We live in the wonderful town of Dover, Ma. Recently we found out about the CSA (community supported agriculture) program they have. Its our second week in the program and I have to say its AWESOME! It’s about $500 for the season, which lasts till about Octoberish. Every Wednesday we go down to a stand set up at the Vanguarden farmstand on Haven street and take our share of the weeks harvest. This week consisted of….
The produce looked absulutely stunning. It also tasted great as I have already been making all sorts of tasty salads and pesto sauces. In fact I will be featuring a particularly yummy pesto I made just the other day for our dinner. Having a CSA is such a treat. It is really inspiring me to make lots of fresh, delicious and healthy meals.
There were some fresh eggs in a cooler, $5 for a dozen. This is done by the honor system (imagine that!). I put my 5 bucks in the can and look forward to having some farm fresh eggs first thing in the morning. i will have to do something special with them. Maybe eggs sunny-side up?..hmm….
So as promised I have a delicious recipe for you! I made this after reading about green garlic, which I heard of been never really did anything exciting with.
Traditionally harvested by farmers trying to thin their garlic crop, green garlic is prized for its mild, sweet flavor and fresh, crunchy texture.Lacking the papery membrane that encases mature garlic bulbs, green garlic is simple to use. Chop off the roots and the top green ends, and use the whole bulb and the tender white and green parts of the stalk. With an intensity of flavor that lies somewhere between those of scallions and leeks, green garlic can be used in many of the same ways you would use those vegetables. To remove some of the bite of green garlic, briefly boil it before using it. Then slice it on the bias, cook it in butter or olive oil, and use it as a simple topping for pasta, or mix it into soups or salads as a garnish. Green garlic also makes a delicious aïoli.
Couscous with Green garlic Pesto
1/2 pound green garlic
1 Tbsp. vegetable oil
1/2 tsp. salt, plus more to taste
1/4 cup pistachios
1/4 cup extra-virgin olive oil
1/4 cup freshly shredded Pecorino cheese or other hard, flavorful grating cheese
1 1/2 cup couscous
2 3/4 cups water
1/4 teaspoon salt
– Trim and discard root ends of green garlic. Finely chop green garlic, rinse thoroughly and pat or spin dry.
– In a large frying pan over medium-high heat, cook vegetable oil, green garlic, and 1/2 tsp. salt until soft, about 3 minutes. Let cool to warm room temperature.
– In a blender or food processor, pulse pistachios to chop. Set aside. Add green garlic and process, scraping down sides as necessary, until bright green and smooth. With motor running, drizzle in olive oil. Pulse in reserved nuts and cheese. Taste and add more salt if you like.
– meanwhile bring 2 3/4 cups of water to a boil. When boiling remove from stove, add couscous and 1/4 cup of the pesto sauce, then cover and let sit for 10 minutes. Then add the remainder of the pesto.
I added fresh tomatoes and basil but you can add whatever you like at this point. This dish is best served cold but can be served hot as well.