Community Supported Agriculture (CSA) is an important topic when discussing food, probably more important than the debate of organic vs. non-organic. Supporting local farmers is a way to ensure that your community is thriving, that your vegetables are fresh and haven't traveled 2,000 miles to you and allows you to eat seasonally while most importantly experimenting!

Often when participating in a CSA you work with new vegetables and develop interesting recipes in order to accommodate the sheer mass of produce that you are receiving. When I open my fridge I know that I have to use of that swiss chard or that kale or those garlic scapes before they turn and that spurs me to be inventive but also forces me to consume larger quantities of good for you veggies!

I am a member of the Royal Acres Farm CSA and consider John and John not only as my veggie gods but as friends as well. I met them when I was managing vendors for a local farmers market and have been a fan ever since. I suppose you could call me a farmer 'FAN GIRL' and especially a veggie fan girl!

About 2 weeks ago I received a bunch of garlic scapes and have had them in the fridge knowing that I wanted to makes some pesto. Pesto is so versatile, it can be used as a spread, a sauce, or a condiment and can be frozen for later use. You can make it with any variety of greens, with cheese or without and with nuts/seeds or without. Essentially all you need is greens, olive oil, salt, and lemon to make something tasty. However, when talking to John about garlic scape pesto he stated that I lot of other CSA members where not enjoying the flavor so that is how the Royal Acres Farm CSA Pesto evolved. It is strong flavored pesto that mellows when heated and utilizes radish greens considering that garlic scapes and radishes are often available at the same time.

I have used this pesto for a multitude of purposes, eating it with a spoon but also spreading it on toast with arugula, tomatoes, and radish as well as adding it to sweet potato noodles, topped with a poached egg and olive oil which was absolutely delightful. I have also create a number of variations, using mustard greens, kale, almonds, walnuts, and sometimes sunflower seeds so feel free to experiment and enjoy.

Radish Green and Garlic Scape Pesto

Makes 2 cups

2 bunches of Radish Green Tops (radishes removed)

4-6 Garlic Scapes (depending on your garlicy preference)

1/4 cup of Olive Oil

1/4 cup of Parmesan Cheese

1 tbs ground Flax Seeds

1 Lemon, juiced

Handful of Basil Leaves

1tbs Pink Himalayan Sea Salt

Fill a large bowl with water and put the radish greens in to remove the dirt. Rinse and repeat until the water turns clear. Dry Lightly.

In a food processor, place the first bunch of radish greens, pulsing to break down. Add the second bunch and do the same. This just makes it easier for the machine to process the whole bunch. With the machine running add the garlic scapes one at a time and then the olive oil, lemon juice, flax, parmesan, basil and salt. Process until smooth and bright green. Add more olive oil if it is too thick. Taste and adjust by adding more salt or scapes if you would like.

Transfer to an airtight container and use within a week or freeze for later use.

Spring is one of those seasons in which growth naturally happens. Once you get past the never ending rain, the world seems to become alive again after laying dormant throughout the winter. One of the best parts of spring is foraging for new edibles like ramps aka wild leeks and fiddleheads.

Ramps are one of those delightful finds that add a spicy zing to your dish, they are often pickled but can be used just as you would leeks, onion, or garlic as they are in the same family. Excitingly enough, the entire plant is edible! Those stems can be used to make a spicy pesto that is absolutely delightful on any and everything. The flavor is rich, spicy, and fresh due to the lemon juice and a little creamy with the addition of the avocado. Seriously, I could eat this on a spoon although I am not sure that anyone would want to kiss me afterwards do to its pungency.

In addition, spring also sends us asparagus, an all time favorite whether raw, grilled, sauteed, paired with eggs or tossed with 'pasta' as in this instance, the addition is always welcome. Asparagus is extremely alkaline, a great source for Vitamin K and contains inulin which is highly beneficial to your digestive tract.

Pairing spaghetti squash with our pesto and asparagus provides a wonderful way to enjoy 'pasta' without the heaviness often associated with traditional flour pastas. This is a flavorful dish that evokes the sensation of spring right on the palate. Enjoy!

Spaghetti Squash with Ramp Avocado Pesto, Asparagus and Tomato

Serves 2

1 Spaghetti Squash, roasted or microwaved

1 handful of fresh Ramps (5-6), leaves and bulbs divided

4 cloves of Garlic

1/2 Lemon, juiced

1/2 Avocado

3 tbs Olive Oil

Pink Himalayan Sea Salt to taste

1 handful of Asparagus (5-6 spears)

1 Tomato, Chopped

Cook the spaghetti squash by roasting in a 400 degree oven for 30 to 40 minutes or microwaving for 10 minutes. The great thing about this squash is that you can prepare it quickly if you are in a time crunch.

Heat 1 tbs of olive oil in a skillet over medium high heat. Chop the ramp bulbs and asparagus spears. Add to the pan, tossing to coat and cooking until the asparagus is bright green .

IN a food processor or blender, add the ramp leaves, garlic, avocado, lemon juice and salt. Blend until creamy, adding the 2 tbs of olive oil while the machine is running. Add more if the pesto is still to thick.

Divide the pesto between the two halves of the squash, stirring to combine. Top with the asparagus and ramp mixture and fresh chopped tomatoes. Enjoy and Healthy Eating!