« Session 2 week 2 | Main | Session 2 Week 4 »
November 06, 2007
Session 2 Week 3
Time flies when you have good food on your table (or in your stomach!) All of the food in the boxes this week came from our farm.
I am enclosing pledge cards. Puget Sound Fressh is asking everyone to pledge to have at least one local food on your table this Thanksgiving. You can mail the pledge cards in or go to the website on the card and pledge.
Small:1/2 lb Salad Mix, 1 bn Carrots, 1 hd Panther, 1/3 lb Arugula, 1 bn Collards, 1 med Butternut Squash,1/2 lb Romanesco, 1 bn Turnips
Medium: 3/4 lb Salad Mix, 2 bn Carrots, 1 hd Panther, 1/2 lb Arugula, 1 bn Collards, 1 med Butternut Squash, 1 bn Rosemary, 3/4 lb Romanesco, 1 Storage Onion
Large: 3/4 lb Salad Mix, 3 bn Carrots, 2 bn Fennel, 2 sm Butternut Squash, 2 bn Rosemary, 1 lb Romanesco, 2 Storage Onions, 1/2 Tendersweet Cabbage, 6 hd Baby Lettuce
Arugula Pesto Recipe
I prefer a mild garlic flavor that you can achieve by using roasted garlic. The 1/2 raw garlic clove is added for a little kicker. The first time I made this pesto it was with only raw garlic and it was a little overwhelmingly garlicy. Using roasted garlic is a great way to still have the garlic flavor but without the intensity.
2 cups of packed arugula leaves
1/2 cup of walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
4 Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.
Makes enough pesto sauce for an ample serving of pasta for four people.
Awesome Collard Greens
6-8 servings 40 min 10 min prep
1 lb collard greens (or 1/2 collards, 1/2 kale)
1 onion, chopped
1/2 cup prepared salsa or 1 chopped tomato
2-4 cloves garlic, chopped
1 1/2 cups water
1/2 cup cider vinegar
1 tablespoon salt, to taste
hot sauce, to taste
Wash greens in a colander.
Chop into bite-sized pieces.
Throw all ingredients into a large pot and cover.
Bring to a boil, stirring occasionally, the reduce heat and simmer.
Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
Serve with its liquid.
Posted by Christine at November 6, 2007 12:37 PM
Trackback Pings
TrackBack URL for this entry:
http://www.williegreensorganicfarm.com/scgi-bin/mt-tb.cgi/280