Happy Friday the 13th!
What a strange weather day. Here are some photos I took this morning of some of the interesting cloud formations at the farm.
This week we will be bringing the following items to market:
Shallots! (first week)
Cippollini Onions
Tropea Onions
Garlic
Bright Lights Swiss Chard
Baby Bright Lights Swiss Chard
Rainbow Lacinato Kale
Kim’s Custom Salad Mix
Arugula
Cherry, Slicer and Roma Tomatoes
Beautiful Flowers
Culinary and Medicinal Herbs and Teas
This week’s recipe can be used for virtually any greens or fresh herbs, but his week I will be using our tasty Arugula.
Kim’s Arugula Pesto
Ingredients:
Blue Skys Farm Arugula
Pistachio Nut Pieces
Extra Virgin Olive Oil
Garlic (I prefer roasted garlic* over raw)
Fresh Squeezed Lemon Juice
Salt & Pepper
Parmesan Chese (optional)
Instructions:
Place a small hand full of pistachio nut pieces and a clove or two of garlic into a food processor. Chop until nuts are in small pieces. Now add two large hand fulls of arugula to food processor. Chop until arugula is roughly chopped. Slowly add extra virgin olive oil (approximately 1/4 cup) until mixture becomes a smooth mixture. Add 1/2 the juice of one lemon, mix and taste. Add salt and pepper to taste. If you are going to be using this pesto within a couple of days, add Parmesan cheese to taste and you are done. If you will be freezing the pesto, do not add Parmesan cheese at this time. Wait until you defrost the pesto and mix the cheese in at that point. Enjoy!
* Roast garlic by separating cloves, unwrapping the papery outer skin up to the last layer. Place cloves in tin foil. Add a bit of extra-virgin olive oil, salt and pepper. Close up tin foil packet and place in a 425F oven for about 20 minutes. I usually do 3 or 4 garlic bulbs at once and keep unused garlic for future use in the refrigerator.
See you at the market!
Farmer Kim