6/18/12 Farm Share

The bounty expands! This week we received two tiny buttery squash, garlic scapes, two varieties of head lettuce. a bunch of radishes with greens, a small head of tender purple-tinged cauliflower, broccoli, bags of spinach and snow peas, Swiss chard and mustard greens, a large bok choy and sweet local cherries. I have to do a little low key entertaining this week and the cauliflower, snow peas, squash and radishes will make a simple crudite plate with some Spicy Thai Peanut Sauce from the freezer on the side. The snow peas will have a quick blanch but the rest just need a wash and slice. This will be served with some smoked chicken drumsticks and an Orange Chiffon Cake with a Cherry – Blueberry sauce and Orange Cloud Cream…hmmmm.

The spinach and swiss chard have already been sliced into ribbons and added to a  a quick tomato based soup with smoked sausage – definitely a keeper recipe.

 

Later in the week, I will definitely try a recent recipe for Garlic Scape Pesto from Cathy A’s Kale and Kumquat blog post and also shown below:

Garlic Scape Pesto (makes 1 c.)
6 garlic scapes
1 c. fresh basil
1/3 c. walnuts
1/3 c. parmesan cheese
1 T. fresh lemon juice
1/2 t. sea salt
black pepper, to taste
1/2 c. extra virgin olive oil
Cut garlic scapes into 1 inch pieces. Place in a food processor with the basil, walnuts, parmesan, and lemon juice.  Process into a coarse paste.  With the motor running, slowly stream in the olive oil and process until fully combined. Season with salt and pepper to taste. Store leftover pesto in a glass jar covered with a thin layer of olive oil (to preserve the color).

 

Looking forward to some extra time this weekend to catch up on recipe and meal plan posting. Until then, stay cool and eat your veggies!

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