My second CSA basket in the third week of the Roots and Shoots Farm CSA program had nine beautiful specimens. As I worked my way through the produce, I took a quick picture on my phone of each dish I prepared. Follow along to see what happened with each item in my basket.
|Basil - the next day I made a batch of basil pesto using the basil, extra virgin olive oil, garlic, parmesan, pine nuts, salt and pepper. I was able to make three 125ml jars of pesto. Two jars went into the freezer.
|Some of the basil pesto was used in this pasta dish. I also used some of the spring onions and the garlic scapes.
|The mister made a kale salad and made a lemony vinaigrette. He topped with grated parmesan and some of our stash of toasted pine nuts.
|I made a coleslaw with the Napa cabbage. I also used some of the spring onions. The dressing is based loosely on Bobby Flay's Creamy Coleslaw recipe.
|I used the peas, broccoli and some of the spring onions and garlic scapes for this stir fry which was served over steamed rice.
|This zucchini yielded 9 thin strips. We grilled them lightly and let them cool. Just before serving our party treats, we spread them with a soft cheese - Garlic and Fine Herbs Boursin.
|Grated parmesan was heaped on top and then they went under the broiler to brown and warm up. A great party treat.