Disease Proof

CSA Boxed Share 6.22.09

For the first time ever, I didn’t find any marked down fruits and veggies, but I’m a resourceful little bugger. A couple weeks ago my community supported agriculture started up again. So this week, instead of cheap manager’s special produce, let’s see what’s inside my box share.

A whole bunch of cool stuff! I got lots of broccoli and zucchinis, tons of lettuce and radicchio, some garlic tops, little bit of kale and a nice fat Napa cabbage. I split the share with my friend. So I kept the kale, a couple broccolis, lettuce, a zucchini and a few garlic tops. Nice!

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Comments (6) Read through and enter the discussion with the form at the end
sheree - June 22, 2009 10:46 AM

We love belonging to your CSA! Every Thursday we get the coolest surprises!!!

Sara - June 22, 2009 10:47 PM

We pick up ours so we got some green beans from the field and radiccio instead of chinese cabbage. I froze some of last week's kale and spinach as we are going to Dr. Fuhrman's getaway in a few days.

Jo Ann - June 24, 2009 9:13 AM

Jerry

Your garlic tops are called scapes. Here is a great recipe!
Garlic Scape Pesto
1/2 cup garlic scapes, chopped
olive oil
parmesan cheese

In a blender or food processor combine scapes and olive oil to a fine paste. Add parmesan cheese to create pesto.

I haven't tried raw cashews, but I'm sure that would work. This also freezes well, put into individual ice cube trays and then freeze. Store in airtight container to enjoy long after scapes are no longer available.

Gerry Pugliese - June 24, 2009 9:28 AM

Hey Jo Ann-

Thanks. But I don't eat cheese. You shouldn't either. ;)

Peace.
-Gerry

Sara - June 24, 2009 9:19 PM

I used the garlic scapes in a carrot salad dressing. Carrots, garlic scapes, fresh dill, sunflower seeds, balsamic vinegar and a small piece of orange.

Keith - June 25, 2009 2:24 AM

Since I've been avoiding cheese this spring, and since fresh pesto is one of my favorite foods, I have been playing around with nutritional yeast in my recipes. It gives you the full umami effect, and even a little bit of cheesy flavor. My best combination so far has been basil, garlic, nutritional yeast, walnuts, black pepper, and a small drizzle of walnut oil. I also had good luck with arugula, garlic, pine nuts, nutritional yeast, black pepper, and just enough olive oil to make it a paste.

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