Here is the list for next week's pickups:
We hope you are enjoying the spring veggies so far! This wet, cool weather has slowed down progress on the heat-loving summer veg such as tomatoes, eggplants and zucchinis but they will ripen eventually, so we just have to be patient. For now, enjoy the vitamin boost from your fresh greens and garlic!
Here are some tasty recipes to try:
*Make multiple batches to freeze in jars or ziplock bags and enjoy all year long!
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.
Jonny's Dill Basil Coleslaw
1/2 cabbage, grated
2-3 carrots, grated
1 kohlrabi, grated
4-5 hakurei turnips, grated
3-4 raw beets, grated
small bunch of dill, chopped
small bunch of basil, chopped
1/2 cup olive oil
1/4 cup apple cider vinegar
1 shallot, minced
3-4 garlic scapes, finely chopped
Juice of 1 lemon and/or lime
2 dollops of grainy mustard
1/4 cup maple syrup
Salt and pepper, to taste
*Optional: 3-4 dollops of mayonnaise
Combine dressing ingredients and buzz with a food processor or emulsion blender until smooth. Combine veg and pour desired amount of dressing on salad right before serving, or serve dressing separately to keep salad leftovers fresher for longer.
Enjoy and happy cooking!