In the Standard Box:

Bunched Carrots, 1 bu
Apricots*, 3 lb
Broccoli, 2 lb
Cucumber
Walla Walla-variety Onions, 1 bu
Cilantro, 1 bu
Spinach, 1 bu
Gooseberries, 1/2 pint
Red Butter Lettuce, 1 hd

In the Small Box:

Bunched Carrots, 1 bu
Red Butter Lettuce, 1 hd
Apricots*, 2 lb
Broccoli, 1.5 lb
Rainbow Chard, 1 bu
Cucumber
Walla Walla-variety Onions, 1 bu

*From Sunnyslope Farm, Wapato, E WA

A Unique Herb—Cilantro

Cilantro has a very distinct flavor. Nothing dresses up black or refried beans in quite the same way. Also known as coriander, ancient Greeks used its oil as a component of perfume. During medieval times, people used it to disguise the flavor of meat that had started to go bad.

Cilantro has many antioxidants and is even effective for toxic metal cleansing. The phyto-chemical compounds in cilantro bind to toxic metals and loosen them from the tissues in our bodies. It has been shown to be helpful in reducing the feeling of disorientation after mercury exposure. It also helps improve sleep and promotes digestive health.

Carrot Cilantro Soup

1 Tbsp. olive oil
1 tsp. crushed garlic
1 Tbsp. chopped fresh cilantro
1 tsp. chili paste
½ cup Walla Walla onions, chopped (white part only)
6 small carrots, sliced
1 large potato, peeled & chopped
5 cups veggie or chicken broth

Heat oil in large pot over medium heat. Add garlic, cilantro, chili paste and onion and saute until onion is tender. Stir in carrots and potato. Cook 5 minutes, then pour in broth. Simmer until potatoes and carrots are soft. Blend in food processor until smooth. Garnish with cilantro leaves.

Bunched Walla Walla Onions

Bunched Walla Walla onions can be used like a green onion.  Enjoy them raw in salsa or cold salads, or lightly sautéed in stir-fries or egg scrambles.  These bunched baby onions are just for CSA members this week, we’re going to transplant the rest of them, so we can enjoy a late Walla Walla rotation this fall! The full-sized Wallas that we transplanted about five weeks ago are looking great in the Dungeness Field, and should be ready early August!

Make it with Broccoli!

Broccoli is one of nature’s most nutritious foods, packing formidable amounts of vitamins A, B2, B6, C, and K, as well as folate, dietary fiber, phosphorus, potassium, and manganese. It contains abundant phytonutrients proven effective in fighting cancer, especially prostate, colorectal, and lung. Broccoli also is good for eye health.

Steaming is the best way to cook broccoli to preserve its nutrients. Remember it will continue to cook as it cools down, so it is better to slightly undercook than overdo it.

• Broccoli is a tasty, healthful alternative to carrot and celery sticks on the crudité tray, or stir-fried.
• To make broccoli and other vegetables more appealing to kids (and adults too!), serve bite-size pieces with a variety of dressings and dipping sauces.
• Chop broccoli into small pieces and sprinkle them over pizzas, salads, casseroles—just about anything that could use color and crunch.
• Few vegetable dishes beat the simple preparation of steamed broccoli with a little fresh lemon juice, melted butter, and freshly ground black pepper.
• Blanch cut-up broccoli. Place the broccoli, cooked potatoes, chicken or vegetable stock, and a couple of garlic cloves and onions (both sautéed in olive oil or butter) into a food processor or blender and puree. Reheat the mixture, and add salt and pepper to taste.
• Broccoli is great blanched until bright green, then sautéed with garlic, onion, anchovies, and olive oil, and with a sprinkling of capers and red pepper flakes.
• Broccoli goes well with a multitude of Asian and Indian condiments and seasonings. Stir-fry or cook with soy sauce, oyster sauce, black bean sauce, sesame oil, curry powder, cardamom, allspice, and five-spice powder.
• Oven-roasting broccoli mellows and sweetens its strong flavor.
• Add small pieces of sautéed broccoli florets and stems to pasta, rice, and potato dishes.
• Broccoli combines well with cauliflower, Brussels sprouts, and chopped kale. Good tossed raw or cooked with Italian dressing or balsamic vinegar.
• Finely chop or grate broccoli to use in savory flans, quiches, soups, fillings, and sauces.
• Broccoli goes exceedingly well with nuts, mushrooms, and tofu.
• Don’t throw those stems away. Juice them, or grate them into a salad.

