Power Pesto

Last week we took a week off of harvesting so we were able to focus on production and more planting.  Check this out:  we found out that if you spend more than four hours working under a heat index of 110 degrees, you get goosebumps!  What a fascinating physiological phenomenon.  Luckily we have a great swimming hole nearby, shared with local teenagers, that helped us through.  
We've had to replant most of our squash and cucumber crop this year due to a number of challenges, heat and bug related.  We now need a good rainfall for everything to start to really grow.   While Chicago residents had to deal with flooding last week, Kankakee county is still experiencing drought.  We are irrigating like crazy, but all plants want more water.  The corn farmers down here are even more upset about the lack of rainfall than us since this is the critical reproductive time that will determine the kernel content in each ear of corn.  
Apparently the Cubs won three games in a row as of Sunday, so I think things are turning around and rain is coming soon!!!

Is everyone finding a way to use their greens every week?  Feeling stronger because of it?   One of our talented CSA members John suggests sauteeing chard lightly in olive oil with finely chopped shallots and a splash of orange-infused vinagrette.  Provenance in Logan Square or Lincoln Square has a good selection of fancy vinagrettes like this.   
If you are looking for a fast use for lunches during the week, try using chard and kale as pesto to add later to salads, pasta or sandwiches.  There's a note about freezing at the bottom:

Swiss Chard Pesto--Thanks Megan!

2 Tablespoons plus 1/2 cup extra virgin olive oil

2 cloves garlic, chopped

1 bunch Swiss Chard, stems removed (about 2 cups)

1 cup walnuts

2 oz freshly grated Pecorino cheese

1 bunch basil leaves (1/2 cup packed)

Kosher salt

Heat 2 tablespoons oil and the garlic in a saute pan over medium heat. Once the oil is hot and the garlic has become fragrant, add the Swiss Chard, wilting it into the oil and sauteeing it for a few minutes. Set aside to cool.

Meanwhile combine the walnuts, pecorino cheese and basil leaves in a food processor. Add in the cooled chard and garlic. Pulse to roughly chop and combine the ingredients. Then stream in the remaining 1/2 cup of olive oil and blend to desired consistency. Add salt to taste.

Kale Pesto, an idea from www.alwaysorderdessert.com

2 teaspoons Kosher salt

1/2 cup chopped almonds (can also use pine nuts or walnuts)

3 large cloves garlic, peeled with ends trimmed off

1/4 cup Parmigiano-Reggiano

1/2 pound raw kale, stems removed, coarsely chopped

1/2 cup extra virgin olive oil

Freshly ground black pepper

1 tablespoon lemon juice

Combine the kosher salt, almonds, garlic cloves, and Parmigiano-Reggiano in the base of a food processor. Pulse repeatedly until all ingredients are coarsely chopped.  Add the kale, olive oil, and lemon juice and pulse again until it reaches a fine grind, but not quite a puree. If necessary, add a bit more olive oil to loosen it up.

To freeze pesto, simply portion into 1/4 to 1/2 amounts and pack into the wells of a muffin tin (can also use an ice cube tray for smaller portions). Let freeze for one hour before removing and storing in a large freezer-safe zipped plastic bag or container. Will keep well for at least 6 months.