Yogurt & Greens Dip

Hello!

Wondering what to do with those beautiful daikon and turnip greens from last week’s share? If so, give this quick, easy and healthful dip a try. You can obviously use any type of green here but I love finding new ways to use greens that sometimes go to waste.

The flavorings in this dip can be changed any number of ways. If you have artichoke hearts, chop them finely and add them to the dip along with a little chopped onion (leaving out thyme and the garnishes suggested). I think it would be a great substitute for the much heavier, traditional spinach artichoke dip.

This recipe was inspired by this one. We hope you experiment and enjoy!

Yogurt & Greens Dip
serves 8-12

Ingredients:

  • 9 ounces of uncooked greens (I used all of the greens shown in the picture)
  • 1 cup + 2 tablespoons plain Greek yogurt
  • 1 garlic clove, minced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon dry thyme
  • 1/4 teaspoon lemon zest
  • Extra-virgin olive oil, toasted sesame seeds and ground sumac for garnish

Directions:

  • Wash greens well, remove the stems and roughly chop. Cook in a teaspoon of olive oil in a 12″ non-stick skillet until wilted, about 3-5 minutes. Remove from heat and transfer to a fine mesh strainer set over the sink or a bowl. When cool enough to handle, squeeze out the excess liquid and transfer to a cutting board. Finely chop the greens and add to a medium mixing bowl (you should have 1 tightly packed cup).
  • Stir in the yogurt, garlic, salt, thyme and lemon zest. Stir to combine and add 1) additional yogurt if you would like a creamy consistency (I liked the denseness of this amount of yogurt) and 2) additional seasonings as desired. Top with garnishes and serve with pita chips.

Weekly Farm Notes :: June 1st, 2016

Hello,

The heat of the summer has set in so this week we are sharing lots of raw, fresh ways to enjoy our produce! Let us know how you like to prepare your veggies in the summer by tagging us on Facebook or Instagram – #tanthillfarm!

We are doing a Kraut Source demo to show you how easy it is to make sauerkraut. Stop by if you are interested in learning more! See you tomorrow at market!

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June 1st Produce

Here are the items you can expect at Market {M} and in the CSA {CSA}:

 


Weekly Farm Notes :: May 18th, 2016

Hello,

Nothing can brighten a day like fresh flowers. When you are picking up your veggies, grab a bunch of flowers from our pollinator habitat and brighten someone’s day!

Alice O’Dea is on a two-ingredient kick. This week she gives us Dairy-Free Ice Cream! I have made something similar with bananas and strawberries and I can attest to the creamy texture. Give it a try!

See you tomorrow at market!

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May 18th Produce

Here are the items you can expect at Market {M} and in the CSA {CSA}:

  • Rainbow Swiss Chard {M/CSA}: I read about (but don’t have an exact recipe) for a soup that sounded delicious: Swiss chard, potatoes, white beans, pesto and Parmesan. Baby potatoes are available this week at market and if you have any pesto on hand, this meal could come together in a flash.
  • Toscano Kale {M/CSA}: for those of us trying to eat more salads, here is a great way to get started: Anything Goes Kale Salad with Green Tahini Dressing. You can use a mix of kale and the red leaf lettuce from this week too.
  • Pak Choi {CSA}: I love pak choi in stir-fries as they provide such a great texture (quickly stir fry the stems so you don’t lose the crunch!). If you love stir-fry too but need some sauce inspiration, give our “My New Favorite” Stir-Fry Sauce a try!
  • Purple & White Kohlrabi {CSA}: last week I made Lemon-Garlic Kohlrabi Quick Pickles and they were really tasty. Here’s what you do: peel and cut about a pound of kohlrabi into matchstick sized pieces and pack into a quart canning jar. Heat 1 cup of distilled vinegar, 1 cup of water, 2 tablespoons of granulated sugar, 1/2 of a lemon’s worth of thinly sliced zest, 2-3 thinly sliced garlic cloves and a few crushed peppercorns in a medium saucepan over medium heat. Bring to a boil then pour over the kohlrabi. Cool to room temp and refrigerate.
  • Baby Beets {CSA}: I don’t often see fermented beet recipes so I was intrigued when I found this one. I then went looking for more and found this one, which contains more spices, all of which I really like with beets. Let us know if you try either one!
  • Green Escarole {CSA}: we posted two escarole recipes last week: Quick Sauteed Escarole with Flavorful Breadcrumbs and Escarola Strascinata. Both are quick and flavorful and can be used as a simple side dish or as a dish of their own when paired with polenta or pasta!
  • Red Leaf Lettuce {CSA}: I am always looking for ways to use lettuce that don’t involve a salad. Here is a list of 10 ways to eat it in other ways!
  • Green Onions {CSA}: have you tried our Green Onion Yogurt Flatbread? My 2-year-old loves to eat it as is but I think it would make a great wrap for sandwiches.
  • Edible Mild & Spicy Asian Flowers {M}: I have been preserving various items in sugar lately and I think these would be a good candidate. Roughly chop the flowers and toss them with a good amount of granulated sugar. Allow them to sit for a couple weeks at room temperature and you will have candied flowers!
  • Parsley {M}: wow, did you know this?! Buy it up and preserve it for later!
    • All parsley is extremely high in nutrients, particularly Vitamin C, folates and Potassium, as well as beta carotene. In fact, a quarter-cup of raw chopped parsley has about as much C as a quarter-cup of orange juice and double the folates (more that one and a half times those, even, of raw spinach).
  • Lemon Balm {M}: serve this recipe as a tea or a popsicle!
  • Peppermint {M}: um, why haven’t I thought of this mint booze infusion before?!


