Summer Pesto by CSA Member Joe Gulla

Summer pesto is a wonderful and easy treat to make with farm-fresh basil. Since you don’t cook the basil it keeps all the flavor and freshness of the raw leaves. Our favorite thing to do with pesto is to paint it on raviolis or pasta on a plate with a salad of lettuce, tomato, sweet roasted pecans and goal cheese drizzled with olive oil and a few drops of balsamic vinegar. This is an easy to make lunch or supper that makes use of the best of the spring and summers vegetables.

Basil Pesto Recipe

2 cups of basil leaves

3 cloves of peeled garlic

1/3 cup of raw pine nuts

1 cup of olive oil

½ cup of Parmesan cheese

Combine basil and garlic in a blender. Blend a bit to combine. Add oil and pine nuts stopping to hand mix as necessary. When well combined, add cheese but don’t over blend it.

You can half this recipe and it will still work out fine.

One final suggestion – when summer tomatoes come in and you start to make fresh tomato sauce, you can still use your pesto. After your pasta is cooked, mix in pesto before you put it on the plate then dress the pasta with your tomato sauce. This mix of fresh cool green basil and hot red tomato is a magical combination. Enjoy!


“Melt in Your Mouth Kale Chips” by CSA Member Anita Hawkins


1 bunch of kale (about 7 full leaves)

Olive oil

Sea salt

Red pepper flakes (optional)

Preheat oven 250 degrees.
Wash Kale and dry with paper towels. Strip leaves from the stalk and tear into bite sized pieces.
Line baking sheet with parchment paper. Place Kale pieces on the parchment paper. Drizzle  with olive oil and sprinkle with sea salt. Like it spicy? Sprinkle with red pepper flakes!
Bake until the Kale chips are dry and crispy, about 30 minutes. After the first 15 minutes, move Kale Chips around on pan and place back in oven.