CSA Week 6

June 19, 2019

Your Share:

Zucchini
Turnips
Garlic scapes
Mullberries
Romaine Lettuce
Eggs

Mulberry Pancakes

1 c. Whole wheat flour
3 t. Baking powder
1 t. Salt
1/3 c. Melted Butter
1 c. Mulberries
1 c. Milk
1 egg- beaten
3 Tbs. Butter
Maple syrup

Stir all ingredients (except the 3 Tbs. of butter and maple syrup) in a bowl and mix vigorously until well mixed. Heat 1 tsp. of butter in a saute pan. Once melted, pour in 1 c. of batter.

Cook on medium heat until bubbles start to appear on top of cake. Check the bottom and if it is golden brown, flip and cook on the other side until golden brown. Repeat until butter and batter is gone. Serve hot and have guests pour their own syrup on cake. Makes about 8 cakes.

Pesto and Zoodles

PESTO
3 Garlic scapes-finely chopped
1/4 c. Pine nuts
2 c. Basil- de-stemmed
1/2 c. Olive Oil
1 Tbs. Lemon
1/4 c. Shredded parmesan. Save a couple of Tbs. to sprinkle on top of zoodles at the end.

Blend all ingredients in a food processor for 2 min and set aside.

ZOODLES

3 Zucchinis
Salt
1 garlic scape-finely chopped
2 Tbs. Olive oil
Parmesan

Use a spiralizer to cut zucchinis into spirals. If you don’t have this tool you can use a knife or a peeler to cut long noodle sized strips of zucchini. Sprinkle with salt and toss. Heat oil in saute pan and add garlic scapes.

Cook on medium heat for 1 minute and then add the shredded zucchini. Cook for 1 minute and turn batch over and cook for another minute and then stir. Add pesto directly into the pan and heat while stirring for one minute. Serve hot and topped with shredded parmesan.

Enjoy!