Thursday, September 22, 2011

CSA week of Sept. 20 - No Fail Pesto

Another fabulous pick up from Heritage Farm.
My fridge is happy and so is my harvest bowl.

This week's share:

  • Broccoli
  • Cabbage
  • Cauliflower
  • Collard greens
  • Cucumbers
  • Garlic
  • Head lettuce
  • Herbs: Basil, parsley, korean mint, summer savory
  • Hungarian hot pepper
  • Kale
  • Onions
  • Potatoes
  • Scallions
  • Scarlet runner beans
  • String beans: yellow and purple
  • Summer squash
  • Tomatoes: heirlooms, stupice and cherry

More greens! 
Sign: Grab all the basil you want. (For real!)
Beautiful summer squash
Tools of the trade 
Tending tools
Will you look at that list?!?! All I can think this week is pesto, pesto, pesto and bruschetta. We had our first dose last night with an incredible green salad. I bought a pork roast at the Farmer's Market this week that we will have for a couple of nights with the roots veggies, some of the greens and more delicious salads. This is living!
Here is the pesto recipe. It makes approximately 2 cups which is enough for one pound of pasta.



  • 3 cups packed fresh basil leaves
  • 6 cloves garlic
  • 1 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup pecans


Combine basil, garlic, Parmesan cheese, olive oil, and pecans in the bowl of a food processor, blender or hand mixer. Blend until smooth. 


  1. super screens :):):)

    Do you following me? I follow you :)

  2. I love pesto! I am definitely going to try the homemade version- I bet it's even better than the kind in the jar :) And those sure are some sweet-lookin' veggies you have there! Happy friday!

  3. I have a feeling I am going to love this blog!!! Great photos and information! Visiting from vB!


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