Weekly Farm Notes :: May 11th, 2016

Hello,

We have a couple new items at market this week: carrots, escarole and beet greens! See below for more information and tasty ways to use these items.

Alice O’Dea is following up her post on 2 ingredients cookies with 2 ingredient pizza crust! Making homemade pizza is delicious but I am often dissuaded by making the crust. Now I don’t have any excuses.

See you tomorrow at market!

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May 11th Produce

Here are the items you can expect at Market {M} and in the CSA {CSA}:

  • Sweet Baby Carrots {M/CSA}: if you are interested in lacto-fermenting but aren’t sure where to start, read through our recent post with tips and tricks to help you get started. Once you have the basics down, give these recipes a try: Carrot, Radish & Apple Ferment and Purslane & Carrot Ferment.
  • Ford Hook & Rainbow Swiss Chard {M/CSA}: since you are saving so much time on the crust, why not spend a little extra and make caramelized onions for this Pizza with Caramelized Onions, Ricotta and Chard recipe.
  • Siberian & Red Kale Mix {M/CSA}: I love this Easy White Bean and Kale Hummus. It’s a fun change from chickpea based hummus and a recipe I come back to over and over.
  • Tender Collards {M/CSA}: have you ever put collard greens in a smoothie? I haven’t tried it as I always think they need to be cooked to death. Why not try it with this Banana Orange Collard Green Smoothie?
  • Natacha Escarole {M/CSA}: aren’t familiar with escarole? Not to worry – it is versatile and can be used both raw and in cooked applications. Here is a good place to start.
  • Red Leaf Lettuce {M/CSA}: a salad is something I think one should be able to put together without a recipe. Check out our post on The Essential Elements to a Satisfying Salad to find out where to start.
  • Scarlet Salad Turnips {CSA}: I rarely using canning as a preservation method as I find so many other options that are easier. I think this recipe for Lemon-Pickled Turnips would work just as well as a quick pickle.
  • Red Kitten Spinach {M}: unless you have been hiding under a rock, you know that spinach is good for you food. But did you know it is this good for you? Seriously, we all need to eat more!
  • Beet Greens {M}: these greens can be used in so many ways, but I love the suggestions on this post: barley salad with lemon, goat cheese and scallions; mixed with ricotta to make a beet green crostini; and stir-fried and served with rice and a fried egg.
  • Edible Mild & Spicy Asian Flowers {M}: one of our loyal patrons, Jerri, posted a picture of lettuce cups topped with our edible flowers. She filled Bibb lettuce with kamut, edamame, corn, fresh herbs & the flowers and topped it with a kale tahini lime sauce. Yum!
  • Peppermint {M}: lemon and mint seem like a natural pairing, not to mention perfect flavors for spring and summer. Why not turn your mint into a Lemon-Mint Vinaigrette to use with all of the salad greens?


Weekly Farm Notes :: May 4th, 2016

Hello,

Mother’s Day is this Sunday! If you are celebrating your own mother or any other mother in your life, be sure to pick up some of our beautiful cut flowers. They’ll be a hit!

I am featuring Alice O’Dea’s weekly article up top this week: check out her 2-ingredient cookie recipe. I am sure my 2-year-old will love them (and who am I kidding…so will I)!

