CSA Share, Week Two, Day Six

Dinner tonight is a Black Bean Tostada Casserole, using lots of garlic scapes as well as some of the turnip greens I froze last week.  This casserole works well as a summer recipe because I use my toaster oven to bake it, which doesn’t heat up my kitchen much.  There’s also not a lot of slaving over a hot stove.  I’ll try to post the recipe this weekend.

My veggie drawer is now ready for its next load of veggies tomorrow!

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