What's in This Week's CSA Box?

By now, many of you know the drill; here's what's coming from my Harmony Valley CSA this week. The following list, hints, and information, and photo is provided by Harmony Valley Farm, but the recipes - oh, the recipes will come from you, I hope!

  • Fresh garlic: Try a roasted garlic burger, for something different. Roast the whole bulb, smash the cooled cloves with the back of a fork, and stir into a little bit of mayonnaise. Spread on a toasted bun, add a grilled burger, wilted spinach, and maybe some smoked bacon or a very assertive cheese. Yum!
  • White cipollini or sweet Spanish onion: The cipollini is smallish and has a slightly flattened shape; the Sweet Spanish is slightly larger and more spherical. Both are delicious caramelized. Cook over low heat in a small pan with butter or oil, stirring occasionally, until evenly golden brown. Use as a delicious add-on to mashed potatoes, grilled cheese sandwiches, or garnishing a cream soup.
  • Green Savoy cabbage: A lovely head of cabbage with tender leaves good for stuffing or rolling. Try them with a shrimp or meat filling and spicy Asian dressing.
  • Green Top Carrots: Pair up with your Savoy cabbage and very thinly sliced onion to make fresh cole slaw.
  • Gold beets: Beautiful, beautiful, beautiful beets. Don't get sentimental and hoard them. Peel, quarter, and roast them until fork-tender, top with a dab of butter, and serve alongside a roast chicken.
  • Arugula: Pair with goat cheese and bake onto a thin-crust pizza for a bold, flavorful appetizer.
  • Spinach: Good base for this week's salads. Use in place of lettuce or salad mix.
  • Green beans: Steam to al dente, chill, and toss into a salad. Try it with a lemon-based dressing and crunchy pecans or sliced almonds. Read all about them in this week's veggie feature!
  • Cauliflower & broccoli: Steam until tender, then top with shredded cheese and broil until the cheese bubbles and begins to brown. Try it with a sharp Cheddar.
  • Summer squash or cucumbers: Add squash or cucumbers to a light veggie sandwich. Spread whole-grain toast with hummus, add sliced cucumber or squash, Monterrey Jack cheese, and a handful of spinach leaves.
  • Chard: Sauté in a bit of olive oil with sliced garlic until the chard has just wilted. Sprinkle with salt and serve as a healthful side dish with any meal.