The past few summers we have been members of a community supported agriculture (CSA) and have loved getting our vegetables that way. The first one we belonged to stop servicing our area after two summers we tried a new one last summer. The one we used last summer delivered huge quantities, which is great but it became a bit overwhelming. When it came time to sign up again this year I missed the deadline for the discount and ultimately decided to hold off signing up until the fall. I knew it was going to be a busy summer and I didn’t want to risk stuff going to waste or feel like it was a chore.
Well a few weeks ago I saw info on a new local CSA, very local as the farm is in the next town. Who knew , a farm in suburbia. I signed up right away and it started last Friday night. I picked up the first week’s goodies at farmer’s market, not only did I get vegetables and herbs, but also fresh-cut flowers. Nice touch!
This week’s basket included a big bag or arugula, lemon basil, cucumbers, squash, and broccoli rabe. The lemon basil smells amazing and was perfect in my happy hour lemonade. I made a simple syrup with it to sock in the freezer.
Broccoli rabe is new ingredient for me so I can’t wait to give that a try. We have been eating a lot of arugula lately so it will definitely go to good use.
Actually, I had just bought a huge bunch earlier in the day. This batch from the CSA was so much better, so peppery. I wanted to make something with it and use the store-bought for salad. Figured pesto was a good bet to top pizza later in the week and to freeze for later.
- 6 garlic cloves
- ¾ C. almonds, toasted
- 3 C. arugula
- 2 oz. Parmigiano-Reggiano, grated
- ¼ t. salt
- juice from ½ lemon
- ½ C. olive oil
- With the blade a food processor running, drop in garlic cloves.
- Turn off processor and scrap sides. Add almonds, processes until finely chopped.
- Add arugula, cheese, salt, and lemon juice to processor bowl and process until combined. Drizzle in olive oil while processor is running, blend until desired consistency.
- Add more oil if needed. Season to taste.
Pesto was a good option, one container in the fridge and two in the freezer. I prefer the richness of the almonds over pine nut or walnuts, they work well with the peppery bitterness of the arugula. No, what to do with the broccoli rabe?