The Heat is On and so is our first CSA pick up

If you go to the Reds game today they will have misters to help you cool off from the heat; at the farm there will be a hose.
Not a huge pick up today but there will be Romaine lettuce, Lambs Quarter, Garlic scapes, and green garlic.

Give my grilled Romaine recipe a try
1. Soak your romaine lettuce keeping head in tact while making...

2. Caesar Salad Dressing: 1 chop 2 tsp. green garlic or scape, 1/2 cup olive oil, 1 1/2 tsp. salt,  1/2 tsp. mustard,  several pinches of black pepper,  some anchovy paste if you have it,  1 Tbsp. Worcestershire sauce,  3 Tbsp. white wine or wine vinegar, 1 egg,  1 juiced lemon, 3 Tbsp. grated Parmesan cheese. Place ingredients in a quart jar and shake it up. Check the flavor and make adjustments if needed.   

3. Start your charcoal grill. Thoroughly clean the lettuce head.

4. Using an empty bread bag place the romaine inside. Add the dressing. Close the bag and work the dressing gently through the lettuce.

5. When the coals are hot place the romaine on the grill. Turn quarterly when you notice outside leaf getting brown. The outside will wilt, the inside will stay in tact. Serve cut in half or whole. You can also stuff the head before grilling with anchovies, avocado, olives, dried tomatoes, goat cheese....

Lamb's quarter is one of the most nutritious weed the ground can lend us. Good calcium source. Sprinkle it through your salad or use it like spinach. Here's an excerpt from the web...

  Lamb's quarters (Chenopodium album), an Old Word annual weed that is naturalized throughout North America. It belongs to the goosefoot family (Chenopodiaceae), and like other members of the type genus Chenopodium, the leaves bear a slight resemblance to the foot of a goose. The fresh, tender foliage is gathered and cooked as a pot herb. It is sometimes called wild spinach because the steamed leaves taste like spinach.

Freshly gathered lamb's quarters (Chenopodium album). When steamed, it looks and tastes like spinach greens.