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CSA Weeks 1 & 2: Back to the greens

Summer! Forget Memorial Day. Despite the calendar and no matter how freakishly cold or hot it is, the first CSA pick-up of the season marks the beginning of summer for me.

Last week in the first installment, I brought home a light and chlorophyll-packed bag of greens:

CSA Week 1

-Kale (I scored an extra from the new swap box)
-Broccoli
-Napa cabbage
-Spring garlic (I think that’s what it’s called. It’s juicy and hasn’t hardened yet)
-Salad mix

I came home and took moody portraits of the garlic.

CSA Week 1

Then I chopped it up, removing the tough outer layers but not bothering to peel the cloves.

CSA Week 1

CSA Week 1

Obviously since I had a pile of kale that and the garlic were going to go together. Per usual. I do love kale.

CSA Week 1

CSA Week 1

Kale!

This week remained green.

CSA Week 2

-Red leaf lettuce
-Spinach
-Popcorn
-Rainbow chard
-White turnips (with greens)
-Garlic scapes
-Basil plant (Which reminds me, the poor thing is languishing on my sink waiting to be replanted. Drat.)

I figured I’d use up as much as I could in one meal, so I decided to cook the chard and turnip greens and serve them over pasta dressed with scape pesto.

I am always amazed by the grit that comes off nice field-fresh greens. Proof of local rain storms!

Greens and Scape pesto

I zoned out while making the pesto, and forgot to add in parmesan. I kept thinking, “this is bland and not quite like pesto,” but I didn’t clue in to the missing element until I was serving the pasta. Oops! Well, that kept it a bit lower fat, right? If you try this, add a good amount of grated parmesan. Anyway, I chopped the scapes just enough to throw them in the cuisinart, and added a bunch of walnuts and enough olive oil to make everything blend and get to the right texture. A bit of salt and pepper, and voila!

Greens and Scape pesto

Greens and Scape pesto

(Adding an extra handful of walnuts with the seasoning)

Greens and Scape pesto

For the greens, I cooked the chard stems for a minute or two, then added the chard, then the mustard greens, and a dash of chicken stock.

Greens and Scape pesto

Greens and Scape pesto

Bacon and feta on top gave much-needed creamy/salty/savory flavors. (I cooked the lardons first, and used the same pan/bacon grease for the greens.)

Greens and Scape pesto

Enjoy the hot weather! We have a busy week coming up, so I’ll probably check back in next Thursday. BTW, I’m now blogging at Fit Pregnancy’s website every Thursday, chronicling my preparations for the baby from a nursery/gear perspective. Check it out if you’re so inclined!

1 comment to CSA Weeks 1 & 2: Back to the greens

  • Well whaddaya know, I made pesto with my scapes, too! And I didn’t have plans for it, so I just keep eating it spread on toasts. Yum. I used the turnip greens and spinach (which I grabbed instead of chard) to make a savory pie (it’s on my blog). Have you tried the popcorn yet?

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