What came in our CSA this week:
Mesclun greens, mixed
Sugar snap peas
The farm seems to be in a precarious state of recovery, with more rains potentially imminent, but I think the excessive moisture has made all the greens that didn't drown robust and crunchy. The lettuces in particular are delicious.
I did another cooking demonstration at distribution today; the featured item was garlic scapes, so I made two varieties of pesto - a buttery one with pine nuts and parmesan, and a tangy, zesty one without.
Zesty Garlic Scape Pesto
1/2 cup garlic scapes, coarsely chopped
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1 cups grated parmesan cheese
1 teaspoon freshly grated lemon zest
Salt, to taste
Combine scapes and lemon juice in a food processor or blender and process about 1 minute, or until scapes are very finely chopped. With food processor running, add oil in a stream and blend another minute, . Add parmesan, lemon zest, and salt; process until desired consistency is acheived.
Serve as a dip or tossed with hot pasta. Enjoy!