We will have lemon balm and mint infused water available in the booth for your enjoyment. See you tomorrow at market!

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May 4th Produce

Here are the items you can expect at Market {M} and in the CSA {CSA}:

  • Red Kale Mix {CSA}: I have read that the longer you cook red kale, the sweeter it gets. Saute it in some olive oil over low heat for 30 minutes or so and add anything you like – olives, tomatoes, garlic, cheese or all of the above!
  • Ford Hook & Rainbow Swiss Chard {M/CSA}: our Swiss Chard and Orange Oat Muffins are an elegant way to feature Swiss chard at your weekend brunch.
  • Purple Kohlrabi {M/CSA}: if fermenting foods seems a bit scary to you, read through the tips in our latest post on lacto-fermentation. We include a recipe for salad turnip and kohlrabi sauerruben, in which you grate the vegetables and toss them with salt and add a bay leaf. It’s an easy and delicious way to get started!
  • Tender Collards {M/CSA}: have you guys jumped on the “savory oatmeal” bandwagon? I haven’t yet myself but I am tempted. Recipes like this Savory Steel Cut Oatmeal would be a great addition to a Sunday brunch. Sauteed collards would be a great substitute for the arugula!
  • Lettuce Mix with Red Kitten Spinach & Edible Flowers {M/CSA}: the weather is warming up and that means I want to spend less time making anything that involves the stove or oven. Spring rolls are a go-to in my house when it’s too hot to cook. I love this Thai Spring Rolls with Cashew Sauce recipe but I add lots of fresh lettuce!
  • Edible Asian & Arugula Flowers {M/CSA}: these will make a great addition to the spring rolls above!
  • Baby Red Romaine Lettuce {M/CSA}: did you know romaine lettuce is good source of Vitamin A, Vitamin K and folate? Start your meal with a simply dressed salad for a nutritional boost to your meal!
  • Red Leaf Lettuce {M}: these greens have a strong flavor this week due to the heat so be sure to toss with a dressing that can balance it. I love anything with miso (Miso-Ginger Dressing) or avocado (Avocado Lemon Dressing).
  • Green Butter Lettuce {M}: these leaves are perfect for lettuce wraps. Here is a non-recipe recipe for lettuce wraps – saute a mix of vegetables and mushrooms until softened and toss with an Italian style vinaigrette. Add to lettuce wraps and top with buffalo mozzarella and a drizzle of balsamic vinegar. You won’t be sorry.
  • White Japanese Salad Turnips {M}: miso makes everything better. Try these easy Miso Glazed Turnips if you agree. PS – as an added bonus, you can use the greens in this recipe too!
  • Parsley {M}: here is a recipe you can use to incorporate all sorts of market goodies – Spring Tabbouleh. You can use our parsley, peppermint, salad turnips in place of radishes and kale or red leaf lettuce in place of arugula.
  • Peppermint {M}: this Roasted Lemon Chutney sounds like such a refreshing spread!
  • Lemon Balm {M}: here is a great roundup of fun things to do with this delicious herb – 12 Things to Do with Lemon Balm.


Weekly Farm Notes :: April 27th, 2016

Hello,

This is the 5th week of the Spring CSA session and we hope you are enjoying the bounty of the season. We are always open to your questions, comments and feedback regarding each CSA session so don’t hesitate to contact us.

See you tomorrow at market!

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April 27th Produce

Here are the items you can expect at Market {M} and in the CSA {CSA}:

