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Eat Your Veggies! Robert Treat Farm CSA Weeks 8 – 10

Ready for 3 weeks for delicious veggies and good eats?!  I missed out on week 8 since I was in California which is a bummer since it was full off beets, corn and local blueberries. Well Disneyland and the Games more than made up for it 🙂  

Robert-Treat-2014-CSA-Week8-Board

Week 9 brought some new items and bunch of things I couldn’t eat like squash and cukes. I took home Yukon Potatoes, Lettuce, Broccoli and Purple Scallions.  

Robert-Treat-2014-CSA-Week9-Board

Robert-Treat-2014-CSA-Week9-Basket

Robert-Treat-2014-CSA-Week9

Keira grabbed up the rest, along with some white pickling cukes which is apparently sweeter than the more traditional green variety.  And then she made pickles…YUM!

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Robert-Treat-2014-CSA-Week9-Board-White-Cukes

Robert-Treat-2014-CSA-Week9-White-Cukes

Robert-Treat-2014-CSA-Week9-Pickles

Man I really wish I could eat those…I LOVE pickles!  I hate that cucumbers hate me.  Can’t wait to hear how they turn out.

Week 10 has been my favorite week so far.  Not only did we get the a bounty of summer’s best, but it was also a fruit week!  

Robert-Treat-2014-CSA-Week10-Board

Robert-Treat-2014-CSA-Week10-Board-Fruit

Robert-Treat-2014-CSA-Week10-Basket

This basket was HUGE!  There were 8 ears of corn that I split with Keira and a huge bag of plums that we split as well. On top of that I took home the carrots, eggplant, cherry tomatoes and some of the other fruit.

Robert-Treat-2014-CSA-Week10

In our weekly email, there was a recipe suggestion for carrot top pesto.  Hmmmmm.  I’ve always just discarded carrot tops so this sounded like an interesting use for them.  I adapted the recipe a bit and was actually surprised at how good it turned out!  Here’s the recipe with a few changes:

Carrot Top Pesto
Yields 1
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Prep Time
10 min
Cook Time
2 min
Total Time
12 min
Prep Time
10 min
Cook Time
2 min
Total Time
12 min
Ingredients
  1. 2 cups lightly packed carrot tops that have been rinsed well and patted dry (discard the thicker bottom parts of the greens)
  2. 1 garlic clove, chopped
  3. 8-10 basil leaves
  4. 3 tablespoons walnuts, toasted
  5. 1/4 cup grated parmesan cheese
  6. 1 tablespoon fresh lemon juice
  7. ground black pepper and kosher salt to taste
  8. 1/4 cup water
  9. 1/4 - 1/2 cup extra virgin olive oil
Instructions
  1. Place all ingredients except for the olive oil and water into your food processor and pulse until you get a coarse paste. Slowly drizzle the water into the processor, then do the same with the olive oil as you pulse the pesto until you get the consistency of a coarse puree.
Notes
  1. The amount of olive oil will vary based on the consistency you want.
Adapted from Sarah McGovern (RAD Living)
Adapted from Sarah McGovern (RAD Living)
RAD Living http://www.rad-living.com/
I was surprised at how great this is.  Who knew?!?  I mixed the pesto with the tomatoes I had and some mozzarella for a delicious salad!

Robert-Treat-2014-CSA-BBQ

Oh that delicious plate of BBQ up there?  The tomato pesto salad went great with a pork butt that I smoked and a cole slaw I made with the carrots, scallions and kohlrabi I had on hand along with some cabbage I picked up at the farm.  Can summer never end??

What goodies have you made lately?

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