Tuesday, July 31st

What's in the Box:

Arugula

Basil

Bell Peppers

Collards

Rosemary

Potatoes

Turnips

Walla Walla Onions

Recipes:
Roasted Potatoes with Rosemary
1-2 pounds potatoes
1 large onion or 2 small onions, diced
1 or 2 cloves garlic, minced
Rosemary
High heat oil (ie., sunflower, safflower or canola)
Sea salt
Hard cheese such as asiago or parmesan

• Preheat oven to 400 degrees.
• Slice potatoes in strips, dice onions and mince garlic. Strip rosemary from stalks. 
• Mix together in large roasting pan and lightly coat with oil.
• Roast for 25 minutes and then stir.
• Roast for an addition 15 minutes or until slightly browned and crisp.
• Top with sea salt and /or grated cheese.

NOTE: Make sure you wait to add salt until after the potatoes are roasted because it draws out water from the potatoes and can make potatoes soggy (rather than crispy) if added before cooking.
Creamy Basil Vinaigrette
1-2 garlic cloves
2 green onions tops, chopped
1⁄2 cup olive oil
1⁄4 cup balsamic or champagne vinegar
Cup packed basil leaves
Salt and fresh ground pepper to taste

• Blend all dressing ingredients in a blender or food processor until smooth.
• Serve over fresh arugula!

Southern Style Collard Greens
1 tablespoon olive oil
1 tablespoon butter
1 chopped onion
1 diced hot pepper
3 cups vegetable stock
1 clove garlic, finely chopped
Collard greens, chopped
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

• In a large pot over medium heat, heat oil and butter. 
• Saute the onion until slightly softened, about 2 minutes, then add the hot pepper and garlic, cook another minute. 
• Add collard greens and cook another minute. 
• Add the vegetable stock, cover and bring to a simmer. 
• Cook until greens are tender, about 40 minutes. 
• Add tomatoes and season with salt and freshly ground black pepper.

Friday, July 27th

What's in the Box:

Carrots

Cucumbers

Kale

Parsley

Salad Mix

String Beans

Sugar Snap Peas

White Onions

Recipes:

Dry-Fried String Beans

High heat oil (i.e., Sunflower, Safflower, Canola)

String Beans

2 tablespoons sesame seeds

Hoison Sauce (Prepare before cooking beans).

     4 tablespoons soy sauce

     2 tablespoons peanut butter

     1 tablespoon molasses or 1 tablespoon honey

     2 teaspoons seasoned rice vinegar

     1 garlic clove, finely minced

     2 teaspoons sesame seed oil

     1 teaspoon chinese hot sauce (optional)

     1/8 teaspoon black pepper

• Heat oil in wok or other large fry pan over high heat, about 3 minutes. Fill pan so that it has 1/4 inch of oil in the bottom.
• Make sure your beans are completely dry. Carefully add  beans and cook, stirring occasionally until beans are tender and thoroughly blistered. 
• Transfer beans to paper towel-lined plate with slotted spoon. 
• Discard all but 2 tablespoons oil from pan.
• Return beans to pan, add hoisin sauce, and stir fry until ingredients are well-coated in sauce, about 30 seconds. 
• Transfer to plate, sprinkle with sesame seeds, and serve immediately.

Garlic Stir-Fried Snap Peas

Sugar snap peas

1 teaspoon olive oil

2 large garlic cloves

2 teaspoons lemon juice

salt and pepper to taste

cooked rice

• Heat oil in skillet.
• Stir in garlic.
• Add peas; cook and stir 2-4 minutes on medium heat.
• Remove and sprinkle on lemon juice, and salt and pepper.
• Serve over rice.

Tuesday, July 24th

What's in the Box:

Broccoli

Carrots

Kale

Parsley

Salad Mix

Squash/Zucchini

Walla Walla Onions

Recipes:

Broccoli Salad

3 cups broccoli florets

1 cup raisins

10 slices bacon or veggie tempeh bacon

1/2 cup onion, diced

1/2 raw sunflower seeds

1/2 cup shredded cheese
Dressing:
2 tablespoons honey
1 tablespoon apple cider vinegar
3/4 cup plain yogurt or mayonnaise/veganaise

• Mix together salad ingredients in a large bowl and set aside.
• Combine honey and vinegar and stir to dissolve.
• Stir in yogurt until well blended.
• Pour over the broccoli mixture and stir together.

Friday, July 20th

What's in the Box:

Basil

Beets

Bell Peppers

Broccoli

Chard

Garlic

Lettuce

White Onions

Recipes:
Broccoli Basil Quiche
1 pie pan lined with pie dough (prepared from scratch or store-bought)
1 cup finely diced broccoli
1 white onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar or Gruyere cheese
1 tablespoon flour
3 eggs lightly beaten
1 cup half-and-half, heavy cream or milk
2 tablespoons basil chopped
1/4 teaspoon salt
1/8 teaspoon pepper

• Heat oven to 425 degrees.
• Prick bottom and sides of crust and line with foil.
• Bake 8 minutes, remove foil, and bake another 8 minutes.
• Reduce oven to 325 degrees.
• Toss broccoli, onions, garlic, cheese and flour in a bowl.
• Spread mixture over the bottom of the crust.
• Whisk remaining ingredients in the bowl. 
• Pour filling into crust.
• Bake until knife inserted near center comes out clean, about 35-40.
• Makes 6 servings.

