Summer 2018 Week 17 (Sept. 25th)

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Purple cabbage, strawberries, arugula, salad mix, turnip greens, flat leaf parsley, red onion, cherry tomatoes, peppers (wax, anaheim, red), eggplant, radishes, broccoli

Such a colorful box for our last of this summer season! Quite a bit of parsley, so if you aren’t using it up all at once trim the end and put in a glass of water, a plastic bag over top helps with wilting too. It would be perfect for a couscous salad or tabouleh (recipe here) and add in arugula, tomatoes, peppers. If you have energy make sauerkraut with the purple cabbage, or this salad that also uses arugula.

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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.

Fall 2017 Week 1 (Oct. 3rd)

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Small- Kale, spinach, radishes, salad mix, arugula, honeydew, mint, baby mustard greens, green cabbage, swiss chard, broccolini, miniature romain, poblano and anaheim peppers, cherry tomatoes, pattypan squash, onion.

 

Hello Fall members!  For the poblanos and anaheim I will make chili verde by blackening the peppers under broiler, letting them steam in a paper bag, peeling, seeding, and chopping into 1/4 inch squares.  This I add to a roux and add broth for a flavorful gravy.  For texture/protein add cubed, browned pork chops or hominy and chickpeas. My husband’s New Mexican family eats this with beans and tortillas. This white bean chili also looks good. I recently learned the best way to cook cabbage from some Brazilian friends.  Shred thin (1/8th inch) and cook on medium low with butter and salt.  Try a salad or drink with the melon and mint.  This salad looks like a filling, healthy way to use arugula and cherry tomatoes. And here’s a one-pot dinner that would be perfect with our baby mustard greens.

Summer 2017 Week 6 (July 18th)

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Small: spinach, arugula, radishes, collard greens, leek, spring onions, swiss chard, miniature romain, broccolini, persian cucumbers, carrots, summer squash, green leaf lettuce.

Recipe ideas: Arugula Pesto on zucchini noodles,  quick one-pan dinner with salmon and swiss chard, I’m going to try these collard greens. Oh, and a couple of different spinach recipes. Soup and Ice Cream, both vegan.

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Medium Add: more spring onion, broccoli, baby bok choy, more arugula, sugar snap peas, zucchini, perilla leaves, garlic chives.

Recipe ideas: Spring roll with perilla leaves, garlic chives in a dipping sauce for fresh veggies (cucumber, carrot, broccoli, peas, radishes) will be great for picnic/road trip.

 

Extended Winter 2017 (March 14th)

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Parsnips, shallot, garlic, onion, spinach, arugula, mustard greens, miniature romain, broccolini, daikon radish, carrot, brussels sprouts, turnip, beets, purple cabbage.

Anyone else excited for beets?  I’ll be roasting those right away and putting them on a bed of arugula and sprinkling with chevre and balsamic vinegar. May as well roast the carrots, parsnips, turnips, and brussles on the same baking sheet. Here are some turnip ideas, many of which use other veggies from our box too. I have a hard time with mustard greens, but this simple recipe looks hopeful; vinegar in the mustard can cut the bitterness of the greens.

Winter 2016-2017 Week 5 (Jan 3rd)

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Swiss chard, salad mix, arugula, spinach, collard greens, broccolini, green leaf and miniature romain lettuce, carrots, honeycomb, fuji apples, white potatoes, shallot, yellow onion, garlic.

 

I was excited to see the collards to make this soup. Rather than a salad this arugula pesto looks good. We got the perfect amount of chard and potatoes to make a frittata like this.

Summer 2016 Week 14 (Sept 13)

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Small: broccoli, lacinto kale, collards, honeydew, arugula, cantaloupe, red kale, romain lettuce, cucumber, carrots, lemon cucumber, golden beet, pattypan squash, jalapeño, tomatoes

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Medium add: lettuce, swiss chard, arugula, broccoli, japanese eggplant, armenian cucumber.

For a simple meal with a friend I just made this carrot soup and roasted beets over a bed of arugula.  The arugula can simply be tossed with lemon juice, olive oil, and sea salt or balsamic vinegar.  This is another similar soup that also uses the collard greens in our box.  Last week I managed to use 4 bunches of kale in 2 days, one with a gratin and another with another favorite soup.  These big zucchinis are perfect for breading and serving plain or with some tomato sauce.