Members will enjoy the following produce from our farm in this week’s CSA share:
- Green Cabbage, baby
- Carrots, bunch
- Dandelion Greens, bunch
- Dill, bunch
- Lettuce, Green Romaine
- Peas, English (in shell)
- Scallions, bunch
- Sweet Potato Yams
If you are familiar with the health benefits of dandelion greens, you will be happy to see them in this week’s box! For those who are unfamiliar, they have been consumed by humans for centuries, and for a good reason! Dandy greens contain a flavonoid called luteolin, which is detoxifying. Flavonoids help regulate cellular activity and fight off free radicals that cause oxidative stress on your body (*source: healthline.com). Dandies are also high in vitamin C, which supports strong bones, and rich in fiber, which promotes liver health and digestion.
Crispy White Beans with Greens & Poached Egg – from The Kitchn
- 3 tablespoons olive oil, divided
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 teaspoon kosher salt, divided
- 2 teaspoons za’atar, divided
- 1 medium bunch Greens (Dandelion, Kale or Swiss chard, about 10 ounces), stems removed and leaves thinly sliced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, plus more for serving
- 1 tablespoon freshly squeezed lemon juice
- 4 large eggs, poached
- Heat 2 tablespoons of the oil in a large frying pan over medium-high heat until shimmering. Add the beans, spread into an even layer, and cook undisturbed until the beans are lightly browned on the bottom, 2 to 4 minutes. Add 1/2 teaspoon of the salt and 1 teaspoon of the za’atar, and stir to combine. Spread the beans out again and cook, stirring as needed, until golden-brown and blistered on all sides, 3 to 5 minutes more.
- Add the remaining 1 tablespoon oil to the pan. Add the greens, remaining 1/2 teaspoon salt, remaining 1 teaspoon za’atar, garlic, and red pepper flakes. Cook, stirring occasionally, until the chard is wilted, 3 to 5 minutes. Remove the pan from the heat, add the lemon juice, and toss to combine.
- Divide the beans and greens among 4 bowls, and top each with a poached egg and more red pepper flakes. Serve.
The english peas are a shelling pea, so they do require a little work to get the goods! Simply squeeze the shell at the seam to open, and run your finger down the insides to release the peas. Here’s a short video tutorial I found on YouTube, if you need a demonstration.
Farfalle Pasta with Peas and Dill – from A Couple Cooks
- 1 pound whole wheat farfalle (bow-tie) pasta
- 1 ½ cup peas (frozen or fresh)
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- ¼ teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 garlic clove
- ⅔ cup feta cheese crumbles
- ⅓ cup chopped fresh dill
- Additional salt and pepper to taste
- Start a pot of boiling salted water (using ½ tablespoon kosher salt). Add the pasta and cook until al dente; add 1 1/2 cup peas to the boiling water in the last 1 minute. Drain the pasta and peas, and rinse under cold water briefly to cool.
- While the pasta cooks, in a bowl whisk together 2 tablespoons olive oil, 2 tablespoons white wine vinegar, ¼ teaspoon kosher salt, and 1/4 teaspoon black pepper. Smash 1 garlic clove and add it to the bowl to marinade while the pasta cooks.
- When the pasta is done, remove the garlic clove from the dressing. Pour the dressing over the drained pasta and add ⅓ cup feta cheese crumbles and 1/3 cup chopped fresh dill. Top with additional kosher salt and fresh ground pepper to taste.
Baked Sweet Potatoes with Dill Butter – from Food Network
Prick 4 sweet potatoes with a fork. Place on a baking sheet and bake at 400 degrees F until soft, 60 to 75 minutes. Mix 6 tablespoons softened butter, 1 tablespoon chopped dill, 1 small sliced scallion and 1 1/2 teaspoons grated lemon zest; season with salt and pepper. Cut open the potatoes and top with the dill butter.