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.

In Your Box This Week

Small Box

Spinach 1 bu
Fava Beans  1.25 lb
Romaine Lettuce  1 hd
Garlic Scapes  1 bu
Broccoli, medium head
Cherries  3/4 lb from PDQ Farm, Zillah, WA
Baby Dill  1 bu

Standard Box

Spinach 2 bu
Fava Beans  1.25 lb
Red Butter Lettuce  1 hd
Garlic Scapes  1 bu
Broccoli, large head
Cherries  3/4 lb from PDQ Farm, Zillah, WA
Baby Dill  1 bu
Rainbow Chard  1 bu

Fava Beans

The biggest complaint we hear about fava beans is that they are time-consuming to prepare. This may be true, but there’s no bean that can equal its buttery taste.

If the beans are very young, the whole bean can be chopped up and used, pods and all. Otherwise you need to shuck them. There is a whitish skin around the bean itself, which can be eaten or discarded.

Sauté shucked beans with peas and mushrooms, or with shrimp and thyme for a delicious and elegant summer supper. Toss them into soups, stir-fries or pasta. Roast them with garlic, olive oil and salt to taste, or use them raw, whole or chopped into salads. Puree favas with sautéed cut up garlic scapes for an alternative green base to pizza or pasta. Boil and mash them, and spread the paste on crostini.

Shucking favas

Remove the beans from the pod. To remove the second skin, make a small slit with a knife along the edge of the bean to pop the bean out.

You can also blanch them for 1-3 minutes, then submerge them in ice cold water. Squeeze them out from their skins and use as directed in any recipe of your choice. Check our Recipe Blog for some good ones.

Broccoli pesto? Definitely!

3 full cups broccoli florets
4 cloves garlic
Zest and juice of 1 lemon
1/2 cup walnuts
1/3 cup parsley
2/3 cup olive oil
Salt and pepper to taste
Broccoli plant

Blanch broccoli in boiling water until fork-tender, then immediately plunge into ice water. Once the broccoli is cold, remove it from the ice water and drain on paper towels. Squeeze the excess water from the broccoli before adding it to the pesto.

Add all the garlic, lemon zest, lemon juice, walnuts and parsley to the food processor and pulse until chunky. Add the dry broccoli florets and pulse until the mixture is completely combined. It should look like very dry pesto at this point. Add the olive oil and process until completely creamy. Season with salt and pepper and mix again.

We thank Nourish Restaurant in Sequim for this delicious recipe.

Cherries

Cherries, which are members of the same family as peaches, plums, apricots, and almonds, are often regarded as a dessert fruit for use in pies or jams.

But they have a healthy side too, because they are rich in powerful antioxidants and many other health-promoting compounds.

Bing cherries contain quercetin, which is among the most potent of antioxidants. They also contain fiber, vitamin C, carotenoids, and anthocyanins, each of which may help play a role in cancer prevention.

Cherries have been known to help reduce inflammation caused by gout and arthritis. They also contain natural melatonin, a powerful antioxidant and free radical scavenger that helps “cool down” excess inflammation and associated oxidative stress. It also plays a vital role in sleep and bodily regeneration.

Sweet Cherry Feta Quinoa

1 cup uncooked quinoa
1/2 cup peach or apricot jam
1/4 cup white wine or apple cider vinegar
1/4 cup olive oil
1/2 tsp. Dijon
1/2 tsp. kosher salt
2 Tbsp. water
1/2 cup fresh cherries, pitted, quartered
1 cup shucked fava beans, outer membrane removed, and steamed to al dente
1 celery stalk, chopped
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/3 cup feta cheese, crumbled
1/4 cup sliced or slivered almonds, toasted

For the dressing, place the jam, vinegar, olive oil, Dijon, salt, and water in a small jar. Screw on the lid and shake until thoroughly blended and emulsified.

Rinse the quinoa and drain well. Bring 1 1/4 cups water and the quinoa to a boil in a large pot, cover, and then reduce to a simmer. Cook 10-12 minutes or until all the water is absorbed and the quinoa is just tender but still a little firm. Once cooked, remove from heat and let stand, covered, for 5 minutes. Fluff with fork, and then drizzle about 1/2 of the vinaigrette over the quinoa and toss to coat. Allow to cool.

