Huerta del Valle
Fava Beans
Gaytan Family Farm
Broccoli
Beets
Cabbage
Onion bags
Cauliflower
Sugar Snap Peas
Asparagus
Fennel
Red keaf lettuce
Green Leaf Lettuce
Not a member yet? Why not? Click here to join the co-op at $100 for full membership. Be a member and a co-owner, bringing the power of economic independence to Riverside. Members can subscribe to our crop box too! $27/month with delivery available for $7.50/month. You benefit, your community benefits, and our partner farms and growers benefit.
I hope each of you have had better health than my own this past month. I have battled a cold with a horrible cough. I wish I had made this immune booster at the first sign. With only six ingredients and about an hour, this is doable, even while sick. I need to save this recipe in a quick to grab place in the kitchen before the next cold season hits.
Immune Boosting Broth
From Bon Appetit. April 2018.
Directions
Heat 2 Tbsp. olive oil in a large saucepan over medium heat. Add 1 head’s worth peeled, cracked garlic cloves and cook, tossing them around occasionally until they are golden brown, about 8-10 minutes. Add 2 quarts water and bring to a simmer. While the water is heating, grab a handful of fresh herbs (parsley, cilantro or sage) or scallions, if you have them, and add them to the pot with one more head of garlic, halved crosswise. Gently boil until broth is reduced by about a quarter and garlic cloves are very soft, about 30-40 minutes. Season with salt and pepper.
You can strain or just fish out the garlic and herbs. You can add noodles and/or whisked eggs (think egg drop soup) or just drink. To your health!
As we celebrate Earth Day this crop box Sunday, a meatless meal is in order. This White Bean Pasta Sauce is quick to make using canned beans. It makes a nice sauce, not a faux cheese sauce, for pasta and veggies. A small shell pasta is just right. This dish tastes great made with broccoli, including stems), asparagus, or sautéed spinach. Top with pine nuts, if you have them.
White Bean Pasta Sauce
Ingredients
1 (14.5-ounce) can cooked white beans, drained and rinsed
¼ cup vegetable broth, more as needed
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ cup nutritional yeast (or substitute freshly grated Parmesan)
1 garlic clove, minced
¼ teaspoon onion powder
½ teaspoon sea salt
fresh ground black pepper, to taste
We have fava beans in our box this month. If you do not know how to cook them, here is a link to step by step instructions.
How to prepare fava beans.
With avocados back in season, Sunset Magazine suggests using them in pesto instead of olive oil.
Avocado Pesto Pasta
Serves 4 to 6.
Ingredients
1 tsp. kosher salt, plus more for pasta water
1 garlic clove
3 medium avocados (2 soft-ripe and 1 firm-rip), divided
1 cup plus 1 tbsp. loosely packed basil leaves
1 cup loosely packed flat-leaf parsley leaves
¼ cup sliced chives (2 bunches)
1 cup freshly and finely shredded parmesan cheese, plus more for serving
4 tsp. lemon juice
½ tsp. freshly ground pepper
1 lb. taliatelle pasta
Directions
Bring a large pot of salted water to a boil. Meanwhile, whirl garlic in a food processor to mince. Scoop soft-rip avocados from peels into food processor. Add 1 cup basil, the parsley, chives, 1 cup parmesan, the lemon juice, the remaining 1 tsp. salt, and the pepper. Whirl until smooth.
Cook pasta according to package directions until just tender. Meanwhile, dice the firm-rip avocado. Reserve 1 ½ cups pasta water, then drain pasta and return to pot. Add avocado, sauce and as much pasta water as you like (to loosen texture). Toss gently to combine.
Transfer pasta to a serving bowl and gently stir in diced avocado. Grate a little more parmesan on top. Thinly slice remaining 1 tbsp. basil and scatter over pasta. Serve immediately.
If you like the taste of tahini, try this Tahini Ranch dressing. It is an interesting addition to grilled summer vegetables, dipping crudités, and, of course, salad.
Tahini Ranch Dressing
Ingredients
1 small garlic clove, finely grated
1 cup plain whole-milk Greek yogurt
3 Tbsp. tahini
2 Tbsp. fresh lemon juice
1 Tbsp. olive oil, plus more for drizzling
kosher salt and freshly ground pepper.
Directions
Whisk garlic, yogurt, tahini, lemon juice, and 1 Tbsp. oil in a medium bowl until incorporated and smooth.
Season dressing with kosher salt and lots of black pepper.
