This week has been a hot one! We did our best to get our outdoor work done earlier and later in the day, but we did have to work through some of the brutal heat. Though the temperatures have been rough, the rainfall the past few weeks has been steady and abundant for us, so we're thankful our field crops are well watered in. This week we included both cilantro and parsley. The two herbs look similar, but the parsley's leaves are curlier and the cilantro leaves are more delicate. Be sure to use the golden beet tops in the same way you would use Swiss chard or spinach, which are in the same plant family. They have great flavor when sauteed.
Cilantro Chimichurri Potato Salad
To make chimichurri combine all of the cilantro, either finely minced or added to a blender. Add 3 cloves of garlic, 2 tsp red pepper flakes, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tbsp dried oregano, 1 tbsp sea salt.
Dice 1-2lb of red skinned potatoes, about 6 large red potatoes, into 1/2 inch cubes. Boil in water until just tender, about 15 minutes.
Hard boil 6 eggs. Peel and dice into 1/2 inch cubes.
In a large serving bowl combine 1/2 cup of cilantro chimichurri, 3/4 cup mayonnaise, diced potatoes and diced hard boiled eggs. Gently toss ingredients to combine and serve chilled.
Tabouli
Toast 1 cup of buckwheat in a stockpot for 30-60 seconds until fragrant, then add 3 cups water and cook until water has been absorbed, about 10 minutes. Drain and cool.
Finely chop 3/4 cup parsley, Dice 2/3rd pint of tomatoes, 1 cucumber, 2 large green onions, and mince 1 clove garlic.
In a medium bowl combine the diced cucumber and tomatoes with 1/2 tsp salt. Let the mixture rest for at least 10 minutes and then toss any juice that has accumulated at the bottom of the bow
Once buckwheat has cooled, combine diced vegetables with buckwheat in a mixing bowl and add 1/3 cup olive oil, the juice of 1/2 lemon, about 1/4 cup, another 1/2 tsp salt, and 2 tbsp finely chopped mint.
garlic scape pesto grilled chicken
To make scape pesto: In a blender combine 1 cup chopped garlic scapes, 1/2 cup olive oil, 1/4 cup pine nuts, 1/4 cup parmesan cheese, salt, and pepper. Blend until smooth, add water 1 Tbsp at a time if needed.
Pat chicken breast dry coat in pesto and grill until cooked all the way through. Remove from the grill, cover in more pesto and serve with rice.
Roasted Root Vegetables
Peel and cut 2 to 3 large carrots, all of the beets, and 2 medium potatoes into bite sized pieces. Coat with 2 tbsp olive oil. Arrange on a rimmed baking sheet sprinkle with salt, pepper and one minced clove garlic. Roast in the oven at 450F for 30-40 minutes, or until charred on top.
Drunken Tomato Salad
Slice 6-8 cocktail or roma tomatoes into 1/4th inch slices. Arrange on a serving dish, then drizzle olive oil across tomatoes. Lightly drizzle balsamic vinegar, and sprinkle with salt.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Cilantro Chimichurri Potato Salad | Tabouli | Garlic Scape Pesto Grilled Chicken | Roasted Root Vegetables | Drunken Tomato Salad | |
| Garlic | 3 cloves | 1 clove | 1 clove | ||
|---|---|---|---|---|---|
| Red pepper flakes | 2 tsp | ||||
| Red wine vinegar | 1/4 cup | ||||
| Olive oil | 1/2 cup | 1/3 cup | 1/2 cup | 2 tbsp | 2 Tbsp |
| Dried oregano | 1 tsp | ||||
| Red skinned potatoes | 2 lbs | ||||
| Eggs | 6 | ||||
| Mayonnaise | 3/4 | ||||
| Buckwheat | 1 cup | ||||
| green onions: | 2 | ||||
| Lemon juice | 1/4 cup | ||||
| mint | 2 tbsp | ||||
| Pine nuts | 1/4 cup | ||||
| Parmesan cheese | 1/4 cup | ||||
| Chicken breast | 1 lb | ||||
| Rice | 1 cup | ||||
| potatoes | 2 | ||||
| Balsamic vinegar | 1 Tbsp |