This morning we met farmers Jenny and Zak Dittmar at The Historic Lewes Farmers Market, and so began our CSA (Community Supported Agriculture) relationship with Dittmar Family Farms! What abundance awaited us when we picked up our share! We staggered away with 2 huge tote bags brimming with produce—greens galore (lettuces, bok Choy and KALE), magnificent green onions, ravishing radishes with snappy green tops, tender fresh peas, and succulent strawberries!
It’s never too late to join their CSA. Drop by their farm stand or contact them at Dittmar Family Farms.
Included among today’s goodies were recipe suggestions from Zak and Jenny. So when we got home, I zeroed in on the VEGAN KALE PESTO, tweaked the recipe for our taste, and VOILA! Kale Pesto with pasta for dinner! Here’s my oil-free variation of their recipe:
3 cups kale
2 cloves garlic
Juice from 1/2 lemon
1 Tablespoon balsamic vinegar
A few leaves fresh basil
1/4 cup sunflower seeds
1/4 cup water
1 can white beans drained and rinsed
1/2 jar water-packed roasted red peppers drained
2 Tablespoons nutritional yeast
Salt & pepper to taste
Blend all ingredients in blender/food processor until smooth.
We served this delicious pesto on hot pasta with a tossed salad and fresh sour dough bread!
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
