Our latest veggie & fruit box from Tanaka Farms

We hadn't picked up a CSA box since March because of our vacation. This is the first one since then. In this box we have:
--napa cabbage
--mustard spinach
--cauliflower
--kale
--snap peas
--celery
--carrots
--maui onion
--radishes
--grapefruit
--oranges
--strawberries

I will be using the greens from the radishes to make a radish pesto sauce.

Radish Leaf Pesto

- 2 large handfuls of good-looking radish leaves, stems removed
- 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
- 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion)
- 1 clove garlic, germ removed, cut in four
- a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
- 2 tablespoons olive oil, plus more to get the consistency you like
- salt, pepper, ground chili pepper

Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth.

You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.)

Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.

I will also be using the carrot top (leaves) for a carrot top scramble. I'll post that recipe later.

Tonight we will use the mustard spinach in a pasta. I'll make my own pesto sauce. I will use some goat cheese pasta to counter act any bitterness from the mustard spinach.

I have to make a large salad for a birthday party on Sunday, so I think I'll mix the kale in with the lettuce and other items. I'll see if those unfamiliar with kale will notice.