veggie CSA, no. 3, 2011

(haha, another entry that I’m posting later than I had originally intended.  CSA #4 is tomorrow… I wonder what it will be!)

“Things are still pretty green at the farm. Until the cukes and zucchini start yielding the shares tend to be pretty light and leafy. But lots of goodies on the way: tomatoes and sweet corn are growing steadily, onion are growing up fast, melons are on the way, and sugar snap peas are just around the corner now. This week we’ll be rolling out garlic scapes, the twisty goofy looking flower heads of the garlic plant. 100% of the garlic plant is edible, including the scapes, which need to come off the plant this time of year anyways. If you leave the flower on the plant, it devotes a lot of its energy to seed, which means less for the bulb. By taking off the flower, we redirect the plants’ energy towards growing a big fat bulb at the base, which is what we prefer. Scapes are actually super versatile, taste exactly the same as garlic cloves, but less intense. Use them any way you would normally use garlic. You can also make some bangin’ green pesto with them, or just hit them with olive oil and salt and roast them in the oven like you would asparagus. They mellow out upon roasting and are super tasty just eaten whole.

This is our best guess of what will come in the Stone Soup shares this week.

Please remember that sometimes we can’t harvest exactly what we expect!

Lettuce (head) 1
Garlic Scapes (lb) 0.25
Herbs (bunch) 1
Arugula (bunch) 1”

SE decided to only keep the lettuce. She let me keep the herbs (purple basil), arugula, and garlic scapes. Ok, I called dibs on the garlic scapes, but I would have thought that she wanted the arugula.

Poor arugula, it has been insect-chomped to kingdom come.

So, what did I do with this week’s CSA so far? I decided to take the garlic scapes (I had about 3.3 oz in reality), the basil (about 1 oz.), two handfuls of pine nuts, a pinch of salt, extra virgin olive oil (1/3 c. + 1/4 c.) and squeeze of half a lemon to my blender. Garlic scape pesto! I think I used just a tad too much oil and pine nuts, but that’s ok.

The true taste test?  I took the garlic scape pesto to pasta.  It was very green tasting.  Not in a bad way, but I realize now that I should have added cheese.  Plus, I’m such a basil pesto fan that I found myself wanting to add more basil to my garlic scape pesto.

I have a whole jar of this pesto, so I’ll be trying to think up of other applications.  I think the next one might be pizza.  (^_^)

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