October 17, 2018

What’s in the box this week?

Standard Shares include

  • Lunchbox Peppers - Delicious to slice into green salads or your favorite slaw!

  • Swiss Chard - The star of this week’s recipe!

  • Mixed Baby Eggplant - Toss this easily roasted eggplant with pasta — excellent with tomato sauce, a touch of cream, mozzarella, and basil!

  • Poblano Hot Peppers - The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Mexican Spanish name ancho ("wide").  Stuffed fresh and roasted it is popular in chile rellenos poblanos.  While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.

  • Mountain Magic Tomato - Slow roast them! Preheat the oven to 225℉.  Slice the cherry tomatoes in half and place on the baking sheet.  Add the 1 head garlic cloves (don't remove the skin) to the baking sheet then drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste.  Place into the oven and roast slowly for 3 hours. Yum!

  • Yellow Onion - Top your end of summer burgers with charred rounds of these sweet alliums!

  • Rosemary - Rosemary is delicious in desserts:  You may not expect it but a hint of chopped rosemary gives a wonderful savory note to apple pie crust.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Lentil Soup with Sausage, Chard, and Garlic (Serves 6) This is a cool time of year where we can have fun with the outgoing summer produce and pair it with our incoming fall/winter veg!  Cooks in other parts of the world only dream of this convergence.  Take advantage and make this recipe to combine the best of both worlds.  Thank you to Smitten Kitchen for the recipe!

  • 1/2 cup olive oil, divided

  • 2 large links (about 8 o) of sweet Italian sausage

  • 1 medium onion, diced

  • 2 celery stalks, sliced or diced

  • 2 medium carrots, peeled and sliced into half-moons or diced

  • 4 cloves garlic, sliced (reserve half for later in recipe)

  • Kosher salt

  • A pinch of crushed red pepper flakes (optional)

  • 1 cup brown lentils, sorted and rinsed

  • 2 bay leaves

  • 1 28-ounce can crushed tomatoes or sub your crushed Mountain Magic tomatoes!

  • 6 cups water

  • Freshly ground black pepper

  • 3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale

  • Grated Pecorino Romano cheese to finish

Heat 1/4 cup olive oil (enough to generously coat bottom of pot) in a large pot on medium to medium-high heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes.

Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes.

Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, a little less than 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.)

When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.

Pic of the Week:

 Hot Pickled Pepper Love

Hot Pickled Pepper Love

October 10, 2018

What’s in the box this week?

Standard Shares include

  • Gold Italian Sweet Peppers - A delicious yellow/gold horn-shaped variation on the Italian frying pepper. It has thick walls, few seeds and great sweet taste either raw, roasted, or fried.

  • Hot Pepper Mix - The easiest way to preserve peppers is to freeze them. Peppers are one of the few vegetables that can be frozen without having to blanch first. Surprisingly, frozen peppers do not turn to mush when thawed either. They do lose some of their crispness, but maintain the flavor of fresh peppers. Thawed peppers can be used to make salsa, fajitas, or any cooked recipe where you would normally use peppers. Frozen peppers are easy to chop while partially defrosted. Wear gloves when working with hot peppers.

  • Barbarella Eggplant - This variety can be grilled, roasted, sautéed or fried. Its rounded shape makes it ideal for hollowing out, stuffing with rice or meats, and baking. Barbarella eggplants can also be roasted whole then the flesh used to make baba ghanoush, tapenade and chutney. When cooked the weightiness and texture of the Barbarella eggplant’s flesh make it perfect for use as a meat substitute in preparations such as eggplant parmesan, ratatouille and curries.

  • Sweet Potatoes - Although the soft, orange sweet potato is often called a "yam" in parts of North America, the sweet potato is botanically very distinct from a genuine yam (Dioscorea), which is native to Africa and Asia.  While the sweet potato is not closely related botanically to the common potato, they have a shared etymology. The first Europeans to taste sweet potatoes were members of Christopher Columbus's expedition in 1492. Later explorers found many cultivars under an assortment of local names, but the name which stayed was the indigenous Taino name of batata. The Spanish combined this with the Quechua word for potato, papa, to create the word patata for the common potato.

  • Leeks - The star of this week’s recipe!

  • Lemon Verbena - Packed with delicious citrus flavor, thinly sliced leaves add zest and aroma to fish, salads, and steamed vegetables.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Rigatoni with Brussels Sprouts, Parmesan, Lemon, and Leek(Serves 4) Fall into fall with this leek-y recipe!  We’re transitioning to more autumnal flavors and this dish is a quick and simple addition to your pasta repertoire.  Thank you to Bon Appetit for the great ideas!

  • 1 lb brussels sprouts

  • 1 large leek, white and pale-green parts only

  • 4 tablespoons olive oil, divided, plus more for serving

  • Kosher salt, freshly ground pepper

  • 1 lemon, zest removed with a vegetable peeler, cut into very thin strips

  • 4 garlic cloves, finely chopped

  • ½ cup dry white wine

  • 12 oz rigatoni

  • 2 oz Parmesan, finely grated, plus more for serving

  • Lemon wedges (for serving)

Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½"-thick rings, then chop remaining leek.

Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.

Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.

Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.

Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

Pic of the Week:

 Get your leek on

Get your leek on

October 3, 2018

What’s in the box this week?

Standard Shares include

  • Mountain Magic Tomatoes - About the size of a large cherry tomato, they are perfect for roasting! They keep their moisture and gain a lovely rich and sweet flavor after about an hour in the oven.

  • Swiss Chard - Sauté thinly chopped chard in a little chili oil. Top with toasted sesame seeds - yum!

