• 1 pie crust
• 1 full bunch (about 2 cups) chopped fresh asparagus
• 1 bunch (about 1/2 cup) chopped fresh scallions
• 1/2 c. cheese of your choice we used a 'garlic champignon' from Whole Foods
• 4 medium eggs
• ~2 tbl. olive oil
• Salt & pepper to taste

Preheat oven to 350. 

Saute asparagus and scallions in olive oil til tender
Then add eggs and cheese
Stir vigorously til evenly coated, then pour into pie crust
Bake for 30 minutes or until you can pierce in the middle cleanly with a fork.

Thanks to Amy Litt & Acacia Graddy-Gamel for this one!

Garlic scapes keep coming and they're fantastic!  One great use for them is to make a garlic scape pesto.

If you have a favorite pesto recipe, you can basically substitute scapes for some or all of the basil.  If you need a starting place, the recipe below will get you started.  Note that it can be easily halved or quartered depending on how many scapes you have avaiable:

• ~1lb. fresh garlic scapes
• 1 cup grated parmesan or romano cheese
• 1/2 to 1 cup olive oil
• 1/3 cup pine nuts, walnuts, or almonds
• salt and freshly ground pepper to taste

Chop the garlic scapes into pieces about 1/2-inch long, then put into blender or food processor with the cheese, nuts, and about half the olive oil. (If you're using whole walnuts or almonds, you'll want to run them in the processor first to break them up.) Blend everything up until the well mixed and then slowly add in the rest of the olive oil, stopping when you reach a consistency you like.  For smaller batches of pesto, a blender may not be effective, but a heavy duty mortar and pestle would also do the trick.  Add salt and pepper at the end. Some folks substitute a little broth to reduce how much olive oil is in the pesto, and other will add in a little parsley, basil, or cilantro when first blending the mixture together.  Experimentation leads to new loves!

Pesto is good with almost anything, from fresh bread to pasta to salads to eggs.  If you put it in an airtight container, it will even keep for several days in the fridge and can be frozen for a couple of months!

INGREDIENTS

• 1 to 2 bags baby (or a big bunch of fresh CSA) spinach
• 1 pint strawberries, sliced
• 1 bag slivered almonds
• shredded cheddar cheese, optional
• ½ cup sugar
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon paprika
• ¼ cup cider vinegar
• ½ cup olive oil
• 1 tablespoon minced onion, optional

Get a bag or two depending on how many people you need to feed of baby spinach
1 pint of strawberrys ( slice them up)
Get a bag of slivered almonds
Some fancy shredded cheddar cheese ( you can skip the cheese, I am from the midwest, we thrive on cheese)


For dressing, mix together: 
Vinegar, olive oil, sugar, sesame seeds, poppy seeds, Worcestershire sauce, and paprika.

Right before you want to have the salad, toss the spinach in the dressing ( dress to taste) toss with cheese and almonds then top with strawberriies. Make sure you get some of the dressing on the strawberries.

OPTIONAL:  cheese. this salad is great and healthier without cheese, but this recipe often recommends it so...try shredded cheddar (midwesterners), a little crumbled blue, or my personal fave, some creamy goat cheese.  YUM!

Welcome to SUMMER! It is the beginning of what I like to call "Food Heaven." So many wonderful vegetables come into season, really opening the door to some wonderful flavors. Summer is simple and fresh! This, our first delivery week, will include a smathering of different braising greens. This greens may include, kale, mustard, escarole, chards, etc.. These hearty greens can be cooked any number of ways. These greens are referred to as braising greens because many cooks choose to braise (slow cook with liquid) these greens to wilt them and help cut some of their bitterness. One of my favorite ways to cook these greens is with a ton of garlic. :) Here is one of my favorite quick recipes for cooking these greens. Simple, Simple..

Ingredients

• 2 TBsp of Olive Oil
• 2 Bunches of Braising Greens, washed, and roughly chopped (You may choose to chop the stem and add if you like
• 2-3 Cloves of fresh garlic, Spring garlic is available now, all the flavor of garlic, slightly milder
• 1/8 of a cup of broth or water, I use vegetable or chicken broth
• Enough course salt to taste. I use kosher salt, none of that iodized stuff...
• A few drops of sesame oil to bring out a nice flavor

Directions

This is so easy! Enjoy

1. Heat a medium sized saute pan over med-high heat. Add the garlic and saute until tender, about 1 minute.
2. Add the greens a handful at a time, stirring for a minute or two while the leaves begin to wilt.
3. Add the stock or water, allow everything to steam together until the greens are tender
4. Season with salt to taste, and add a few drops of sesame oil

This will feed 4, half the recipe for 2.. This is great, serve with some nice BBQ Pork Tenderloin and some rice. Welcome to "Food Heaven!!!"

From www.wisebread.com:

I’m a dill pickle addict. Once that seal has been popped on my jar of Claussen dills, I usually take care of that jar within 24 hours. Pickles aren’t cheap, however, so I went for a DIY remedy that tastes pretty darn good (and you won’t need any canning abilities to make these homemade pickles.)

Pickle-making isn’t sexy, and it won’t get you any special perks beyond the joys of eating your own pickles. But it’s cheap, quick, and gives you a sense of accomplishment that you won’t get from throwing an overpriced jar into your grocery cart. Here’s a recipe that that will take care of your pickle cravings with little money and even less time:

Grab your cukes. Pickle connoisseurs will try to tell you that you can’t use the overgrown ones to make pickles. You can, it just won’t be quite the same. If you don’t mind eating pickled seeds (I happen to love them), there is no reason you can’t use up some of those giant, longer-than-your-arm cucumbers in your pickling recipe. If you don’t like the mushy insides, you can always cut the cukes in half lengthwise and scrape out the seedy pulp with a spoon. No hard feelings. (Note: Be sure to wash the cukes and scrub them well or rinse them in a veggie wash – you will be leaving the skins on for flavor and texture.)

Cut them. This isn’t rocket science. You can slice them in any manner you choose. (I prefer short, stubby pickles for snacking, but you can slice them thin or in hamburger sized slices, as well.) If the cucumbers are small enough, you can leave them whole (but pickling time will be longer.)

Prepare your brine. Simply boil 3 cups water (bottled is preferred), 1/8 cup kosher or sea (not iodized) salt, and 1 tablespoon white vinegar. Once it has come to a full boil, remove from heat and allow it to cool to room temperature (you don’t want to boil your cucumbers.)

Add your seasonings. While the liquid is boiling, you can begin packing the jar as full of sliced cucumbers as you can fit (with room at the top). Then add your seasonings, which includes 1/4 cup chopped fresh dill (you can use less, if desired), ¼ tsp mustard seed, 1/2 tsp black pepper (whole peppercorns work well), and finely chopped garlic cloves (5 or more, depending on how strong you want them.) I also add a teaspoon of red pepper flakes and will occasionally throw in a small jalapeno pepper for extra kick!

Fill and seal. Now that your brine has cooled, pour it over the pickles until the jar is full.Screw on your lid (if you’re using a recycled spaghetti sauce jar) or your canning lid and ring (no need to pressure seal.) Now just stick these guys in the fridge for a minimum of 5 days for awesome pickle flavor! They’ll keep in the fridge for weeks (although they are usually gone within days.)

Any questions? (This recipe is an adaptation from several old recipes I found, and one really great one on Recipezaar. Feel free to throw in veggies and spices of your choosing, including onions, carrots, and peppers.)