Pesto

Made a ton of pesto this weekend!  I'm the only pesto fan in the house so I froze it in ice cube trays so that I can pull out what I need from the freezer.  The only down side to freezing more stuff is that I really need to clean out our freezer so we can find everything - our newest attempt to keep the freezer organized is a whiteboard stuck to the door but first I have to figure out what's in there...

Basic Pesto

2 cups basil leaves, loosely packed
1/2 tsp. chopped garlic
1/2 cup of olive oil
2 T. pine nuts, toasted
pinch of salt
1/2 cup parmesan or Romano cheese

Mix garlic, half the oil, pine nuts, salt and basil in the food processor and process until well mixed.  Add the cheese and additional oil then process to get to the desired consistency.

Week #6 - June 30

This week's share

Carrots

Scarlet Turnips

Green Onions

Collards

Chard

Lettuce

Parsley

Basil

Week 5 - June 23, 2011

With everyone out of the house except me last week, there wasn't a lot of cooking going on then when they got back, we all went to Pennsylvania for the weekend.  Here are the goodies from the last share.

Kohlrabi

Carrots

Beets

Green Onions

Red Russian Kale

Lettuce

Basil

Savory

Fennel

Chives