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Yellow Onions Strawberries Summer Squash Carrots Scallions Spigariello Cilantro Cucumbers Lettuce Jalapeño Peppers (spicy) Mystery (maybe Spinach)

**Disclaimer to the above vegetable list**: The list above is approximate. When we run short of an item, we substitute with something else similar. Andy will make sure it will be a good value. In the meantime, we appreciate your patience and a sense of adventure with these boxes. Enjoy!

Storage: Yellow Onions: These onions are ‘cured’ (papery skin, no green tail) so store them in a cool dark place, in a paper bag, or bowl, out of the sun. Not in the fridge. Strawberries: Keep cold! Ripe strawberries don't 'hang out' well, even in the fridge. Try keeping the berries in a single layer in a flat container with a paper towel at the bottom and in the fridge improves storage time. Summer Squash, Cucumbers, Lettuce & Peppers: Store in bags in your crisper in the fridge. Carrots: Separate roots from greens and compost greens. Store roots in a bag in your fridge. Carrots stay crisp longer without their greens attached. Scallions, Spigariello & Cilantro: Remove ties and store loosely in bags in the fridge.

Spigariello. Photo by Andy Griffin.

Herbed Romaine Salad with Strawberries Sunset Magazine

½ cup raw (unsalted) pistachios 10 to 12 oz. romaine lettuce hearts, cored and roughly chopped 1/3 cup fresh tarragon, torn into small pieces 1/3 cup fresh mint leaves, torn into small pieces 12 ounces strawberries, hulled and quartered lengthwise ¼ cup fresh lemon juice 2 teaspoons minced shallot (about 1 medium) 2 teaspoons honey 1/8 teaspoon salt 3 tablespoons mild olive oil 6 ounces good-quality mild feta cheese, cut into triangles

Preheat oven to 350°. Spread pistachios on a large baking sheet and bake until very lightly toasted (they should still retain some green), 8 to 10 minutes. Remove from oven and cool to room temperature.

In a large bowl, toss together lettuce, tarragon, mint, and half of the strawberries. In a small bowl, whisk together lemon juice, shallot, honey, and salt. Drizzle in olive oil, whisking constantly, until mixture is emulsified. Drizzle dressing over lettuce mixture and toss well. Divide lettuce mixture among plates, then top with remaining strawberries, toasted pistachios, and feta triangles.

Vegetable Pancakes by Mark Bittman

These are delicious as a side dish, alone as an appetizer, or served on a bed of greens as lunch. Root vegetables are most common, but you can use whatever looks good to you, alone or in combination: zucchini, yellow squash, or chopped scallions; even spinach or chard is good (just cook it, squeeze it dry, and chop it first), and toss in a tablespoon of fresh herbs or spices.

About 1½ pounds grated vegetables, peeled first if necessary (3 cups packed), and squeezed dry ½ small onion, grated; or 4 scallions 1 egg or 2 egg whites, lightly beaten ¼ cup white or whole wheat flour, more or less Salt and freshly ground black pepper Olive or vegetable oil or butter for greasing the pan

Heat the oven to 275°F. Grate the vegetable or vegetables by hand or with the grating disk of a food processor. Mix together the vegetables, onion, egg, and ¼ cup of the flour. Sprinkle with salt and pepper. Add a little more flour if the mixture isn’t holding together.

Put a little butter or oil in a large skillet or griddle over medium-high heat. When the butter is melted or the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit. Work in batches to prevent overcrowding. (Keep finished pancakes in a warm oven until all are finished.) Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.

BERKELEY, PALO ALTO & WEST MENLO PARK

June 25th, 2020

MYSTERY BOX NEWSLETTER

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Spigariello – Ribollita by Chef Jonathan Miller

Spigariello is a gift that keeps on giving to the farmer. As the leaves get larger (you'll get good sized leaves as they will be bunched), sometimes the stems can get a little fibrous. If you aren't using them in a soup (like I am), then you might want to blanch the leaves and stems before using. It tenderizes the stems just enough. Serve it without the bread if you like. Then it's just a minestrone! ½ cup borlotti or cranberry beans (dry) olive oil 1 red onion, chopped 1-2 carrots, diced 1 stalk celery, diced 2 bay leaves chile flakes 1 large head green cabbage (savoy if you can get it), chopped 1 bunch spigariello, chopped 1 small can whole tomatoes, chopped parmesan stale quality bread

Soak your beans in cold water overnight. Drain and rinse.

Heat a little olive oil in a soup pot and add the onion, carrots, celery, bay leaves, a large pinch of chile flakes, and a little salt and cook until the onions are soft. It's ok if they begin to color, but don't brown them entirely. Add the cabbage and spigariello and cook down until thoroughly wilted, about 12 minutes. Add the beans, 5 cups of water, and the tomatoes (and juices) to the pot and bring to a simmer. Simmer until the beans are totally tender, about 45-90 minutes, depending on the beans. You actually can't overcook this soup, so you could conceivably leave this simmering on low for several hours and be fine.

For a true ribollita, season, cool, then chill the soup overnight and proceed the next day. Flavors will deepen and improve, but it is fine to serve the same day, too!

Put your bread in the oven to make sure it is totally crisp (but not brown - this isn't toast!). Put a thick slice of bread in each bowl that will be served, then ladle the hot soup over the bread. Finish with additional olive oil, and Parmesan if desired.

Cilantro Pesto adapted from Fields of Greens by Annie Somerville Annie says: A little of this bright green sauce goes a long way. Spicy and piquant, it's delicious served with grilled vegetables or on Mexican Pizza. (Page 180 from the same book). For fresh chile flavor, add a green jalapeño or serrano chile and omit the cayenne. Walnuts are a fine substitution for the pine nuts. ¼ cup olive or vegetable oil 1 scallion, white and green parts, coarsely chopped 1 garlic clove, coarsely chopped 1 Tablespoon pine nuts, toasted 1.5 teaspoons fresh lemon or lime juice 1 lightly packed cup cilantro sprigs with short stems 1 lightly packed cup parsley sprigs, large stems removed salt and cayenne pepper

Combine everything but the salt and cayenne in a food processor or blender. Add 1/8 teaspoon salt and a few pinches cayenne pepper; puree until smooth. Season to taste with salt and cayenne.

Some things you can do with spicy peppers The peppers should be roasted and peeled first:

Chop them up and bake them in corn bread. Stuff them with a filling of shredded chicken, chiles, raisins, olives, walnuts and rice. Top with sour cream or Mexican ‘crema.'

Slice them up and fold them in quesadillas with a good anejo mexican cheese.

Stuff with rice that's been doctored any number of ways: onions and garlic, shredded hard cheese, etc.

Use them to make goulash. Make your own hot sauce!: Grill them first if you like (truly optional), chop up all the chiles you want to use up, barely cover them with vinegar (apple cider or white) in a sauce pan, add some onion and garlic if you like, boil until soft, let cool a bit, then whirl in a blender or food processor. Keep in a glass jar in the fridge! Taco Sauce made by your own hand.

Mariquita Farm’s Vegetable Recipes A to Z page: http://mariquita.com/recipes/index.html