A summer staple and such a good way to use up tons of fresh basil. Ingredients: 2 cups packed tender young basil leaves ¼ cup pine nuts 1 teaspoon salt 2 plump garlic cloves, peeled and crushed with flat blade of a knife ½ cup extra-virgin olive oil, or more to taste ½ cup freshly…
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Celebrate Spring – Eat a Salad
Our second distribution was cold and wet, but overall successful. We had a large harvest of various greens, such as lettuce, spinach, kale, bok choy – all plants that love growing in Vermont’s cool, wet spring. Though some of you may not be highly excited by such a ’fluffy’ share, we encourage you to celebrate…