Wednesday, June 20, 2012

Week 1 CSA cooking adventures with Liz

Week one's bounty

fresh lettuce with garlic chive and scape vinegrette

freezing the oregano for when tomatoes are in season

sunflower sprouts are tasty while writing

lettuce, sunflower and pea sprouts with home made croutons and crispy bacon

roasted, balsamic-glazed turnips and radishes

garlic scape pesto on penne with bacon wrapped scapes

tasty sandwich with scape pesto, sunflower shoots and bacon on toast
                            Thanks to Liz who documented what she did with her first CSA basket

Moving Along

Well it has been some time since a post has been left here but it does not mean that things have not been very busy around the farm. What has been going on you ask? Well lots of planting and of course our summer CSA swung into gear last Thursday which also means lots of picking.
We are currently harvesting delights such as lettuce, garlic scapes and this will be our first week with peas. I have to say that fresh peas are one of my favorite parts of summer.
And what could be better on a hot summers night then some fresh garlic scape pesto? Well I'm pretty sure that it is a perfect choice for a hot night. Thanks to Liz S for sharing her recipe.


  • 6 garlic scapes, chopped
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1/4 cup pecans
  • 3/4 cup extra-virgin olive oil
  • salt and pepper to taste


  1. Place the garlic scapes, Parmesan cheese, lemon juice, and pecans in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.