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.