Radish Green and Garlic Scape Pesto aka Royal Acres Farm CSA Pesto

Community Supported Agriculture (CSA) is an important topic when discussing food, probably more important than the debate of organic vs. non-organic. Supporting local farmers is a way to ensure that your community is thriving, that your vegetables are fresh and haven't traveled 2,000 miles to you and allows you to eat seasonally while most importantly experimenting!

Often when participating in a CSA you work with new vegetables and develop interesting recipes in order to accommodate the sheer mass of produce that you are receiving. When I open my fridge I know that I have to use of that swiss chard or that kale or those garlic scapes before they turn and that spurs me to be inventive but also forces me to consume larger quantities of good for you veggies! 

I am a member of the Royal Acres Farm CSA and consider John and John not only as my veggie gods but as friends as well. I met them when I was managing vendors for a local farmers market and have been a fan ever since. I suppose you could call me a farmer 'FAN GIRL' and especially a veggie fan girl!

About 2 weeks ago I received a bunch of garlic scapes and have had them in the fridge knowing that I wanted to makes some pesto. Pesto is so versatile, it can be used as a spread, a sauce, or a condiment and can be frozen for later use. You can make it with any variety of greens, with cheese or without and with nuts/seeds or without. Essentially all you need is greens, olive oil, salt, and lemon to make something tasty. However, when talking to John about garlic scape pesto he stated that I lot of other CSA members where not enjoying the flavor so that is how the Royal Acres Farm CSA Pesto evolved. It is strong flavored pesto that mellows when heated and utilizes radish greens considering that garlic scapes and radishes are often available at the same time.

I have used this pesto for a multitude of purposes, eating it with a spoon but also spreading it on toast with arugula, tomatoes, and radish as well as adding it to sweet potato noodles, topped with a poached egg and olive oil which was absolutely delightful. I have also create a number of variations, using mustard greens, kale, almonds, walnuts, and sometimes sunflower seeds so feel free to experiment and enjoy.

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Radish Green and Garlic Scape Pesto

Makes 2 cups

2 bunches of Radish Green Tops (radishes removed)

4-6 Garlic Scapes (depending on your garlicy preference)

1/4 cup of Olive Oil 

1/4 cup of Parmesan Cheese

1 tbs ground Flax Seeds

1 Lemon, juiced

Handful of Basil Leaves

1tbs Pink Himalayan Sea Salt

Fill a large bowl with water and put the radish greens in to remove the dirt. Rinse and repeat until the water turns clear. Dry Lightly.

In a food processor, place the first bunch of radish greens, pulsing to break down. Add the second bunch and do the same. This just makes it easier for the machine to process the whole bunch. With the machine running add the garlic scapes one at a time and then the olive oil, lemon juice, flax, parmesan, basil and salt. Process until smooth and bright green. Add more olive oil if it is too thick. Taste and adjust by adding more salt or scapes if you would like. 

Transfer to an airtight container and use within a week or freeze for later use. 

Stovetop Blueberry Quinoa Maple Granola

I have been reviewing the blog recently, making adjustments and moving things around when I noticed that I really do not have very many breakfast recipes! I always eat some sort of breakfast but more often than not it consists of a smoothie or juice. 

I was never big on eating very early in the morning and thus prefer something lighter like a smoothie. I often post pictures of the smoothies or smoothie bowls on Instagam but feel that throwing a bunch of stuff in a blender doesn't warrant an actual 'recipe' as its usually just whatever fruits and veggies I have lying around!

Another great thing about an alkaline diet is that really any of the main dishes can be eaten for breakfast as well and any of the dishes labeled breakfast can be eaten for lunch or dinner since they are based on fruits and vegetables. As you know an alkaline diet consists of 70% alkaline forming foods and 30% acid forming foods. This does not mean that 30% of your diet should be filled with candy bars and processed foods! When choosing acidic forming foods you still want to look for foods that add healthy benefits to your system such as yogurt, eggs, cheese, fish or lean chicken. 

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The granola recipe that I created this morning is oat and gluten free and can be eaten as a snack or as breakfast, it is loaded with omega 3's from flax seeds and chia seeds, as well as antioxidants from the blueberries and protein from the quinoa. Sweetness comes from a touch of maple syrup and a dash of cinnamon, toss it on yogurt, salad, or veggies for a little crunch. I choose to eat mine with blueberry greek yogurt in a honey dew bowl - talk about a treat. It could be made in the oven but I always try to save time by making mine on the stove top, just be careful so it doesn't burn! Enjoy and healthy eating!

Blueberry Quinoa Maple Granola

Makes 8oz but can easily be doubled

1/2 cup Quinoa (uncooked)

1/2 cup Pecans, chopped

1 tbs Chia Seeds

1 tbs Flax Seeds

1 tbs Coconut Oil

1 tbs Maple Syrup

1 tsp Cinnamon

Dash of Pink Himalayan Sea Salt

1/2 cup Blueberries

1/4 cup Coconut (desiccated or flaked)

Heat 1 tbs of coconut oil in a saute pan over medium heat. Once melted add the quinoa, pecans, chia and flax seeds, tossing to coat in the oil. Let toast for 1-2 minutes, stirring frequently and lower heat if necessary. 

Add the maple syrup, cinnamon and salt, stirring to combine, spread out evenly in the pan and let it cook for another 1-2 minutes until the quinoa starts to pop. Cover and reduce heat to low to contain the popping.

Stir in blueberries and coconut. Cooking until blueberries darken and soften. Remove from heat and let cool. Once cool, store in an airtight container for later use. Enjoy!