What's a garlic scape, you naively ask? I don't actually know. But that's why being part of a CSA is such fun--it forces you to try new and odd veggies. At our last CSA near Hygiene, I grew to love swiss chard and radishes.
Today our share was smaller, as the harvest still is early, but we got: spinach, cilantro, romaine lettuce, red leaf lettuce, butter lettuce, garlic scapes, radishes, celery, a vidalia onion, and rhubarb.
So I made rhubarb bread pudding using an old loaf of raisin bread. It was actually quite good--it wasn't too tart or too sweet and raisins seem to go well with rhubarb. Here's what I did:
Rhubarb and Raisin Bread Pudding
4 pieces of cinammon raisin bread, toasted and cubed
1 1/2 tablespoons butter
1/2 cup heavy whipping cream
1/4 cup milk
1/2 cup sugar
couple dashes salt
couple dashes cinnamon
1 cups rhubarb, diced
Put the toasted bread cubes in the bottom of 3 buttered ramekins (or a casserole). Combine butter, milk, and cream and bring just to a boil. Pour over the bread and let sit 15 minutes. Whisk together eggs, sugar, salt, cinnamon, and add rhubarb. Fold into the ramekins. Bake 32 minutes at 325.