Vegetable List
Golden Beets Imperial Broccoli Romanesco Cauliflower Cucumb'o'rama Beatrice Eggplant Orion Fennel Napa Cabbage Ailsa Craig Onions Radicchio Some Kind of Zucchini and/or Summer Squash Notes from the Farm Ok, I lied... I'm giving you Fennel and Radicchio more than once this year... I just had to, it was too good to pass up. And, you know, I get it, they are not everyone's favorite base ingredient... but I'ma skip the part where I manufacture some sort of emotive agricultural statement and really walk you through it... it'll be good, I swear. Golden Beets: These are the sweetest of all the beets, don't stain your counter tops and are great in any situation. They sometimes get black blemishes, but those don't change the taste at all. Try them grated through a cheese grater, as a stand alone salad, or a taco topping. Broccoli: We roast most everything, for ease, for flavor, for fun. Roasted broccoli is a regular menu item for us. The thing with fresh broccoli is that it doesn't last long, eat it up in a couple of days for your best shot at something special Romanesco: This is in no way different than any type of Cauliflower, a little nutty flavor, great fresh or roasted. Cucumbers: At first, cucumbers are easy, just eat them... but after a few weeks, they can kind of sneak up on you. When you're sick of cucumber sandwiches, make the move to cucumber drinks... with mint tea, cucumber lemonade, cucumber lime vodka spritzers... it's endless. Beatrice Eggplant: This is one of my favorite eggplants to grow or eat. It doesn't need to be skinned or sweat/salted. It's creamy, great on the grill, perfect for babaganoush, and even better as buffalo style eggplant wings... look it up... trust me. Orion Fennel: Ok, here we go... I get it, fennel isn't for everyone... or is it. When cut up and caramelized in a pan with some butter or oil, it tastes like sweet onion, very sweet onion. It's perfect added to almost anything once it's cooked down, and even better when paired with onion. It's the base of all the best tomato sauces, super with chicken or pork, amazing on pizza. I make a pizza that has just caramelized onions and fennel and a little good olive oil... no cheese needed. The stalks and fronds cut up super fine and added to tuna salad is stupid good. Napa Cabbage: So this isn't really a cabbage, it isn't really a lettuce... but you can do both things with it. We do make a slaw out of it, we more often cut it into fine ribbons and eat it as salad, lightly dressed, mixed with nuts and dry fruit. It's great cut lengthwise and grilled, it holds up in noodle dishes, it's great on sandwiches or burgers... I think if I could only have one fresh lettuce style green, it'd be napa cabbage. Ailsa Craig Onions: Just slow cook some onions in a pan, everyone will ask what you're making... it'll smell that good. We just went to a farm tour and brought a pot of sauteed onions with just a hint of tarragon and caraway seed... it was the dopest. Onions are a main dish. Radicchio: Ok, I know... it's a little rough. It takes more than a few merit badges to be able to enjoy Radicchio. Sweet acid is your friend. Lime juice and maple syrup with some salt as a dressing, cut fine and let to marinate for a half hour or hour. Halved and grilled with a white wine vinegar, topped with a dry hard cheese. Roasted in quarters with a honey-thyme glaze... Sweet Acid. Trust Me. Zucchini: Is zucchini... you're on your own... it's the greatest filler vegetable ever grown... and your way of cooking it is as good as anyones. I know that some of these vegetables take some work... I know that... and I know that everyone is busy and eating shouldn't be a struggle... But I also know that sometimes the chore of cooking can be as good as, or greater of, an escape as any other crutch out there. I hope that on some level, you're going to get this radicchio and say “sorry everyone, I've got to go prep the radicchio, dinner won't be for a while”... and you'll get lost, in a cookbook, on a website, in the rhythm of slicing down the bias of that beautiful, white streaked, red little cabbage looking thing... Recipes Fennel-and-Sweet-Onion Pizza with Green Olives dough 1 package active dry yeast ( 1/4 ounce) 1 teaspoon honey 2 1/2 cups all-purpose flour, plus more for dusting 1/2 cup whole-wheat flour 1/2 cup brown ale 1 tablespoon extra-virgin olive oil 1 teaspoon kosher salt toppings 2 tablespoons extra-virgin olive oil, plus more for brushing 1 fennel bulb, cut into 8 wedges 1/4 cup dry white wine 1/4 cup Pernod 1 cup chicken stock Salt Freshly ground pepper 1 very large sweet onion, thinly sliced 1 pound shredded Trugole or fresh Asiago cheese 8 large pitted green Sicilian olives, coarsely chopped Basil leaves, for garnish make the dough In the bowl of a standing mixer fitted with the dough hook, combine the yeast, honey and 1/4 cup of warm water. Let