Wednesday, May 30, 2012


Two years ago, the P90 family did the Breezy Willow CSA. It was delicious and a great deal. The girls loved going each week and selecting our fruits and veggies and they especially loved the breads! We took a summer off from CSA last year, knowing that we'd be doing a lot of beach trips and other travelling and would be getting produce on the shore. On the weekends we were home, we visited the Oakland Mills farmers market.

But this summer, we're back in the CSA game! And since the whole point of all of this is to "eat locally," we decided to go with Gorman Farms, which is less than  two miles from our house.

Today we received our first share. And it’s a week earlier than expected thanks to our overly warm spring. I’ll do my best to post about our share each week and share the recipes and meals we make. To get things started, I think I’ll make garlic scape pesto.

Garlic Scape Pesto

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup pine nuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Place scapes and pine nuts 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.  hocofood@@@

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