2016 Summer CSA week 1

I’m so excited to participate in another CSA! This year I’m doing a 10-week full share from Beckett Farms in Glasotonbury, CT. The following is what I received and made from the first week:

Sorrel

• Pesto. I mixed sorrel and basil together.

Ingredients 

• 5 cups basil
• 1 cup sorrel 
• 1/2 cup unsalted almonds
• 1 cup Parmesan cheese
• 4 cloves garlic
• 2/3 cups olive oil

1. Add all ingredients, except olive oil, to a food processor and blend well
2. Slowly drizzle olive oil and contine to blend
3. Add salt and pepper to taste

Sugar Snap Peas

• Pork stir fry with brocolli served over rice. Note the recipe doesn’t call for snap peas, but  I included them in this receipe. I added them at the same time as the peppers. 

Blueberries

• Added to cereal, yogurts, etc.

Basil

• Pesto, lots and lots of pesto. This first batch I combined the basil and sorrel and froze most of it to use throughout the year. I like to store the pesto in ice cube trays, I just pop out a cube when I’m ready to use it! See recipe above. 

Lettuce

• Add to sandwiches throughout the week

Yellow Zucchini

• Cooked on the grill and served on the side along with chicken and rice. Season with olive oil, salt, and pepper.

Green Zucchini

• Same as yellow zucchini 

Dill

• Didn’t keep any this week, gave it all to my mom

Rhubarb

• Rhubarb lemon bundt cake. It was delicious! 

Arugula

• Used to make a salad, along with the lettuce 

Broccoli 

• Stir fry dish with pork and the sugar snap peas