Early July Recipe Ideas

Below are a few recipe ideas for items you may have received from us in your box share or at our farmers market stand.  Enjoy!


Garlic Scape Pesto



  • 12 large garlic scapes
  • 2 cups chopped kale
  • 1/4 cup fresh basil leaves
  • 1 cup extra virgin olive oil
  • 1/2 cup chopped pecans
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons water if needed
  • salt and pepper to taste


  1. Thoroughly wash the garlic scapes, kale, and basil. Add to the bowl of your food processor along with olive oil, pecans, Pamesan cheese, water, salt and pepper.

  2. Pulse until the kale and scapes are roughly chopped, then continue processing until a thick paste begins to form. Add more water or olive oil if desired until preferred consistency is reached.
  3. Serve immediately with your favorite pasta. Store leftovers in the refrigerator for 3-5 days, or in the freezer for up to 6 months.

Recipe Notes

Substitute almonds, pistachios, or walnuts for pecans if preferred. Spinach, arugula, Swiss chard, or other leafy green may also be added if desired.

Add additional water or olive oil for a thinner consistency. This pairs well with pasta, rice bowls, or other hot entrees. A thicker pesto works great for wraps, sandwiches, spreads, or dips with your favorite veggies or bread.

From Street Smart Nutrition


Roasted Fennel with Parmesan



  • tablespoons olive oil
  • fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
  • Salt and freshly ground black pepper
  • 1/3 cup freshly shredded Parmesan


  • Preheat the oven to 375 degrees F.
  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
From the Food Network

Cornmeal Waffles with Currant-maple Sauce



  • ¾ cup all-purpose flour
  • ¼ cup medium-grind cornmeal, preferably stone-ground
  • 3 tablespoons cornstarch
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 large egg
  • 1 cup buttermilk
  • ⅓ cup vegetable oil
  • ½ teaspoon vanilla extract
  • Nonstick vegetable oil spray
  • 6 ounces fresh black or red currants (about 1½ cups)
  • ¼ cup pure maple syrup, preferably grade B, plus more for serving, if desired



  • Whisk flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda in a large bowl. Whisk egg, buttermilk, oil, and vanilla in a small bowl, then whisk into dry ingredients. Let sit 20 minutes (this helps hydrate and soften the cornmeal).

  • Heat a Belgian waffle iron (or use a regular waffle iron and use less batter per batch; you may get more waffles depending on size of your iron) until very hot. Lightly coat with nonstick spray. Working in 2 batches, pour ½-cupful batter onto iron and cook until golden brown and cooked through, about 4 minutes.

  • Meanwhile, bring currants and ¼ cup maple syrup to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until syrup reduces a little, about 5 minutes. Let cool slightly.

  • Serve waffles with currant-maple sauce and additional maple syrup, if desired.

  • Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.

    From Bon Appetit



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