Add the cherries, favas, celery, onion, herbs, and feta to the quinoa. Toss to combine and refrigerate until ready to serve. Before serving, sprinkle with toasted almonds and drizzle with additional vinaigrette.

We thank fountainavenuekitchen.com for this delicious recipe.

In the Standard Box:

Diana Fava Beans   1 qt
Leeks   3
Brussels Sprouts   1.75 lb
Alaska Bloom Potatoes   3 lb
Fresh Herb Bundle   1 bu
Red Chard   1 bu
Rainbow Carrots   3 lb
Golden Beets   2 lb
Lacinato Kale   1 bu
Pears from Booth Canyon Farm   1.5 lb

In the Small Box:

Broccoli   2 lb
Leeks   2
Brussels Sprouts   1 lb
Alaska Bloom Potatoes   2 lb
Red Chard   1 bu
Rainbow Carrots   2 lb
Lacinato Kale   1 bu

Delicious soups & stews to warm you for the holidays and throughout winter!

Dried Fava Bean Soup with Mint and Chiles

1 pound dry Diana fava beans, rinsed
8 cups vegetable broth or water
6 garlic cloves, unpeeled
1 large white onion, sliced 1/2-inch thick
1 1/2 pounds ripe tomatoes
6 medium dried guajillo or pasilla chiles, stemmed & seeded
2 Tbsp. extra virgin olive oil
2 Tbsp. cider vinegar
3/4 tsp. dried oregano
1 1/2 tsp. sea salt, plus more to taste
1/2 cup loosely packed chopped cilantro
2 Tbsp. chopped fresh mint
1/2 cup crumbled feta cheese

Make sure fava beans are clean and free of dirt or small pebbles that may have slipped through the cleaning process. Place in large soup pot and cover with broth. Simmer over medium-low heat, partially covered, until very tender, about an hour. Beans should start to fall apart at this point.

While beans are simmering, roast garlic in heavy skillet over medium heat, turning occasionally, until there are black spots all over, and cloves have softened, about 15 minutes. Cool, remove skins, chop fine and set aside.

Place onion slices in a single layer on rimmed baking sheet, about 4-inches under hot broiler for 4-5 minutes on each side, until soft and deeply browned. Cool and finely chop. Use same pan under hot broiler to roast tomatoes until blackened on one side, six minutes or so. Flip, and roast the other side, another 6 minutes. Cool, then peel and chop, saving all the juices.

Add garlic, onion, and tomatoes to the fava beans and simmer until beans are consistency of a coarse puree, 15-30 minutes.

While soup is simmering, cut chiles into confetti-shaped flecks using scissors or sharp knife. Heat oil in small saucepan over medium heat. Add chiles and stir for a minute, then remove from heat. Add vinegar, 3 tablespoons water, oregano, and 1/2 teaspoon salt. Set aside and let stand for at least 1/2 hour, stirring occasionally.

Just before serving, add enough water to bring soup to consistency of a medium-thick bean soup. Let soup come back to a simmer, remove from heat, then stir in mint, cilantro, and another teaspoon of salt, or to taste. Serve with a dollop of chile mixture, sprinkled with cheese. Serves 8 to 10.

We thank www.101cookbooks.com for this recipe.

Pear Potato Soup

3 oz. chopped bacon (optional)
1 Tbsp. butter
1/2 cup sliced shallots
1 bulb fennel, cored and chopped
2 cloves garlic, minced
1 tsp. fresh thyme, chopped, or 1.5 tsp. dried
4 pears, peeled, cored and chopped
1/2 lb. potatoes, cubed
4 cups veggie or chicken broth
Salt and pepper
Gorgonzola cheese, crumbled, for garnish (optional)

Fry bacon in large soup pot until crisp. Remove and drain on paper towel. Reserve 1 Tbsp. fat.

Melt butter with fat over medium heat. If you choose not to use the bacon, add a Tbsp. high-heat vegetable oil to the butter. Add shallots and fennel and cook until soft, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 1 minute. Add pears and potatoes and cover with broth. Bring to a simmer and cook until potatoes are tender, about 15 minutes.

