Extended Winter 2017 (Feb 14th)



Fuji and Granny Smith Apples, Swiss chard, cabbage, arugula, spinach, salad mix, mustard greens, carrots, turnips, garlic, onion, baby potatoes, acorn squash.

Happy Valentine’s Day everyone. This Indian Root Vegetable Curry looks delicious and will use up turnip, carrot and swiss chard. And this Sheet Pan Salmon and Veggies looks great and will use cabbage, potatoes, and you could use acorn squash too.



Winter 2016-2017 Week 5 (Jan 3rd)


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.

Fall Week 1 (October 4)


David’s Farmer’s Market stand a few weeks ago.

Hello Fall Members!  Welcome (back) to another tasty season.  Thank you for your support and we hope to help you eat more healthy and local.  This first week’s boxes were nice and full with some end of summer bounty and cooler weather veggies.  The heirloom carrots have fun names like Yellowstone, Purple Haze, and White Satin.  We all have the main ingredients for salsa and minestrone soup.  This week is the first of the radishes for fall and David usually gives us many.  I like to toss slices with salt for half an hour or so and then rinse to slightly wilt and take away their spice.  Check bagged greens for condensation and use quickly.  I’ve noticed the broccoli likes to turn yellow quickly too, so eat that in your first few days too. Kale, collards, carrots, squash, and romain will keep longer.  Grilled Romain is on my list of things to try. Mediums got so much kale (and ornamental cabbage that you treat like kale) that I should find a few more recipes. This looks like a filling main dish. And this looks great for any time of day.


Small: collard greens, radishes (black and purple plum), swiss chard, spinach or mixed greens, purple kale, romain lettuce (standard, miniature, and butter), carrots, tomatoes, beans (yellow wax and purple burgundy) broccoli, peppers (serrano, jalapeño, poblano) onions, pattypan summer squash


Medium add: curly leaf kale, flowering/ornamental cabbage (x2), arugula, romain (butter and miniature), purple kale (winter red).

Last night’s dinner

Here are two recipes that I made last night. They were simple and easy, and made use of small numbers of carrots and large amounts of chard. And while I don’t have a recipe for it, I wanted to suggest that the small carrots and their tops work really well in fried rice dishes. The tops give green flash and texture, and fried rice just doesn’t need very many carrots.



Buttered Spiced Carrots
one bunch baby carrots, tops removed
1-2 Tbsp of butter
1/2 tsp salt
1/4 tsp dry ginger
1/4 tsp turmeric
roughly 1/4 cup water

Melt butter in small skillet over medium-low heat. Throw in scrubbed carrots and saute for a couple of minutes. Season, add water, and cover. Add a little more water if it dries out before the carrots are tender enough to poke with a fork. The buttery sauce from the bottom of the skillet is good on the carrots and even better over meats. This would also be tasty with smaller amounts of nutmeg or cumin replacing the turmeric.

Sunflower Chard Braise
2 Tbsp olive oil
3-4 cloves garlic, minced
1/4 onion, minced
1/4 cup sunflower seed meats (I think mine were tamari roasted, which might be why this tasted so good)
2 double-handfuls of chard, washed and very roughly chopped
a splash of soy sauce or ponzu (citrus soy sauce)
roughly 1/2 cup water

In a big skillet or non-stick stock pot, saute the garlic and onion in the oil until starting to brown. Add the sunflower seeds and stir occasionally for a couple of minutes. Add the chard, water, and soy sauce (or a couple pinches of salt), stirring periodically as the chard wilts and the flavors combine. This will take less than ten minutes for the chard to be finished cooking.