CSA #3

In this week's CSA bag I found:

TURNIPS?! Those will be a fun challenge!

Last week's recipes:
Snow peas: Stir fried snow peas with soba
Scallion: added to stir fry
Broccoli: Sauteed Broccoli
Siberian kale: Green eggs and ham
Lettuce: salads
Garlic scapes: diced up and added to cream cheese (bagels and cream cheese) and butter (garlic bread)
Cucumber: cucumber salad
Arugula: pesto pasta--a fun twist on the original basil pesto

ARUGULA PESTO SAUCE
2 cups packed arugula washed well and spun dry
1/3 cup pine nuts, toasted golden and cooled
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 large garlic clove, chopped
2 tablespoons olive oil
1/4 cup hot water plus additional if desired

In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.

And here's a video of Roscoe crunching CSA snow peas!