bevanddara

Daily Inspirations and Adventures

CSA Pick Up #1

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Yesterday was my first CSA pick up . . .

This is what you see:

¾ pound garlic scapes
1 bunch red Russian kale
Salad Mix
1 bunch baby turnips with greens
1 bunch beets
Escarole
Swiss Chard
Eggs

I know, turnips, your favorite!  Have you ever heard of garlic scapes? They’re a flowering shoot that gets snapped off the garlic plant shortly after they appear so that the plant’s energy stays focused on developing a large, healthy bulb underground. Use them chopped or minced in whatever you’d normally use garlic.

The CSA weekly newsletter always comes with a recipe (usually for the most unusual item in the pick up).  The recipe in this newsletter is for Garlic Scape Pesto, which I will probably make.  We have a birthday party in Long Island this weekend (at Craig and Holly’s – VT wedding) that I think I may bring it to as a gift.  Holly loves that kind of stuff.

Garlic Scape Pesto

 1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices

1/3 cup walnuts

¾ cup extra-virgin olive oil

¼-1/2 cup freshly grated Parmigiano Reggiano

Kosher salt and freshly ground black pepper to taste

Optional: To bring out the flavor of the walnuts, gently toast them over medium-low heat in a skillet until fragrant. Remove from the skillet immediately. Let cool before processing. Place scapes and walnuts in the bowl of a food processor and pulse until well combined and somewhat smooth. Slowly drizzle in oil and process until blended. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper to taste.

 Store in an air-tight container in the refrigerator for one week. Or freeze in a thin layer in a sealed freezer bag. Break off a portion of the frozen pesto to use as needed—to flavor pastas or soups or spread on a sandwich.

As for the other items . . . I made kale chips last night (YUM).

For the turnip I think I’ll make Turnip Mashed Potatoes (substituting a few things since this is a Paula Deen recipe. :))

For the swiss chard & turnip greens I’ll make Garlicky Sauteed Swiss Chard.  (with the turnip mashed potatoes and grilled chicken on Friday night)

For the escarole I think I may make Pasta with Escarole, White Beans and Chicken Sausage. (Sunday night)

Tonight for dinner I’ll be solo (Mike is in Toronto) so I’m going to use the salad mix, hard boil an egg, cut up a beets and a leftover avocado from mexican monday, throw on a few nuts, olive oil and vinegar and make myself a salad for dinner and lunch tomorrow.

YUM

Written by bevanddara

June 22, 2011 at 9:07 am

Posted in CSA, Food

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