Week 4

In the Bag
Turnips (Purple Top)
Radish (Easter Egg)
Green Onions (Cippolini)
Broccoli & Greens (DiCicco)
Chard (Bright Lights)
Dill (Bouquet)
Butter Lettuce (Blushed or Buttercrunch)
Romaine Lettuce (Red)
Strawberries (Seascape)

Rainy Days
A brilliant storm came through this week, as we watched masses of dark clouds heavy with moisture, marching through the valley and up the hills to accumulate at the top of Sonoma Mountain. This storm brought us one and a half inches of rain, filling the creeks, watering the garden, and sprouting thousands of seeds. Most of the garden is thriving on these late rains, providing us with delicious lettuce, broccoli, and radishes, while some of the leaves on the young green bean and basil plants began to turn dull and coppery in response to the cold weather. The strawberries also do not thrive in the cold and wet, which is reflected in the flavor and texture of the fruit. At harvest we had many damaged berries from moisture and slugs, but were still able to find enough good fruit to put in your bags this week.

Culinary Herbs in the Kitchen
Fresh culinary herbs like dill, parsley, and scallions add a magic touch to meals. Usually I just chop them up and sprinkle in a salad or over almost any dish I'm eating, but here are a couple of recipes from Farmer John's Cookbook, featuring the dill and green onions that are in your bag this week:

Creamy Dill Sauce
use this as a salad dressing over fresh vegetables, or as a sauce for seafood. this can be made by hand or with a food processor.
1/3 c. olive oil
2 T. wine vinegar
1/2 t. minced shallot
1/4 t. dijon mustard
salt & pepper to taste
1 organic farm-fresh egg yolk
1/4 c. yogurt or sour cream
3 T. minced fresh dill
1-2 t. lemon juice
Combine the first five ingredients in a jar and shake vigorously until oil & vinegar have thickened.
In a separate bowl, beat the egg yolk with yogurt/sour cream until well combined.
Using a food processor or a whisk, add oil & vinegar mixture a little bit at a time, mixing until sauce is thick.
Thin the sauce with lemon juice, then stir in the dill.

Grilled Scallions with Sesame Oil
serve these whole as a side dish, or sliced as a garnish.
1 bunch scallions, cut in half lengthwise
toasted sesame oil
salt & pepper
Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil.
Pour a little toasted sesame oil into a small bowl, and use a brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper. Broil or Grill until they are golden brown on all sides, 3 to 5 minutes.