Summer Week 4: Recipes

Cucumber Caprese Bites

Uses: cucumber, possibly mozzarella (cheese shareholders)
You will also need: basil, cherry tomatoes, possibly mozzarella
Time: 5-10 minutes
Description: Perfect outdoor summer snack. There are aso great for hosting dinners or parties (4th of July anyone?).
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Spotlight: Swiss Chard

"Swiss chard is truly one of the vegetable valedictorians with its exceptionally impressive list of health-promoting nutrients." - World's Healthiest Foods
Swiss chard, with its buttery flavor, crisp stalks, and tender leaves, is one of the most delicious local greens. Swiss chard is also one of the healthiest foods in the human diet and should not be overlooked. Skip, of Wishing Stone Farm, grows the best swiss chard you will ever experience (because with all of it's flavor and beauty, that is what it is- an experience). We are thrilled to offer this divine green again this season.

Summer Week 3: Recipes

Zucchini Pasta with Garlic Scape Pesto

Uses: Garlic scapes, zucchini
You will also need: peas, basil, garlic, walnuts, nutritional yest, olive oil, salt & pepper
Time: 10-15 minutes
Description: All things green thrown into a bowl, bringing a health twist to one of my favorite Italian recipes on earth. Serves 2-4. Gluten-free | dairy-free | sugar-free | vegan | soy-free | raw
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AlternativeNut-Free Garlic Scape Pesto

Spotlight: Red Radishes

Juicy, crunchy and crisp, red radishes add a delightful punchy color and flavor to dishes. Their peppery taste stimulates the production of saliva and rouses the appetite. Fantastic with aperitifs (especially chilled Fino Sherry) when served with butter and salt on the side: wipe a radish across the butter before dipping it in salt. - Eat the Seasons

Spotlight: Beets

Health Benefits
Beets are high in many vitamins and minerals: Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. These are but a few of the many nutrients, vitamins and minerals that can be found in beets and beet greens.
Beets cleanse the body: They are a wonderful tonic for the liver, works as a purifier for the blood, and can prevent various forms of cancer.
Beets help your mental health: Beets contain betaine, the same substance that is used in certain treatments of depression. It also contains trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. Beets can also lower your blood pressure. So if you’re already steamed about not eating beets, you can get a two-fer by diving into them right away.  [source]

Summer Week 2: Recipes

Strawberry & Fennel Salad

Description: Sweetness of the strawberries compliments the anise-flavor of the fennel. Serves 4.
Uses: fennel, strawberries, romaine & pea greens (replace arugula). Optional if you have a cheese share: crumbled feta or mozzarella
You will also need: balsamic vinegar, sliced almonds
Time: 20 min
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Spotlight: Komatsuna

Chuck Currie of Freedom Food Farm describes Komatsuna as a green that “looks like celery, tastes like bok choy.” It is also known as Japanese Mustard Spinach, but lacks the strong bite of most mustard greens, making it more versatile. Although primarily grown in Japan, Taiwan & Korea, it is growing in popularity in the US because it can withstand cold temperatures and drought, and because of its tastiness!

Spotlight: Fennel

Known for its faint licorice flavor, the fennel bulb is similar to celery in texture and appearance. The greens resemble dill, and also taste like anise and can be used as seasoning like any other herb. Fennel bulb is featured in Italian and Scandinavian cuisines. It is versatile and can be enjoyed raw, grilled, baked, braised or sautéed. [source]

Spotlight: Kohlrabi

Although it looks a bit like something from outer space, kohlrabi is a summer favorite. In the same family as cabbage & kale, it shares their sweet, crunchy flavor as well as their high nutrient content. (source)

Spotlight: Garlic Scapes

While garlic cloves are growing below ground, scapes are the curly, bright green part of the garlic plant that grows above ground. An early summer treat, scapes taste like cloves of garlic, and you can use them just as you would use regular garlic. In the words of a Huffington post food journalist: “cooking with garlic scapes is like getting to have scallions that taste like garlic.” (source)
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