|Whole Grain Pasta with Basil Garlic Scape Pesto|
This week, when I picked up CSA Box #3, I noticed the box was considerably fuller than the first two boxes. It’s always a fun surprise each week to see what’s inside.
|Salad Greens, Broccoli, Spinach, Scallions, Basil, Sugar Snap Peas, Garlic Scapes, and Strawberries|
Along with the box came a note: “The last week has brought some sun, some rain, and some temperatures that plants and humans both enjoy, and the fields look a whole lot better. It made for a great mid June harvest, which helps make up for our slow start.” Unfortunately, the farm suffered a case of “woodchuck-itis” on their lettuce, which damaged several hundred heads of lettuce!
The highlight to this week’s CSA box were definitely the sugar snap peas – the boys gobbled these up raw. They were so sweet and crunchy, there was no need to cook them.
|These Sugar Snap Peas Were So Sweet And Crunchy, We Ate Them Raw.|
We also enjoyed the strawberries as is, although the box was a bit small this week, so I might pick up more from the farmer’s market to make some Strawberry Lemonade Fizz for the boys as a treat.
|Strawberry Lemonade Fizz|
So, what will I be making with this week’s CSA box produce? So far, I’ve made Basil Garlic Scape Pesto and a Basil Garlic Scape Pesto Vinaigrette (which I served over Poached Chicken), and one of my kids’ favorites – Broccoli with Toasted Garlic and Red Pepper Olive Oil. The broccoli was so fresh and crunchy, not like the limp broccoli that you sometimes find in the supermarket.
|This Broccoli Was So Fresh and Crunchy.|
We’ve also been enjoying lots of salads with all the fresh greens (the romaine lettuce was so sweet and crunchy!).
Next on my list to try is an easy Napa Cabbage Kimchi recipe. Since the head of Napa Cabbage is huge, I will also be making someGluten-Free Chinese Dumplings so we have a reserve of frozen dumplings on hand for my little guy.
Basil Garlic Scape Pesto
|We Got A Huge Bunch Of Basil In Our CSA Box.|
- 6 cups basil leaves
- 5 garlic scapes, cut into 1″ pieces
- 1/2 cup olive oil
- salt and pepper to taste
- Combine basil leaves and garlic scapes in food processor bowl. Process until almost almost smooth, but still a bit chunky.
- Gradually add olive oil through feed tube. Continue processing until pesto is smooth.
- Season to taste with salt and pepper.
Basil Garlic Scape Pesto Vinaigrette
This Vinaigrette is delicious served over Poached Chickenor a green salad. Unfortunately, this was so good, that I was unable to snap a picture before it was devoured.
- 1/3 cup Basil Garlic Scape Pesto
- juice from 1/2 lemon
- 4 tablespoons olive oil
- Whisk together Basil Garlic Scape Pesto, lemon juice and olive oil.
- Serve with a green salad or Poached Chicken.
Broccoli with Toasted Garlic Olive Oil
|Broccoli with Toasted Garlic Olive Oil|
- 1 head broccoli, cut into florets
Toasted Garlic Olive Oil
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic, sliced
- 1/8 teaspoon red pepper flakes
- salt and pepper, to taste
- Blanch broccoli in boiling water for 2-3 minutes, until broccoli turns bright green (it should still have some crunch).
- Drain broccoli and rinse well with cold water to stop the cooking process. (You can also steam the broccoli for about 5-6 minutes instead.)
- To make Toasted Garlic Olive Oil, heat olive oil, garlic and red pepper flakes in a small skillet. Cook about 2 minutes, until garlic is lightly browned.
- Toss broccoli with some of the Toasted Garlic Olive Oil and season to taste with salt and pepper.