Week 4, August 1
Both boxes have: Baby dill, Red Russian kale, rainbow carrots, spinach, green onions
The Small box also has: Zucchini, edible flowers, garlic
The Standard box also has: Green beans, green cabbage, cherry tomatoes, Italian parsley, cucumber
Green Beans
Green beans are a vegetable that even a lot of picky kids like, maybe because they are fun to play with. Studies have shown that they contain impressive amounts of carotenoids, important antioxidents usually associated with carrots and tomatoes. We don’t see these carotenoids because of the beans’ concentrated chlorophyll content. Green beans also provide the mineral silicon, very important for bone health and for healthy formation of connective tissue.
Check the Recipe Blog for a Fresh Green Bean Saute Recipe.
Zucchini
Zucchini is very low in calories, with only 17 calories per 100 g, and it has no saturated fats or cholesterol. Always eat it unpeeled because the peel has dietary fiber that helps reduce constipation and offers some protection against colon cancers.
Zucchini is a good source of potassium, and also has vitamin C and moderate levels of the B-complex group of vitamins, plus minerals like iron, manganese, phosphorus, and zinc.
Check the Recipe Blog for a recipe for Zucchini Chips
Edible Flowers
Flowers are a distinct part of cuisines in many parts of the world, especially in Asia. The Italians love to use squash blossoms and in India, rose petals figure prominently. Flowers may not be as nutritious as veggies, but something beautiful and delicate to the eye can be just as beneficial!
Not all flowers are edible, of course. If you are on the lookout for edible ones, take a look at http://www.treehugger.com/green-food/42-flowers-you-can-eat.html for tips and a list. They recommend NOT eating flowers from a florist because they will have been treated with chemicals. Roadside blooms have dust and auto exhaust on them. But if you have grown them yourself, or know the source, they can add whimsy and delight to any meal.
Keep your edible flowers fresh by placing them on moist paper towels and refrigerate in an airtight container. They will last several days. If they do go limp, ice water may help revitalize them.