In Your Bin August 19th: Kale Pesto?!
It has been a tough summer to grow our Salad Mixes due to extreme heat and lack of rain. You will note that you have not been seeing them in your CSA lately.
Kale is thriving though! Below you will find a recipe for Kale Pesto highly recommended by a CSA customer. Give it a try! We hear there is a recipe out there for Carrot Top Pesto. Send it along if you have one.
Just when we felt the tipping point here with the intense heat and no rain, and we were murmuring the dreaded word “drought” rain fell from the sky. While we still need more, it felt good to exhale in the rain. Over and over working with nature as our partner here at the farm, we learn to hold on and hope. Perhaps you have felt a similar tipping point with heat or other life events.
We wish you moments of exhalation that help you catch your next breath and enable you to hold on!
In Your Bin
Regular Share: Kale, Lettuce, Basil, Cabbage, Carrots, Summer Squash, Cucumber, Beans
Large Share: Regular Plus: Radish, Beets, Melon, Onions
Recipe: Vegan Kale and Cashew Pesto
Ingredients:
- 3 (packed) cups fresh kale/ washed + roughly torn
- 1/2 cup raw cashews
- 2 garlic cloves (or more)
- 1 1/4 cups olive oil
- zest of 1 lemon
- juice of 1 lemon
- 1 tablespoon nutritional yeast (optional)
- Sea salt to taste
Instructions:
Place kale, cashews and garlic in a food processor and pulse until finely chopped.
Add the olive oil, lemon juice, lemon zest, nutritional yeast and a good pinch of salt and pulse again until combined.
Taste and add more lemon or salt to your taste.
Serve or store in airtight container for up to a week. Freezes well.
~Your Willo’Wind Farmers