What is not to love about Summer when you have an abundance of produce in your weekly CSA share! For those of you who are unfamiliar with what a CSA is, you can learn more here. I have been a member of Loon Organics here in Hutchinson for several years now, and have grown to appreciate more and more how much I love supporting them. They work so hard all season, in rain, wind, heat and even cold temps at times up here in MN to make sure we get our veggies!
This last Wednesday was our first pick up and I was never so excited to see such bright green spinach, kale, leaf lettuce, arugula and much more as you can see. One can never have enough greens especially when I throw a handful or two into my Shaklee 180 Smoothie every morning. I’ll save that recipe for another post? but in the meantime, take my word for it and throw some greens into your morning smoothie!
Wednesday also happens to be the day I visit our local farmers market. You can tell Summer is here as Farmer’s Markets are popping up everywhere! So if you have one in your area, please visit! You’ll have such fun, and besides, eating locally and seasonally is good for you, the environment, and the community. Besides, it feels so good to know you’re doing something good for your local farmers.
Remember to ask questions if you’re not sure what to do with a certain veggie and be a bit adventurous! The beauty of Farmer’s Markets are the huge variety of gorgeous, nutrient-dense produce. Looking to branch out from the traditional spinach and orange carrots? Grab some colorful rainbow chard and purple carrots. Try out kohlrabi, which is the big purple looking thing above. I love it raw, sliced thin on a salad or dipped in humus. How about Hakurei Salad Turnips. Yum. Sweet and softer textured than a radish, and not at all like a turnip you’re used to. Also good raw but can be eaten sauteed too. Trust me, you’ll fall in love with these. Remember if you don’t know what to do with the item, ask the farmer!
Have you ever tried these wild and crazy looking curly shoots at your local Farmer’s Market? If so you’re probably familiar with Garlic Scapes too. But have you heard of Onion Scapes? Those are the bigger fatter ones in the picture below. I had never had onion scapes so was excited to try them. My farmer friend suggested I steam like a green bean and eat with butter……..yeah another butter fan! I love butter and I can’t wait to try them as suggested. Sounds like another post possibly. 🙂
Back to Garlic Scapes………If you are familiar with them, chances are you also have made or have heard garlic scapes make for a fantastic pesto. They do indeed! I was so excited to see these at the market and couldn’t wait to make my first batch of garlic scape pesto. I used all 10 scapes, a couple of those large onion scapes (why not?) a handful of kale, raw and sprouted pumpkin seeds, juice of a lemon, pink Himalayan sea salt, and fresh ground pepper. With my food processor running, I drizzled in about 1/3 cup extra virgin olive oil. Fresh and melt in your mouth delicious!
While I was assembling my Pesto, I had a few mushrooms and shallots caramelizing, just because I love mushrooms and because you’ve probably heard me say, they’re good for you. I infact served my pesto with Wild Mushroom stuffed Agnolotti for even more goodness!
Now once your pasta is done cooking……remember to save some pasta water. I added about 1/3 cup of my water to my cast iron skillet which helped scrape up any drippings from my mushrooms and shallots. Add a couple big spoonfuls of pesto and the pasta. Stir gently and again Eat with Love.
- 10 garlic scapes
- 4 kale leaves
- 1/3 cup of raw and sprouted pumpkin seeds
- juice of a lemon
- pink Himalayan sea salt
- fresh ground pepper
- 1/3 cup extra virgin olive oil
DIRECTIONS:
Place all 10 scapes, a couple of those large onion scapes (why not?) a handful of kale, raw and sprouted pumpkin seeds, juice of a lemon, pink Himalayan sea salt, and fresh ground pepper in food processor. With my food processor running, I drizzled in about 1/3 cup extra virgin olive oil. ENJOY!
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