Beets in Mustard Sauce 

1 bunch beets

1/4 cup extra virgin olive oil

3 tablespoons whole grain mustard

3 tablespoons red wine or rice vinegar

1 medium onion, chopped

Salt to taste

• Cut off tops of beets, leaving 1 inch of stems attached.
• Place beets in a pot of cold water, bring to a boil, reduce heat, and boil until beets can easily be pierced through with a sharp knife, 45-60 minutes depending on size.
• Put the mustard in a bowl and whisk the vinegar. 
• Then whisk in the olive oil in a steady stream until the sauce is smooth and creamy.
• Add the onions.
• Drain the beets and rinse with cold water until they are cool enough to handle.
• Cut off roots and tops, slip the skins off and slice beets into mustard sauce.
• Mix well, cover, and let marinate for at least 24 hours.
• Before serving, mix well and add salt if desired.
• Optional: Add potato slices and artichoke hearts or goat cheese.

Thanks to CSA Member Lynnette for the recipe, adapted from: The Healthy Kitchen: Recipes for a Better Body, Life and Spirit (2002) by Andrew Weil and Rosie Daley.

Tuesday, July 17th

What's in the Box:

Chard

Garlic

Lettuce (Bibb)

Salad Mix

String Beans

Sugar Snap Peas

Turnips

White Onions

Recipes:

Dry-Fried String Beans

High heat oil (i.e., Sunflower, Safflower, Canola)

String Beans

2 tablespoons sesame seeds

Hoison Sauce (Prepare before cooking beans).

     4 tablespoons soy sauce
     2 tablespoons peanut butter
     1 tablespoon molasses or 1 tablespoon honey
     2 teaspoons seasoned rice vinegar
     1 garlic clove, finely minced
     2 teaspoons sesame seed oil
     1 teaspoon chinese hot sauce (optional)
     1/8 teaspoon black pepper

• Heat oil in wok or other large fry pan over high heat, about 3 minutes. Fill pan so that it has 1/4 inch of oil in the bottom.
• Make sure your beans are completely dry. Carefully add  beans and cook, stirring occasionally until beans are tender and thoroughly blistered. 
• Transfer beans to paper towel-lined plate with slotted spoon. 
• Discard all but 2 tablespoons oil from pan.
• Return beans to pan, add hoisin sauce, and stir fry until ingredients are well-coated in sauce, about 30 seconds. 
• Transfer to plate, sprinkle with sesame seeds, and serve immediately.

Garlic Stir-Fried Snap Peas

Sugar snap peas

1 teaspoon olive oil

2 large garlic cloves

2 teaspoons lemon juice

salt and pepper to taste

cooked rice

• Heat oil in skillet.
• Stir in garlic.
• Add peas; cook and stir 2-4 minutes on medium heat.
• Remove and sprinkle on lemon juice, and salt and pepper.
• Serve over rice.

Swiss Chard Pie

1 onion, chopped

1 garlic clove, minced

2 tablespoons olive or vegetable oil

1 bunch Swiss chard

6 eggs

1 cup shredded cheese

1 teaspoon salt

2 pie crusts

• Heat over to 400 degrees.
• Brown onions and garlic in oil.
• Trim and chop chard, add to pan, and cook down until wilted.
• Beat eggs in a bowl; mix in cheese, salt, and chard mixture. 
• Pour into pie crusts; bake until knife inserted into center comes out clean; 30-40 minutes.
• Makes 2 pies.

Friday, July 13th

What's in the Box:

Arugula

Chinese (Napa) Cabbage

Cilantro

Garlic Scape (or extra onions)

Kale

Lettuce (Bibb)

Red Onions

Squash/Zucchini

Turnips

Recipes:

Arugula Salad

Fresh arugula
1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel (optional)

• Toss all ingredients and serve!

Spicy Napa Cabbage Slaw with Cilantro Dressing
1/4 cup rice vinegar (not seasoned)
2 teaspoons sugar (optional)
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage, cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 teaspoon salt
1/2 cup coarsely chopped cilantro

• Whisk together vinegar, sugar, ginger, oil, chile, and salt. 
• Add remaining ingredients and toss well. 
• Let stand, tossing occasionally, 10 minutes.

Braised Napa Cabbage
Napa cabbage with stems
1 cup vegetable broth
1 teaspoon ground ginger powder
Garlic scapes or garlic powder
2 teaspoons tamari or soy sauce

• For a quick and easy side-dish, add the cut up white stems of the napa cabbage to a skillet and cover them half way with vegetable broth, ground ginger, garlic powder, and soy sauce.
• Cook over medium heat for 8 to 10 minutes or until the napa cabbage becomes soft.

