Roasted Guinea Fowl and Weed Salad

I stuffed the fowl full of garlic, rosemary and lemon chunks, a little oil and salt and pepper on top. I didn't have any twine for trussing, but I did enjoy Easy as Pie's "How to Truss a Chicken" video. For all the work, I'm not sure it was worth it. I wasn't sure when it'd be done because it was so much smaller than a chicken, but it still took an hour. Perhaps once I get the hang of it, it'll be easier.

Then for a salad I mixed together greens from the CSA delivery, arugula and herbs from the earth box. I shredded a turnip and roasted pine nuts for a garnish. The dressing was yummy! I followed this recipe:
Garlic Scape Pesto
5 - 10 scapes, top flowery part removed, cut in 1/4 in slices
1/3 cup walnuts or almonds or hazelnuts
3/4 cup olive oil
1/4 - 1/2 cup good parmesan, or asiago or both--- grated.
1/3 tsp saltblack pepper to taste
Whiz scapes and nuts in food processor until well combined and somewhat smooth.Drizzle in the oil and process until well-integrated. With a rubber spatula, scoop mixture out of the processor and into a bowl. Add cheese, salt, pepper.

I added some oil and balsamic vinegar to make a dressing. Erik didn't like the salad and dubbed it a "weed salad," but I thought it was delicious!