End Result: Monster CSA Share

You didn't think it could be done. I didn't think it could be done... but it turns out, I mostly did it!

Let's refresh our memories, shall we? Here was the "it can't be done" double share from last week:

  • 1lb broccoli
  • 2 1/2 lbs sugar snap peas
  • 2 1/2 lbs carrots
  • 5 lbs (6 giant) kholrabi
  • 4 lbs kale
  • 2 lbs garlic scapes

Broccoli was immediately dispatched into a ham frittata. It might even be my first completely local meal - eggs and ham from polyface (VA), smoked swiss from South Mountain (MD), and the broccoli from my Clagett Farm share. There were spices and olive oil too, of course, but if that's wrong, I don't want to be right. Oh, and the meal was capped off with my own brewed beer! Despite the earlier fiasco, it actually turned out quite well!

Carrots have been shredded and will be turned into carrot cake muffins. Sure, I could have eaten them raw... but I couldn't pass up the opportunity to make them into a baked good. Carrot cake is my absolute favorite. (FYI 2 1/2 lbs of small carrots with large tops turns into 2 cups shredded.)

Kohlrabi was roasted Saturday night using this Veggie Venture recipe, again Sunday night (this time with some extra Cajun spices and the rind cut completely off - a lesson from Saturday night) and will again be part of dinner tonight. Turns out, we like it. (Though preferably in small quantities than this.) Good thing, huh?

Kale... oh, how I love thee. And also, please stop being in season. I took the entire 4 lbs, pulled off the stems, micro-blanched, chopped and froze. It will be used when a recipe calls for 1 box frozen spinach, because a) spinach doesn't come in a frozen box in nature and b) spinach isn't the only green out there. I've previously substituted kale in spinach dip recipes, and will do so again for sure. (4 lbs kale = 27 oz with stems removed.)

Garlic Scapes... If I hadn't had a monster amount of everything else, I'd have tried to be a little more experimental with these. There are lots of awesome looking recipes... Things like Garlic Scape Carbonara and Garlic Scape Dressing. Instead, I went with the standby Garlic Scape Pesto. I used a modified version of Dorie Greenspan's recipe because she's brilliant, so it had to be good. It is.

Recipe: Garlic Scape and Mixed Nut Pesto


  • 2 lbs garlic scapes (approx 65 scapes), chopped enough to fit into food processor easily
  • 2 cups Parmesan cheese (can use up to 3 cups)
  • 3-4 cups olive oil (use good quality)
  • 2 tbs lemon juice
  • 2 cups toasted nuts (I used a small amount of almonds and the rest walnuts, because it's what I had)
  • sea salt


  1. Blend scapes, 2 cups cheese, 3 cups olive oil, lemon juice and nuts together in food processor. Process into relatively smooth.
  2. Add additional cheese or oil depending on texture preference.
  3. Add salt to taste.
  4. Can be frozen, or stored in airtight container in fridge for a couple days.

Microformatting by hRecipe.

What's that? You want to know about the sugar snap peas? Well... I'm working on them. I roasted some last night with the kohlrabi... but I'd bet we still have the better part of 2 lbs left. They're really good, don't get me wrong... but oy. Still, I did pretty well, huh?

This post was submitted to Foodie Tot's Local Potluck Tuesday.

Related Posts with Thumbnails
  • Thanks so much for participating in Local Potluck Tuesday! I’m impressed — 4 lbs. is a LOT of kale! Great idea to freeze it for later. For the garlic scapes (mm, pesto!), I also like to toss them on the grill, they go great with steak or chicken.

Leave a Comment

Subscribe without commenting