We had a wonderful cooking demonstration at the market garden Tuesday. Our very own CSA member, Brigitte Gemme of Smart Vegan Kitchen shared some recipes to help use up the greens in the weekly harvest box.
She whipped up some samples under the Norway Maple tree and us lucky farmers & CSA members lapped them up!
The all-things-green Pesto used blanched carrot tops, was super smooth and lemony from the purslane, and had chopped walnuts sprinkled atop to preserve the crunch.
The Pea Salad Soup was delicious, and who knew you could cook salad greens? Super useful in what has been an abundant salad green year.
Thank you Brigitte.