We have full and diverse box for you this week. We had all hands on deck to harvest everything in time for Monday deliveries! Annie and Ellis were even helping packing boxes. This week new in the box we have cilantro, dill, onion, hot pepper, and new potatoes. “New potatoes” are young tender potatoes.
In your share this week:
Carrots – Cilantro – Cucumber – Dill – Greens Mix – Lettuce – Onion – Snap Peas – Hot Pepper – New Potatoes – Tomato – Zucchini
Georgian Cilantro Sauce
This sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables. It’s great way to use fresh summer herbs!
- 2 ounces dried apricots
- 1 cup boiling water
- ⅓ cup shelled walnuts (1 ounce)
- 2 to 4 garlic cloves (to taste), halved, green shoots removed
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon salt (more to taste)
- Freshly ground black pepper to taste
- Pinch of cayenne
- 2 cups cilantro leaves (2 good-size bunches), coarsely chopped
- 1 ½ cups parsley leaves (1 1/2 bunches), coarsely chopped
- ½ cup coarsely chopped mixed basil, tarragon, and dill
- 5 tablespoons walnut oil (or more, to taste) (substitute with unrefined peanut oil, or olive oil)
- ½ cup soaking water from the apricots, as needed
- Place the dried apricots in a bowl and pour on the boiling water. Let sit for at least an hour, more if possible, even overnight. Drain over a measuring cup and retain 1/2 cup of the soaking water.
- Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the walnuts, and process with the garlic. Scrape down the sides of the bowl. Add the drained apricots, the lemon juice, salt, pepper and cayenne to the bowl, and process to a puree. Add the cilantro and other chopped herbs, and puree, stopping the machine to scrape down the sides several times. Combine the walnut oil and soaking water from the apricots, and with the machine running, gradually add it to the puree. Process until smooth. Transfer to a bowl, and let sit for one hour. Taste and adjust salt. Serve with beans, chicken, meat or fish, grilled or roasted vegetables, or grains.
From the New York Times.
Crushed New Potatoes
- 1 pound (450 grams) baby potatoes
- 2 tablespoons olive oil
- 1 clove garlic crushed
- 1 teaspoon parsley or basil
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they’re cooked through and soft.
- Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.
- Lightly crush the potatoes with a fork or a potato masher, but make sure not to over do it as you don’t want really flat pieces of potato all over your baking sheet.
- Using the excess olive oil on the baking tray, light brush the potatoes with the olive oil.
- Season with freshly ground black pepper, and sea salt.
- Sprinkle with either dried or fresh herbs and garlic.
- Bake in the oven for 10-15 more minutes at 200°C (392°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.
- Served Immediately.
From Little Sunny Kitchen.
For the farm crew,