Newsletter for August 4 (Pesto, Kale Chips)

Good afternoon! I just got word that we were able to harvest 20 bushels of cauliflower a few hours ago, and that there are plenty more out in the field. This means that, along with cukes, squash, kale, and carrots, cauliflower will also be an option this week! We also have tons of beautiful basil, so we are giving some to everyone and also offering large bunches as an option. This is the week to make pesto, if you want to do it! One of my favorite summer meals is sauted green or golden zucchini tossed with hot pasta and plenty of pesto. Here’s how to make a basic pesto:

Basic Basil Pesto

(Adapted from The Food Network)

Ingredients

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts (or walnuts)

2/3 cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1/2 cup freshly grated Pecorino cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Cauliflower

Cauliflower is fantastic in pretty much anything. Curries, stir-fries, pasta salads, green salads. . . it’s also great tossed with olive oil and roasted or steamed and served with a creamy cheese sauce. Want to try something different? I’ve had more than one CSA member mention to me that they love to roast a whole head of cauliflower as in this dramatic recipe.

Kale

We give out kale every other week for most of the season. You never have to take it, but if you’d like to give it a try but are unsure where to start, here’s one of my favorite kale recipes. It’s great for people new to kale and for kids. Cooking the kale this way gives it a nice toasty flavor and makes it much less bitter. It still tastes like kale, just milder (and saltier and crunchier!)

Kale Chips

1 bunch kale

1 tbsp. olive oil or canola oil

Salt and pepper to taste

Pre-heat oven to 300 degrees. Wash kale and remove stems and thick center rib. Tear into “chip” sized pieces. Place kale on 2 baking sheets. Toss kale with oil until coated. Spread out on sheets. Sprinkle with salt and pepper. Bake until kale is crisp but not brown (about 15 minutes).

This Week’s Produce

Single Share

½ pint blueberries

2 lbs new potatoes

1 cucumber

1 bunch basil or 1 extra cuke

Choose 3 options:

1 large head or 2 small heads cauliflower

1 bunch carrots

3 zucchini

1.3 lbs pickling cukes

1 $3 PYO voucher

1 bunch Kale

1 bunch Chard

1 large bunch basil

Possible: Lettuce, beans, shelling beans

Small Share

1 pint blueberries

4 lbs new potatoes

1 cucumber

1 bunch basil or 1 extra cuke

Choose 3 options:

1 large head or 2 small heads cauliflower

1 bunch carrots

3 zucchini

1.3 lbs pickling cukes

1 $3 PYO voucher

1 bunch Kale

1 bunch Chard

1 large bunch basil

Possible: Lettuce, beans, shelling beans

Large Share

2 pints blueberries

4 lbs new potatoes

2 cucumbers

2 bunches basil or 2 extra cukes

Choose 4 options:

1 large head or 2 small heads cauliflower

1 bunch carrots

3 zucchini

1.3 lbs pickling cukes

1 $3 PYO voucher

1 bunch kale

1 bunch chard

1 large bunch basil

Possible: Lettuce, beans, shelling beans

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