Dinner, Fri Jun 17

Pesto night! And, of course, I invented my own recipe, because I’m apparently genetically incapable of following someone else’s instructions.

  • 4 heads and stalks of green garlic, chopped
  • 1/2 c arugula, chopped
  • 1/2 c mizuna, chopped
  • 1/2 c chard, chopped
  • 1/4 c slivered blanched almonds
  • juice of 1 lemon (I got about 1/3 c from mine)
  • 1/2 t lemon zest
  • 1/4 c grated parmesean cheese
  • Canola Oil
  • Extra Virgin Olive Oil

Sautee the green garlic in the canola oil, then add in the greens and almonds. Transfer to food processor bowl when garlic is translucent and greens are bright. Run processor while drizzling in Olive oil (about 1/3-1/3 c) and lemon juice. Mix lemon zest and parmesean cheese, pulse to blend. Salt to taste

Covers 1 box of Farfalle pasta nicely.

Just a few strawberries and a little chard left, now! I’m looking forward to next week’s goodies already!


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2 Responses to Dinner, Fri Jun 17

  1. Sandra says:

    Elaine, it looks wonderful. Any feedback regarding the flavor/taste from the family? One of the ingredients you listed is mizuna ~ I am not familiar with this item. Can you tell me what this is? Looking forward to your next post. – Sandra

    • Elaine says:

      Mizuna is a green, similar in size and texture to arugula. I’ve heard it referred to as Japanese Mustard Greens before, too. It’s slightly bitter, and a bit peppery. It was good both in the salad and in the stir fry, and was soft enough to eat raw but sturdy enough to keep some texture after cooking.

      My kids have always liked salad, but are now finding that they actually really like other greens, which surprises me. Served on their own, they are a non-starter, but that’s an appearance/texture issue. Once I mix the greens into a soup, omelet, or stir fry, they are a big hit. The only negative reaction so far has been to some farm stand beets that I roasted. They were accepted (but without enthusiasm) shaved thin and raw in the salad, though.

      Next load is available tomorrow! Thanks for checking in!

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