It really feels like September out there now. The hustle and bustle of school has started again, and the first day of fall is right around the corner. This is your last couple of days to get your 5% discount on your Winter CSA shares (deadline on discount ends on the 15th!).
Enjoy this week’s produce!
Small CSA Box: ½ lb Salad Mix, 1 bu Rapini, 1 bu Carrots, 1 bu Leeks, ½ lb Fortex Beans, 1 cup Raspberries, 1 ea Tomato, and 1 ea Slicing Cukes
Medium CSA Box: ¾ lb Salad Mix, 1 bu Rapini, 2 bu Carrots, 1 bu Leeks, 1 bu Radish, ¾ lb Fortex Beans, 2 cup Raspberries, 2 ea Tomato, 2 ea Slicing Cukes, and 1 bu Basil
Large CSA Box: 1 lb Salad Mix, 2 bu Rapini, 3 bu Carrots, 2 bu Leeks, 2 bu Radish, 1 lb Fortex Beans, 3 cup Raspberries, 3 ea Tomato, 3 ea Slicing Cukes, 1 bu Basil, and 1 bu Celery
Recipe of the week:
Tomato and Green Bean Salad with Homemade Pesto
Courtesy of Olaiya Land Catering
¾ lb thin green beans, stemmed
1 cup cherry tomatoes, halved
1 cup packed basil leaves
¼ cup grated parmesan
2-4 Tbls toasted pine nuts
3-4 Tbls good olive oil
1-2 cloves garlic
salt to taste
lemon juice to taste
Place basil, parmesan, 2 Tbls pine nuts, 3 Tbls olive oil, 1 garlic clove, ½ tsp lemon juice and a pinch of salt in food processor. Pulse until pesto reaches desired consistency. Taste and adjust seasonings to your liking – if you want bolder pesto, add the other garlic clove; if you want it to be nuttier add the remaining pine nuts; if you want it to be thinner, add the additional olive oil, etc.
Bring a saucepan of water to a boil, salt it so the water tastes like sea water, cook the green beans for 4-5 minutes until tender. Drain and toss with pesto. Lightly salt tomato halves and scatter over the dressed beans. Serves 6