What’s in your box for week 4

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.



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