What's in the box this week:

Fava Beans are new to the Harvest Box this week. They are one of the oldest plants to be cultivated and are very nutritious, and are actually in the pea family. I love to add them to any stir fry and, of course, to soups. But they are also very delicious sauteed with olive and garlic and served on their own.
First you open up the pods and take out the bean. You are suppose to peel the thin inner skin off of the bean before cooking, sometimes I skip that as it doesn't bother me to eat it when they are young and very tender. Also that skin tends to come off while cooking so I just discard it at that point. Left over cooked Fava's are great added to salads, especially with some shaved Parmesan. 

Artichokes are back in the box!   My biggest suggestion is that you NOT use your microwave when steaming your artichokes.  I highly recommend the "old fashioned" way and use a steamer on the stove top with lots of water.  I feel it makes for a good, moist artichoke, cook until tender.  Make sure a knife goes into the heart very easily and the outer leaves should pull off very easily.  If you under cook them, they will be tough and inedible...but with the right amount of cooking, the artichokes should be delicious.

How about a nice cabbage slaw with shredded cabbage, carrots, broccoli, roasted fava beans, cherry tomatoes, avocado and Mandarin orange slices ( you don't have to add everything...just trying some ideas!).

The "Sungold" cherry tomatoes in this week's boxes are being grown by Debbie Chamberlain in the Salton Sea area ( the desert near Palm Springs ). They are outdoor grown, picked fully ripe for great "summertime-like" flavor and pesticide free.