CSA and Farmer's Market 5/26-6/1

[udscoobychick]

This week, I got kohlrabi, peaches, strawberries, cucumbers, English peas, green beans, Bib lettuce, Swiss chard, tomatoes, eggs, ground beef, ground pork, and half a chicken.

I'm thinking some sort of Greek theme with the cucumbers, tomatoes, and some red onion...BF wanted to grill up some salmon to have with it. And then grill the peaches for dessert. Still working on everything else lol.

[stefanielynn04]

This week I only picked up ground beef and chicken. I used the ground beef for enchiladas and some of the chicken for chicken fettuccine alfredo. The week before I got tomatoes and made BLTs with them.

[FrozenSunshine]

No basket this week for me, though I should find out tomorrow what to expect next week.

[jend1018]

Hi there, new here!

This week in our CSA we are getting rainbow chard, red chard, english shell peas, red leaf or butterhead lettuce, red scallions, garlic scapes, and sweet onions. We are also getting strawberries in our fruit share.

I've never had or cooked chard before but I did find two recipes - one for swiss chard and artichoke white pizz and one for roasted swiss chard with feta.

I'll probably use the scapes like scallions unless it's a large bunch and then I might make pesto with it. I do have a bunch of kale from last week so maybe I'll use both for pesto.

The peas and lettuce will be used for salads.

[cookaholicwife]

I went to the Farmers Market to get ground lamb this week and of course its the only week they didn't have it. I ended up with just some basics, carrots, mushrooms, green onions and romaine lettuce.

[dutchgirl678]

Can't wait for our CSA to start. 1.5 weeks to go though we may go to the Farmer's Market on Saturday to pick up fresh veggies for the week.

[jess7205]

Ooh, garlic scape pesto sounds good. Jend1018, how do you make that?

I started a blog about our 1st year as CSA members if anyone is interested in checking it out.

www.csa4dinner.wordpress.com

[jend1018]

Jun 4, 2012 5:32:46 GMT -5 jess7205 said:

Ooh, garlic scape pesto sounds good. Jend1018, how do you make that?

I started a blog about our 1st year as CSA members if anyone is interested in checking it out.

www.csa4dinner.wordpress.com

Here is the recipe I used from Dorie Greenspan:

GARLIC SCAPE AND ALMOND PESTO

Makes about 1 cup

10 garlic scapes, finely chopped

1/3 to 1/2 cup finely grated Parmesan (to taste and texture)

1/3 cup slivered almonds (you could toast them lightly, if you'd like)

About 1/2 cup olive oil

Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.