The photo above is a pasta I made from asparagus, brown rice pasta, fresh dill from our garden, lemon and tuna. I read an interesting tip in this month's Food Network Magazine and happened to have some asparagus in the fridge to try it out. You peel the asparagus (I just peeled the bottom portion), cut it into rounds, toss with one part sugar and one part salt. Let sit for 10 minutes then steam until bright green and dip in cold water. Sure enough, it was delicious!
Beets: Sunflower Seed Beet Pizza from The James Beard Foundation
Swiss Chard: Swiss Chard Dolmades from Food.com
Spinach: Gluten-Free CSA Spinach Cake from Elana's Pantry
Turnips: Chorizo and Turnip Tacos from Austin Farm to Table (We made these tonight and I just used Wheatsville's chorizo that they make in house, peeled turnips sauteed with cumin, diced carrots and a little green onion)
Carrots: Candied Carrot Curls Cupcake Toppers from Cupcake Project
Bok Choy: Pork and Bok Choy Potstickers from Johnson's Backyard Garden's Website
|Last Summer's Box|