I love our CSA. I love not having to worry about the vegetables I buy at the store, figuring out the reason certain foods taste right together is because they are ripe together, eating vegetables I wouldn’t normally buy and getting to know the Titus family, who run the farm. I believe the longer one has a share, the quicker meals and recipes come together. I start to be able to see a week’s worth of food as soon as the vegetables are in the house.

For some reason, this week was particularly easy–Grilled Ginger Steak Salad, Grilled Chicken Tacos and Beef and Broccoli with brown rice, with all of the ingredients save garlic (coming soon, though), ginger, seasonings and brown rice arriving locally–including the meat. It does mean planning, though I’ve found with our local meat supplier that since the meat arrives frozen, I just make sure I have a lot of the cuts we like on hand (four chickens, five flank steaks, packages of ribs and pork chops, etc.). As long as I remember the night before what I’d like to make, I can pull it out in time.

I’m glad you enjoyed your box–I love ours.

Recipe: White Bean and Garlic Scapes Dip Time: 15 minutes

Time: 15 minutes

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.

I know all too well the effort it takes to wash all those greens. In fact I am avoiding it right now. But the fresh organic lettuce is soooo worth it.