See Tuesday 7/10 post for Garlic Scape Recipes

Tuesday, July 10th

What's in the Box:

Broccoli

Red Cabbage

Garlic Scapes

Lettuces (Butterhead and Bibb)

Kale

Parsley

Red Onions

Turnips

Recipes:

Garlic Scapes

Grill, stir fry, raw on salads, garlic scape hummus, scape pesto (with or without other herbs), scape tempura, scape soup, served as a companion or a main dish.
Garlic Scape Pesto
1 cup (or less) freshly grated Parmesan or other sharp Italian cheese
1 to 2 tablespoons fresh lime or lemon juice, to taste
Chopped garlic scape
1/2 cup olive oil
Salt to taste

• Puree scapes, olive oil, and juice in a blender or food processor until nearly smooth. 
• Stir in or gently pulse the cheese and then adjust juice and salt to taste.

Serving suggestions: Serve the garlic scape pesto on crackers, on sliced mushrooms as an hors d'oeuvre, in celery sticks, mixed in with mashed potatoes, as a vegetable dip, smeared on a sandwich as a condiment, under the cheese on a pizza, mixed in with breadcrumbs or rice for stuffing a pepper or tomato or big portobello mushroom, as a garnish dolloped onto a bowl of soup, scrambled with the morning eggs...
Garlic Scape Hummus
2 cans of chick peas (garbanzos) drained
1 cup sesame seeds or tahini
2 tablespoons olive oil
1/2 cup lemon juice
1 fresh chopped garlic scape

• Place the ingredients in a blender on high until a thick paste forms. 
• Salt to taste.

Broccoli & Cabbage Stir-Fry

2 tablespoons vegetable oil

1 large onion, finely chopped

1 clove garlic, finely chopped

1 cup sliced broccoli

1 cup shredded red cabbage

Any other chopped veggies (e.g., celery, watercress, string beans, scallions)

1 tablespoon soy or tamari sauce

• Heat the oil in a wok or heavy frying pan. 
• Add the onion and garlic and stir-fry for 1 minute. 
• Add the broccoli, cabbage and other vegetables. Stir-fry for 2 minutes. 
• If any water has accumulated, let it evaporate over high heat.
• Sprinkle vegetables with soy sauce. 
• Toss well and transfer to a serving platter. 

Friday, July 6th

Purple Dragon Carrots
Beautiful red-purple exterior provides an amazing contrast with the yellow-orange interior when sliced.
Sweet, almost spicy flavor. Fresh carrot greens can be chopped into a green salad or stir-fry. Greens can also be dried and used as an herb like parsley. 

What's in the Box:

String Beans (mixed: green, burgundy & yellow)

Purple Carrots

Chard (Rhubarb)

Lettuce (Butterhead and Bibb)

Parsley

Red Onions

Turnips

Recipes:

Beans with Carmelized Onions

Beans, stem ends snipped off

2 tablespoons butter

2 medium onions, sliced thinly as possible

1 cup vegetable or chicken stock

1 tablespoon sugar

1 tablespoon red wine vinegar

Salt and pepper to taste

• Cook beans in boiling salted water until crisp-tender, 2-4 minutes.
• Drain; immerse in ice water.
• Drain again and let stand to dry.
• Melt butter in skillet over medium flame.
• Stir in onions and cook them slowly until very wilted and deepened in color, about 15 minutes.
• Boil stock in saucepan until reduced to 1/4 cup; stir in sugar and vinegar. 
• Stir in onions.
• Simmer until slightly reduced.
• Combine onions and green beans; heat throughly.
• Season with salt and pepper.
Adapted from "From Asparagus to Zucchini" (2004).

Tuesday, July 3rd

What's in the Box:

Beets (Red, Chiogga or Golden)

Carrots

Baby Fennel

Collards or Kale

Spicy Mesclun Lettuce Mix

Peas or Zucchini/Squash

Red Onions

Recipes:

Fried Beets & Carrots

2 tablespoons olive oil

2 teaspoons cumin seeds

2-3 beets. sliced 1/4-inch thick

2-3 carrots, sliced 1/4-inch thick

Tamari sauce

Beet tops and/or kale or collard greens

• Heat olive oil in skillet.
• Add cumin; cook about 1 minute.
• Add beets and carrots; fry until tender.
• When beets and carrots are tender, add chopped greens, cover, and cook until soft.
• Toss mixture, sprinkle with tamari, and serve.
• Makes 2-4 servings.

Vegetarian Risotto 

Arborio rice (2-3 cups)
1/2 cup butter
1 onion
1 small clove garlic
Diced Vegetables: carrots, squash, zucchini, peas, kale or chard (any other veggies on hand - mushrooms, etc.)
Herbs (thyme, parsley, rosemary, sage, bay)
Parmesan cheese

• Make vegetable stock by boiling 8 cups of water with herbs and vegetable clippings (i.e., carrot greens, onion skins, kale stems).
• In large flat pan, simmer butter on low heat.
•  Add diced onion, garlic, carrots, squash, zucchini, kale or chard (in that order).
• Add Arborio rice and 1 cup strained stock.
• Turn stove to high heat and stir constantly adding scoops of stock to prevent sticking as rice cooks. 
• Once rice is cooked, mix in grated hard parmesan cheese; add salt & pepper to taste.