What’s in Your Box for Week 3


In the Standard Box:

Bunched Carrots, 1 bu
Apricots*, 3 lb
Broccoli, 2 lb
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
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.


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