For thousands of years, spices have been sought after for their flavor, medicinal qualities, status, and novelty. And while spices no longer inspire the kind of exploration, trade, and wars they did in the 15th Century, researchers are now finding a different kind of value in these substances. Many spices and herbs, from cinnamon to oregano, cumin to turmeric, have high nutritional value and pack an antioxidant punch.
Recipe courtesy of Capay Valley Farm Shop
3 vine-ripe tomatoes, sliced in 1/2-inch rounds
1 pound fresh mozzarella, sliced 1/4-inch rounds
1 bunch fresh basil, leaves removed
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
Adapted from Cucina Rustica by Viana La Place and Evan Kleiman, courtesy of Capay Valley Farm Shop
1 lb fresh zucchini
3 tablespoons extra virgin olive oil (EVOO)
1 clove garlic, minced
2 tablespoons grated romano cheese
salt and freshly ground black pepper to taste
5 large basil leaves, torn
Recipe by Non-Reactive Pan, clarosouthwick.com/blog
Here’s a preview of the goodies being harvested from some of our farms in July, from The FruitGuys regional produce buyers. To see what’s being delivered this week, visit fruitguys.com/mix and choose your region.
Recipe for The FruitGuys by Rebecca Dienner
A key ingredient in Mediterranean and Asian cuisine, basil is a member of the mint family and is an incredibly versatile herb. Genovese, Greek, Spicy Globe, and Thai basil are a few of the many varieties that come in an assortment of colors (including purple!) and flavor accents, such as lemon, anise, and clove. It is delicious added to salads, pastas, pestos, dressings, egg dishes, beverages, stir-fries, noodle dishes, and more.
Thai basil has purple-green stems with green leaves. It has a spicy anise-like flavor that stands up better to cooking than common basil.