Week 3 June 22

This week we received a Walla Walla Onion, a bunch of bok choy, baby carrots, garlic scapes, salad greens (with pretty edible flower petals thrown in for colour), braising greens, radishes and a handful of fresh herbs.
 

This dish was for the kids.  Linguine pasta boiled with some cauliflower and garlic scapes, chopped braising greens thrown in at the last second, drained and tossed with a pat of butter.  They loved it!  Gareth said the scapes were like asparagus only sweeter.  Andrea said the scapes were like asparagus only less sweet.  Either way, it all disappeared.  

This was for the grownups.  Quinoa cooked with the scapes and greens, then tossed with one of those juicy, gorgeous Walla Walla onions, sundried tomatoes, garlicy viniagrette, topped with a handful of old cheddar to melt on top.  It was supposed to be a cold dish but we were hungry so we had it warm.  I'd like to eat quinoa more often, Glyn wants to try lots of new lentil dishes.  

We love scapes!  Having them reminds me of the day Dwane B. dropped by with a shopping bag stuffed full of them for a gift for us in Hudson's Hope.  We had so many we cooked them in everything but also pickled them like beans.  Delicious.  

Week 2 June 14th

A crazy week with all members of the family travelling around, to Victoria, Horne Lake, Friendly Cove, etc. No recipes to share but this was our week 2 veggie share.  Beets, radishes, kale, walla walla onions, garlic scapes (my fav!) salad mix, and kohlrabi.

Week 1 - June 7th

Very excited to receive our first share of local, organic, seasonal vegetables!

In this box we got baby bok choy, peas, salad mix, kohlrabi, walla walla onions, and a "braising mix" which I'm guessing was a kind of kale.

This blog is to keep track of what new things we're trying and how to incorporate new vegetables into our meals.  Like all new projects, week 1 has proven to be easy and fun.

My husband made a lasagne, instead of pasta noodles, he added some of the "braising mix" greens and ribbons of zucchini.  The rest of the lasagne was the usual meat (sausage) cheese (mozza and cottage) and garlicy tomato sauce, with sundried tomatoes thrown in too.Plenty of Italian spices.  Without the usual pasta to absorb the liquid, you have to make the sauce very thick to compensate.  It was delicious.  

Some of the braising mix also made it into our scrambled eggs along with basil, salt, pepper and sundried tomatoes.  

The baby bok choy was added to a pork tenderloin stir fry, along with a walla walla onion, carrots, and broccoli.  We had ours with lettuce and the kids enjoyed it tossed with linguini noodles.  The marinade/sauce was a mix of soy sauce, balsamic, garlic, red pepper flakes, pepper and a squeeze of ketchup (for the sugar and thickness).  I was out of ginger, otherwise that would have been in there too.  The kids have just been eating the peas straight and raw.