What’s in your box for week 3

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.




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