Summer CSA delivers kale and more from Bass Family Farms
The narrator subscribes to Bass Family Farms in Mount Vernon for a summer CSA delivering fresh organic produce to a local drop-off at Lion Bridge Brewing Company. Kale dominates the boxes, praised by Chris Bass as antioxidant rich and worth the price versus grocery stores.
MENTIONED IN THIS ARTICLE
Bass Family
Mount Vernon
Lion Bridge Brewing Company
Chris Bass
Bass Family Farms
Kale pesto tricks fridge with fast large harvest solution
A Kale pesto recipe uses 12 cups of kale to yield just under a quart of sauce. The dish follows traditional pesto with basil pine nuts Parmesan garlic and olive oil. Substitutions include kale garlic scapes parsley beets spinach and carrots. Sunflower seeds walnuts or almonds offer affordable pine nut alternatives. The pesto stores refrigerates up to a week or freezes for future meals. Individual portions can be made by freezing in muffin tins or ice cube trays.
Kale Pesto Shrimp Pizza with Capers and Mozzarella
Prepare kale pesto with olive oil garlic kale pine nuts parmesan and lemon juice. Spread pesto on a pizza crust then top with tomato capers shrimp and mozzarella and bake at 450 degrees for 8 to 10 minutes until cheese melts and browns.
Winning at party potlucks and a Garden in a Pan
A convivial guide to potluck competition emphasizes time effort and presentation. The author notes that success hinges on ingredients and appearance and recalls a garden party dish called Garden in a Pan featuring a bean dirt base and colorful top layers.
MENTIONED IN THIS ARTICLE
Gail
Gabe
Danielle
Garden-Style Layered Refried Bean Dip Recipe
Layer a 9 by 13 inch pan with refried beans then create rows of guacamole salsa cheese red onions sour cream tomatoes scallions olives and orange pepper to resemble a garden. Optional chive fences. serve with tortilla chips. Per serving 143 calories. Recipe by Mary Anne Pikrone.
Also Mentioned on This Page
WY Tech Sed
Cook Club
Liz Zabel
the Gazette
Thegazette.com
Elizabeth
Zabel
Thegazette
Kale Pesto
Shrimp Pesto Pizza
Mary Anne Pikrone
St. Louis Post-Dispatch