The Weekly Box: Week One

 




Green leaf lettuce, red leaf lettuce, kale, bok choy & garlic scapes
grown at an organic farm on the watershed less than 4 miles from my kitchen.

Yum.

Update: Grilled Chicken [Tofu*] with White Peaches and Mozzarella [Almond Cheeze*] on Leaf Lettuce with Grilled Garlic Scapes

For dinner, grilled some chicken breasts [marinated tofu*] and pitted/sliced some white peaches (left skins on) to toss with ribbons of the green leaf lettuce and fresh mozzarella [almond cheeze*] bocconcini and a little olive oil, sea salt, freshly ground pepper. The juice from the peaches--oh! And the lettuce almost herblike with an actual leafy flavor. Peace juice from the bowl drizzled over the whole.

On the side, the garlic scapes. Never had these before (tho I've seen them begin from a clove, that tender green shoot that develops in the middle and will eventually poke through the pointed end). They can be prepared either like asparagus or green beans. I tossed them in a bit of olive oil, seasoned them with salt & pepper and grilled them till they brightened and softened just a little. The flavor of the raw scapes is very garlicky but it mellows when cooked. Next time I will cut them into greenbean-sized pieces and steam them. They can also be finely minced or snipped to add to dishes just like chives or scallions. Delicious, and very beautiful. Floral designers should love them, with their curly shapes and fantasy-pointed tips.

*[This post has been modified because I have since gone vegan.]