Week 3 Distribution

  • Red Russian Kale– Broad green leaves with red stems, this is one of the sweetest varieties of kale.
  • Baby Red Onions
  • Amaranth– You may be familiar with Amaranth in grain form, but the greens are beautiful and widely eaten all over the world, and have a peppery taste like arugula. Some Asian markets label it “Zen Choy”. Ommmm.
  • Sorrel
  • Grape Leaves
  • Greek Oregano
  • Parsley
  • Lamb’s Quarters

EXTRAS This Week: Cardoon, Nettles, Flowers

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2 Responses

  1. […] A Leafy Quiche Posted on June 17, 2009 by Jeff A quiche is a very versatile platform for creative cooking. In this version, I’ve combined four of the items you’ll be getting in the CSA’s Week 3 distribution. […]

    • When I picked up the week 2 distribution I mentioned that I had a pesto with the sorrel. Virgina sent me a note saying that one of the others members was curious to know if there is a recipe. Hope you like it.

      Pesto Receipe

      This is a simple, and for the Italian side of my family, traditional recipe.

      For me the recipe is something I do mostly by taste or feel. So the quantities are a starting point for me.
      Adjusting to the bitterness of the basil or how much of a garlic punch I want. Using more parsley if the basil is mature.
      If you want to use pine nuts, you can do that in place of the cream cheese or in combination. The cream cheese acts as a binder giving the pesto a creaminess that contains all of the other flavors. If the pesto looks more green than a nice blend of green and white, add some more cream cheese and or Parmigiano. With pesto you can accentuate the flavors you like by adding a little more of those ingredients. The pesto should also has a nice garlic bite, it will diminish when tossed with the hot pasta.

      This recipe is based on using the 2 oz. distribution of sorrel and will yield enough pesto for 4 appetizer sized portions
      With the sorrel, I used a third of sorrel, basil and parsley.

      2oz of sorrel, de-stemmed
      2oz of basil
      2oz of parsley
      2 cloves of garlic, minced or pressed
      1/2 to 2/3 cup cream cheese
      1/2 cup of grated Parmigiano
      1/3 cup extra virgin olive oil
      good pinch of salt
      a few twists of finely ground black pepper
      reserve a 1/2 cup pasta water

      Finely chop the sorrel, basil and parsley and add to a medium sized mixing bowl.
      Add garlic, cream cheese, Parmigaino, salt and pepper and blend well.
      Adjust for salt, pepper and or garlic, Parmigiano/cream cheese.

      Cook you pasta until al dente, drain reserving a least a 1/2 cup of the cooking water.
      Add the water the pesto and blend, then add to the pasta and toss well.

      Buon Appetito.

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