Youth Farm CSA: Glorious Pesto

covering veggies
On the farm.

September rolls on with out even the smallest nip of frost to slow many of the late season plants down. Of course the changing weather is inevitable but for now we can all eat our fill of basil and peppers and eggplants and tomatoes. Glorious September! Many years I refuse to acknowledge the coming change in weather waiting till the bitter end to make my yearly stash of pesto when the basil is less than lovely. This year I smartened up, I made my big pesto batches while the basil is still lovely! Pesto is a made stay in my family. It is so versatile, you can toss it with pasta, on a burger, in dressing, on roasted vegetables, on a pizza, or of course you can dip bread or vegetables. The list can go on and on.  Another thing that I really love about pesto besides the cheese and garlic and olive oil, is that you can make “pesto” with just about anything. Last year I made arugula pesto ( because I missed the basil), you can make kale pesto, sweet pepper pesto, mustard pesto, spinach pesto. So much pesto. If you would like to make your own pesto we will be cutting the whole basil plants and giving them out at CSA this week for your culinary enjoyment.

What’s growing and getting harvested this week on the farm.

This week we have basil, of course, kale, eggplant, broccoli, onions, carrots, summer squash, beets, cucumbers, tomatoes, lots of fantastic peppers, salad mix, leeks, potatoes and maybe a few other surprises. Also just a reminder to bring your lighlty used plastic shopping bags to the farm, as you know we all use them.

Bringing in the harvest

A recipe. Pesto

Of course there are a plethora of pesto recipes out there. For my yearly pesto making session I keep it simple and its probably a bit different every time I get the food processor buzzing. On hand I have basil, parmesan cheese, olive oil, salt, lemon juice, garlic, sunflower seeds and freezer ziplock bags. I start by tossing garlic and oil in the food processor, once that is all chopped up I add as much basil as the container can hold and process while I pour in some olive oil, and lemon juice. Once that is incorporated I add the cheese and seeds and salt to taste. Real fun and easy. Of course keep a baguette on hand for the very important job of tasting. Then I fill my freezer bags and admire.

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