Week 7 2014 CSA

Produce This First Full Week of August 2014

Carrots with Greens,  Kale,  Summer Crisp Lettuce,  Summer Squash,  Cilantro,  Broccoli,

String Beans

 

Cilantro Pesto

Try this variation of the standard basil pesto with your favorite pasta.  It also makes a delicious dip for shrimp or your favorite crusty whole grain bread.

3 cloves garlic, peeled and coarsely chopped

2 cups fresh cilantro, packed lightly

1/4 cup olive oil

2 Tbsp fresh squeezed lime juice

1/2 tsp salt

1/2 tsp freshly ground pepper

Place the garlic and cilantro in the food processor and turn on.  With the processor running, add the oil, lemon juice, salt,  and pepper. Process until smooth.  Add a bit more olive oil to reach the consistency you want depending on the use.

Roasted Broccoli

Broccoli is one of those super food, rich in vitamins A, C, K, and folic acid;   beta-carotene;  and fiber.  It is also a good source of the minerals calcium, potassium,  phosphorous, and magnesium, as well as vitamins B6 and E.  It also has a significant amount of selenium and lutein, which is important in preserving vision and for circulatory health.   The leaves on the broccoli are loaded with calcium as well.  I like preparing the broccoli as described below as it uses the leaves and the roasting brings out so much flavor in the broccoli.

Slice broccoli into wedges, longways, keeping leaves attached.  Lay out on a roasting pan and drizzle generously with olive oil making sure to coat the leaves well.  Sprinkle with sea salt, pepper and minced garlic.  Roast at 400 until broccoli florets are easily pierced with a fork and leaves are crispy and golden brown.

Carrots

Remember to remove the carrot tops before storing your carrots.  These carrots are freshly harvested and are still “alive.”  The tops will continue to draw water out of the carrot roots and the root will lose its crispness.  Carrots are closely related to parsley and the tops may be substituted for parsley in recipes.  Add chopped carrot tops to fresh salads, potato salad, soups, and spaghetti sauce for a sweet, parsley flavor and a big punch of vitamin A!  Store them in the freezer if you like and take pieces off as needed.

Next week….red leaf lettuce, more string beans, and tomatoes!