Fall 2017 Week 2 (Oct. 10th)

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Small: napa cabbage, kale, radishes (x2), baby bok choy, mustard greens, arugula, pumpkin (Galeus D’ Eysines), pea shoots, red pepper, Japanese eggplant, cucumber, bitter melon, beets, spinach, onion.

A couple new items from last week, pumpkin, beets, pea shoots, bok choy. Here are some winter squash/pumpkin ideas and information.  There are so many radishes you could roast them, with beets and pumpkin if you want. Of if you want a salad I like to slice radishes thin with mandolin, toss with salt to wilt/take out bitterness, rinse, and mix with favorite vinaigrette. A stir fry would be a good way to use pea shoots, bitter melon, bok choy, eggplant, pepper, and some napa cabbage.

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Spring 2017 Week 1 (April 4th)

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Small: Mustard greens, arugula, spinach, salad mix, swiss chard, asparagus, garlic, shallot, red onion, miniature romain, carrots, turnip, baby potatoes, and honeycomb.

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Medium add: extra salad mix, pea shoots, arugula, spinach, butternut squash.

 

Welcome to this first week of our Spring shares!  Lots of greens.  This soup is my go-to for spinach.  Arugula is great tossed with olive oil, lemon juice, and a little salt. Luckily a knowledgeable member helped us with how to tame mustard greens.  Potatoes, asparagus, and chard would make a fancy Easter a frittata.  Spread the honey on crackers and eat with cheese and fruit to help with the honey comb. I love to add it to these granola bites.  For those of you with mediums the pea shoots can be treated like sprouts on salads and sandwiches, I’ll try this Chinese stir fry recipe.  Happy eating this week and share anything that worked well.