Hello CSA members, and welcome to Week 4!
This week we’ve turned the corner triumphantly into summer– can you believe it? The hot sun and heavy rains are spurring on lots of growth and this is the time of year when plants seem to double in size over night. Constant weeding is the name of the game, and our harvests continue to become more and more abundant. As we await the arrival of the heartier hot weather crops, we can enjoy the greens, greens, and more greens that keep on giving. This week your share will include, among other surprises:
My guess is that we have all eaten about 1,000 salads in the past 3 weeks. So, what to do with all these greens this week? Make pesto!
It turns out you can make pesto out of just about anything.
Of course, basil pesto is a classic:
But have you tried making garlic scape pesto? It might just be one of the best foods ever:
Or chard and roasted garlic pesto? A CSA member sent us this recipe last week and we can’t wait to try it:
And last but not least– are you running out of ideas for using your kale? Introducing kale pesto:
Once you have concocted one (or all) of these pestos, you may proceed to put it on everything! Eggs, sautéed greens, toast, sandwiches, wraps, pasta, salad, crackers, your finger, or absolutely anything else you can think of. Pesto takes any food it accompanies to the next level, amping up the flavor and turning an otherwise simple dish into an exciting adventure for your tastebuds.
Keep enjoying your fresh veggies, everyone, and may your week abound in green and magical pestos!