Standard
Curly Parsley  1 bu
Red Beets w/ Greens  1 bu
Red Chard  1 bu
Cherry Tomatoes  1 pt Romanesco  1 hd
Zucchini  1
Spinach  2 bu
Cilantro  1 bu
Arugula  1 bu
Walla Walla-variety Onion  1 Green Beans  .75 lb

Small
Garlic  2 bulbs
Cucumber  2
Purple Cauliflower  1 hd
Spinach  2 bu
Cilantro  1 bu
Arugula  1 bu
Walla Walla-variety Onion  1

Romanesco

Romanesco comes from the same veggie family as broccoli, cauliflower, Brussels sprouts, and cabbage. It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor.

Romanesco (sometimes called Romanesco Broccoli or Roman Cauliflower) did not always exist in nature. Many botanists believe it was the result of selective breeding by Italian farmers in the 16th century.

You can use it as you would cauliflower in recipes, and it holds up to many different cooking methods. It can be served raw, lightly cooked, or cooked through. Sauté it slowly with garlic and lemon zest, with red pepper flakes for zing. It’s also delicious steamed and lightly seasoned with olive oil and red wine vinegar.

Of course, the most fascinating part of Romanesco is its appearance. Its spiraled buds form a natural approximation of a fractal, meaning each bud in the spiral is composed of a series of smaller buds.

Vitamins and minerals are abundant in Romanesco and calories are low, making it a nutrient-dense food that is ideal for the vegan diet.

It has vitamins C, A, and K as well as folate, dietary fiber, iron, manganese, carotene, protein, zinc, and omega-3 fatty acids. It is a well-tolerated food for those who have sensitive stomachs.

Romanesco w/ Salsa Verde

Salsa verde, the traditional Italian green sauce, is often made with parsley, but any tender green herb will do. Use your cilantro (or a combination of the 2 herbs) for an especially zippy, citrusy sauce, which partners beautifully with roasted Romanesco or purple cauliflower.

1½ lb Romanesco
5 Tbsp. extra-virgin olive oil
2 small cloves garlic, peeled
Zest and juice of 2 lemons
1½ cups cilantro leaves
2 ounces olives, pitted and thinly sliced
Salt and freshly ground black pepper

Preheat the oven to 425°F. Peel away the dark green outer leaves of the Romanesco. (The leaves are edible and quite flavorful; try sautéing them in olive oil.) Using your hands, gently break the entire head into small, bite-sized florets. Spread them on a baking sheet, drizzle with 4 tablespoons olive oil, sprinkle with ½ teaspoon salt and a few grinds of pepper, and toss to coat each floret. Bake for about 15 minutes, or until the florets are tender all the way through and a little caramelized around the edges.

Meanwhile, in the bowl of a food processor fitted with a metal blade, combine the garlic, lemon zest and juice, cilantro, remaining 1 tablespoon olive oil, and ½ teaspoon salt. Blend until smooth.

In a large bowl, toss the roasted Romanesco with the salsa verde and the olives. Taste for seasoning, adding another pinch of salt if needed. Serve warm or cooled to room temperature. It is also delicious chilled overnight and eaten for lunch on the following day.

A Summer Salad

The contents of this week’s box sounds like a fantastic summer salad—chopped parsley and cilantro, cauliflower florets, spinach and arugula leaves, sliced cukes and zucchini, and cherry tomatoes! All you need is a tasty vinaigrette.

Find a basic vinaigrette recipe with 8 interesting variations at www.food.com.

Walla Walla-variety Onion

The sweetness of the Walla Walla onion is due to its low sulfur content, rather than more sugar. Onions are an excellent source of chromium, vitamin C and B6, and a good source of dietary fiber and a number of flavonoids. The sulfur compounds, chromium and B6 work together to lower blood pressure and reduce the risk of heart disease and stroke. Only those grown in Walla Walla can legally carry that name, hence the word “variety.”

Standard Box

Lacinato Kale  1 bu
Cauliflower  1 hd
Dill  1 bu
Green Cabbage  1 hd
Bunched Carrots  2 bu
Cucumbers  2
New Garlic   2 bulbs
Hard White Wheat Flour  4lb

Small Box

Dill  1 bu
Lacinato Kale  1 bu
Cauliflower  1 hd
Green Cabbage   1 hd
Red Beets with Greens   1 bu
Bunched Carrots  1 bu

Nash’s Beets

Beets are great detoxifiers, as their phytochemicals, called “betalains” support the phase of detoxification which rids your body of toxins. Additionally, beets are a good source of dietary nitrate, which has been shown to lower blood pressure. Plus beets are an excellent source of folate and potassium, which are both beneficial nutrients for cardiovascular health.

Although the recipe below does not call for the beet greens, don’t toss them! There are studies that suggest the greens provide even more of the health benefits than the beet itself. Sauté them lightly in olive oil with some minced garlic, a dash of Balsamic vinegar, and salt/pepper for a terrific side dish.

To store, separate the leaves from the root, leaving an inch or two of the stems. Remove any leaves that are damaged before storing the tops in a loosely wrapped plastic bag or a clean wet dish towel in the crisper section of the refrigerator, for no more than a few days. Roots should also be stored similarly—if left in the crisper unwrapped, they will quickly dehydrate and become soft.

Raw Beet Salad with Creamy Dill Dressing

1 lb. beets
1 minced shallot
2 tsp. Dijon mustard
¼ cup sour cream
Lemon juice to taste
Chopped dill

Grate the beets. Combine shallot, Dijon mustard, sour cream, lemon juice and dill in bowl and whisk together with a fork until smooth. Combine with beets. Chill in the fridge for about a half hour to blend the flavors. Use leftover dill to garnish the salad.

