Box Contents April 10, 2009

This week's box contained:

• Leeks
• Mixed bag of Parsley Root and Chantenay Carrots
• Smallage (aka Soup Celery)
• Baby Minicor Carrots
• Orach
• Broccoli
• Turnips
• Dill
• Mystery (we got strawberries)

We realized this week that what we thought was parsnips last week was actually parsley root, as promised. They made it into the roasted, mashed parsnips we made with the parsnips from the March 27th box, which were excellent.

The berries were sliced and added to the smoothie mix in our freezer. Part of the smallage was added to the egg salad we made from the colored Easter eggs. The dill was quickly converted into dill pesto and used as a spread on egg salad sandwiches -- a great addition. Here's the [herb of your choice] vegan pesto recipe we swear by:

[Herb of your Choice]-Walnut Pesto
... makes 25 - 2 tablespoon servings
Printable Recipe

3/4 cup walnut pieces, toasted
1 bunch herb of choice, ends trimmed
1 large garlic clove, pressed
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
1 teaspoon mellow barley miso
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in a blender, adjust salt and pepper and use or freeze.

This pesto is incredible by itself on a spoon or used any of the ways you see pesto in the wild. It freezes amazingly well.