Comments on: Beet Green and Garlic Scape Bruschetta

By: Lisa Schmitt

Lisa Schmitt — Tue, 28 Jun 2011 21:06:57 +0000

Made this last summer and came back to get the recipe again for this year. My father thought I was crazy to use beet greens, I guess he always just threw them away. Thank you so much for sharing.

By: Erin

Erin — Wed, 09 Jun 2010 00:18:42 +0000

This bruchetta looks great! We did a CSA a couple years ago, and I really enjoyed the cooking challenges that came from unfamiliar ingredients. It’s such fun! We had plenty of excuses for no CSA for a couple years, too, but now this summer we’ve started again. Our first pick up is next week, adn I can’t wait!

By: Case

Case — Tue, 08 Jun 2010 12:20:26 +0000

Beet stems are delicious too, they get tender and sweet if you dice them and saute in the oil for an extra few minutes before adding the leaves.

By: Kara

Kara — Mon, 07 Jun 2010 20:36:02 +0000

Oooooh this will be fun to hear about your CSA produce adventures! I subscribe to one also and sometimes run out of creativity on what to do with some of those things — especially lots of summer greens!

By: Danielle

Danielle — Sun, 06 Jun 2010 14:30:16 +0000

Very nice creation! Rustic Italian dishes are such a delicious way to enjoy traditional Southern produce. I think that cannellini beans would also be a nice addition!