Recipe adapted from cooking.nytimes.com

Fresh (New) Garlic

Fresh garlic is garlic that has not been cured, or dried. The cloves are juicier than the garlic you might be used to, but they still have a full-flavored garlic taste. This is our first hit of garlic for the season, and CSA members are getting some before our farmer’s markets or farm store!

Dill: So Many Options

Dill can be tossed into salads to give them an extra-fresh flavor. It perks up an otherwise run-of-the-mill green salad and adds spunk to creamy dressings.

We also know that dill goes well with pickles, but it also pairs wonderfully with fresh cucumbers in a crunchy, summery salad. Try combining diced cucumbers, chopped dill, minced garlic, and your favorite creamy dressing for a refreshing summer side dish.

If it’s a veggie dip you’re looking for, dill can be the star of the show. Combine chopped dill with plain yogurt, mayo, sour cream, garlic, lemon, and salt and pepper, and surround it will carrot sticks, radishes, sugar snap peas, and any other dipable veggies you have on hand.

Finally, if you’re not able to use all your dill immediately, you can always hang your dill upside-down in a cool, dry place to dry it for future use.

Cauliflower Pizza Crust

Local-up your pizza game by making a gluten-free cauliflower crust, and topping it with finely shredded kale, minced garlic and steamed or roasted beets!

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 teaspoon dried oregano
1/2 teaspoon crushed garlic
1/2 teaspoon garlic salt
Olive oil (optional)
Pizza sauce, shredded cheese and pre-cooked toppings

Take one large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Don’t overdo it or you will puree the cauliflower. If you don’t have a food processor, you can grate the whole head.

Microwave the riced cauliflower in a bowl for about 8 minutes. There is no need to add water because the natural moisture in the cauliflower is enough to cook it. Instead of using a microwave, you can also steam the cauliflower, but use as little water as possible.

One large head should produce approximately 3 cups of riced cauliflower. If you have extra, the remainder can be used to make additional pizza crusts immediately, or it can be stored in the refrigerator for up to one week.

Preheat oven to 450 degrees. Oil a cookie sheet.

In a medium bowl, stir together 1 cup riced cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, and stir. Transfer to the cookie sheet, and pat out into a 9″ round. Optionally, brush olive oil over the top of the mixture to help with browning. Bake for 15 minutes.

Remove from oven. Top the crust with sauce, toppings and cheese. Place under a broiler at high heat until cheese is just melted, approximately 3-4 minutes.

Standard Box

Spinach 2 bu
Bunched Carrots 2 bu
Beets & Greens 1 bu
Basil 1/4 lb
Zucchini 1
Rainbow Chard 1 bu
Italian Parsley 1 bu
Romaine Lettuce 1 hd
Leeks 1 med or 2 small

Small Box

Spinach 2 bu
Bunched Carrots 1 bu
Gold Beets & Greens 1 bu
Zucchini .5 lb
Rainbow Chard 1 bu
Italian Parsley 1 bu
Leeks 1 med or 2 small

Carrot Tahini Salad with Spiced Chickpeas

For the chickpeas
1 1/2 cups cooked chickpeas, rinsed & drained (or 1 15-ounce can chickpeas, drained)
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
Pinch of salt and pepper

For the dressing
1 clove garlic, minced
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon honey
1/8 teaspoon ground cayenne
1/2 teaspoon salt
2 tablespoons minced parsley
Water to thin if necessary

For the salad
3 cups shredded carrots (from 3 to 4 medium-sized carrots)
1/2 small red onion, diced
1/2 cup raisins
1 cup fresh parsley, minced
Salt and pepper to taste

Preheat the oven to 425°F. Toss the chickpeas with the oil, spices, salt, and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from the oven and allow to cool.

Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth. In a large salad bowl, toss the shredded carrots, onion, raisins, and parsley with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy.

We thank thekitchn.com for this recipe

Nash’s Beets

Beets are related to chards and can be red, gold, white, purple or stripped. Peel, grate raw, and mix with equal amounts of grated apple and some raisins, or sliced onions and a vinaigrette. Take care when preparing beets because they can stain your clothes, especially the red ones.

Cooked beets are tasty when pickled, boiled, roasted and in soups. Beet greens can be used like chard—steamed , boiled or sautéed, or juiced raw.

To cook, scrub gently and rinse well. Cook until tender, drain and rinse under cold water, then peel.

They are colorful and delicious served with vinegar or citrus juice, ground pepper, fresh herbs, and a drizzle of olive oil.

Beets are excellent body cleansers and acid elimi-nators, also noted for their blood detoxification and abil-ity to relieve constipation. They are also beneficial for heart health and stabilizing blood pressure.

Nash’s Leeks

These tender young leeks to be much more flavorful than onions. And you can use the entire leek! Here are some ways to use them:

• Leeks become creamy and subtly sweet when baked. Serve them hot or cold with vinaigrette dressing, or layer them in a dish with ham and cheese and bake until they are hot and bubbling.
• Sprinkle thinly sliced raw leeks atop salads.
• Bake leeks and asparagus together and top with hollandaise sauce for a dish worthy of royalty.
• Throw oiled and seasoned leeks on the grill along with tomatoes and peppers for a tasty summer treat.
• Braise leeks in chicken stock until the leeks are soft and glazed. Braised leeks make a sumptuous accompaniment to rich meats like roast pork, beef, and lamb.
• Sauté with fennel for a tasty side dish.