The veggies are really starting to roll in now…. so it’s recipe time!
First, PESTO. There are a gazillion ways to make this and an equal number of ways to enjoy it. In my experience, as long as you taste as you go along and adjust ingredients to your liking, you can just keep throwing handfuls of stuff into the food processor until it’s just how you like it. (Keep in mind that the individuals flavors need an hour or two to really meld together). My basic recipe: Garlic or garlic scapes + olive oil + nuts + basil, parsley, kale, or other any other leafy green + salt. We love to eat it fresh, of course, but you can also freeze it so easily; just scoop it into ziplock bags or, better yet, fill ice cube trays, freeze, and then pop the pesto cubes into ziplock bags for a practically unlimited lifespan in the freezer.
The garlic scapes will not be with us much longer, and since we are now harvesting the heads of garlic we are ready to move the scapes on to good homes. If you are looking to make a lot of pesto, scapes are the cheap way to go and add a nice kick to the overall flavor of your pesto. You can also saute them a bit first to mellow out the flavor. See this recipe: http://food.lohudblogs.com/2013/07/03/garlic-scape-pesto/
“Kale pesto?!” you ask? Yes! http://www.shockinglydelicious.com/kale-pesto-versatile-verdant-vivacious/
“Parsley pesto?!” Mm-hm. http://www.countryliving.com/recipefinder/parsley-walnut-pesto-3625
Now, on to SQUASH. Have you tried the patty pan summer squash yet? The yellow UFO-shaped ones? They are as versatile as any summer squash and also a fun shape for slicing cross-wise and grilling! Here is a simple recipe for roasted patty pans with herbed chickpeas. http://chocolateandzucchini.com/archives/2009/08/roasted_patty_pan_squash_and_herbed_chickpeas.php
As for zucchini, recipes abound. Thanks to my mom and her chocoholic side of the family, I grew up eating a LOT of chocolate zucchini bread each summer. For a cook trying to “sneak” more greens into their family’s food, this is a perfect way to disguise a super healthy veggie! http://www.kingarthurflour.com/recipes/double-chocolate-zucchini-bread-recipe
Small, young zucchinis are also great cut into snacking sticks, perfect for dipping into hummus!
One last recipe suggestion for the week: BOK CHOY, Carrot, and Apple slaw: http://www.food.com/recipe/bok-choy-carrot-and-apple-slaw-94458
Noah adds, “You can also buy bok choy for your iguana!” Apparently a customer came in last week to buy some bok choy for her pet iguana. Lucky guy!
What’s for sale this week:
- green beans
- summer squash
- salad turnips
- collard greens
- bok choy
- garlic scapes (super duper on sale: $2/lb)
- salad mix
- herbs: basil, parsley, thyme, oregano, dill, mint
- cut flowers, including glads and sunflowers
- eggs, mushrooms, pasta, polenta, bread, jams, etc.