  • White Japanese Salad Turnips {M/CSA}: Sauerruben is a German fermented turnip recipe – think of sauerkraut but with turnips instead of cabbage. I made a version with traditional turnips but salad turnips would be just as good (add a bay leaf for a little extra flavor!).
  • Ford Hook & Rainbow Swiss Chard {M/CSA}: it’s easy to use your greens when they are pre-cooked and ready to go in the refrigerator. I will saute some greens at the beginning of the week and then toss them into various dishes. You can easily add these to a stir-fry at the end and top it with My New Favorite Stir-fry Sauce.
  • Toscano Kale {M/CSA}: I love coconut rice but I haven’t tried a quinoa version before. This Coconut Quinoa and Kale with Tropical Pesto recipe sounds like a great one to try.
  • Purple Kohlrabi {M/CSA}: if you aren’t sure how to use your kohlrabi greens, try dehydrating them for our Kohlrabi Greens Furikake recipe. It is super simple and the seasoning can be used any number of ways. I enjoyed it simply tossed with rice when I was short on fresh vegetables.
  • Tender Collards {M/CSA}: check out our Collard Greens Relish if you are looking for ways to preserve your greens!
  • Lettuce Mix with Red Kitten Spinach {M/CSA}: I usually think of kale when making a smoothie but lettuce can be a great addition too! Here is a Berry Lettuce Smoothie recipe is get you started.
  • Edible Asian Flowers {M/CSA}: use these beauties in dishes where they will be noticed – in a green or grain salad, as a garnish for smoothies or mixed into a compound butter.
  • Baby Red Romaine Lettuce {M/CSA}: romaine lettuce is classic in a Caesar salad as it doesn’t get soggy when tossed with the rich dressing. If you are looking for ways to enjoy this delicious salad without the guilt, try this 5-Minute Vegan Caesar Dressing.
  • Pak Choi {M}: oranges have been touted as the only way to get Vitamin C, however plenty of leafy greens contain close to or more than oranges. Pak Choi is high on that list – just another reason to love this ingredient!
  • Bold & Peppery Arugula {M}: tacos are a theme this week and this recipe serves double duty because it features radishes, too. Give these Vegetarian Arugula & Black Bean with Pickled Radish Tacos a try.
  • Beautiful Red Radish {M}: I always plan to ferment my radishes but end up using them in other ways. This week I am going to try this recipe.
  • Mint {M}: I love steeping mint in hot water, along with grated ginger and turmeric, for a wonderful tea. Add a little honey and lemon juice at the end to take it up a notch.
  • Garlic Chives {M}: Alice’s latest article on Breakfast Tacos is timely as I have corn tortillas in my freezer waiting to be used. I am not sure what the filling will be yet, but mixing minced garlic chives into an egg before cooking it sounds like a good start.
  • Lemon Balm {M}: I love mixing this herb with strawberries. You can make a simple syrup – 1 part water to 1 part sugar – and let the lemon balm steep in the syrup for about 10 minutes. Then pour a little syrup over fresh strawberries for a quick dessert.


Weekly Farm Notes :: April 20th, 2016

Hello,

If you haven’t already, connect with us on Facebook and Instagram. We would love to see how you use your vegetables and herbs each week! Tag your photos with #tanthillfarm to share with others in our community!

See you tomorrow at market!

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April 20th Produce

Here are the items you can expect at Market {M} and in the CSA {CSA}:

  • Tender Collards {M/CSA}: do you ever eat collards raw? I haven’t tried it myself but if massaging kale can lead to a great salad, why not collards too? Here is a raw salad idea with apple cider vinegar and sun-dried tomatoes.
  • Rainbow Swiss Chard {M/CSA}: if you are looking for a healthy breakfast alternative you can eat on the go, try our Swiss Chard & Orange Oat Muffins!
  • Toscano & Siberian Kale {M/CSA}: unless it’s in a smoothie, I typically don’t think of kale for breakfast. However, combining it with eggs (and basically anything else you want) in a breakfast wrap sounds like a great way to start the morning.
  • Awesome Asian & Lettuce Salad Mix {M/CSA}: if you are looking for salad dressing inspiration, here is a collection of 52 Healthy and Homemade Dressings.
  • Pak Choi {M/CSA}: cabbage isn’t the only thing that can be turned into kimchi – pak choi is also great! And if you don’t have the time or energy for a lacto-fermentation, my Quick Kimchi recipe gives you lots of flavor without the wait.
  • Spring Radishes {M/CSA}: these Taco Pickles make use of cilantro too so be sure to pick some up and make a batch!
  • Wild & Spicy Asian Mustard {M/CSA}: if you are interested in learning more about wild mustard, check out this video. They grow just about anywhere so maybe you can find some around your home!
  • Spinach {M}: Mujaddara with Spiced Yogurt is nothing more than lentils, rice and onions, and is great with spinach or any other green you have on hand.
  • Bold & Peppery Arugula {M}: I love mixing spicy greens with starchy grains and a bold dressing. Our Arugula Rice Salad with Miso-Ginger Dressing is a fresh way use arugula but you could also add cooked greens as well.
  • Delicious Collard Raab {M}: this can be cooked just like broccoli raab. I loved it simply chopped and sauted over medium until the stalks were crisp tender and the leaves were crispy. You could toss this with rice and a fried egg for a quick and delicious meal!
  • Mint & Peppermint {M}: I love anything in fritter form. They are easy and great for kids and adults alike. Check out these Pea-Millet-Mint Fritters for a spring-like version!
  • Cilantro {M}: since I have cojita, the cheese called for in this pesto, this Cilantro Pesto is on my list for this week!
  • Lemon Balm {M}: considered a calming herb, lemon balm has been shown to reduce anxiety and promote sleep when combined with other calming herbs. Add some to your chamomile tea tonight!

