Hello Farm-ily!
What beautiful weather we're having. With the full moon on Sunday the 9th it has been beautifully bright.
The Chili FEAST'ival is coming up. Please mark it on your calendar and get ready to celebrate local food and knowing where it comes from.
We are looking forward to seeing you and sharing this special space with you on a relaxing Sunday afternoon with live music by soulful acoustics from Kate Hartman, a farm tour, games, raffles and amazing farm fresh food!
Fruit of the week: Shaw Orchard Crispin or Golden Delicious apples
Cheese of the week: Italian Herb
Storage tip: Radishes can be stored in a plastic produce bag and will last 2 weeks. Best to remove the tops as soon as you get them home. The greens on the radishes are beautiful this week-use them in a braising mix, sautés with garlic or make radish pesto!
Recipe of the week: Radish leaf pesto
- 1 bunch radish greens/ tops
- 1-2 Tbls of pine nuts or pistachios or almonds
- ½ tablespoon lemon juice
- 2 tablespoon olive oil virgin or extra virgin
- ½ clove garlic chopped, (or use 1 small)
Instructions
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Remove the tough/thicker stems form the radish greens and wash well. Put the leaves in the food processor.
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Gently toast the nuts either under the broiler or in a dry, small pan until lightly browned.
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Add nuts & garlic to the food processor and pulse until the leaves and nuts are finely chopped.
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Add the lemon juice and oil and pulse until mixed.
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For a delicious pasta dish add some shaved or grated Parmigano or Reggiano cheese and toss with pasta.
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Store in a glass bowl & cover with a thin layer of oil if not using immediately - refrigerate until needed. It will keep for a good week or two.
I love a small dish of pesto on a snacky happy hour platter with cheese, crackers, sliced veggies, olives, hummus and cured meats.
Bon Apetit!
To read my latest blog on garlic-it is very informative-
click here-WHY YOU SHOULD ONLY EAT 'GROWN IN US'
Enjoy!