stand until foaming, about 4 minutes. Add the 2 1/2 cups of all-purpose flour and the whole-wheat flour, ale, olive oil, salt and 1/2 cup of water and mix at medium speed until a smooth dough forms, about 5 minutes. Transfer the dough to a work surface and knead for 2 minutes. Lightly oil the bowl, return the dough to it and cover with plastic wrap. Let the dough rise in a warm place until very billowy, about 1 hour. meanwhile make the toppings In a skillet, heat 1 tablespoon of the olive oil. Add the fennel and cook over moderate heat, turning once, until lightly browned, 5 minutes. Remove from the heat and add the wine and Pernod. Return the pan to moderate heat and cook until the liquid has evaporated, about 2 minutes. Add the chicken stock to the skillet. Cover and simmer over moderately low heat, turning the fennel once, until very tender and the liquid is nearly evaporated, about 20 minutes. Season with salt and pepper. Transfer the fennel to a cutting board and coarsely chop it. Meanwhile, in another skillet, heat the remaining 1 tablespoon of olive oil. Add the onion, cover and cook over moderate heat, stirring once or twice, until softened, about 3 minutes. Uncover and cook until the onion is caramelized, about 20 minutes. Add a few tablespoons of water to the skillet to prevent scorching. Preheat the oven to 500°. Preheat a pizza stone as close to the oven bottom as possible for 20 minutes. Punch down the dough and divide it into 4 balls. Set the balls on an oiled baking sheet and cover with oiled plastic wrap. Let stand for 15 minutes. On a floured surface, roll or stretch one dough ball to a 10-inch round. Set the round on a floured pizza peel, shaking it gently so it doesn’t stick. Brush the edge of the dough with oil. Add one-fourth of the cheese, followed by one-fourth each of the braised fennel, caramelized onion and olives. Slide the pizza onto the stone and bake until bubbling on top and the crust is deeply golden, 8 to 10 minutes. Transfer the pizza to a cutting board, sprinkle with basil and cut into wedges. Repeat with the remaining dough and toppings. Marinated Radicchio & Beet Salad with Goat Cheese IngredientsFor the Vinaigrette ¼ cup (heaping) minced shallots (from about 1 medium or large shallot) ½ cup balsamic vinegar 1 teaspoon kosher salt ½ cup extra-virgin olive oil For the Beets 1 pound beets, scrubbed thoroughly, tops trimmed and discarded ¼ cup extra-virgin olive oil 2¾ teaspoons kosher salt 1 teaspoon fresh lemon juice For the Radicchio 1 medium head radicchio (outer leaves and cores removed and discarded, leaves torn into 3-inch pieces) 2 teaspoons fresh lemon juice ¾ teaspoon kosher salt For the Goat Cheese Balls 2 ounces pistachios (about ½ cup) 2 teaspoons extra-virgin olive oil ½ teaspoon kosher salt 6 ounces goat cheese InstructionsTo make the vinaigrette Combine the shallots, vinegar, and salt in a small bowl and set aside for 5 to 10 minutes to marinate the shallots. Add the olive oil in a slow, steady stream, whisking constantly to combine. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to 2 days. Bring the vinaigrette to room temperature and whisk to recombine the ingredients before using. To prepare the beets Adjust the oven rack to the middle position and preheat the oven to 400ºF. Put the beets in a baking dish in a single layer, drizzle with the olive oil, season with 2 teaspoons of the salt, and toss to coat the beets with the oil, salt, and pepper. Cover the dish with foil and roast the beets for about 1 hour, until they are tender when pierced with a toothpick or fork. Remove the beets from the oven and remove the foil, being careful not to burn yourself from the steam that will arise from the pan. Set the beets aside until they are cool enough to handle. Rub the beets with a clean dish towel to remove their skins and discard the skins. If using large beets, slice them ½-inch thick and cut the beets into roughly 1-inch segments. Cut medium or small beets into 1-inch pieces. Put the beets in a medium bowl, drizzle with the lemon juice and half of the vinaigrette. Sprinkle with the remaining ¾ teaspoon of salt and toss to coat the beets with the vinaigrette, lemon juice, and salt. Set the beets aside while you prepare the rest of the salad ingredients, or for at least 15 minutes. Meanwhile, to prepare the radicchio, put the radicchio leaves in a medium bowl and drizzle the remaining half of the vinaigrette and the lemon juice over the radicchio. Sprinkle the salt over the radicchio and toss to coat the radicchio with the vinaigrette, lemon, and salt. Set the radicchio aside to marinate while you prepare the rest of the salad. To prepare the cheese balls Adjust the oven rack to the middle position and preheat the oven to 325ºF. Spread the pistachios on a baking sheet and toast them in the oven for 10 to 12 minutes, until they’re lightly browned and