We decided to join a CSA (Community Supported Agriculture) this summer. We're actually sharing a share with our friends. Its been good so far, but we haven't seen a lot of color besides green in our weekly stash. I think it's all the rain that's been constantly coming down. I know that the farm needs some sunshine and warm days in order to replant what they've lost to the rain, winds and hail.
Despite the lack of diversity when it comes to colors we have had some delicious dishes - roasted turnips, fresh salads, baked kale chips and stir-fry collards! YUM!
I had a lot of kale this week, so I thought I would try it in some pesto. The result was wonderful over goat cheese and spread on crackers. I can't wait to try it on grilled chicken and/or pasta!
6 large kale leaves (I used the curly kale)
1/4 cup walnuts
4-6 garlic scapes
3 small bunches of garlic chives
1/2 tsp salt
1/4 - 1/2 cup olive oil
1/4 -1/2 cup grated parmesan cheese
Remove kale leaves from the inside stem and roughly chop. Put kale leaves into a large pot of boiling water and boil for about 10 minutes until tender. Drain and run cold water over the leaves; drain well.
While the kale is boiling, chop the walnuts and put them into a skillet over medium high heat. Cook until the walnuts are lightly browned and fragrant.
Add the kale leaves, walnuts, garlic scapes, garlic chives and salt to the food processor and pulse until everything is well blended. Turn the food processor on and stream in the olive oil until desired consistency is reached.
Remove the pesto to a mixing bowl and add in parmesan cheese to taste and salt, if necessary.