Week #3 – June 26th – June 29th
SMALL & LARGE SHARE Rhubarb Bok Choy Radish w/tops Lettuce Head Summer Squash - yellow, zucchini, kusa Swiss Chard Pac Choy Snow Peas Baby Lettuce Mix LARGE SHARE ONLY Hakurei Turnip Basil NOTE: Quantities vary between large and small share CLICK on each vegetable for more details
Quick Tips : This week you have several options – stir fry, salads, pesto
Foolproof Pesto Ly, Linda (2015) The CSA Cookbook. Minneapolis, MN: Voyageur Press 2 C. packed herbs or greens 1/2 C.grated hard cheese 1/3 C. toasted nuts or seeds 1/4 to 1/2 C oil salt to taste everything goes in the food processor or blender pulse until smooth Serving ideas: with bread, crackers, veggies, over pasta...... Pesto Vinaigrette - start with a thin pesto,whisk together 1/4 C. pesto and 2 Tbsp vine vinegar, taste and add more if desired
We had a lovely time at the Open House on Saturday! Thank you for attending and we hope that you enjoyed the cooking demo by Orlando Rodriguez – Executive Chef at Veraisons Restaurant at Glenora Wine Cellars. If you missed it you can see the video on our YouTube Channel. The recipes he prepared for us are below and you can watch and learn in the video. Part 1 and Part 2
Dishes he prepared in the video: Kale Chips, Mustard Greens Vinaigrette served over bok choy & pac choy, Tempura Summer Squash, sauteed swiss chard finished with lime infused olive oil, savory rhubarb and snap peas
PLEASE NOTE: We were informed by our “crop box” vendor that they are out of stock of the small boxes until fall —extremely important to return your box every week!!!