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Farm Share Pickup 3/8-3/14

Posted 3/8/2018 6:01pm by Andre Cantelmo.
Hello CSA Community!
 
Happy Snow Day! Has this unpredictable weather got you down...well let's just think of it as the Joy of New England! And if that's not enough how about this reminder to pick up your veggie share (plus cheese and flowers) !!  It doesn't get any better than that!  
 
What's in your Share:
 
FULL
6lbs Root Choice: 
Potatoes/Parsnips/Beets/Turnips/Radish
2lbs Carrots
2lbs Onions
1 container of Greens
1 container of Frozen Arugula Pesto !!!
 
PARTIAL
3lbs Root Choice: 
Potatoes/Parsnips/Beets/Turnips/Radish
1lbs Carrots
1lbs Onions
1 container of Greens
1 container of Frozen Arugula Pesto !!!
 
 
Food for Thought
 
What did you read that's right.....Arugula Pesto! Heck Yes! This special treat was made by Andre's wonderful parents, Patricia and Andre Sr. Made with just Arugula, extra virgin olive oil, garlic, and salt. No nuts or cheese, for ease of freezing and protection from allergies. If you are choosing to use this pesto as a pasta sauce Patricia recommends adding the following ingredients and directions below;
 
2 Tablespoons of Pine Nuts (if desired) 
1/4 cup of extra virgin olive oil
1/2 cup grated Parmesan
2 Tablespoons grated Romano 
3 Tablespoons softened butter

Defrost the Pesto if adding Pine Nuts return Pesto to Blender add Pine nuts and 1/4 cup oil, blend until pine nuts are ground up.

Put Pesto in a bowl large enough to add the cooked pasta, stir in the grated cheeses and the softened butter, add a few tablespoons of the water the pasta cooked in.  Mix together and add the pasta and toss.

*You could also use this pesto as a dip or a spread for sandwiches. And instead of pine nuts, try Walnuts. Interested in an alternative to pasta try Spiraled Beets or Butternut Squash gnocchi! YUM!

 
Next up...Carrots one of my favorite root veggies! This love started young, growing up helping my Dad in the garden. When it came to harvesting carrots I would eat them right out of the ground, dirt and all!  So, I'm excited to try out this carrot dip recipe I came across in and old Edible Boston magazine.  It sounds tasty and easy to make, perfect for a weekly snack or impress at your next dinner party!  
 
1\2 pound carrots, peeled and cut into chunks
Fresh ginger, peeled and chopped
1/2 cup of roasted cashews
3 tablespoons coconut milk, plus more if needed
1 teaspoon turmeric
1-2 tablespoons lime juice  (1 lime)
 
Place the carrots in a small sauce pan and cover them with cold water. Add a pinch of salt and bring the water to a simmer over medium to high heat.  Cook the carrots until they are soft. Drain.  Well the carrots are cooking mix the ginger, cashews, coconut milk, and turmeric, a food processor or blender would be best for this, blend until smooth. Now add the carrots and blend, creating a smooth puree.  If needed thin with a drizzle of coconut milk. When ready to serve, dress with lime juice and sea salt.
 
Hope you enjoy the deliciousness! 
 
 
Don't forget your pickup times:
 
Farm Stand Thursday 3/8-Sunday 3/11 11:00am-6:00pm
Dover, NH Tuesday 3/13 3:00pm- 6:00pm
Portsmouth, NH Wednesday 3/14 3:00pm- 6:00pm
 
 
 
Stay safe in the snow, and take care!
 
Lisa
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