Victory Farm Collective - June 16, 2020

The first week of collective crate pick-up and deliveries went smoothly. Crates were filled with produce from Bushart Farms, Burnap Farms, Maple Ridge Fruit Farm, with a couple items from the Finger Lakes Produce Auction in Penn Yan, the crates included: ​

Small - strawberries (1 quart), potatoes & onions (1lb each), romaine lettuce, zucchini, Appples (4lbs) & garlic scapes

Medium - strawberries (2 quarts), potatoes (2 lbs), onions (1lb), apples (5lbs), romaine, Swiss chard, zucchini, garlic scapes and a choice between rhubarb, spinach, parsley, kale, jam berries or duplicates of an item already in the box

Large - strawberries (2 quarts), potatoes (5lbs), onions (2lbs), apples (5lbs) romaine, Swiss chard, summer crisp lettuce, zucchini (2), garlic scapes, rhubarb and a choice between, spinach, parsley, kale, jam berries or a duplicate of an item already in the box

At this point, it looks like the second week crates will shape up to look pretty similar in content, with a few modifications, depending on what is available from local growers.

Don't forget, if you get a friend to sign-up - who hasn't previously signed up, you'll receive a free gift with your crate this week! Please ask that they put your name in using the "Add a Note" option or send an email to victoryfarmcollective@gmail.com saying that you referred them, once they have signed up.

Thank you for your support of local agriculture and my business venture! If you haven't signed up for a second week box yet, please go to www.7lettersllc.om/shop to sign up! Remember the deadline is midnight on Sunday.

Prep Time: 10 min Cook Time: 10 min, Total Time: 20 min Yield: 2 cups

Kale, Garlic Scape, Pecan Pesto

1 bunch Kale (~ 8oz) 1 bunch garlic scapes roughly chopped 1 - 1.5 cups toasted pecans, walnuts or almonds 1.5 TBS lemon juice 1/2 tsp sea salt 2 TBS nutritional yeast (optional) 1/4 c extra virgin olive oil (optional)

1) Bring a pot of salted water to a boil, stir in the chopped kale and cook for 4 minutes or until the kale has softened and turned bright green. Transfer kale to a colander and rinse with cold water, let drain.

2) Dry kale using a salad spinner or paper towels.

3) Add garlic scapes to a food processor & pulse until finely chopped. Add the nuts and continue to pulse until no large pieces remain.

4) Add lemon juice, kale, yeast and sea salt, continue to pulse until kale is finely chopped, scraping down the sides occasionally.

5) If using oil, slowly add it while processing.

Leftovers will keep in the refrigerator for up to a week. Freezes well.