Spring 2018 Week 2 (April 17th)

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Swiss chard, turnip greens (longer ones), Chinese broccoli, onion, Yukon gold potato, spinach, salad mix, 1/2 green cabbage, miniature romain, purple kale, radishes, carrot, shallot, garlic, cilantro, Brussels sprouts.

I’ve been hoping we’d get Chinese broccoli again since I came across this Pad See Ew recipe. Cabbage, kale, cilantro, and radishes can go in spring rolls for the side dish. Here’s a quick dinner with polenta that can help you use any green leafy vegetable.

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Extended Winter 2018 Week 6 (March 13)

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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.

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.

 

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.

Extended Winter 2017 (Feb 14th)

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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)

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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.

Fall 2016 Week 8 (November 22)

Happy Thanksgiving members!  Besides the obvious brussels sprout side dish, try mashed turnips (alone or mixed in with potatoes), Swiss chard gratin, and a fennel pear stuffing I often use fennel in place of sausage since it has the same flavor as the anise in sausage.  And since we have been getting lots of cabbage, here’s a recipe that I know will be great because I’ve learned that cabbage with a mustard sauce is a good thing. Also, since we didn’t get a big pie-full amount of one fruit, I’ll be making tarts instead of pie.  They’re somehow fancier and use much less fruit.

 

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Small: baby fennel, rutabaga, turnips, daikon radishes, swiss chard, napa cabbage, baby purple daikon radishes, romain (x2), ornamental cabbage, broccoli, onions, shallot, fuji apples, asian pears, brussels sprouts, watermelon radish, spinach.

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Medium add: spinach, ornamental cabbage, romain, brussels sprouts, granny smith apples.