Standard Box
Spinach – 1 bunch
Fava beans – 1.5 lb.
Garlic scapes – 1 bunch
Baby dill – 1 bunch
Red chard – 1 bunch
Lettuce – 1 head
Cornmeal –1 pint coarse ground
Strawberries – 1 pint
Lacinato Kale – 1 bunch
English cucumber
Small Box
Spinach – 1 bunch
Fava beans – 1.25 lb.
Garlic scapes – 1 bunch
Baby dill – 1 bunch
Red chard – 1 bunch
Lettuce – 1 head
Cornmeal –1 pint medium ground
Ways to enjoy your fresh baby dill
- Add finely chopped dill to tuna, egg or chicken salad sandwiches.
- Easy Cucumber-Tomato-Dill Salad: Mix 1⁄4 cup fresh dill with 1⁄4 cup vinegar, 1 tsp. sugar, 1⁄2 tsp. salt, 1⁄4 tsp. black pepper, and 2 Tbsp. olive oil. Add 2 sliced cucumbers, 1 cup sliced red onion, and 2 cut-up tomatoes. Toss, and let rest 15 min+ before serving.
- Use the delicate dill fronds as a delicious garnish, or to sprinkle on soups and stirfrys.
- Season fish or chicken with a combo of minced dill and garlic, S & P
- Add to Greek green salads, with Romaine, sliced scallions and crumbled feta.
- Brighten any bowl of salad greens with roughly chopped dill.
- Season roast chicken: Combine 1⁄2 cup finely chopped dill with 2-3 Tbsp. butter, salt, and pepper. Spoon mixture under skin of breasts, thighs, and legs, and massage it around the meat. Stuff some into the cavity of the chicken with lemon slices and garlic.
- Add to everything from Cole slaw and omelets, to lentil dahl and borscht.
- Dip veggies, chips, or pita in this easy dill sauce, or enjoy over steamed veggies and rice: 1/2 cup plain yogurt or sour cream, 1.5 Tbsp. Dijon-style mustard, 1 Tbsp. lemon juice, and 2-3 tablespoons minced dill and optional 2 clove garlic.
About your cornmeal
Most of the dried corn grown in the United States today is genetically modified (GMO). But organic, non-GMO corn has been carefully preserved by concerned individuals and institutions. The source of the organic yellow dent cornmeal in your box is Dr. Walter Goldstein of the Mandaamin Institute in Wisconsin. Dr. Goldstein gave Nash’s Farm a small quantity of his organic seed about five years ago and we have carefully grown it out each year to preserve the variety (Wiger) and to provide some of the tastiest cornmeal ever!
The medium ground cornmeal in the small box is ideal for baking muffins, quick breads, or cornbread, like Kia’s Skillet Cornbread (photo above). The course ground cornmeal in the standard box is wonderful for polenta, like Mary’s Corn Polenta.
These recipes, plus many others, are available on Nash’s website on our Recipe Blog (www.nashsorg-anicproduce.com. The link is in the left-hand column) If you have a special recipe you’d like to share, or some tips for preparing the items in your box, please share them with us, using the link in the left-hand column of the Recipe Blog homepage.
Fava Beans
Favas are great in soups, stir-fries or pasta. Roast them with garlic, olive oil and salt to taste, or use them raw, chopped into salads. Puree favas for an alternative green base to pizza or pasta. Boil and mash them, and spread the paste on crostini.
To shuck favas, remove the beans from the pods by pulling off the string and splitting the pod. There are about 4 to 5 beans per pod. To remove the second skin, there are two different methods. The first is to make a small slit with a knife along the edge of the bean to pop the bean out of its skin. The alternate, and more popular, method is to blanch them for 30 seconds. Remove the beans from the boiling water and submerge them in ice cold water to stop the cooking process. This step softens the second skin, making it easier to remove. With your fingers, squeeze the bean out from its skin.