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? She reminds us 1) to be conscience of those with food limitations when cooking for a large group and 2) to help those in need during an upcoming food drive.


Weeknight Pasta with Walnut Sauce and Kale

Hello!

In a past life as a personal chef, I would make this recipe for a client almost every week. He couldn’t consume anything acidic (onions, garlic, vinegar, etc) so I was always searching for ways to get a lot of flavor into a dish without falling back on those ingredients. You can add onions, garlic and/or vinegar but I think this dish is good without them too. And it’s one of those recipes that you can vary in SO many ways:

  • Pasta: I used fusilli but but you can use just about anything (if you make the sauce chunky, I think a short pasta would work best; if you puree the sauce, long, thin pasta would also work).
  • Nuts: I like the combination of walnuts and pine nuts but you can use just walnuts or try a different combination of your choice.
  • Herbs: I always used parsley in the past but I think basil or chives would be great too
  • Cheese: I like the way Pecorino stands up to the flavor of the walnuts but I think Parmesan or even goat cheese would be great.
  • Greens: don’t limit yourself to just kale – arugula, collards or chard would also be great. For tender greens, you can fold them right into the hot pasta without cooking them first.
  • Optional items: saute a little garlic with the kale and then deglaze the pan with a little white wine; finish with a little lemon juice or white wine vinegar; add caramelized onions.

Pasta with Walnut Sauce and Kale
makes 4-6 servings

Ingredients:

  • 1 pound pasta of choice (I used fusilli)
  • 1 tablespoon olive oil
  • 8 ounces kale, destemmed and finely chopped
  • 1 cup walnuts
  • 1/4 cup pine nuts
  • 1/4 cup chopped parsley
  • 3 tablespoons melted butter
  • 4 tablespoons extra-virgin olive oil
  • 1/2 cup shredded Pecorino
  • Salt and freshly ground pepper

Directions:

  • Cook pasta according to packing instructions and drain. Set aside.
  • While the pasta is cooking, heat 1 tablespoon olive oil in a 12″ traditional skillet over medium heat until shimmering. Add the kale and saute, stirring frequently, until tender, about 4-5 minutes. Remove from heat and add to a large mixing bowl.
  • Clean out the skillet used for the kale and dry. Return to the stovetop and toast walnuts over medium-low heat, stirring frequently, until fragrant and lightly browned, about 3-5 minutes. Transfer to a large cutting board. Toast the pine nuts, stirring frequently, until fragrant and lightly browned, about 2-3 minutes. Transfer to the cutting board. At this point, you can either chop the nuts finely by hand or transfer 3/4 to a food processor and process until finely ground; roughly chop the remaining nuts for added texture. Transfer nuts to the bowl with the kale.
  • Add the parsley, butter, olive oil and cheese to the bowl with the kale and nuts and stir to combine. Taste and adjust seasoning as needed. Mix with pasta and serve.

 


Weekly Farm Notes :: March 9th, 2016

Hello,

We are in between CSA sessions currently with the “Walking to Spring” session starting March 16th or 23rd. It is currently full but we may open more shares so please check back with us if interested!

See you tomorrow at market!

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March 9th Produce

Here are the items you can expect at Market:

  • Toscano & Red Russian Kale: I am always trying to get my 2-year-old son to eat more vegetables. He is a good eater but plain sauteed greens are a bit much to ask. Smoothies are a great option but so is anything in bread form. Last week I made Vegetable Packed Pancakes and they were a big hit! They aren’t sweet so you can eat them as is, with a yogurt sauce or on the side of any number of main dishes.
  • Swiss Chard: if you are in a chard rut, check out this list of tasty recipes (Swiss chard taco wraps?! Yah, that’s happening). Remember, don’t throw away the stems!
  • Tender Collards: I love preserving seasonal produce but collards always seemed like a tough option. You could add them to soup or sauce but I wanted something a bit different. If this sounds familiar, you may like our Collard Green Relish recipe. It’s a great balance of sweet, tangy and spicy. It’s delicious with crackers a cheese!
  • Radishes: there is a great new recipe on the Main Street Farmers Market blog for Grains and Greens Salad. These are the type of recipes I love – a good base but with plenty of room for experimenting.
  • Peppery Arugula & Spicy Wasabi Arugula Flowers: with Spring right around the corner, it feels fitting to add edible flowers to our meals. If you aren’t sure how to use them, check out this link for more information.
  • Peppermint: basil isn’t the only herb that works well in pesto – mint is a great option, too! Check out the Mint & Pistachio Pesto recipe below.
  • Chickweed: there are lots of chickweed pesto and salad recipes out there but if you want something a bit different, try this Chickweed Pakoras recipe. It’s on my list for the week!
  • Dead Nettle & Henbit: if you look down as you walk around, I bet you will see a ton of Dead Nettle and Henbit growing (check out this link to identify both). I wouldn’t suggest picking any if you don’t know if it has been sprayed or not. You can feel rest assured ours is chemical free so pick some up and try this Dead Nettle and Henbit Pistou!

