Week 7

  • Rainbow Chard- Sautee in oil with garlic and lemon juice, add into soup, make into quiche.
  • Pesto Basil- See recipe below from Dishing Up the Dirt for your standard, delicious pesto!
  • Summer Squash + Zucchini- See link below to One Part Plant's recipe for a pasta dish.  You'll actually be using the squash to make the noodles... cut out some carbs in your life. 
  • Golden Beets- However you enjoy the beets, make sure you eat up those beautiful greens too!
  • Masher Potatoes- We've been dreaming of potato salad for a while now.  Make your favorite recipe and toss in the fresh dill (also in your share).  A nice addition is to add tiny pickle chunks and some pickle juice into the mix.  
  • Dill Bouquet- Use fresh in summer potato salad.  You can also dry it to use for later, especially when it's cold and they charge too much at the grocery store!
  • Shallot Bulb- We highlighted shallots in this week's newsletter.  Please check it out if you're not sure what it is.  My favorite way to eat these is sliced thinly, sautéed with summer squash and garlic, and spread over pasta with some olive oil and nice parmesan.   

Zucchini Pesto Past w/ Pine Nuts

One Part Plant

 

Tumbleweed Farm Basic Pesto (makes about 1 cup)

Dishing Up the Dirt

  • 6 cups gently packed basil
  • 1/2 cup walnuts (Any nut, really.  You choose!)
  • 2 cloves garlic
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon fresh lemon juice
  • 1/2 cup extra virgin olive oil

In the bowl of a food processor, combine the basil, nuts, garlic, and salt.  Process until finely chopped.  With the motor running, slowly add the lemon juice and oil until the mixture is smooth and creamy.  Taste and adjust seasonings as needed.  *Author says you can freeze the pesto in mason jars or freezer bags for up to one year.