Parsley

• Parsley is a dark leafy green with a fresh aroma and flavor.

• The leaves are either “flat” or “curly”, it is believed that flat leaf parsley has a more robust flavor but both are very similar in taste.

• Although most people consider parsley to be a garnish, it can be juiced, added to brines, sauces, soups, stocks, potato salads, coleslaws, green salads and grains for flavor. It can also balance out the flavor of garlic in dishes.

• Parsley is also a natural breath freshener, so as a garnish it is good to eat at the end of the meal instead of sending it back with the plate!

• The stems and leaves can also be dried and pulverized and then used as a green food coloring and dye!

• Parsley is best stored in a bag or container in the refrigerator.

RECIPES

Parsley and Lemon Pesto

• ½ bunch parsley (flat or curly)

• ½ garlic cloves peeled

• ⅕ cup bread crumbs

• 1 ⅔ tbsp lemon juice

• ⅔ cup olive oil

• Salt and pepper to taste

Put all ingredients in a food processor or blender and blend until paste has formed. Adjust the seasoning as necessary. Use immediately or store in a sterile jar with a little olive oil on top. It will keep up to 3 weeks in the fridge. (https://www.foodrepublic.com/recipes/parsley-and-lemon-pesto-recipe/)

Mediterranean Parsley Salad 

Parsley, Pomegranate, and Onion Salad

Ox’s Chimichurri

Crispy Chicken Cutlets with Cherry Tomato Panzanella

Parsley, Kale, and Berry Smoothie

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For more information see:

The Encyclopedia of Food

Specialty Produce

Dill

• Fresh dill has wispy fern like leaves that taste like a cross between celery, parsley and anise...with a hint of lemon!

• Dill seeds and dried leaves are used for many culinary purposes too. Dried dill has a more earthy mellow flavor whereas dill seeds have a strong aromatic flavor, similar to caraway seeds.

• Dill doesn’t need much prepping besides a quick wash. It can be chopped up and added to salads, cooked vegetables, sandwiches, pasta, and fish.

• Native to Eastern European, dill shows up in many traditional cuisines like borscht (cold beet soup) and mizeria. In North America dill is associated with pickles as it is traditionally added to the brine that turns cucumbers into pickles. 

• Medicinally, dill is used as a digestive aid. It is used to treat intestinal gas and flatulence, soothing the digestive tract.

• The best way to store dill is to put the stems in a glass of water and put a bag over the leaves to keep it fresh. Dill does not last too long but can be stored in a bag in the fridge. 

RECIPES

German Potato Salad with Dill

• 2lbs halved small waxy potatoes

• ¼ cup olive oil

• ½ chopped onion

• ¼ cup apple cider vinegar

• 4 sliced scallions

• 2 tbsp chopped fresh dill

• 1 tsp toasted caraway seeds and toss

• Salt and pepper to taste

Place potatoes in a pan. Cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat ¼ cup olive oil in a medium skillet over medium-high heat. Add ½ chopped onions; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in ¼ cup apple cider vinegar. Add the potatoes along with 4 sliced scallions, 2 tbsp chopped fresh dill, and 1 tsp toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper. (https://www.epicurious.com/recipes/food/views/german-potato-salad-with-dill-51236500)

Dilly Rolls

Zucchini Keftedes with Feta and Dill

Small Batch Refrigerator Pickles 

Simple Borscht Recipe 

Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

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For more information see:

The Encyclopedia of Food

Specialty Produce

Lettuce

• We strive to have lettuce as a main staple at the CSA and it is one of the more popular items. Nothing can beat a freshly cut head of lettuce!

• Did you know that about 70% of the lettuce grown in the US comes from California (except from November through March when 90% of the nation’s lettuce comes from Yuma, Arizona). So, by supporting your local farm you are helping reduce your carbon footprint! 

• At KCSA you can find a variety of different types of lettuce throughout the year, like romaine lettuce, red leaf, green leaf, and even bagged lettuce mix.

• Most lettuces have a mild sweet flavor and pair well with bulgur wheat, red peppers, carrots, cucumbers, tomatoes, green onions, garlic, capers, shallots, ginger, poultry, fish, herbs such as cilantro, mint, coriander, turmeric, and pineapple.

• Best used in wraps, in salads, or as a layer in a sandwich. Different types of lettuce can be used interchangeably in recipes. 

• The best way to store lettuce is to first wash and dry it (a salad spinner is a good investment). Then put it into a large seal-able bowl and keep in the refrigerator. 

RECIPES

Fresh Vegan Lettuce Wraps 

• 1 or 2 lettuce heads 

• 1/2 cup hummus, to spread

• 1 cucumber, julienned

• 1/2 cup shredded carrots

• 1/2 cup cherry tomatoes, halved

• 1/4 cup cilantro sprigs

• 2 tablespoon hemp hearts

• pinch mineral salt

• fresh cracked pepper

Wash and dry your lettuce heads. Use 2 leaves together for each wrap, one large and a smaller one on top. Add a layer of hummus down the middle of lettuce, it’s ok to spread a little out toward the edges if you like. Layer first with cucumbers, carrots and then tomatoes. Add cilantro and top with a sprinkle of hemp hearts, salt and fresh cracked pepper. Enjoy as much or as little as you like! Serves 2, 2 wraps per serving. (https://simple-veganista.com/garden-salad-lettuce-wraps/)

Greek Goddess Chicken Lettuce Wraps

Spring Salad with Garlic Scape Herbed Croutons 

Lettuce Soup 

Pickled Vegetable Salad with Nori Vinaigrette 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Garlic

• Garlic, also sometimes referred to as the “stinking rose,” is a staple in most cooking and adds a pungent aroma and flavor to any dish.

• Garlic gets a lot of attention for such a small little bulb! To start we have to separate the cloves for planting in late October. Once planted it then sits there all winter long growing.

• In early spring we start to see the greens poke up in the mulch, we then cover them to protect from bug pressure. As the Garlic grows taller we start harvesting Garlic scapes (flowering stems) to help promote growth. 

• Then, finally in July we pull all the garlic out, lay it in a dry, shaded area to cure for 2-3 weeks. 

• After its cured, we trim back the stalks and sort for size. Some is stored for eating and the rest for seed to start the process again!   

• Raw garlic tends to have a stronger flavor than cooked; and crushing, chopping, pressing or pureeing garlic releases more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole.

• Garlic can be added to any dish, but our favorite way to use it at KCSA is to heat oil in a pan, add chopped garlic and let it lightly brown and add whatever greens you have on hand (chard, mustards, lacinato kale, collards, etc). Cook for 5-10 minutes. Season with a little salt and pepper. Great with eggs, or as a side dish to any meal!

RECIPES

Garlic Broth

• 2 heads of garlic

• 2 Tbsp. extra-virgin olive oil, plus more for drizzling

• A handful of herbs (such as parsley, cilantro, and/or sage)

• Kosher salt, freshly ground pepper

Slice 1 head of garlic in half crosswise; set aside. Separate cloves from remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8–10 minutes. Add 2 quarts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30–40 minutes. Season generously with salt and pepper. Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs). Divide broth among bowls. Sip it as is, or you can add cooked noodles, drizzle in some whisked eggs to make stracciatella, or rub toast with raw garlic and drizzle with oil and float on top.

Radishes with Garlic Scapes and Herbed Butter 

Garlic Knots 

Herby Garlic Confit

Broccoli and Garlic-Ricotta Toasts with Hot Honey 

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For more information see:

The Encyclopedia of Food

Specialty Produce