Here are a few recipe ideas for the seasonal fruits and vegetables you have enjoyed from the NYC box share and from our farmers markets:
Garlic Scape Pesto
- cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
- ¼ cup raw sunflower seeds
- ½ cup extra virgin olive oil
- ¼ cup Parmesan cheese
- ½ cup basil leaves
- Juice of one lemon
- Place the garlic scapes in a food processor and pulse for 30 seconds.
- Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
- Add the olive oil and process on high for 15 seconds.
- Add the Parmesan cheese and pulse until the ingredients are combined.
- Add the basil and lemon juice, and process until reaching the desired consistency.
- Add salt to taste and serve immediately.
From the New York Times
Carrot Salad with Lime and Cilantro
- 4 medium carrots
- 1 tablespoon fresh lime juice
- 1/8 teaspoon finely grated fresh lime zest
- 2 tablespoons finely chopped fresh cilantro leave
- 1 teaspoon vegetable oil
Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.
Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon
- 2 bunches baby turnips, peeled and chopped into quarters
- 2 tablespoons olive oil
- Pinch of salt, to taste
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 shallot, finely minced
- Pinch of salt, to taste
- 1 tablespoon tarragon, chiffonade
- Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet.
- Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.
- While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard.
- Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots.
- Note: These are best served at room temperature.
From Food 52
Black Currant Tea with Ginger and Cinnamon
- 6 cups water
- 12 wild black currant herbal tea bags
- 2 3-inch-long cinnamon sticks, broken in half
- 1 tablespoon (packed) minced peeled fresh ginger
- 6 tablespoons frozen raspberry-cranberry juice concentrate
- 1/4 cup sugar
- Ice cubes
- 8 cinnamon sticks
- 8 crystallized ginger rounds
- Bring 6 cups water to boil in large saucepan. Add tea bags, broken cinnamon sticks, and fresh ginger. Remove from heat. Cover; steep 10 minutes. Mix in juice concentrate and sugar. Chill until cold. Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.)
- Fill 8 wineglasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds.