Oh CSA, how do I love thee? I opted for a 1/2 fruit share on top of my veggies and while the cherries and currants were OK in the last delivery this week's 5 lbs of plums and 2 lbs of peaches blew them out of the water. Oh! So wonderful.
While many groans of 'more chard' were heard, I was glad to see some cooking greens in the delivery. In the next few months I'm going to seriously miss those tender early summer leaves. Green smoothies are a great place to get rid of the excess. This evening I had a simple dinner of sauteed chard with ginger, carrots, garlic, green onions, soy, and the last of a nice bottle of red to deglaze the pan with a smoothie for dessert. I left the fresh greens out of the smoothie and I missed their earthy flavor.We may be getting a little tired of chard, but I may never want a smoothie of just fruit again.
This weeks adventures included Fava Bean Pesto and a little foray into preserving these delicious fruits: plum chutney.
Now, I had a little leftover pesto in the freezer from my garlic scape pesto, so I pulled that out and doctored it up with this little recipe:
Fava Bean Pesto
- 1 cup fava beans, peeled and blanched
- 1/3 cup olive oil
- 2 cloves fresh garlic
- handfull of pine nuts
- fresh basil and parsley
Plum Chutney (canned):
There were two wonderful recipes for Plum Chutney that I found online, and using my favorite Ball Blue Book as a guide for the processing, this concoction came out amazing!
I used this recipe for the helpful canning instructions and I used it for a guide on adding the red onion to the mix. I did not use the garlic, but the spices in this recipe from epicurious really called to me, so I stuck to the red wine vinegar, fresh ginger, mustard, pepper, star anise, cinnamon, sugar, red onion, and plums. Using 2 lbs of plums and 1/2 a red onion it made 7 4oz pints of chutney.
Pair it with farmer's market pork and put a jar in gift baskets to share the CSA flavor.