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4 years old, still crisp! |
In the CSA:
- Carrots, Little Fingers
- Swiss Chard, Bright Lights
- Collards, Champion
- Garlic, Russian Red
- Summer Squash, Patty Pan or Butterstick or Ambassador
- Bay leaves, fresh
- Potatoes, Yukon Gold
Product Shots
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Bay Leaves (Note: fresh bay leaves are more potent than dried, and a little more floral too) |
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Chard! |
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Sweet, sweet carrots |
Carrot Top Pesto
Ingredients
1 cup basil leaves
1
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cup (20 grams) lightly packed carrot leaves (stems
removed)
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6
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Tbsp. (90 milliliters) extra-virgin olive oil
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1
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large garlic clove
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¼
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tsp. salt
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3
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Tbsp. walnuts, toasted
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¼
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cup (30 grams) freshly grated Parmesan cheese
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Steps
- In a food processor, combine the basil, carrot leaves, oil, garlic, and salt, and process until finely minced. Add the nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate up to 2 days.
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Yukon Gold |
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Hardneck All-stars: Russian Red |
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A switch of bay |
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Best bee pic yet! |
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