Mary is out, carrots are in!

Greetings CFK devotees and members, guest blogger Blair here. While Mary is off sailing the ocean blue, or rather, some lake in Canada, I'm stepping in to give you all your weekly CFK news. After Cynthia and Michelle, two cooking regulars, harvested your shares this afternoon, the three of us met up in the bowels of the anthroposophical society, a.k.a. the CFK kitchen, and planned your meals for the upcoming week. It seems the sunny days that precipitated all this gloom were kind to the community farm of Ann Arbor, for thick and crunchy lettuce heads, juicy swiss chard, beets, carrots, and even a few early zukes are all on offer in this weeks cornucopia. To get right to the point, this week's share consists of the following:

15 Garlic Scapes (no, it isn't your imagination, the numbers continue to climb)
choice of 1 Zucchini or 1 bunch of Kale (we chose both)
5 Green Onions
1 1/4 lbs Swiss Chard
1 bunch Arugula
1 bunch Parsley
2 heads Lettuce
1 bunch Beets
1 bunch Carrots

And what scrumptious dishes will we be creating in Mary's notable absence?
Fear not, for Mary left us well supplied not only with a fair share of kitchen wisdom, but also with an army of cookbooks and past recipes. We weeded through all of these sources and finally whittled down this week's menu to the following 5 dishes:

Shredded Beets and Greens Slaw with Mandarin Oranges (Michelle says this dish from Greens Glorious Greens was a huge success last year)
Garlic Scape Soup (a recipe from Supernatural cooking by Heidi Swason, we're thinking this creamy (vegan!) soup will show you once and for all that there is no end to the goodness and possibilities when it comes to garlic scapes)
White Bean and Carrot Hummos (We're using parsley and white beans to make this carrot spread into a CFK original)
Kale and Swiss Chard Sautée (Cynthia found this recipe in Green's Glorious Greens, and we're hoping that between the crunch and heat of hot peppers and chard stalks, you're going to be thinking twice about what's waste and what's good for eatin'.)
Castaway Salad: Arugula, lettuce, Green Onions, Toasted Almonds, and Strawberry Vinegarette (named in honor of Mary's vacation, we couldn't resist showcasing this spicy mustard green alongside the sweetness of green onions and strawberries.)

And that's just about everything that will be coming your way this Friday from the CFK. We're looking forward to cooking for you all, rest assured that your produce is in good hands!