by Alissa Lively

Last Tuesday was a very exciting day in our household. It wasn’t Christmas (obviously) or anyone’s birthday — but it might as well have been, for all of the giddy anticipation that we felt on Monday night: Tuesday was the first day of vegetable drops from our CSA.
For those of you unfamiliar with the term CSA (as I was last spring), it stands for Community Supported Agriculture, and it’s a little different from the buyers’ club that Zoe talked about here. At the beginning of spring, we purchased a “share” of this season’s harvest from Sandy Spring CSA, which means that we’ll pick up a box of vegetables from a drop-off location each week all spring and summer. This way we’re supporting local farmers and getting super-fresh produce in exchange. Win win!
There are many many many things to love about CSAs, such as the sheer volume of produce and its shocking diversity. Dan and I figured out that, on average, we would pay at least twice as much at the grocery store for the food that we were receiving each week. In addition, we’ve been compelled to try all kinds of new plants that we would never have looked at twice before. (We actually found a vegetable that Dan liked that I couldn’t stand — chiogga beets, blegh — and I thought for a moment that the world was about to start tumbling down around me.)
But the greatest change brought about by the CSA is my approach to cooking. Anyone who knows me (or has read any of my previous posts) may have an inkling that I am a Type A, letter-of-the-law kind of girl. Cooking has never been an exception to this rule: Whenever people tell me that they love cooking because it allows for so much creativity, I start to look at them a little slantways. Don’t they know that’s why God made recipes — to be followed precisely, down to the very last pinch, dash, or smidgen?
So imagine the shock to my little rigid soul when I realized that cooking from what you have is a leetle bit different from planning a menu, buying your food, and slavishly adhering to aforementioned recipes. All of a sudden, I needed to adapt. And I will admit, it was pretty painful at first and definitely not always successful. I’m still learning which flavors complement each other and which definitely do not, and I’m still a fervent lover of recipes. And this brings me to my next level of neuroticism: I make new dishes, write down the recipes, and then follow them slavishly. It’s scary, I know.

But in honor of the return of the CSA and being creative in the kitchen, I thought I would share one of my favorite reincarnations of a classic. I’ll give you my exact proportions and, if you’re like me, you can follow it to a T, or you can use them as a loose guideline. So, without further ado, I present:
Alissa’s Kale and Garlic Scape Pesto
- 1 bunch of kale
- 3 garlic scapes, coarsely chopped*
- ½ cup walnuts, toasted
- ½ cup grated parmigiano reggiano
- Kosher or sea salt and pepper to taste
- Extra virgin olive oil
*I had to use 1 clove of regular garlic this time around, since my first vegetable drop didn’t include scapes, but I would definitely recommend them if you can find them. (If you’ve never heard of garlic scapes, check out this article.)
Trim the leaves from the kale stems and discard the stems. Rinse well and place the leaves in a pot of salted boiling water for about five to ten minutes, or until tender. (I tend to test the kale during cooking because I don’t like it to be too mushy.) Drain the kale and rinse with cold water to stop the cooking. Once the kale is cool, squeeze out as much excess water as you can.
Toss the kale, scapes, and walnuts into a food processor and pulse until fine. Add parm, salt, and pepper, and pulse again. At this point, you can add the olive oil to the food processor and blend, or you can take out the pesto and mix in the olive oil by hand. I prefer the latter because I don’t like my pesto to be emulsified.

We used this pesto on chicken (roasted and grilled), for dipping bread, and — surprise! — on pasta. I recently tossed it with more cooked kale, more toasted walnuts, and Bulgarian feta, and it was awesome.
Have you ever considered purchasing a CSA share? Do you think it would affect the way you cook, or are you already creative in the kitchen?
Images: Alissa Lively