Saturday, June 28, 2008

First CSA Delivery

My local CSA started which means lots of organic greens this month.  (And I'm a bit behind on posting, since week 2's share is currently in my fridge.) The first share included garlic scapes, broccoli, broccoli greens, red spinach, red lettuce, cilantro and peas.  

Red Spinach

The scapes

I had a couple of thoughts for the garlic scapes - either pesto, or a garlicky bean dip - so I ended up incorporating both ideas, and more CSA vegetables, into a new recipe.  It's ridiculously easy to make, and only takes about ten minutes.  The Big Kahuna and I ate this alone as a light supper, but it would also make a nice side dish with something more substantial.

One note - this is VERY garlicky, so if you are not as much of a fan of garlic as we are, leave out one of the scapes, or add more cilantro.  

Butterbean Salad with Cilanto-Scape Pesto and Sauteed Broccoli Greens:

2 15 oz cans of butter beans
1/2 cup cilantro
4 garlic scapes
1 tsp salt
2 cups broccoli greens, coarsely chopped
olive oil

The Recipe:
  1. Put the scapes, cilantro and salt in a food processor. Process for a few seconds to chop up the cilantro and scapes into small bits.  
  2. With the processor running, pour in the olive oil a little at a time until it forms a paste.
  3. Heat a tablespoon of oil in a skillet and add the broccoli greens.  Saute until greens are wilted and tender.
  4. Pour the beans into a bowl, add the pesto, and toss until the beans are coated. and the pesto is 
  5. Fold in the greens, and mix so they are well-distributed.  
  6. That's it!  Serve and enjoy. 

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