I’ll be playing catch-up a bit with food posts. I got a tad lazy about sharing them all here on the blog, but I see now that it’s a resource for farm members that I’m not willing to let slide anymore! These are from June 8th Cropsheet. Enjoy!

Organic Winter Greens with Hazelnuts and Cranberries in Puff Pastry

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Here is a recipe that one of our harvest crew members shared. You can use any of the spicy greens to make this…

Arugula Pesto with Mugwort Soba
21/2 cups packed baby arugula leaves (5 oz.)
4 gloves garlic
1/3 cup walnut halves
5 tablespoons plus one teaspoon walnut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup grated Pecorino Sardo or Parmesan cheese
1 tablespoon creme fraiche (optional, but very good)
1 pounds mugwort soba or other whole grain pasta

1. coarsely chop arugula. Pulse garlic in a food processor until chopped; add arugula, walnuts and 5 tablespoons walnut oil. Pulse a few times to chop finely. Add salt, pepper cheese and creme fraiche (if using). Process to a smooth paste. Scrape into a small bowl, smooth top, and cover surface with remaining 1 teaspoon walnut oil.
2. Bring a large pot of salted water to a boil. Add soba and cook 6-10 minutes, until just barely tender. Drain, keeping 1 – 2 tablespoons water in the pot.  Toss thoroughly with pesto and serve at once.