>THIS WEEK’S SUBSCRIBER MENU:
Clockwise from Left:
• Scallions
• Beet Greens
• Stir-Fry Mixed Greens
• Mixed Salad Greens
• Garlic Scapes
FRUIT SHARES: Strawberries from T&M Berries next door
COMING SOON:
Mizuna
Peas
Fava Beans
Swiss Chard
Broccoli
Cherries—for fruit shares
Whistling Train Farm 
>Hi – when I stopped by there was just beets and green onions –
>If anyone missed out on ANYTHING Wednesday, please let us know so we can fix it. We need to know how many of you were missing things so we can plan the makeup.Thank you, and our sincerest apologies!Shelley
>Showing my ignorance here, but what are garlic scapes and what do I do with them? :)Kathy
>Kathy, I found his great recipe for a pesto made with garlic scapes. It is mild and so delicious! It also freezes really well too. (1 Cup of garlic scapes, 1/3 Cup walnuts, 3/4 Cup olive oil, 1/2 cup parmesan cheese, 1/2 tsp salt, pepper to taste Combines all scapes and walnuts in food processor until well combined and smooth, slowly drizzle in oil and process until combined. Scoop pesto out into bowl and add cheese to taste, season with salt and pepper. Keeps for a week in the fridge.) 2 Tbsp pesto to 1/2 pound of cooked pasta.Faith
>This topic have a tendency to become boring but with your creativeness its great.