This Week's Share -- June 15, 2012

Vegetable
Red Romaine lettuce, Boston lettuce, radishes, garlic scapes, sugar snap or English peas, choice of arugula or broccoli raab, kale, and bok choy


Fruit
2 quarts of strawberries


Pasta


Eggs


Remember to bring bags and take only the shares that you have paid for. 


Enjoy the first week!

Garlic Scape Pesto

Makes about 2 1/2 cups

Ingredients

• 1/2 lb. garlic scapes (about 15 scapes)
• 3/4 cup grated Parmesan
• 1/3 cup pine nuts
• 1 cup extra-virgin olive oil
• juice from half a lemon (optional)

Directions

1. Wash the scapes under cold water and towel dry. Chop them up roughly so they fit in the bowl of your food processor.
2. Put the scapes into the bowl of your food processor and add the Parmesan cheese and pine nuts. Cap the food processor and pulse a handful of times so that the ingredients are roughly chopped.
3. With the food processor running on low, drizzle in the olive oil. Process the pesto until it's thick, creamy, and fairly smooth. If using, squeeze in the lemon juice. (Traditional pestos don’t include lemon, but it gives the pesto a nice brightness.)
4. Your finished pesto should be able to hold its own on a fork. (If you like your pesto thinner, add more olive oil.) Scrape the pesto out into a bowl. Garnish with pine nuts, if you like. The pesto should keep for about a month in the fridge, well wrapped. Like all pesto, it will separate. Just give it a stir before serving.

Recipe courtesy of www.TheHungryMouse.com