Extended Winter 2018 Week 6 (March 13)


Lacinto kale, rainbow chard, salad mix, brussels, turnip greens, fuji apples, turnips, bok choy, chinese broccoli, carrots, honey comb, garlic, yukon gold potatoes.

Combine the Chinese broccoli and bok choy to make this dim sum style recipe. If anybody else needs turnip inspiration, I love that this recipe uses the root and tops, soak cashews a few hours to make blending easier. Combine the potatoes and chard in this gratin.  Or for a lighter, fresher use of the chard try this simple saute.


Extended Winter 2018 Week 5 (March 6th)


Lacinto and purple kale, collard greens, yukon gold potatoes, spinach, rainbow chard, butternut squash, carrots, broccolini, radishes, turnip greens, leek, onion, shallot, garlic, salad mix, bok choy, napa cabbage, brussels, fuji apples.

Winter 2018 Week 9 (Jan 30th)


Kale, swiss chard, salad mix, baby kale, bok choy, spinach, turnip greens, leek, cilantro, broccoli, Korean Daikon, carrots, napa cabbage, brussels, fuji apples, beets, yukon gold potatoes, yellow onion.

Last box of this winter season of shares. My potatoes, leek, and kale will go into a sausage kale soup.  Blanch the mustard greens in salted water to help with bitterness to start, here’s a southern take.  I’ve turned the bok choy into a slaw, quickly stir fried with garlic and then add a bit of oyster sauce, or add to make chicken soup extra healing with some ginger and tumeric. Swiss chard as a gratin.  You can add the radish and cilantro to a cabbage or bok choy slaw.