fragrant, shaking the baking sheet and rotating it from front to back halfway through the cooking time so the nuts brown evenly. Remove the pistachios from the oven and set them aside to cool to room temperature. Put the pistachios in a medium bowl, drizzle with the olive oil, sprinkle with the salt and toss to coat the nuts evenly with the olive oil and salt. Transfer the nuts to a cutting board, finely chop them, and return the chopped nuts to the bowl they were tossed in. Finely grate the zest of half of a lemon over the nuts and toss to distribute the zest. Roll the cheese into 24 ¼-ounce (bite-sized) balls. Working a few at a time, toss the cheese balls into the bowl with the nuts and roll to coat the cheese on all sides with the nuts. Transfer the pistachio covered cheese balls to a plate or a small baking sheet and continue coating the remaining cheese balls with the remaining nuts in the same way. To serve Lift one-third of the radicchio leaves out of the bowl and scatter the leaves to cover the bottom of a large platter. Scatter one-third of the marinated beets over the radicchio and nestle 8 of the cheese balls among the radicchio and beets. Repeat, building a second layer with another third of the radicchio, another third of the beets, and 8 more cheese balls. Build a final layer using the remaining radicchio and the remaining beets and nestling the remaining cheese balls among them.
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Vegetable List
Boro Beets Green Cabbage Romanesco Cauliflower Swiss Chard Baby Greens Mix French Breakfast Radishes Some Kind of Zucchini and/or Summer Squash Notes from the Farm There are a lot of reasons to love the CSA model... or hate it... depending. We love the connection over time we make with the members, seeing people at the farm milling about making agriculture a physical element of their weekly routine, getting our food in the hands of our community, the super amazing financial commitment you all make that directly supports our ability to get going in the spring... so many things. One of the often over looked parts of a CSA is that it is a way for members to get to know us as farmers. Farming, being a farmer, is not one thing... most things aren't one thing, but a farm is a direct reflection of the farmer... most of my friends are farmers, and none of us remotely farm the same way. You all get to know us as through the action of farming, and the way our farm changes through the season... you get a super close up view of the rhythm of our farm. It changes a little season to season, some of the varieties, some of the quantities, but ultimately, I farm the way I farm... invoking the Popeyeism of “I yam what I yam”... I don't grow shishitos, I am terrible at carrots, I believe everyone should eat radicchio and fennel at least once a year, I take growing corn seriously, I'm not worried about blemishes on my food... “I yam what I yam”, and I'm 100% ok with it. You can get nearly any vegetable you want, at anytime of the year, at nearly any grocery store... fundamentally, I don't have anything to offer that you can't find elsewhere. What I do have to offer is myself, and the individual artistic impulse of a farm season. The CSA membership is an introduction to us as a united entity of farm & farmers. And that's what it is, an introduction... we have enough fennel to give every member 4 bulbs a week for 6 weeks... but we're not going to do that, we just introduce it, and if you like it, you can get more... same with most of the food we grow. We know that there is some stuff that is easy to use, easy to love, and we try and supply that more often, and on the other side, we'll only make you take one kohlrabi... Ultimately, my goal would be to graduate everyone from the membership... for our members to get to know us well enough that they eventually would just start shopping at the farmstand weekly, knowing us well enough, to know what's coming when, what to expect, what to avoid... I'd never want to get rid of the CSA, it's really the beating heart, the still point, of our farm... but I do dream of a time when I know all you all well enough, and you know us, that the structures can melt away, and connection to the words “local agriculture” are reset in the emotional lexicon of Casco. Recipes Lacto-Fermented Radishes 2 cups water 2 Tbsp. sea salt 1 bunches of radishes Seasoning seeds such as dill, mustard, caraway, etc. Prepare the brine by completely dissolving salt in 2 cups of water. Wash radishes well and remove tops and tails. Cut small radishes into quarters and larger ones into sixths. Place spices or seasonings in the bottom of a quart jar. Pack radishes on top of seasonings and cover with brine, leaving about 1 inch of headspace. If necessary, weigh radishes down under the brine to keep them submerged. