Swimming in vegetables
June 30, 2011
Author: Neighborhood Farm Initiative
Category: General News Recipes
Look at all these glorious greens picked from the Ft. Totten garden site! Due to the heat, we had to harvest loads of kale, chard, carrots, cilantro and collard greens during our garden workday, which resulted in volunteers leaving with lots of produce. So…what did I end up doing with all this spectacular food?
Although I had enough produce to have my own miniature farmers’ market, I first reached out to non-profit organizations with foodie tendencies. ARCADIA Center for Sustainable Food and Agriculture graciously took the carrots off my hands and the chards and collard greens were dropped off at Food For Others, a wonderful non-profit food bank in Fairfax, VA.
That left me with the cilantro…now, I get that most folks either LOVE cilantro or HATE it, but I assure you that the following recipe is worth sampling.
2 cups fresh NFI cilantro
4 cloves garlic, peeled
½ teaspoon salt
¼ cup pine nuts (or as Kat suggested, walnuts will suffice)
¼ cup grated Parmesan cheese
½-¼ cup olive oil
Place cilantro in a food processor until finely chopped. Add garlic, salt, pine nuts (or walnuts) and Parmesan cheese, blend well. Finish off the dish by dripping in the olive oil while the food processor is on (attachment piece needed) and voilà, a twist on pesto!
If you haven’t volunteered yet, maybe taking home a bag of fresh organic vegetables might twist your arm to help out one day.