“Paying It Forward or, Norwood CSA Shares and Cares!”

Perhaps there is no greater joy than to share food with others.  This week our cornucopia overflowed with roma beans, parsley, cucumbers, yellow squash, zucchini, fennel, and cabbage.  We’re going away for a few days, so we invited our friend Pam to come and take from our trove of garden delights.  Diffident at first, she then filled her own bag happily after we assured her she was not being greedy.  Watching her fill her satchel and telling us how she would grill the vegetables at an upcoming weekend family gathering, reminded us about the exponential benefits of community.

My wife’s job this week was bringing the remainder of the produce to POTS.  With the help of Stacey and Pavel (there was one other shareholder whose name I did not get.  Please forgive me.), we packed our car and headed down Webster Avenue.  With the help of Mr. Serrano, we unloaded our goods and returned knowing that the Norwood CSA was truly Part of The Solution!

This week’s recipe:

“Parsley Pesto”

The parsley was exceptional, earthy, green, and without bitterness.  Although pesto is made traditionally with basil, parsley is a wonderful summer alternative.

Ingredients:

·      As much parsley as you can pack into your food processor bowl (or, as much as you can chop, mince, and mash in a pestle and mortar the way grandma did).

·      1, 2, or 3 cloves of garlic (depends upon your taste)

·      ½ cup Parmigiano Reggiano (I may have used more.  Again, depends upon your taste).

·      1, 2, or 3 (or more) Tbsps. Good quality EVOO

·      1 lb. Fusilli pasta (I use De Cecco brand)

·      Pepper to taste (no need for salt, the parmigiana will take care of that)

·      Pepperoncini (red pepper flakes) Optional. (Essential for me, though)

Directions:

1.     Bring 4 or 5 quarts of water to boil in a large pot

2.     While the water is coming to boil, place parsley and garlic in food processor and bring to a paste

3.     Add some EVOO and pulse again.  Check for consistency.

4.     Add parmigiana and bring to a paste.  Again, check for consistency.

5.     Add more EVOO, pepper, and pepperoncini to reach the consistency you desire.  Be sure to sample to check for the taste you want.

6.     When water boils, place pasta in water and cook until al dente.  Be sure to stir pasta often.  When done, drain pasta and place in large bowl.

7.     Add pesto to hot pasta and mix well.  Serve your delicious meal.

8.     Don’t forget to pour yourself a glass of wine.  Tonight, mine was a 2014 Nero di Troia.

9.     Yell out when done the way Lidia does (Lidia is a world-renowned chef with her own television cooking show):  “Tutti al tavola per mangiare!”