One of the benefits (and challenges) of getting a farm share is dealing with all the produce and herbs that you get in your share. One of the more common things I do is take all the basil and/or arugula from the share and make a batch of pesto with it, freeze it in ice cube trays and then store the cubes in Zip-loc bags for use throughout the...
Sauces
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Categories: Sauces, vegetarian
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I got this recipe fromThe Vegetarian Table: Franceby Georganne Brennan, and I swear to you, it’s brilliant. Harissa is a spicy chili-garlic paste that’s North African in origin, but apparently popular in France. This version is modified slightly based on what I had available (couldn’t find dried Anaheim chilis, and I added a couple of... |
For two seasons now, we've gotten more cilantro than we can possibly imagine finding useful in our farm share. Last year, in an effort to figure out what to do with it, I made this sauce. Served over salmon or steak, it is impossibly tasty. You make it pretty much the same way you would pesto - although you want it to turn out a bit more... |
