Garlic Scape Pesto

The first time I saw garlic scapes I had no idea what to do with them. Turns out they can be made in to a great pesto to be used as a base on pizza or as a pasta sauce. Give it a try!

Garlic Scape Pesto

(from: http://www.mikekostyo.com/blog/2011/6/14/garlic-scape-pesto.html)

ingredients

+ 6-7 garlic scapes, chopped roughly to fit in your food processor
+ 1/3 cup pumpkin seeds, toasted or untoasted, your call
+ 4-5 medium basil leaves
+ 1/4 cup Parmigiano Reggiano
+ 1/2 teaspoon salt
+ 1/2 teaspoon pepper
+ juice from half a lemon
+ olive oil, about 3/4 to 1 cup

recipe
Place the 6-7 scapes, 1/3 cup pumpkin seeds, 4-5 basil leaves, 1/4 cup Parmigiano, 1/2 teaspoon salt, 1/2 teaspoon pepper and juice from half a lemon in the bowl of your food processor. Pulse a few times until the ingredients are roughly mixed and chopped.

Now, with the processor running, slowly pour the olive through the feed tube. Keep pouring and processing until the mixture is a thick and spreadable, yet not completely smooth.

To store, transfer the pesto to a container and pour a thin layer of olive oil on the top to seal. Store in the refrigerator or freezer. Serve pesto on crusty bread or mixed into spaghetti noodles with a bit of the hot pasta water added.

makes about 1 cup of pesto

Welcome!

Welcome all CSA members at JHU’s Homewood Campus and beyond to the Farm to Belly blog. The purpose of this blog is to provide the foundation for the community of sustainable and local food enthusiasts that has taken root at JHU. It serves as a venue for sharing recipes, storage tips, and ideas for how to use and enjoy all the veggies we pick up every Wednesday, as well as meaningful sustainable agriculture news posts and discussions. Our goal is for everyone to come away from this experience engaged and excited about food, farmers, and our connection with the two. Our Homewood CSA community is brimming with veggie cooking (and eating) talent – so please use this blog to share your know-how to transport and transform CSA produce from the farm to your belly.


I figured the best way to start this blog (and any, for that matter) is with a little ummph – and what has more spunk than a Powerfood? So here are some tips for storing and using that winning Powerfood, Kale. 

Storage tips: Refrigerate in a sealed plastic bag for 5-7 day storage. For longer storage (7-12 months), wash kale and cut off stems, blanch for 2 minutes then immerse in cold water, drain, and place in an airtight container in the freezer.

Cooking tips: Sauté, braise, or boil and serve as a side dish, or add to pasta or stir fry. If you're looking for an idea on how to fill your Kale-craving tonight, check out this recipe! Happy kale-ing!

Whole Wheat Orzo Salad with Kale, Chickpeas, Lemon, and Feta

Salad Ingredients

1 cup whole wheat orzo, cooked according to package directions and drained well

4 cups fresh kale, chopped (about 4-5 oz. kale leaves)

1 tsp. olive oil, for pan used to wilt the kale

1 can (15.5 oz.) garbanzo beans, rinsed and drained well

1/2 small red onion, finely diced

3/4 cup crumbled Feta cheese

Dressing Ingredients

zest and juice of one large lemon (about 1 tbsp zest and 3 tbsp juice)

2 tbsp. white balsamic vinegar (or substitute any type of mild white vinegar)

1 tsp. ground cumin

salt and fresh ground black pepper to taste

1/4 cup extra virgin olive oil

1. Sauté kale on medium high for 1-2 minutes until slightly wilted and move to a bowl. Drain and thoroughly rinse Garbanzo beans and mix with red onion and feta.

2. Add cooled orzo to bowl with wilted kale, along with beans and onion.

3. Mix dressing ingredients and toss until all ingredients are lightly dressed.

4. Stir in Feta and Serve.

Recipe from: http://www.kalynskitchen.com/2012/04/recipe-for-whole-wheat-orzo-salad-with.html