2019 CSA Share ~ Week #6

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SPECIAL ANNOUNCEMENTS:

Blueberries! We are offering bulk Blueberry flats for two weeks…..the week of July 23rd and the week of July 30th. If you would like to order, please do so by this Wednesday, July 17th (for delivery the first week July 23rd) or Wednesday, July 24th (for delivery the second week of July 30th). The cost will be $50 for a 10 lb. flat.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Collards
  • New Potatoes
  • Walla Walla Onion
  • Spinach
  • Broccoli
  • Lettuce ~ Romaine
  • Carrots

SOMES SITES ONLY

  • Cauliflower
  • Cherry Tomatoes
  • Basil
  • Zucchini

RECIPES:

White Bean & Collard Green Spaghetti w/Lemon & Turnips

Collard Casserole

Roasted New Potatoes w/Ricotta Cheese

Bada Bing Bada Banged Potatoes

This week I received 2 recipes for Carrot Top Pesto from your fellow members….thought I would share them with you so you can give them both a try….let us know your favorite!

Carrot Top Pesto

  • 2 bunches of carrots (1 1/4 lbs.)
  • 2 teaspoons olive oil
  • 1/4 teaspoon each: sea salt and pepper

FOR THE PESTO:

  • 2 cups carrot top leaves (you can use some parsley if you don’t have enough)
  • 1/3 cup salted toasted cashews
  • 1/3 cup mild flavored olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove
  • 1/4 teaspoon each: sea salt and pepper
  1. Preheat the oven to 425 degrees.
  2. Chop the carrots into 2-inch lengths, put them on a baking sheet, and toss them with the oil, salt, and pepper. Roast the carrots for 20 minutes.
  3. Place the carrot top pesto ingredients in your food processor or small blender and blend until mostly smooth.
  4. When the carrots are done cooking, toss them in 1/2 cup of the pesto and serve.
EASY AND DELICIOUS CARROT TOP PESTO:
INGREDIENTS
  • 3 Tbsp nuts, roughly chopped (I used pecans)
  • 1 garlic clove
  • 2 cups carrot tops (from 4-5 carrots, roughly chopped)
  • ½ cup packed fresh herbs (I used basil)
  • ½ – ¾ cup extra virgin olive oil
  • salt and pepper, to taste
  1. Measure nuts and garlic into a food processor. Pulse until a rough paste forms. How much of a paste you form will depend on the type of nut you use. (The natural oils from the nut will be released to form the paste).
  2. Add carrot tops and basil, and pulse until everything is in teeny tiny pieces and creates an even thicker, rougher paste.
  3. If your food processor is small (like mine), you might have to stop and move some of the herbs around a bit in order to get them to chop. Don’t worry if it’s not perfect though. You’ll be blending/processing again soon.
  4. Add ½ cup olive oil and pulse/blend until the mixture is mostly smooth. If the pesto is too thick, add additional olive oil if desired, 1 Tbsp at a time. I like mine to be spreadable, so I ended up adding another ¼ cup for ¾ cup total.
  5. Makes about 1 cup. Store in a glass jar in the fridge. If you’re using quality olive oil, the pesto will likely solidify in the fridge. Bring to room temperature for 10 minutes before using.
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This past weekend was the Oregon Country Fair. If you have lived in our delivery area, you have probably gone at least once, or know someone who has. Or you’ve at least heard a stories about it all. When my girlfriend, who has a booth there, asked me if I wanted a weekend work pass this year for the 50th Anniversary, I did waver a bit before saying yes. I’m so glad I didn’t say no….I have been every year since moving here 23 years ago, and have even stayed for the whole weekend a couple times. This year there were a record number of attendees, probably due to one of the last Grateful Dead members performing there. Yes, it was crowded, yes it was hot and yes, it was amazing.

 

I am continually surprised by how many people can live together in close quarters, with the most basic of amenities and get along. Virtually all of the labor to put on the fair, in the most sustainable way, are volunteers…no pay other than a place to camp, and in some cases meals are provided…again, by a staff of volunteers cooking for them all.

 

In the 3 days I spent there, I didn’t hear one angry word, didn’t see one act of aggression. I did see neighbor helping neighbor, children being taken care of by whoever was the closest when a need arose,  saw people sharing food and clothing, sharing a kind word, hugs and food. I saw fantastic crafts and art and many educational forums.  There was something for everyone! Especially, I saw like minded, and other minded, folks recharging their spiritual coffers, stocking up on positivity, taking a moment to stop and smell the roses, (and okay, the porta-potties), and I for one feel recharged. My heart is full and this smile on my face feels like it will last a long while. I highly recommend a visit to the fair next year….I’ll remind  you!

You will find red New Potatoes in your share this week….New potatoes are in season in spring and early summer. Any variety of potato that is harvested early is considered a new potato. Since they are picked before their sugars have converted to starch, new potatoes are crisp and waxy and high in moisture. They also have thin skins, making them great for cooking and eating unpeeled. Best to eat them soon after receiving them and keep them in the fridge if you are going to wait.

We hope you have a wonderful week ahead and please, enjoy your veggies this week!

Linda and all of the Winter Green Farmers

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