In the Standard Box:

Red Beets with Greens  1 bu
Red Dandelion Greens  1 bu
Rainier Cherries* 1.5 lb
Gooseberries  1/2 pt
Spinach  2 bu
Rainbow Chard  1 bu
Basil  1/4 lb
Red Butter Lettuce  2 hds
Baby Dill  1 bu

In the Small Box:

Golden Beets with Greens  1 bu
Red Dandelion Greens  1 bu
Rainier Cherries*  1.5 lb
Gooseberries  1/2 pt
Lacinato Kale  1 bu
Romaine Lettuce (Red Dog Farm)  1 hd
Baby Dill  1 bu

Red Dandelion Greens

Red Dandelion greens (above) are not dandelions at all, but members of the Chicory family. These antioxidant-rich greens are an excellent source of vitamins A, C and K, as well as iron, calcium, and omega-3 and omega-6 fatty acids.

Red Dandelion greens have a slightly bitter, peppery taste, so if you eat them raw in a salad, toss them with your lettuce, as you would with radicchio. Wilt them into pasta dishes with a strong cheese like Parmesan or Pecorino, or add to hearty soups. They don’t wilt down too much, like spinach.

As a vegetable side, braised Red Dandelions are especially delicious with bacon or pancetta. Other complimentary flavors include anchovies, ham, egg, legumes, soy sauce, vinegar, mustard, lemon, onion, garlic, chili, nuts and sesame. A classic French raw dandelion salad incorporates bacon, croutons, hard-boiled eggs and a Dijon dressing. Mix them into cold grain salads (like Nash’s whole grains or wild rice). They can be sautéed or stir-fried just like other greens. They maintain their flavor well.

Gooseberries

Gooseberries are from the same botanical family as currants, and grow wild and prolific in places like North America and Siberia. They have numerous health beneficial effects against cancer, aging, inflammation, and neurological diseases. Rich in antioxidants and vitamins, the fiber content constitutes 26 percent of the daily recommended value.

Gooseberry  Cobbler

1/4 cup plus 1 Tbsp. butter, divided
1-1/3 cups sugar, divided
3/4 cup Nash’s soft white wheat flour
1 tsp. baking powder
1/2 cup milk
1 cup gooseberries
1 cup boiling water

In a large bowl, combine 1/4 cup butter and 1/3 cup sugar; blend well. In a separate bowl, combine flour and baking powder; mix well. Add flour mixture and milk alternately to butter mixture; stir well.

Spread batter in a well-greased 8″ round cake pan; top with gooseberries. Sprinkle remaining sugar over berries and dot with remaining butter. Pour boiling water over all; do not stir. Bake at 375 degrees for 30 to 40 minutes.  Serves 10.

Fresh Dill

     Dill is a delicious addition to your pickled veggies, salad dressings, and fish dishes. It has bioactive compounds (also called phytonutrients, or plant chemicals) that help to protect our cells from cancer by protecting them from carcinogenic compounds in our environment.

Throw some extra dill into your side dishes (a must in potato salads) on these warm summer evenings. Dill has similar compounds to garlic that offer anti-bacterial properties, so it can also help to prevent bacterial overgrowth. This unassuming, but powerful herb also offers us important minerals, such as calcium, manganese, iron, and magnesium.

Pickled Eggs with Dill

12 large eggs 1 red onion, sliced
Small bundle of fresh dill ½ tsp. mustard seeds
1 clove garlic, halved 1 ¼ cup cider vinegar
¾ cup water 2 tsp. salt

Fill a large saucepan with water (enough to cover dozen eggs). Bring the water to a simmer (not a boil!) and then gently add in the eggs by lowering them in with a spoon, one by one. Set your timer to 12 minutes and allow eggs to simmer. Turn off heat, remove the eggs from the pot, and run under cold water. You can gently pour the pot of eggs through a metal strainer and then run cold water over them. Peel the eggs once cool enough to handle.

In a medium saucepan over medium-high heat, bring all other ingredients to a boil. Reduce heat to medium-low and allow to simmer for 5 to 7 minutes.

Pour mixture into a large jar (or two smaller jars), and add the hard-boiled eggs and allow to cool for several minutes, then refrigerate. Your eggs will need anywhere from 2 to 3 weeks to pickle. Once ready though, they will stay good for quite a long time. Serve on a bed of spinach greens or eat as a snack.

Recipe adapted by Virginia Newman from: http://paleoleap.com