Because feeling “good
enough” ain’t enough.

Seriously, I have no clue.

June 20, 2011
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I vaguely remember a time where I knew what I was doing. I knew just what to wear, I knew how to do my job well, I knew how to handle the different people around me and I was feeling downright brilliant in the kitchen on many occasions.

The world was mine!

Now it seems the total opposite. I never know what to wear because it has to be nursing-friendly and not look too bad if it gets spit up on. I’m rearranging my whole working schedule around the finicky nature of the baby. And I certainly don’t have a clue what I’m supposed to be doing as a mom. Sometimes I stroll for hours in the heat just because it gets him to nap and gives me a little time to clear my head.

In the kitchen? I’m pretty sure I need to be avoiding dairy as it’s been giving Danny a hard time. Scratch the yogurt. Scratch the cheese sandwich. It’s all about something fast and easy…think, Michelle, think…

And then I pick up my CSA and pull out a handful of garlic scapes.

One again, no clue.

Some people are huge, huge fans of these guys. I personally have just never figured them out. But of course I was determined to make use of them anyway.

The CSA actually sent along an easy recipe idea, bless their farm lovin’ hearts, and I thought it was a great way to use the scapes AND the week’s pound of beets.

Beets with Garlic Scapes
Note: I cut everything one day, stored in the fridge, and cooked it another day.
1 lb. beets, scrubbed (no peeling required), greens reserved
1 small handful garlic scapes (or about 4 cloves garlic), chopped
3 Tbl. olive oil
salt and pepper

Chop beets into 1″ pieces. Chop greens roughly. Heat oil in large pan over medium heat and add beets. Toss to distribute oil evenly and cook, covered, for about 30 minutes. Beets should be soft. Add a few handfuls of greens and mix. Then create a hole in the middle of the beets and add garlic or garlic scapes. Stir to cook for a few minutes, don’t let them brown. Add salt and pepper to taste. Serve hot or cold.

Ha! Do you feel like you have a clue?


  • http://makefriendswithfood.blogspot.com/ Eleanor @Make Friends With Food

    Nope, no clues here :) Seriously, I don’t know how parents hold it together. Sounds like you’re doing a great job.

    Garlic scapes crack me up because that’s the part of the garlic farmers always used to throw away. Our local farm stand used to give them out for free. Now they’re suddenly gourmet eats! Personally, I like ‘em when they’re cooked just a little brown and crunchy :)

  • http://floridacoastalcooking.com/ Dawn

    Too funny because I remember feeling the exact same way (with both the baby and the CSA). Well it looks like you pulled the dinner together wonderfully!

  • http://makefriendswithfood.blogspot.com/ Eleanor @Make Friends With Food
  • http://www.bmoorehealthy.com Betsy @ BMoore Healthy

    I have no clue as well! As soon as I think I have this mama thing down, Madilyn changes and does something different. One day at a time Mama!

  • http://www.foodwithrachel.com Rachel Meyer

    Yes, I just harvested these guys last week here in Kansas City. They are basically the shoot that grows off of the garlic plant when the plant “goes to seed.” Delicious!

  • http://www.itzyskitchen.com Erica

    I do now, but not for long ;) I ave never used garlic scapes, but I’ve heard people rave about them. Thats awesome that your CSA provides recipes- how cool!

  • Ellie

    Wait, you don’t know what you are doing? I thought it was just me! And here I am finding inspiration from reading your blog! You’ve still got it, you’re doing a great job, and hang in there. I don’t know how old your son is, but once you hit the fourth month it improves. Don’t know why, can’t say how, but I swear, it’s just better.

    PS. I can’t tell you how many times I have cried from a lack of sleep. Like a crazy person. Now, to try that recipe!

  • Esther

    What do they taste like? The farmer’s market had a ton of them this weekend and I didn’t pick up any since I had no clue!

  • lauren

    Michelle, you have a plan, created a company, are competent, have a dedicated life partner who is willing to appear in demonstration videos :), and a beautiful son. You’re doing great! Heck, you had posts and guest posts prepared for during the crazy first few weeks after Danny’s birth. Babies make life crazy. And yet people keep having them. ;)

    On the other hand, i have no idea what i’m doing with my life at all. i have a masters degree in medieval history (and i wasn’t very good at it, which is why i am not going onto a phd). i have no work experience, since i’ve never been able to handle more than school. i don’t even know what coast i’ll be living on come September! (but probably back at my parents’ house on the east coast working in corporate food service! wee!)

    All you mothers who balance home life and work and deal with all this craziness impress me ridiculously. Brava ladies!

  • http://www.carriesaba.com/ Carrie Saba

    Tried your recipe and then added it to a basic salad – really good! Thanks Michelle for the recipe!

  • Pat

    Can’t wait to try this tonight – getting scapes & beets today in my CSA delivery

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