Green garlic rules days two and four

We managed to make use of the rest of our box on the second and fourth days after the pickup. Green garlic, an early stage in the development of the garlic, was to be present in most of our remaining dishes. Morgon Mae brought some of the lettuce to work for lunch, and that evening we set to work on creating a lovely salad, along with some roasted potatoes.


The potatoes were done with the green garlic stems, as well as some rosemary and olive oil. The salad was made from our remaining lettuce, green garlic ends, and some tomatoes we had purchased at the Wedge coop. Our friend Kristin stopped by and helped us finish off both of these dishes.



For breakfast on the fourth day (that sounded a bit biblical), we used the remaining green garlic ends and stems, as well as the Tatsoi in a fresh tasting scramble. Sour dough toast and homemade cold press were the perfect addition.