4 heads of broccoli
2 bunches of spring turnips
2 bunches of baby bok choy
2 heads of lettuce
2/3 lb. of snap peas
I opted to swap out my lettuce for extra turnips and bok choy, since I’ve had a hard time using up my lettuce, and have loads of greens in my own garden begging to be eaten.
As an update to last week, I made another batch of arugula pesto, this one headed straight for the freezer, and adapted Dorie Greenspan’s garlic scape pesto to what I had on hand. I found it very strong and spikey, but absolutely divine. My version:
Garlic Scape Pesto (adapted from Dorie Greenspan)
Makes approx. 4 cups
40 garlic scapes, coarsley chopped (1 inch long pieces or so)
1 cup pecans
1 cup grated parmesan
juice and grated rind of one lemon
1 cup extra virgin olive oil
salt and pepper to taste
Combine scapes, pecans, parmesan, lemon juice and rind in the bowl of a food processor and process until very finely chopped. Add olive oil in a stream, with the motor running, until the mixture forms a nearly smooth paste. Add salt and pepper to taste.
Great on pasta, crackers, crudités, you name it. Keeps well in an airtight container for several days; freeze the extra in ice cube trays for longer storage!
This week, I’ve finished up last week’s kale with my favorite kale salad, and eaten lots of snap peas and radishes dipped in guacamole. I already ate yesterday’s broccoli, blanched til tender in boiling water with salt and a bit of extra virgin olive oil added. It was sweeter than any broccoli I’ve ever had (though my own garden’s broccoli is just ready to pick, so I’ll have to compare.) Even the kids, who are broccoli-neutral, thought it was some of the best broccoli they’d ever eaten.
I picked what I think was the last of my rhubarb this week, and took the kids berry picking, so I made a terrific strawberry rhubarb ??. I meant it to be a crisp, the kids called it pie, and I think it may have actually been more of a betty. I’ll figure out what the hell it was, and post the recipe; whatever it was–it was GOOD.