabbing whatever's on top. My daughter carefully stacks the dishes so the 2 stacks are even when it's her turn to unload the dishwasher. My son just piles all of them in the closest stack unless there's no more room, then he shifts a few over. In that instance, she'll come after him and even them out.  The little darlings.]

http://www.farmfreshfeasts.com/2015/05/turnip-enchiladas.html

For other recipes using turnips, please see my Turnip Recipes Collection, part of the Visual Recipe Index by Ingredient. For other enchilada ideas, I made a Clickable Collage of Enchilada Recipes which is on my Clickable Collage of Recipe Suggestions page.

http://www.farmfreshfeasts.com/2015/05/turnip-enchiladas.html

Friday, May 1, 2015

Chicken Pizza with Strawberry Salsa and Garlic Scape Pesto

Strawberry salsa-tossed chicken layered with cheeses on a garlic scape pesto-sauced pizza crust. A pizza recipe straight out of my edible back yard (exceptions chicken, peppers, and cheese).

http://www.farmfreshfeasts.com/2015/05/chicken-pizza-with-strawberry-salsa-and.html

I was thinking about starting a "What is Edible in the Yard This Week" sidebar column, but then I looked around the yard and realized that the chickweed growing up between the bricks on the patio is about it. [FYI, chickweed tastes bright and lemony, if you're wondering, and Robert Barker snacked on it for me. But he snacks on everything.]

http://www.farmfreshfeasts.com/2015/05/chicken-pizza-with-strawberry-salsa-and.html

Sure, the garlic is growing well, the raspberry canes have leafed out, and the peach tree bloomed beautifully. Burgeoning piles of mint, rosemary, and thyme are spreading out in the sun. The sugar snap peas, chard, strawberries, and parsley have begun to grow. I've even spotted volunteer pumpkins [or mutant squash] and cilantro sprouting their first true leaves.

http://www.farmfreshfeasts.com/2015/05/chicken-pizza-with-strawberry-salsa-and.html

Despite the lack of current edible items in our garden, the pizza I'm sharing today shows how I put up food when it's ripe and then eat it year round. Strawberry salsa and garlic scape pesto came right from my little back yard, and I open jars/thaw cubes when I want some Spring flavors. With a stove and a freezer [and a food processor or blender is nice as well--and power too, since I'm blogging from the library because a transformer blew and our power is out] eating pizza like this is well within reach for you, too.

Seeing an albino squirrel in the back yard [photo by my lightning-reflexed spouse] I'm feeling the absence of the composting pigs this Spring. After nearly 5 years with them, my spouse finds himself plucking dandelions before he remembers there are no pigs to wheek their pleasure at the treat.

http://www.farmfreshfeasts.com/2015/05/chicken-pizza-with-strawberry-salsa-and.html

PSA:  If you're in the market for another family member, consider rescuing a pair of guinea pigs. Keep their large cage in a common area [ours lived in a corner of the living room atop the dog crate] and these social creatures will not only brighten your day and let you know when it's dinner time, they'll eat up any unwanted Community Supported Agriculture (CSA) farm share produce. [Thus I termed them the 'composting pigs', as guinea pig poop is perfectly fine for your compost bin.] I'm glad of my worm bin to take up the slack, but the worms aren't very interactive. Not like our beloved pigs. [Will we get more? Not at this time. For me, 3 dogs are plenty of animals to care for.]

For other recipes using garlic scapes or garlic scape pesto, please see my Garlic/ Garlic Scape Recipes Collection. For other recipes using strawberries, please see my Strawberry Recipes Collection. These are part of the Visual Recipe Index by Ingredient. I even have a Visual Pizza Recipe Index, because I have a thing for indices.
I've pinned more garlic scape recipes to my Garlic Scapes Pinterest board and more pizzas to my Friday Night Pizza Night Pinterest board. Wanna know how to Use This Blog? Click here.