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Oct. 3rd, 2014
Turnip Report
Oct. 3rd, 2014 04:18 pmLuckily for me, arugula pesto is a thing. I've simultaneously solved the problems of "almost out of pesto" and "too much arugula to eat as salad".
http://www.simplyrecipes.com/recipes/arugula_pesto/
This recipe is more an existence proof than something I followed. I only used two large cloves of (raw) garlic and will add Parmesan after I add pasta. I freeze my pesto in an ice cube tray then store it in a baggie in the freezer.
The squash will become soup: http://allrecipes.com/recipe/butternut-squash-soup/
I'm going to try the farmshare's suggestion of simmering the beans then sauteeing them with cherry tomatos and pasta. Maybe I'll throw in some zucchini.
Not sure what I'll do with the *rest* of the zucchini, but too much zucchini isn't a big problem. Worst case I shred it and store it next to the beets.
http://www.simplyrecipes.com/recipes/arugula_pesto/
This recipe is more an existence proof than something I followed. I only used two large cloves of (raw) garlic and will add Parmesan after I add pasta. I freeze my pesto in an ice cube tray then store it in a baggie in the freezer.
The squash will become soup: http://allrecipes.com/recipe/butternut-squash-soup/
I'm going to try the farmshare's suggestion of simmering the beans then sauteeing them with cherry tomatos and pasta. Maybe I'll throw in some zucchini.
Not sure what I'll do with the *rest* of the zucchini, but too much zucchini isn't a big problem. Worst case I shred it and store it next to the beets.