CSA recipes - week 2

Garlic Scape & Swiss Chard Pesto

http://www.tablespoon.com/recipes/garlic-scape-and-swiss-chard-pesto-recipe/1/

1/2 cup finely chopped garlic scapes

1 cup chopped swiss chard leaves

1/4 cup toasted almonds or pine nuts

1/2 cup freshly grated romano or parmesan cheese

3 tbsp lemon juice

kosher salt and pepper, to taste

1/3 cup olive oil

Directions

Add the scapes, swiss chard, nuts, cheese, lemon juice, salt and pepper to the bowl of a food processor. Process to desired consistency. While running, drizzle the olive oil in a thin stream down the shoot and into the food processor.  Spoon pesto onto hot, cooked pasta and stir until combined. Alternatively, this can be used as a spread on bread (for sandwiches or eating alone).

I used half old cheddar and half emmental cheese instead of parm and it was DELICIOUS!

 We had it for lunch today on pasta and on bread with more cheese on top!

I would recommend making a double-batch as I did cause it will go quickly!

Kale Salad - from a CSA member

Ingredients

•                1 bunch kale (black kale is especially good), stalks removed (set aside for frittata or veg. soup stock), leaves thinly sliced

•                ½ to 1 lemon, juiced (start with less or gage on taste and on amount of greens you are going to massage it into)

•                2 Tbsps to 1/4 cup extra-virgin olive oil, plus extra for drizzling (pending on the size of your kale bunch and taste

•                Sea salt

•                2 teaspoons or (raw local) honey or maple syrup

•                Freshly ground black pepper

•                1 mango, or navel orange, or yet again seasonal local berries, diced small (about 1 cup)

•                Small handful toasted pepitas (pumpkin seeds), or to vary chopped walnuts about 2 rounded tablespoons up to ¼ cup.

Directions

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little sea salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey or maple syrup and lots of freshly ground black pepper. Stream in the 2 Tbsps or up to 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango/orange or berries and pepitas. Toss and serve.

Inspired by both the Food Network and Alive Kale Salad Recipes

Thanks Lucette!

Food Saving Tips for your CSA Vegetables

Occasionally you will receive more vegetables than you can eat in one week. Try

preserving your veggies by canning or freezing them. You can also make big batches of

soups, stews, pesto or sauces and put them in the freezer for quick meals, or when there are

no fresh veggies in the winter. The Internet has tons of ideas; but for canning I would

recommend buying a good book and following the steps carefully.

• Always keep your leafy vegetables and herbs in plastic bags in the fridge. If you don’t

put them in plastic, the moisture will evaporate and the leaves will wilt.

• Your herbs can be left out to dry in a well-ventilated room and then crushed and

stored in air-tight containers.

• Zucchinis, cucumbers, leeks, broccoli, cauliflower and corn last longer if placed in

plastic before going into the fridge.

• Tomatoes are best kept on the counter and eaten at room temperature. If you want

them to last longer, put them in the fridge. To freeze, cut tomatoes in half and lay

cut-side down on a baking sheet. Put the baking sheet into the freezer until they are

rock solid. At this point, you can put the tomatoes into freezer bags and keep frozen

until you can make a sauce. When they thaw, the skin will slide right off. Easy!

• Squash, pie pumpkins, potatoes, garlic and onions should be kept in a cool, dark

place for storage. Keep the squash and pumpkins from touching each other. Excess

moisture will cause mould to form. If you plan on using these vegetables within a

week or two, they will keep on the kitchen counter.

• Potatoes should still be kept in a dark place to avoid turning green, which can be

poisonous. If green spots appear, simply cut them off. The rest of the potato will be

fine to eat.

• Arugula, basil, and spinach can be used to make pesto. Different pesto recipes can be

found on the Internet. Pesto can be frozen in Ziplock bags or plastic containers and

used year-round on pasta, meat or bread as a spread.