CSA 2025 SPRING WEEK 5

From our Farm

Italian Basil
Store like cut flowers, in a jar of water on the counter

Rainbow Chard

Celery

Panisse Lettuce

Kennebec White Potatoes

From Our Partner Growers

Blueberries – Blackwater Farm (Th/F/S)

Broccoli – Blackwater Farm

Jalapeño Peppers – Passion Organic Farm

Cucumbers – Little Pond Farm

Try out these great recipes we found around the web that feature items from your share:

Sunflower Seed & Basil Pesto Recipe – Vegan, Nut & Gluten Free!

https://theschmidtywife.com/sunflower-seed-basil-pesto-6

Ingredients

• 2 cups packed basil leaves
• 1/3 cup raw sunflower seeds
• 2 garlic cloves
• 1 tablespoon of lemon juice
• salt & pepper, to taste
• 1/3 cup olive oil, or a little more for consistency

Instructions

1. Add basil, sunflower seeds, garlic, lemon juice, and salt & pepper to taste to a food processor or blender.
2. Start the processor, slowly drizzle the olive oil into the food processor until a sauce forms. It might not be the whole 1/3 cup or it might take more until you get a consistency you like. 
3. Use immediately or store for up to a week in an airtight container in the fridge.

**Basil storage tip – cut fresh ends on the bunch and place in a cup of water on the countertop. Treat it like fresh flowers and it should last several days. Refrigeration is not recommended, temperatures below 40 F will turn the basil leaves black.