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Recipe :: Mint & Pistachio Pesto

  • Ingredients
    • 3 medium garlic cloves, skin left on
    • 1 cup (1 ounce) packed mint leaves
    • 2-1/2 ounces feta cheese, crumbled
    • 1/2 cup (2 ounces) pistachios
    • Juice of one medium lime (2 tablespoons / 1 ounce)
    • 1/3 cup neutral oil (I used grapeseed oil)
    • 2 tablespoons of water (if needed)
    • Salt and freshly ground black pepper
  • Directions
    • Heat a small traditional skillet over medium heat.  Add the garlic cloves and cook, turning occasionally, until they are softened and the skins are charred, about 8-10 minutes.  Remove from heat and when cool enough to handle, remove the skins.  Mince and add to a food processor.
    • Add the remaining ingredients except the water and process until mostly broken down but still slightly chunky, about 10-15 one-second pulses, scraping down the sides of the bowl when needed.  Thin with a little water or additional oil if needed.  Taste and season with salt and pepper if needed.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? I love learning about new dishes, so was excited to read all about an Indian soup called rasam.


Super Greens & Sunflower Seed Pesto

Hello!

You may find you are short on time to cook this weekend if you are enjoying the beautiful weather. No worries – you can throw together this pesto in no time with items you most likely have in your pantry. Don’t limit yourself to just tossing it with pasta, although that is a perfectly wonderful way to enjoy it. You could also use it on sandwiches, a base for pizza, tossed with broccoli or cauliflower just to name a few.

While you can use all sorts of greens, seeds/nuts and cheese in pesto, I especially like this mix for a few reasons. I used the arugula, spicy asian greens, Spigarello broccoli rabe leaves and basil mix from last week’s CSA share which really provides a great flavor base (you could also use kale or another hearty green). It is paired with sunflower seeds, which are economical and the flavor stands up well to the spicy and bitter greens. I then used a mix of Sequatchie Cove Creamery aged Coppinger and Parmesan, but you can also use just Parmesan or other aged cheese of choice.

Get out and enjoy the sunshine…and then make this when you come in to eat! Enjoy!

Super Greens & Sunflower Seed Pesto
makes about 1-1/2 cups

Recipe notes: I always find pesto needs salt and although not traditional, a little lemon juice, too. Be sure to taste after adding the cheese as you may find you don’t need it.

Ingredients:

  • 1/2 cup sunflower seeds
  • 3 medium garlic cloves
  • 5-1/4 ounces (about 3-1/2 packed cups) of hearty greens, tough stems removed and leaves roughly chopped
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup Parmesan or other aged cheese of choice (grated on the large holes of a box grater)
  • 1/4 teaspoon sea salt, if desired
  • 2 teaspoons freshly squeezed lemon juice, if desired

Directions:

  • Place sunflower seeds in a single layer in a 12″ traditional skillet and place over medium heat. Stir occasionally until most of the seeds are toasted, about 5 minutes. Transfer to a large capacity food processor.
  • Place the garlic cloves (with skins still on) in the same skillet and place over medium heat. Flip occasionally until the skins are starting to blacken and the garlic gives slightly when squeezed, about 5-8 minutes. Remove from heat and when cool enough to handle, remove skins and add to the food processor.
  • Add the greens to the food processor and process until mostly broken down, about 15-30 seconds. With the motor running, add the olive oil in a steady stream until fully incorporated, scraping down the sides of the processor as needed. Transfer to a bowl and mix in the cheese. Taste, and add salt and lemon juice if needed. Serve immediately or store in an air-tight container in the refrigerator for 5-7 days.