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. Once radishes are finsihed culturing, put a tight lid on the jar and move to cold storage. Spicy Quick Pickled Radishes1 bunch radishes 3/4 cup white wine vinegar or apple cider vinegar 3/4 cup water 3 tablespoons honey or maple syrup 2 teaspoons salt 1 teaspoon red pepper flakes (this yields very spicy pickles, so use 1/2 teaspoon for medium spicy pickles or none at all) 1/2 teaspoon whole mustard seeds (optional) Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds. To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling. Quick Sauerkraut 1 head green cabbage (about 2 1/2 pounds), outer leaves removed, halved, cored, and thinly sliced 1/2 cup distilled white vinegar 1 tablespoon coarse salt In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks. Grilled Cabbage Wedges with Spicy Lime Dressing1/4 cup freshly squeezed lime juice (from about 3 limes) 1/4 cup extra-virgin olive oil 1 teaspoon fish sauce (optional — leave out for a vegetarian or vegan dish) 2 cloves garlic, coarsely chopped 1/4 cup fresh cilantro leaves 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon granulated sugar 1 head green cabbage Grapeseed or canola oil Lime wedges, for serving Heat a gas or charcoal grill to direct, high heat. Meawhile, whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne, and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized; set aside. Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil. Place the wedges on the grill. Cover and grill until the edges of each layer are blackened and the cabbage is beginning to soften, 5 to 7 minutes per side. The cabbage is ready when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor. Transfer the cabbage wedges to a serving platter. Pour the dressing over the wedges and serve immediately, with wedges of lime to garnish. Beet Carpaccio with Goat Cheese and Mint Vinaigrette5 2-inch beets, trimmed 1 cup crumbled soft fresh goat cheese (about 5 ounces) 2 tablespoons minced shallot 1/3 cup unseasoned rice vinegar 1/3 cup chopped fresh mint 1/4 cup walnut oil or olive oil 1 1/2 teaspoons sugar 1/4 cup chopped fresh chives Preheat oven to 350°F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 minutes. Cool on sheet. Peel beets. (Can be prepared 1 day ahead. Place in resealable plastic bag; chill.) Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives. Vegetable List
Napa Cabbage Orion Fennel Kossak Kohlrabi New Red Fire Head Lettuce Radicchio French Breakfast Radishes Spoon Spinach Notes from the Farm In the waiting moments before the full beginning of the heart of the season, I sometimes wonder if I still have it in me... Farming is not a particularly hard job... for a couple of months we have some long days, the markets can be finicky, the crops can be stubborn or outright failures... but ultimately it's a pretty good deal, and a heck of a way to spend a life. But still, there is some getup to it. I can order the seeds in December, I can fire up the greenhouse in February, I can prep the fields in April, and start getting planted in May... but come late June, I look around, see the seasonal house I've built around myself, and wonder if I can still do it... Can I get up early enough? Put in the hours cultivating the weeds? Manage the disease and pests? Can I balance the needs of the CSA with the needs of the Farmstand? Can I motivate a crew? Do I still have it in me? You see, every year I get myself into a situation (a farm) that I need to get myself out of (fulfilling the needs of the farm by farming). It's not that it's hard, it's that I'm perpetually putting myself directly into an inevitable disaster. And knowing that disaster is inevitable can be hard to stare down. But I'm addicted to that predictable unpredictability... I love it... I love the evolved symbiont circle of farm and myself... I'm not sure you could get me out of this farm or the farm out of me... it's become an essential mutualism of self and situation. And that's what happens, when I'm deep in spring/early summer, I'm doubting my heart, when my energy is questioned... I picture myself removed, the farm removed, and it becomes an unimaginable void... and I look up, and I see the corn... I see the crew... my family... all you all... and it feels very doable, necessary, joyful... It doesn't mean the doubt isn't there, but the sense of purpose outmuscles the doubt, and I suppose that's more than I could ever ask for... Recipes Radicchio-Cabbage Slaw with Honey 3 tablespoons honey 3 tablespoons sherry vinegar 1 teaspoon coarse salt 1/3 cup extra-virgin olive oil Freshly ground pepper 1 medium head napa cabbage (about 1 pound), halved lengthwise, then cut crosswise into 1/4-inch-thick strips 1 small head radicchio, halved lengthwise, then cut crosswise into 1/4-inch-thick strips Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again. Slaw can be refrigerated in an airtight container up