Spring 2018 Week 6 (May 15th)

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Turnip greens, radishes, spinach, pea shoots, arugula, kale, romain, onion, garlic, beets, honey comb, carrots, Asian green radish, baby napa cabbages.

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Spring 2018 Week 5 (May 8th)

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Chinese Broccoli, kohlrabi, garlic, cilantro, napa cabbage, snow broccoli greens, bok choy, spinach, carrots, parsnip, miner lettuce, yukon gold potatoes, onion, shallot, beet, garlic, kabocha squash.

Spring 2018 Week 4 (May 1st)

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Cilantro, parlsey, curly leaf kale, purple kale, spinach, miniature romain, arugula, potatoes, brussels, baby turnips, purple daikon radish, beets, rutabaga, baby bok choy, asparagus, onion, shallots.

Cute, miracle asparagus today.  In the last couple of years David has actually had to move farm sites, no problem for the annual plants. But unearthing and transporting dozens of well established fruit trees, berry canes, a huge field of under ground asparagus plants were no small task.

The parsley and cilantro are just asking to be chimichurri sauce. Drizzle over a sheet pan dinner, veggie bowl, or even tacos would start with roasting veggies (potatoes, rutabaga, brussels, turnips, asparagus) and protein protein. Use the arugula as a peppery bed for sweet steamed or roasted beets or even as the base for a dressing in this salad.

Spring 2018 Week 3 (April 25th)

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Curly leaf kale, asparagus, onion, spinach, green cabbage, miner lettuce, chinese broccoli, rainbow chard, radishes, leek, beet, brussels.

Did anyone make the Pad See Ew recipe I linked last week?  It was even better than I hoped!  More Chinese broccoli this week and you could throw in cabbage and I had a few carrots on hand for color. Oh, and I found the noodles in the refrigerated section on the far right side of Southeast Market 422 E 900 S. It’s a 2 pound pack (instead of 1) so I doubled the sauce recipe.

Make the kale into this wild rice gratin for a hearty side or main dish. I’ve made it a few times and it’s a great way to get green leaves in the kids.

Beets my two favorite ways: creamy or roasted.  For the creamy recipe I like to add dill and you can dice small cubes if you don’t have a mandolin to get those perfect juliennes. For roasted, peel and cut in wedges, toss in olive oil and roast covered until soft and then take the lid off if you want to crisp up a little. Serve at room temperature on a bed of spinach or miner lettuce (or not) with a sprinkling of goat cheese (I prefer creamy chevre), walnuts, and reduced balsamic. I’m kind of a Trader Joe’s fanatic, they have the best price on cheese and balsamic glaze. So if you’re driving by grab chevre and gruyere.

As for the asparagus, grilling is a great option with this fabulous weather.  I thought I’d share a recipe for the best quiche I’ve ever had. It’s kind of decadent, my friend’s Christmas breakfast, but heavy cream doesn’t need to wait for the holidays:

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Spring 2018 Week 2 (April 17th)

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Swiss chard, turnip greens (longer ones), Chinese broccoli, onion, Yukon gold potato, spinach, salad mix, 1/2 green cabbage, miniature romain, purple kale, radishes, carrot, shallot, garlic, cilantro, Brussels sprouts.

I’ve been hoping we’d get Chinese broccoli again since I came across this Pad See Ew recipe. Cabbage, kale, cilantro, and radishes can go in spring rolls for the side dish. Here’s a quick dinner with polenta that can help you use any green leafy vegetable.

Spring 2018 Week 1 (April 10th)

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Greens (curly leaf kale, collards, turnip greens), miner lettuce, salad mix, Korean purple daikon, Napa cabbage, Swiss chard, miniature Romain, carrots, asparagus, Fuji apples, onion, shallot, garlic, Yukon gold potatoes.

Welcome to Spring new and returning members!  First off, the Miner Lettuce (pictured left of apples)- it is most often a foraged ingredient and here’s some more info and here’s a lovely salad to use it that also calls for asparagus.  The only other oddity in the box may be the purple daikon. You can roast it, pickle it. julienne it, slaw it (add to napa cabbage), or eat plain.  It should be very mild for a radish because of how early in the season it is, growing in the heat is what will spice them up. Unless you’re cooking for 1 or two there may not be enough greens for a side dish, I’d add them to a soup- minestrone(Spring version that also uses potatoes and asparagus) or lentil (also uses potato).