Green Salad with seeds and herbs
A bowl of mixed greens,
1½ cups torn mixed tender herbs, such as basil, dill, tarragon, or parsley
¼ cup mixed toasted seeds, such as sesame, poppy or sunflower
¼ cup sliced chives
Aleppo-style pepper
Jumping for joy that asparagus is back! So many ways to serve it. Here, you can actually slice each tartine into four or five bite-sized pieces for a nice appetizer option as well.
Avocado Asparagus Tartine
From 101 Cookbooks. Serves 2 to 4.
Ingredients
4 toasted slabs of whole grain bread, rubbed with olive oil and garlic
1/2 tablespoon olive oil
1/2 lb of asparagus stalks, trimmed roughly the length of your bread
1 clove garlic, thinly sliced
1/2 teaspoon caraway seeds
1 avocado, pitted and smashed
a couple handfuls of arugula, tossed in a bit of olive oil
a handful of toasted pepitas, or almonds, or sunflower seeds
Directions
A few minutes before you want to eat heat the olive oil in a large skillet over medium-high heat. When hot add the asparagus, and a pinch of salt and cook for about thirty seconds. Add the garlic and caraway, and cook another thirty seconds, or until the spears are a vibrant green. Remove from heat, and assembly the tartines.
Give each piece of bread a generous slather of mashed avocado. Top that with a bit of arugula, a few asparagus spears, and a generous sprinkling of pepitas or seeds.
I often make Panzanella with tomatoes, red onion and basil in the summer, but this springtime version will come together quickly. It is pretty and tasty!
Asparagus Panzanella
From 101 Cookbooks. Serves 2 to 4.
Ingredients
1/3 cup / 80 ml buttermilk
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
2-3 scallions, thinly sliced
fine grain sea salt
1 bunch of asparagus
2 tablespoons unsalted butter
1 large handful of torn bread
2-3 tablespoons toasted sesame seeds
edible herb flowers (optional)
Directions
Start by making the dressing. Whisk together the buttermilk, olive oil, mustard, vinegar, half of the scallions, and a couple of pinches of salt. Taste and adjust if needed, before setting aside.
Trim the tough ends from the asparagus, and cut into ½-inch segments, on a bias.
Melt the butter in a large skillet, add the bread, toss until well coated, then toast, tossing now and then, until golden. Transfer to a paper or clean linen towel.
Bring a saucepan of water to a boil, salt generously, and blanch the asparagus until just tender - 20 seconds or so if your asparagus is thin, a bit longer depending on thickness. Drain, and rinse under cold water to stop the cooking if you'd like to serve this cold. Alternately, transfer the asparagus directly to the serving bowl without the cold water rinse, if you'd like it warm. Add the remaining scallions, a good splash of the dressing, toss well, and decide if you'd like more dressing. Finish with the sesame seeds, toasted bread, and a sprinkling of herb blossoms if you have them.
This recipe for Cilantro Pepita Pesto is worth making and keeping on hand. The recipe makes 16 ounces, enough to have now and later this week, and some to freeze in small amounts to perk up a quick meal later.
Cilantro Pepita Pesto
From Sprouted Kitchen
Ingredients
3 cloves garlic
1/2 cup toasted pepitas
2 tsp. sea salt
1 jalepeno (sort of seeded. you want a few for heat)
1/4 tsp. chipotle powder, to taste
one large bunch (about 4 super packed cups) cilantro, ends cut, stem is fine
juice of two large limes
1/3 cup extra virgin olive oil
splash of water
Directions
To make the pesto, pulse the garlic, toasted pepitas and sea salt in a food processor to chop. Add the jalepeno, chipotle, cilantro and lime juice and run the processor to combine. With the motor running, drizzle in the olive olive and a splash of water. Taste and adjust as you wish. Add more chipotle for heat, citrus juice and/or salt to brighten it, water if you prefer it thinner.
Use the pesto for a
Grilled Asparagus Plate
From Sprouted Kitchen. Serves 4.
Ingredients
1 bunch asparagus, about 1 1/2 lbs (medium thickness stalks)
1 Tbsp. extra virgin olive oil
sea salt
fresh ground pepper
1/4 cup finely minced red onion
1/4 cup toasted pepitas
Directions
Heat your grill, or indoor grill, over medium heat.
Cut off the dry bits of the asparagus and use a vegetable peeler to gently shave the end stalks. Toss the asparagus in the olive oil and a few pinches of salt and pepper. Grill the asparagus, covered, turning a few times, for about 7-9 minutes. Time will vary based on thickness of the stalks. I like mine on the snappy side.
Serve the asparagus on a generous pillow of the cilantro pesto. Garnish with the minced red onion and toasted pepitas. Serve warm or at room temperature.