John and Peggy Sherman have been part of our CSA for nearly ten years, picking up their share in Delmar. For John, a now retired attorney, being a member of the CSA is about connection and community. He says, “It may start out as the community or CSA members ‘supporting agriculture’ and the farmer as a way of obtaining fresh local produce, but that agriculture and the farm quickly start sustaining the community. People feel better cooking and eating ‘real food’ raised by a real farmer,” John explains,” instead of being ‘strip mined from other countries.’ People are brought together,” he says,” sharing recipes, watching the weather, sharing in the bounty. Members are more connected to the earth by the experience and as the relationship builds between the farm and among its CSA members, we create our own little extended family.”
Basil or Italian Dandelion Greens
walnuts or pine nuts
Remove leaves from basil sprigs or rough chop dandelion greens. Prepare several cloves of garlic. Working in batches, place handful of basil or dandelion in blender or food processor. Add garlic cloves, 1/4 cup chopped walnuts or pine nuts, 1/2-1 inch slice of Parmesan, salt to taste, and enough olive oil to blend above ingredients. Process, adding more olive oil to get a spreadable consistency. Place batches in small containers. Pesto is delicious mixed with pasta or spread on toast!
Cut Roma tomatoes in half lengthwise. Lay in roasting pan cut side up. Drizzle with olive oil and sprinkle with sea salt, pepper and minced garlic. Slow roast at lowest setting in your oven overnight. These are delicious over pizza or with pasta. Or use as a topping for bruschetta.