CSA Share Week 2

Lettuce (Newham & Pomegranate Crunch)

Spring Garlic

Bunching Onions

Baby Hakurei Turnips

Arugula (MORT)

Kale (1/2KCFS 1/2 Food Hub Farm TBD)

Microgreens

Arugula pesto (rocket pesto)

An easy, tasty variation on a classic pesto that's perfect with pasta.

Prep Time Cook Time Total Time 5 mins 2 mins 7 mins

Course: Condiment Cuisine: Italian Keyword: pesto Servings:

3 -4 Calories: 267kcal Author:

Caroline's Cooking

Ingredients

1 oz pine nuts 30g 2 1/2 oz arugula 75g rocket 1 clove garlic small-medium, peeled and roughly chopped 1 oz parmesan 30g, grated 1/4 cup extra virgin olive oil 60ml, or virgin olive oil

Instructions

1. Lightly toast the pine nuts either in a dry frying pan over a medium heat or under the broiler/grill until

lightly brown. Keep an eye on them as you don't want to burn them and they can go quickly.

2. Put the arugula/rocket, garlic, parmesan and pine nuts in a food processor and pulse until broken up and

well mixed.

3. Add the olive oil while the food processor is running then remove, stir and either use or transfer to a

sealable container and cover with a layer of olive oil and store in the fridge until needed.

https://www.carolinescooking.com/arugula-pesto/ 1/1

Easy Pickled Hakurei Turnips

https://www.earlymorningfarm.com/easy-pickled-hakurei-turnips/

In a quart jar:

1 bunch hakurei turnips, greens removed (save them for sauteeing!) and thinly sliced
1 cup warm as it will come out of the tap water
½ cup rice vinegar (white wine vinegar could be substituted)
optional: 1 tablespoon crushed red pepper
6 Tablespoons sugar
2 ¼ teaspoons salt

Pack the sliced turnips into a quart jar, leaving about one inch of room at the top.

Dissolve sugar and salt in the warm water, and add vinegar.

Pour the liquid mixture over the top.

Refrigerate for 24 hours and serve.

Guest UserMay 15, 2020