What’s in season: June

Summer is prime time at Local Roots with fresh produce delivered daily from our network of local farms! 

Greens like LETTUCE, CHARD, KALE, ARUGULA, and SPINACH are still in abundance (the will fall back during the mid-summer heat) and you can still find the early spring treats of RHUBARB, ASPARAGUS, and GREEN ONIONS.

While we wait for garlic to grow we can enjoy GARLIC SCAPES…the flower stalk of the garlic plant.  Farmers cut it off so the plant’s energy is not wasted and the garlic bulb plumps up.  It has a garlicky flavor and can be made into pesto, sautéed, or grilled.  (Find Susan’s recipe for Garlic Scape Pesto below!)  *UPDATE:  Fresh GARLIC has now arrived!

Add to those the beginnings of the lineup of summertime garden favorites like ZUCCHINI, SQUASH, and TOMATOES.  We also have a good supply of CUCUMBERS.

It’s all about the berries!  STRAWBERRY season is waning as we near the end of the month, but here come the BLUEBERRIES, RASPBERRIES, and BLACKBERRIES!  So ripe and juicy, they don’t last long!

Enjoy the growing season!

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Garlic Scape Pesto

The measurements in this recipe do not need to be exact, adjust to taste!

  • 3 oz. hard Italian cheese such as Asiago, Romano, or Parmesan  (Put it in the food processor first if it is in a block or add it last if it is already grated)
  • ½ cup nuts or seeds such as walnuts, pistachios, pine nuts, or roasted sunflower seeds
  • 4 oz. of garlic scapes cut into 2” pieces  (about 15 medium)
  • ½ tsp. salt
  • Pinch of black pepper
  • ½ cup of olive oil

Place the nuts and cheese in the food processor and process until crumbly

Add the scapes, salt, and pepper and process while slowly adding the olive oil

Use as the sauce for a veggie pizza, spread on a toasted on a baguette, or to flavor pasta.  Freeze in small portions to use all winter.

Let’s “Pay it Forward”!

If you enjoy a healthy lunch or drink Local Roots share the love with someone in our community!

Purchase a drink or meal from our Café and tell us to “Pay it Forward”.  We put the receipt in a jar for someone in our community to enjoy.  Details at the market.

Read more about the thought behind the program and how it got started at: http://www.woosterweeklynews.com/article/20150607/FEATURES/706079993/-1/wwn28

pay it forward

Calling all “Little Locavores”!

We love our little ones and love to see them helping to create good food!  Share photos of your Little Locavore participating with activities like cooking, eating, or gardening.  Post your pics on our Facebook page www.Facebook.com/LocalRootsWoo with #littlelocavore and tag us.  Each month, our favorite Locavore (and their family) wins a $20 gift certificate.

Little Locavores - Griffin