to 1 day. Fennel with Parmigiano and Lemon 2 fennel bulbs, trimmed, cored, and thinly sliced lengthwise 3 ounces Parmesan cheese, thinly shaved ¼ cup lemon juice 4 tablespoons olive oil Place all in ingredients in a large bowl; toss to combine. Let stand at least 1 hour before serving. Fennel, Apple, and Kohlrabi Salad 3 ribs celery, strings removed 1 medium bulb kohlrabi (about 10 ounces) peeled Juice of 2 lemons, strained 1 green apple 1 medium bulb fennel, greens cut off and reserved for garnish 1 cup white Concord grapes or other green grapes 2 tablespoons extra-virgin olive oil 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1 cup celery leaves Using a mandoline (or just cut things super thin), thinly shave the celery and kohlrabi into a medium bowl. Pour juice of lemons over, and toss to combine. Core apple; thinly shave crosswise on mandoline into bowl with celery. Toss to coat with lemon juice. Thinly shave fennel bulb, and add to bowl along with the grapes. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine. Toss in celery leaves, and garnish with a few of the fennel fronds. Serve. This salad is sliced with a Japanese mandoline; if you don't have one, cut vegetables as thin as possible with a sharp knife. Vegetable List
Astro Arugula Swiss Chard Gold Frill Baby Greens White Russian Kale New Red Fire Head Lettuce Muir Head Lettuce Flatleaf Italian Parsley Radishes? Notes from the Farm Normality doesn't seem to be an achievable goal these days. It's been years of upheaval, there's a good bit of tension in the air, the cost of living has gone berserk, and most of my good friends feel a little more rundown than usual... but, summer is here, the farm season is here, and it's hard to not feel optimistic cruising into July... I'm a nostalgic guy, it's a little intense... It's easy for me to hang my hat on the fuzzy feelings and community dynamics I grew up with... but the past is the past, and it's just as easy for me to be resistant to change because of my love for the (my) good ole days. But, you can't be neutral on a moving train, I know that, and I feel that, and because of that, we've made some changes to our farm this year... changes that likely no one would notice, but significantly change the structure of how we do business. We have been, every year, continuing to focus our efforts on Casco, on being here, on producing food for our area, doing less, to produce more. 8 years ago when we moved here, we used to send trucks twice a week to North Conway with food bound for CSA members and restaurants up and down the valley. We delivered CSA shares to Bridgton. We sent a big truck to the Kennebunk Farmers' Market, and a van to the Bridgton Farmers' Market. We sent trucks to Portland. Now, as of this year, we haven't wholesaled a single vegetable in 2 years, all of our CSA members come to the farm, we've sold our big trucks and only send one little van to the Kennebunk Farmers' Market (and mostly only do that because there is a criminally good bakery there that I would never go to otherwise)... everything (or nearly everything) we grow, is picked up right here in our front yard... and that's a blessing we don't take lightly. All of our focus is on Casco, and anyone who comes to Casco to visit us. That wouldn't be possible without the growing support of you folks. We know we're not the best at what we do, we have hits and misses, but we also know, we've come to know, that all you all have our backs... and that means something... So, here's to the hope of another good year... maybe one where some new normality sifts out, some kindness and openness prevails, and we have a summer like the one's we used to have... Recipes Don't underestimate the ability of a Raspberry Vinaigrette to make any green delicious. Kale or Swiss Chard cut into thin ribbons, thoroughly mixed with Raspberry Vinaigrette, and let to set in the fridge for a half our or more, will transform both greens, and make greens eaters out of even the most picky family members. Sauteed Swiss Chard with Raisins and Pine Nuts 1 bunch Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate) 2 tablespoons pine nuts 2 tablespoons olive oil 1/3 cup golden raisins 2 cloves garlic, minced 1 tablespoon balsamic vinegar Coarse salt and ground pepper 1. Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside. 2. In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally. Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve. Kale Pesto 3 cloves of garlic 1/2 cup blanched almonds, toasted 1/4 cup finely grated Parmesan 1 bunch kale 1/2 cup extra-virgin olive oil Coarse salt 1. In a food processor, pulse garlic and almonds until finely chopped. Add cheese and half of kale; pulse until combined. Add remaining kale; pulse to a paste. With motor running, pour in oil. Season with salt. Vegetable List
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