Spring 2017 Week 2 (April 11th)

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Small: baby potatoes, shallot, garlic, black spanish radish, pea shoots, spinach, salad mix, green cabbage, miniature romain, curly leaf kale, turnips, parsnips, carrots.

 

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Medium Add: brussels sprouts, extra salad mix, red cabbage, butternut squash, extra miniature romain, beets, rutabaga, red onion.

 

To tame the black radish thinly slice or matchstick and toss with a teaspoon of salt and let sit for half an hour or more.  Rinse and use on salad. I’m looking forward to this roasted cabbage with mustard sauce, you could also steam the wedges.  Last week I gave the mediums an idea for the pea shoots. It seems like half the people I know are going no carb these days and our veggie boxes make eating right much easier.  I’m planning on make this soup with the kale and potatoes and using the butternut squash in chili. 

Fall Week 1 (October 4)

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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.

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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

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

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.

Summer Week 13 (Sept. 6)

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Small: Green pattypan squash, summer squash, broccoli, flying sauce pattypan squash, arugula, spinach, collard greens, romain lettuce, cantaloupe, purple kale, lacinto kale, cherry tomatoes, multi-color carrots, beets

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Medium add: Curly leaf kale, broccoli, spinach, swiss chard, baby bak choi, san marzano tomatoes, cherry tomatoes, early white pattypan squash, peppers, cantaloupe

Has anyone tried stuffed pattypan squash?  Here’s a quick an easy meal to use kale. Or soup that you can add carrot, tomato, and squash too.

Kale chips

The smalls and mediums received quite a bit of kale this week, and I understand that folks are getting a little fatigued with greens.  While the kale will hold up in the fridge for quite a while (until the other greens phase out and you’re starting to crave them again), here is a different way to use them up.  These baked kale chips are tasty, healthy, and a good replacement for more traditional potato chips.

Baked Kale Chips

1 bunch kale
1 tablespoon olive oil
2 teaspoons salt (or to taste)

Wash kale and dry completely.  A salad spinner helps, but is far from necessary.  Preheat oven to 350.  Remove leafy bits from stems and tough ribs, ripping into chip-sized pieces (your definition of chip-sized will be dependent on how much ripping you want to do).  Toss leaves with salt and oil, and spread in a single layer on a baking sheet (parchment paper is optional).  Bake until crispy and the edges are starting to brown (around 15 minutes).

If you like these, try varying the flavors.  We’ve enjoyed using sesame oil, a dash of soy sauce, and sesame seeds.  Red pepper flakes are great.  Cumin and paprika.  Salt and pepper.  I would suggest salt and vinegar, because I’ve always loved vinegar on my greens, but I think the vinegar would make them wilty instead of crispy.