Week one is in the books

We ate every bit of our first box.

Warning: Beijing Salad smells horrible the second day. Still make it, because it rocks; but eat it all up.

Garlic Scapes are awesome!  How did I not know about something so delicious?

GARLIC SCAPE AND ALMOND PESTO
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).  Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.

Recipe happily borrowed from http://www.doriegreenspan.com/2009/06/i-seem-to-be-on.html

We picked it cause we had almonds and did not have pine nuts or walnuts.  We tried it in the blender and had to switch over to the mini food processor.  It was amazing!  Garlic heaven.  I planned on freezing some to save for when the tomatoes arrive.  We ate every bit on crusty bread.  The farmer likes his with a slice of prosciutto.  <- the farmer had to go to the kitchen to look up how to spell that.