What’s in your box for Week 2, July 18

Green onions, spinach, carrots, curly parsley
Small box also has: Napa cabbage, beets with greens, snowpeas
Standard box also has: Cucumber, cauliflower, tomatoes, arugula, garlic, green beans, edible flowers

Check out Nash’s Recipe Blog for recipes with your veggies.

Storing tender greens

The summer heat  makes storing tender greens like arugula and parsley a challenge. Here are some storage tips to keep them fresh.

• Refresh wilted bunched greens by trimming the bottom, and then soaking them in room-temp water for 15 minutes.  They will perk right back up!
• Store greens wrapped in a damp dish towel/paper towel, and tucked in a plastic bag.  Leaving them directly exposed to the circulating air of your refrigerator will cause them to wilt quickly, so don’t store them unwrapped in your crisper.
• Plan to eat fresh tender greens sooner rather than later. If they hang out longer than you had planned, and are beyond “reviving,” chop them up in soup, saute or add to pesto.

Arugula

Arugula has tons of flavor and and bit of a kick. It is a very rich source of phytochemicals that have been shown to combat cancer, plus vitamins A, C, and K, a bone
and brain health booster. It also has high levels of iron and copper.

The ancient Romans thought it  was an aphrodisiac and combined it with other herbs like  lavender and chicory to create love potions!

Arugula is a natural in salads, but don’t stop there! Add it to pastas, grains, sandwiches, wraps, and soups. It also makes a great pesto.

Flea beetles made the holes when the plants were tiny. Being organic, we don’t spray chemicals to stop them. The holes are completely harmless and do not affect flavor or nutrition at all.

Napa Cabbage

Raw Napa cabbage is FABULOUS in salads.  It’s so crunchy and sweet, you can do a simple salad of just rough-chopped Napa and your favorite dressing. Large Napa leaves are also wonderful for tacos.  Just fold up your favorite fillings and toppings into a big, outer leaf and chow down.

Snow Peas

Also called Chinese peas, they were once found only in Asian restaurants.  Since they grow quite well in the Northwest, they are available at their freshest off of local farms. They can store for up to 5 days in your fridge crisper in a perforated plastic bag if left unwashed.  Snow peas are an excellent source of vitamin C, iron, and manganese.

Snow peas can be steamed, sautéed with other veggies, stir-fried in a wok, and even roasted until tender and lightly browned on the edges (use sesame oil instead of olive, and sprinkle them with toasted sesame seeds when done). Combine steamed snow peas with sliced cooked carrots, a little organic soy sauce and honey, and top with chopped peanuts.  They go particularly well with salmon. But the best way to enjoy them is just as they are—raw and crunchy! Add them to a veggie tray, or a summer salad. All you have to do is break the little stem, pull the string away from the pod, and voila! A tasty, low calorie, sweet snack.

Your box has Fava Beans, Spinach, Basil, Bunched Carrots, Lettuce, and Baby Bok Choy.

The small box also has: Cucumber
The standard box also has: Red Bunched Beets, Napa Cabbage, Broccoli

Your first box has some  veggies that need no introduction, such as spinach and the first carrots of the season. Here are some that might be new to you.

 FRESH FAVA BEANS

Fava beans are rich in vegetable proteins, fiber and iron. In Charles Dickens’ time, they were called “the beef of the poor.”

Split the pod at the seam and remove the beans. They look like large lima beans. You can cook and eat them with the pale outer skin still on, but they will be a little more chewy.

To remove the second skin, make a small slit with a knife along the edge of the bean to pop it out of its skin. Blanching the beans for about a minute, then plunging them in ice-cold water to stop the cooking process makes it easier to extract  them.

1.25 lbs. favas in the pods make about 1 cup beans. This may seem like a lot of work, but the rich, buttery flavor is worth it. You’ll find recipes on Nash’s website Recipe Blog.

WHAT TO DO WITH YOUR FRESH BUNCHED BASIL

• Make pesto.
• Stuff some sprigs into  your favorite olive oil to infuse it.
• Stack slices of tomato, mozzarella and a fresh basil leaf and drizzle with Balsamic vinegar for an appetizer.
• Make tomato, watermelon and basil skewers. Add to pizza, soups and salads.
• Grill halibut, shrimp or salmon, and add tomato and basil at the very end.
• Add punch to your favorite side dishes.
• Serve basil with fruit like watermelon, lime, lemon, mango and strawberries.
• Don’t forget your cocktails! Muddle basil into lemon or berry-based drinks, like daiquiris.

Once you get your basil home, place the cut stems in an inch of water and keep it away from light and air currents. The water should be changed every other day.

You can also wrap it in a damp paper towel and store in the refrigerator crisper.  Be sure to keep the towel damp.

 NAPA CABBAGE

Instead of using green cabbage for cabbage rolls, try some of the larger outer leaves of Napa cabbage. Cut them in half and steam or boil them until they just turn soft and then fill with a mixture of cooked rice and browned mild sausage or hamburger, and onion. Top with tomato sauce, a little cheese, and bake until bubbly.