Monday, June 27, 2011
Our First Pickup
Wednesday June 22nd was our first pick up for our CSA share. Here is a list of what was available:
lettuce - 1
greens - 1 lb (mixed Kale and Beet Greens(I think)
radishes - 5 (mixed colors)
garlic - 2
garlic scapes - 8
spring onions - 4
beets - 3
6 oz container of lemon yogurt
1/2 lb of butter
1 dozen eggs
That is what was available, but for some reason, and I swear it isn't because I really hate beets, but I somehow missed them. I don't know how it happened. Maybe I was distracted by the garlic scapes, which I have never seen before. Maybe I was too excited to pick out my delicious flavor of yogurt. Whatever it was, I didn't get them. We did get Beet Greens though, so this blog title is still accurate! I also somehow missed the garlic, which is tragic because I freakin love garlic. Ah well, lesson learned.
So far I have sauteed the greens with a little olive oil, garlic and lemon juice. I think they taste incredible, Greg thinks they taste like greens. On Wednesday we had the lemon yogurt with blueberries for dessert. Yogurt for dessert might sound a little strange, but since this is probably the best yogurt I have ever had in my life it was perfect.
Tonight I plan on making some sort of salad with the head of lettuce and some of the radishes and spring onion and maybe a couple fried eggs on top. I'm going to quick pickle the onions in lemon juice and then I'll probably pickle the rest of the radishes for a snack later.
As for the garlic scapes, I found this recipe by Kim O'Donnel in The Washington Post for Garlic Scape Pesto! I'll of course switch out the walnuts for almonds most likely, but I'm really looking forward to bringing GS pesto pasta salad for lunch tomorrow.
Garlic Scape Pesto
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.