Hi Everyone,
This week’s tips include a few standard preparation tips (recipe below using some ingredients
from this week’s share).
We recommend washing all produce just before use, always.
• Genovese Basil – perfect for pesto.
• Lemon Basil – a nice lemony addition to pesto, also nice as a tea, spruce up many dishes.
• Persian Star Garlic – beautifully striped, small cloves in small bulbs; winner of many
taste tests, known for a rich sweet flavor when roasted or sauteed. Also great raw as it
has a mild to medium flavor.
• Red Potatoes – we are continuing to harvest potatoes and the quality is very solid, the
cracking issue persists…
• Lacinato and Red Curly Kale – included in this week’s recipe. We made this dish recently
and it was exceptional with pasta.
• Okra – steamed or stewed of course – have you tried raw okra?…
• Green Bell Peppers – as the pepper harvest begins we will be including different varieties
each week.
• Round Summer Squashes – These would go great grilled, baked, sauteed and served with
a pesto dish!
Country Valley Farm Kale Pesto
1⁄2-1 cup basil
1-2 cups kale
1 cup walnuts
1/2=-1 cup olive oil (add
extra as needed to achieve
desired consistency)
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon of nutritional
yeast
1/4 cup of garlic
Purée in a food processor for about 1 minute, stir edges, add additional olive oil as you go
You can increase or decrease salt and black pepper to taste
For a non-vegan recipe: Substitute the walnuts and nutritional yeast with parmesan
cheese and pine nuts