CSA Week 10: Lettuce, Vitamin Green, Rainbow Chard, Garlic Scapes, Strawberries

Look at those scapes! I turned them all into pesto.

There were tiny blueberries at the market, so I made a tiny pie and used a dala horse cookie cutter on the crust (pony pie?).

On the way to Syracuse for a wedding, we stopped outside of Cleveland and ate dinner at an empty Indian restaurant and dessert at a Dairy King.

The bride’s parents have a beautiful garden with huge cabbages.

Niagara Falls is quite a sight, but the surrounding town is a nightmare of $20 parking spots and chain restaurants.

We also stopped in Toronto. Here is a bow-tie quilt on the wall of our hotel.

On the way back to Chicago, we went to Zingerman’s in Ann Arbor. Thanks to the recommendations of a lovely Michigan Alum, we had an excellent lunch and knew to order both new and old pickles. 

Fireworks over Navy Pier on the 4^th. Even this late at night, it was almost 100 degrees.

Why not take some blueberries and strawberries and roast them for a few minutes in the oven with balsamic vinegar and vanilla sugar? You could put them on ice cream or toast or pancakes (I can vouch for all three).

We had to cancel Week 11 because we were in Canada.  We missed some new additions to the CSA: beets and carrots. I just got Week 12’s box, and there are five (!) new vegetables. Even better--they are not leafy, so they will be much easier to photograph (my patience with artfully arranging leaves on my bedroom floor is inversely correlated with the heat (THIS HEAT!!!)).