In your box this week: Strawberries, garlic scapes, sugar snap peas, bibb lettuce, arugula, spinach, kale and carrots
Hello Calliope Farm Friends!
We are off to another year of CSA and we are feeling excited, it has been a busy morning here at the farm. We have been picking strawberries since mid May and this is the first year that we have strawberries in the first box, so yes, we are off to a good start. Most of the vegetables in your box this week should be familiar to you. The curly green stems are garlic scapes, which would be good sautéed with that spinach or made into a simple spring pesto (recipe follows). If you don’t immediately eat all of those sugar snap peas right out of the bag, they are great chopped up and added to a green salad. There are so many great ways to enjoy arugula, but a favorite around here is to toss it into freshly cooked pasta with walnuts and sautéed garlic scapes and a few glugs of olive oil. The heat of the warm pasta just wilts the arugula, allowing the texture to soften, but it retains its lovely peppery flavor. We hope you enjoy this first box and we look forward to a season of adventurous cooking.
The Calliope Farm Crew
Garlic Scape Pesto
This is GARLICKY. If that is not your thing, then I would suggest cooking your scapes instead. There are so many variations of this out there, but in general I have found that the more cheese you are willing to use, the better it will be. I love this recipe for its simplicity. That being said, you could always add lemon juice, or basil.
3/4 cup chopped garlic scapes
2/3 cup grated parmesan or pecorino romano cheese (or more)
1/2 cup walnuts, sunflower seeds or pine nuts (I use walnuts)
1/2 cup olive oil
Combine ingredients in the food processor and process until smooth. Spread on toast, or toss with pasta, maybe throw some of that arugula in there! I stirred some into millet for lunch and thought it was really tasty. Makes about 1 1/2 cups.