CSA week of Sept. 20 - No Fail Pesto

Another fabulous pick up from Heritage Farm.
My fridge is happy and so is my harvest bowl.


This week's share:

• Broccoli
• Cabbage
• Cauliflower
• Collard greens
• Cucumbers
• Garlic
• Head lettuce
• Herbs: Basil, parsley, korean mint, summer savory
• Hungarian hot pepper
• Kale
• Onions
• Potatoes
• Scallions
• Scarlet runner beans
• String beans: yellow and purple
• Summer squash
• Tomatoes: heirlooms, stupice and cherry

More greens! 

Sign: Grab all the basil you want. (For real!)

Beautiful summer squash

Tools of the trade 

Tending tools

Will you look at that list?!?! All I can think this week is pesto, pesto, pesto and bruschetta. We had our first dose last night with an incredible green salad. I bought a pork roast at the Farmer's Market this week that we will have for a couple of nights with the roots veggies, some of the greens and more delicious salads. This is living!
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Here is the pesto recipe. It makes approximately 2 cups which is enough for one pound of pasta.


NO FAIL PESTO

Ingredients

• 3 cups packed fresh basil leaves
• 6 cloves garlic
• 1 cup grated Parmesan cheese
• 1/2 cup olive oil
• 1/4 cup pecans
• 
  

Directions

Combine basil, garlic, Parmesan cheese, olive oil, and pecans in the bowl of a food processor, blender or hand mixer. Blend until smooth.