Good morning everyone! Lots of sunshine and warm weather today, so try to pick up your produce as soon as you’re able, so it doesn’t wilt!
No 2nds today but today’s treat is snap peas. Since, organic snap peas is a short season, I will try to get more for next week, before it is too late.
Most boxes have broccoli, but a few have spinach. If you prefer spinach, let me know and I will mark a box for you.
Today’s tomatoes came in not very ripe. Hopefully, they will ripen and be great, but if they don’t ripen, I will be sure to let Sanson’s know.
Here’s a great recipe that my sister tested from the last time we got collards.
Collard Green Olive Pesto
Gourmet | March 2004
by Danny Toma of Naples, Italy
This recipe makes a large quantity of pesto. Use half the pesto for 1 pound of cooked pasta and chill the rest in an airtight container for up to 3 days.
1 3/4 lb collard greens
7 large brine-cured green olives (2 1/4 ounces), pitted
2 garlic cloves, chopped
1/3 cup water
1/2 teaspoon balsamic vinegar
Scant 1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Bring a 6- to 8-quart pot of salted water
to a boil. Meanwhile, cut stems and center ribs from collard greens and discard.
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Collard Green Olive Pesto (Continued)
Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
Blend olives and garlic in a food processor until finely chopped.
Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.