Here's this week at the Sara Hardy Market...a little from the booth perspective! In your share this week are:
Baby Lettuce
Spinach or Chard
Beet Greens with baby beets
Green Garlic
Garlic Scapes
Snow or Snap Peas
Arugula Flowers
Mint
Welcome to summer!!
To get you started on those garlic scapes here's a little pesto recipe from last year's newsletter:
Garlic scape pesto
1 pound garlic scapes 1 cup grated parmesan cheese Olive oil (about 1/2 to 1 cup)
Pine nuts if available
Chop the garlic scapes into 3 inch lengths. Put it int he food processor and process until pureed. Add the parmesan and pine nuts and process until smooth. Slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator.
And since spring and summer are all mixed up this year, go ahead and throw a handful of basil in there too!
Happy Saturday!
Dawn
