Farmshare love, part 3

I haven't really felt like blogging lately, so this post is going to be on the short side. Just some pretty produce pics and fun recipe links. Here is an unrecipe for pesto. You need: 1, a big bunch of fresh basil, washed and chopped; 2, sunflower seeds; 3, olive oil; 4, a bit of salt. Put everything in the food processor and you're done. (I also used nutritional yeast. Can't remember if I used any garlic, but that would've been tasty too.)  While we are on the topic of pesto, have I mentioned that parmesan isn't actually vegetarian? I'm still annoyed that I ate it all those years without knowing!I haven't managed to take any pictures yet, but I have made gazpacho (not with tomato, just cucumber) using these two recipes for inspiration:Allyson Kramer's Cucumber Basil Avocado Gazpacho and Robin Asbell's version using silken tofu instead of avocado. Gazpacho is the perfect meal for hot weather—light and refreshing. I'm making some more this week, so I'll finally have to take a photo.I also made a coconut cream pie last night—Isa's notes and the comments are the most helpful I've ever found in a baking recipe. Will take a pic and let you know if it's as delicious as it looks! A simple breakfast hash with spring onions, yellow squash, and callaloo from my CSA box, along with a turnip-radish hybrid (which I picked up for free at a farmstand near Brooklyn Boulders on Vegan Meetup night) and some black beans, garlic, and white button mushrooms. Oh, and more nooch. 

I'm having one of my very favorite authors over for lunch. Amazed and grateful that I get to be able to say that like it's no big deal.— Camille DeAngelis (@cometparty) July 16, 2014