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FarmShares Week of January 30, 2012

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WHO WE ARE

We are a network of over 30 small, family farms that offers 100% local, seasonal food.

WHERE WE ARE

Our pick-up locations.
We currently serve the San Francisco Bay Area through public and private pick-up sites. Our public sites include: San Francisco Avedano's and Cheese Plus, Palo Alto Calafia Cafe, Redwood City The Movie Groove and Grind.

Green Garlic Pesto

Pesto is easier than you think to make and it’s fantastic to have on-hand. You can make it and freeze it for future occasions. It’s delicious over pasta, on pizza or as a dipping sauce!

Ingredients

  • 8 stalks
  • 1/4 cup extra virgin olive oil (we recommend Taber Ranch or Capay Oaks)
  • 2 tablespoons toasted pine nuts, or other nuts you have on hand, such as walnuts or almonds
  • 1/2-inch chunk of Parmesan cut into a few pieces
  • Salt & pepper to taste

Preparation

Whirl the nuts and Parmesan pieces in the workbowl of a food processor (or blender) for a few pulses. Cut the green garlic shoots into 1-2 inch lengths. Drop in the garlic pieces through the feed tube as the food processor (or blender) is running. Add the olive oil until you achieve the desired consistency. Add salt and pepper to taste. Enjoy!!

Adapted from Julia’s recipe at Mariquita Farm.



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