Remove from heat and carefully blend with immersion blender or in batches in standing blender. Return to pot to heat and season with salt and pepper. Serve sprinkled with crisp bacon and cheese.

We thank PCC Taste, Holiday 2016, for this recipe. Check it out at pccnaturalmarkets.com/holiday.

Kale and Chickpea Tomato Stew

1 Tbsp. olive oil
1 shallot, minced
2 cloves garlic, minced
1 16-oz. can organic chickpeas, drained and rinsed
2 tsp. fresh thyme, or 1 tsp. dried
1 14.5-oz. can organic diced tomatoes
2 cups low sodium vegetable broth
1/2 cup shredded vegetarian Parmesan
2 cups chopped kale (about 4 ounces)
Parsley, for topping
Salt and pepper to taste

In a large pot or dutch oven, heat olive oil over medium heat. Add shallots and let cook until tender and fragrant. Add garlic, thyme, and salt and pepper to taste.

Next, pour in chick peas and let cook one to two minutes. Add diced tomatoes, vegetable broth, and parmesan. Bring to a boil then add in chopped kale. Stir, reduce heat, and let cook until the kale is wilted, about 5 minutes. Serve with a sprinkle of parsley and parmesan.

We thank naturallyella.com for this recipe.

In the Small Box:

Red Kale   1 bu
Italian Parsley   1 bu
Green Cabbage   1 hd
Brussels Sprouts   1.5 lb
Cylinder/Golden Beets   2.5 lb
Baby Dill   1 bu

In the Standard Box:

Rolled Oats   2lb
Red Kale   1 bu
Italian Parsley   1 bu
White Turnips   1 bu
Brussels Sprouts   1.5 lb
Spinach   1 bu
Cylinder Beets   2 lb
Apples   1.5 lb
Green Cabbage   1 hd

More about Brussels Sprouts

It’s rumored that William and Kate (the Duke and Duchess of Cambridge) ate Brussels sprouts on their honeymoon in the Seychelles. Brussels are a rich source of folic acid and that aids fertility. Guess it worked!

Brussels sprouts are a very healthy food, even if fertility is not your goal. They have lots of vitamin C, four times that of an orange, and also high levels of vitamins A and K, plus good dietary fiber. They are well known to fight cancer, especially colon and stomach cancers, and they are rich in potassium and calcium.

Brussels Sprouts with Bacon & Onion

1.5 lb Brussels sprouts, trimmed and cleaned
3 slices bacon
1 Tsp. high-heat oil
1 small onion
3 sprigs fresh thyme
1 tsp. thyme leaves
Salt & pepper to taste
1 tsp. lemon juice

Cut the sprouts in half and steam until tender-crisp, about 3-5 minutes. Drain.

Cook bacon in skillet, stirring constantly, until brown, but not crisp. Remove with slotted spoon and drain on paper towel, and cut into pieces. Pour out all but a teaspoon of bacon fat from skillet. Add oil and bring to medium heat. Cook onion, thyme springs, salt and pepper until onion is translucent, about 5 minutes. Add Brussels sprouts. Cook, stirring occasionally, until heated through, about 3 minutes. Remove herb springs, sprinkle in thyme leaves, bacon, and lemon juice. Toss and serve.

You can substitute savory or caraway for thyme. Brussels sprouts are very versatile!

Pickled Beets

Pickled beets keep in the refrigerator several weeks but may disappear long before! They will add a festive flair to a holiday salad or as an appetizer with cottage or hard cheeses.

2 pounds beets, red or golden
1.5 cups thinly sliced onions
1 cup cider vinegar
1 cup water
3/4 cup sugar
1 tsp. mustard seed
1/2 tsp. whole allspice
1/2 tsp. whole cloves
1.5 sticks cinnamon, broken
1/2 tsp. salt

Scrub the beets with a vegetable brush and trim off the ends. Cut into bite-sized pieces, cover with boiling water and cook until tender. Lift out the beets and drain.

Combine the remaining ingredients in a large pot. Bring to a boil, decrease the heat, and simmer for 5 minutes.

Add the beets and heat through. Remove the cinnamon sticks, and let the beets sit in the vinegar solution until cool. Store in the refrigerator.

— FairShare CSA Coalition, From Asparagus to Zucchini, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe.