from Orfordville subscriber and CSA share packing party volunteer Erica Jones
Dear Erica started out with husband Eric splitting a subscription with another couple. They gradually learned to love eating and cooking fresh, local produce. For several years now, they’ve bought two subscriptions from Scotch Hill, eating one and canning/preserving the other share. They also frequent farmers markets. Can’t get enough of a good thing! Erica shared this recipe over snacks (fresh vegetables, wine and Dela’s cream cheese, of course) following this week’s packing party at Scotch Hill. Take one half cup of toasted walnuts, ¼ c olive oil, ½ bag of chard (or any leafy green), ¾ bag of Asian Greens, 1 bunch of turnip tops or radish tops, 1 or 2 garlic scapes, ½ a 3-oz goat cheese, 1/8 cup parmesan, lemon juice to taste, salt and pepper to taste. Blend all ingredients in a food processor until smooth. Serve on pasta. You can also add pickled vegetables OR fresh radishes or turnips. Serve hot or cold.