Green.

Everything will be vibrantly green this week. I already kicked it off with last week's garlic scapes, by canning some garlic scape pesto (7 garlic scapes, handful of walnuts, 2 oz. of CSA cheese, about 1 cup of EVOO, salt and pepper). Shrimp, garlic scape pesto, and whole wheat pasta is pretty addictive—which is the reason why my lunch today was sans shrimp. Can't wait to defrost some more shrimp and start dipping.   PLG CSA Week 5  Lettuce Heads Salad Greens Peas Scallions Kale Swiss Chard Basil Turnips  My plan for this week's share: kale chips, roasted turnips (with honey like my mama does), basil + pea pesto (not sure about this, maybe mint would be better), lots o' salad—hmm, maybe roasted turnips with salad greens, and pasta/cous cous/quinoa with swiss chard! Sounds like a plan.  Photos of last week's meals to come later . . . been a little lazy about posting photos and recipes. My laptop is too old to be running more than one program at a time, which really puts a damper on uploading photos while watching Hulu—it's just not possible.

Wok.

I need a wok . . . as this week will be stir-fry week, I think. Though, the farmers did suggest making kimchi out of the napa cabbage in this week's veggie share. I'm not really a kimchi person. So a stir-fry should probably use up about half of my share, and then I can make some more delicious garlic scape pesto, and maybe a cheese and oregano fritatta with salad greens to make use of everything.

And all I can say about the dill is, ugh . . . more dill?!?! I think I might have to put it in the free bin. I don't know how much dill compound butter I'll be able to stand once it comes time to unfreeze it (compound butter can last in the freezer up to 2 months).

PLG CSA Week 4:

Woodbridge Farm Vegetables
Lettuce
salad greens
garlic scapes
napa cabbage
sugar snap peas
and herbs (dill and oregano most likely)

Breezy Hill Orchard Fruits Not available