Summer ‘11 Week 9
- Red cabbage
- Bell peppers
- Red leaf lettuce
The baby zucchini have been great - my latest kick is to not at all or just barely cook them. The bunch of basil joined a large colander full of our own along with some walnuts and pecorino for a giant batch of pesto that has made it’s way into several dishes.
We made a big batch of couscous with a very generous helping of pesto. I’ve been taking the advice of a Cook’s Illustrated recipe which calls to treat the couscous much like you would risotto - saute the aromatics, then add in couscous & toast as desired, then the water/stock. I’ve found this does help to keep the kernels separate and kicks up the flavor. The pesto went it just before serving and was just a punch full of freshness.
NB: the Jameson was not courtesy of the CSA.