Today’s CSA Box | Week of December 2, 2019

*Click on produce above for more information and Recipes

Recipe of the Week

Broccoli Pesto

ingredients

1/2 lb broccoli florets

2 garlic cloves, peeled

1 cup basil leaves, tightly packed

1/3 cup extra virgin olive oil

salt and pepper to taste

1-1/2 to 2 ounces freshly grated parmesan or pecorino romano

instructions

Steam the broccoli for 6 minutes, until very tender. Drain on paper towels. Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is finely minced, stop the machine and scrape down the sides of the bowl. Add the broccoli and basil to the machine and turn on. When the contents are finely chopped, stop the machine and scrape down the bowl again. Turn on the machine and drizzle in the olive oil. Purée until smooth. Add salt and pepper to taste and the grated cheese, and process until well blended. Transfer to a bowl and serve as a dip, or as a sauce for pasta. If you are using it for pasta, thin it out with a 1/2 cup of your pasta cooking water. If you are feeling adventurous in the kitchen, you could swap out the basil for the cilantro! I haven’t tried it, but it might be great!

meal or course
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recipe of the week
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This Week's CSA Box

Veggie Tips 

Broccoli: See our Recipe of the Week

 

Broccoli Raab:  We made Vietnamese-Flavored Broccoli Raab for our Thanksgiving meal.

 

Kale and Bok Choi: Greens are full of antioxidants and good for the winter immune system.

 

Red Kabocha Squash: This squash has a really delicious flavor this year. I think it is our best variety.

 

Cilantro:  Try making this easy vinaigrette with Cilantro.

 

Tokyo Turnips (loose): Cut these into regularly sized pieces and do a quick wilt with a bit of salt and lemon.  A great addition to any  meal.