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RECIPES!!
Tabbouleh (with scallions and parsley) From Vegetarian Cooking For Everyone by Deborah Madison 1 cup fine or medium bulgur 1/2 cup fresh lemon juice 1 bunch scallions, including some of the greens, finely sliced 1 large bunch flat-leaf parsley, finely chopped 1/2 cup chopped mint 3 ripe tomatoes, seeded and chopped 6 TBS extra virgin olive oil salt lettuce leaves Put the bulgur in a bowl, cover it with water, and let stand until the water is absorbed and the grains are soft, about 30 minutes. Press out any excess liquid, return the bulgar to the bowl, and toss with half the lemon juice, the scallions, tomatoes, parsley, and mint. Let stand again for 20 to 30 minutes for the grains to soften fully. Meanwhile, whisk the remaining lemon juice, the oil and the 1/2 teaspoon salt together. Pour the dressing over the bulgar and toss well. Check the seasoning - it should be lemony and very zesty. Mount the tabbouleh in a shallow serving bowl and surround with the lettuce leaves. Roasted Zucchini From Farmer Alissa's Brain Zucchini, however many you have on hand 1-2 cloves garlic 2 TBS extra virgin olive oil (more or less depending on how many zucchinis you are using) Salt Preheat oven to 400 degrees Cut zucchini into 1-2 inch chunks and mince garlic. Place the two ingredients into a bowl and toss with the olive oil and some salt. Place on a cookie sheet and roast about 20 minutes, or until browned on one side. Broiled Beet Slices with Maple-Teriyaki Glaze This is a Farmer Favorite and I'd say almost guaranteed to change the minds of any beet nay-sayers in your life. If you're not familiar with Farmer John's Cookbook it's a good one for any CSA member. Read about and purchase it here: http://www.angelicorganics.com/ao/index.php option=com_content&task=view&id=130&Itemid=180 From Farmer John's Cookbook 12 small or 6 medium beets, scrubbed and trimmed ¼ cup butter 2 TBSP maple syrup 1 TBSP minced garlic 1 TBSP finely chopped or grated 1 TBSP soy sauce or tamari fresh ginger Preheat oven to 400. Place beets in a small roasting pan with ½ cup water. Cover with foil and bake 45 minutes to 1 hour, until beets are easily pierced with a knife. Preheat the broiler. Allow beets to cool slightly then run under cold water and slip off skins. Slice into ¼ inch rounds. Melt the butter in a small pan over medium heat. Stir in the maple syrup, garlic, ginger, and soy sauce or tamari. When ingredients are thoroughly blended, remove from heat. Put the beets in shallow baking dish and pour the maple syrup over them. Broil, stirring occasionally for 5 to 10 minutes. Then of course there's the ubiquitous and tasty Roasted Beet Salad with Chevre (and/or walnuts, hazelnuts, etc). There are so many variations on this tasty theme - salads of mixed greens, regular lettuce or arugula, additions of thyme, dill or parsley, cheese or no cheese, vinaigrettes of citrus or balsamic. Here are a couple of versions I found online, I'd suggest perusing them and making your own yummy creation! http://www.taylorstable.com/2010/05/organic-roasted-beet-salad-with-chevre.html http://www.101cookbooks.com/archives/000135.html OK, so collards. Like I said, I really use them just like kale - and this is the first picking of these so they are pretty tender. If you like simple, I would just saute up some garlic and scallions, boil those collards in a big pot of salted water for 8-10 minutes and mix it all together with some olive oil and vinegar. Bacon and it's related juices (um, fat) is always a good idea here as well. Here are a bunch of ideas from Marquita Farm (which seems to be my favorite place to get recipes from): http://www.mariquita.com/recipes/collard%20greens.html And one more recipe just for fun: 1 bunch collard greens 2 garlic cloves 1 tablespoon unsalted butter 1 tablespoon olive oil 1 teaspoon fresh lemon juice, or to taste Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon. Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes. Drizzle collards with lemon juice and toss well. Thus ends another newsletter. Hope you enjoy the box and as always please get in touch with any issues, questions, concerns or laudations you might have! And thanks again, Farmer A | 
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