CSA June 2 - SCVWD

What's in the box: Beets, Radishes, Lettuce, Chives, Oregano, Mint, Snow Peas, Fava Beans, Artichokes, Onions. Cabbage & Garlic Scapes.

Garlic Scapes Pesto

Makes about 1 cup
 4-5 scapes, washed and coarsely chopped 

1/2 c. pine nuts 

¼ cup olive oil

A few springs of mint & oregano & Basil

Salt & Pepper to taste
In a food processor chop onions and nuts, add garlic and herbs and pulse. Slowly add a little olive oil.

Roasted Radishes & Greens
4-5 Radishes Sliced Thickly
2 T. Olive Oil
2 T. Butter
1 T. Sushi or Rice Vinegar or Lemon juice
Preheat the oven to 450 degrees. Trim the radishes, wash the greens and pat dry. In a large OVENPROOF skillet, heat the oil and add the radishes. Season with salt & pepper and cook over high heat until lightly browned about 2 minutes. Put the skillet in the oven and cook for 15 minutes. Return skillet to burner and stir in butter. Add the radish greens and cook over medium heat until they are wilted (2 minutes). Add vinegar or lemon juice and serve.

Sweet & Sour Cabbage
1 head of cabbage chopped into 1/4 inch slices
1/2 c. seasoned rice vinegar or sushi vinegar
1/4 c. sugar
Salt to taste

In a saute pan over medium heat, bring cabbage and vinegar to boil. Lower heat and cook until wilted (about 5 minutes). If cabbage dries out, add more vinegar. Add sugar and continue to saute to slightly caramelize cabbage. Add Salt and serve.

Mono LakeOkay so why didn't we get boxes last week and where are the farm pictures? Leo went to a Sercal Conference at Mammoth. On the way home we went for a tour of Mono Lake. Now that I've been in the Spring, I think I'd like to go back in the summer, if they get one. The folks at Mammoth are expecting snow until July! Of course in July it might be nice to be in some ice cold snow.