  • Globe Eggplant - The star of this week’s recipe!

  • Green Butterhead Lettuce - Generally grown to full-size heads, butterhead lettuce receives its name from the sweet buttery flavor and delicate texture of the large, ruffled outer leaves. Cutting into the lettuce reveals a soft, folded, and blanched heart.

  • Yellow Onions - Yellow onions are typically available throughout the year, grown between spring and fall, and then stored for the rest of the year.  It is the most commonly grown onion in northern Europe, and it makes up 90% of onions grown in the United States. They should be stored at cool room temperature in a dark place. Longer term storage requires them to be wrapped in paper and placed in a fridge. Cut or peeled onions also need to be stored in plastic in the fridge, but they will only last a few days.

  • Parsley - Some chopped parsley goes beautifully in any frittata or egg-based recipe!

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Gratin of Tomatoes, Eggplants, and Chard (Serves 4) Wowee! This dish uses FOUR ingredients from this week’s box and we can see brightly flavored, robust summertime produce out with a bang!  Chef Deborah Madison says that you can adjust proportions as you see fit. Thank you to Williams-Sonoma for the recipe!

  • 1 1/2 lb. eggplant, such as Globe

  • Sea salt, to taste

  • Sunflower seed oil or olive oil as needed

  • 2 Tbs. olive oil

  • 1 small onion, finely diced

  • 10 to 12 cups coarsely chopped chard leaves (about 1 lb.)

  • Freshly ground pepper, to taste

  • Several large fresh basil leaves, torn

  • 1 or 2 large tomatoes, sliced 1/4 inch thick

  • 4 oz. fresh mozzarella cheese, sliced

  • Handful of small fruit-type tomatoes

  • 1 cup fresh bread crumbs

Slice the eggplants into rounds a scant 1/2 inch thick. You should have 8 to 10 slices. Unless the eggplants are very fresh, salt the slices lightly and let stand for 30 minutes, then blot dry with paper towels.

Heat a ridged cast-iron pan over medium-high heat. While the pan is heating, brush both sides of each eggplant slice with sunflower seed oil. When the pan is hot, add the slices and cook for 6 to 7 minutes, rotating them 45 degrees, and then cooking for 5 to 7 minutes more. Turn the slices over and cook on the second side the same way. The second side may take less time because the pan will have amassed more heat. (Alternatively, brush the rounds with oil and bake in a 375°F oven until soft and nicely colored, about 25 minutes.)

In a wide fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, for 3 minutes. Add the chard and a few pinches of salt, cover and cook until the chard is wilted and tender, about 5 minutes. Turn the cooked chard into a colander or sieve set over a bowl to drain, then press with the back of a spoon to remove some of the liquid. It needn’t be bone-dry, as it will give moisture to the dish.

Preheat an oven to 350°F. Lightly oil a round or oval gratin dish large enough to hold 6 to 8 cups.

Cover the gratin dish with half of the eggplant slices and season with salt and pepper. Scatter the basil, then layer half of the tomato slices on top, followed by half of the mozzarella. Season again with salt and pepper. Strew the chard over the cheese layer and season lightly with salt and pepper. Layer the remaining eggplant slices, followed by the remaining tomato slices and cheese. Tuck any small whole tomatoes here and there among the vegetables.

Toss the bread crumbs with the remaining 1 Tbs. olive oil to moisten and strew them over the surface. Bake until the gratin is bubbly and the bread crumbs are browned, about 35 minutes. Let rest for about 10 minutes before serving.

Pic of the Week:

 Get summer while the gettin’s good!

Get summer while the gettin’s good!

September 26, 2018

What’s in the box this week?

Standard Shares include

  • Mountain Magic Tomatoes - The biggest tomato fight in the world happens each year in the small Spanish town of Buñol. The festival called La Tomatina, involves some 40,000 people throwing 150,000 tomatoes at each other.

  • Hot Pepper Mix - Oven drying instructions: Wash your chili peppers thoroughly after picking to remove any dirt.  Cut them in half, lengthwise to expose the pepper innards. Arrange the chili peppers over a baking sheet.  Bake at low heat, about 100-135℉. There is no set time to bake the chili peppers for drying. Keep an eye on them, turning every few minutes or so. You can leave the oven door cracked for some air flow. It will take several hours with this method. Keep in the oven until the moisture has been baked out of them. Use as desired!

  • Gretel Eggplant - Unlike large globe eggplants, which can sport tough skins and mealy, seedy insides when cooked, fairy tales like this variety are ideal for roasting or confiting whole until tender and creamy. Plus, they cook wildly fast. For perfectly cooked small eggplant, you can halve them lengthwise and place them cut side down in a hot cast-iron skillet to create a beautifully caramelized face and a custardy interior. As a bonus, leave the eggplant skin-side-up to help preserve some of their gorgeous color.  You can then finish off the eggplant in the oven until it is tender.

  • Little Gem Lettuce - Here’s a great walnut vinaigrette to go with your little gems: Whisk together both 2 tsp apple cider vinegar and 1 tsp red-wine vinegar, 1 tbsp minced shallot, and 1 tsp Dijon mustard. Gradually whisk in both ¼ c safflower oil and ¼ c extra virgin olive oil; season with coarse salt and freshly ground pepper. Stir in 2 tbsp finely chopped walnuts. Arrange 6 medium heads of the little gems, halved lengthwise, on a platter; spoon vinaigrette evenly over top and served.

  • Mixed Sweet Peppers - The star of this week’s recipe!

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Chickpeas with Tomatoes and Sweet Peppers (Serves 6) As we move towards the end of summer, it only seems right to go out with a bang!  This easy dish uses many of this week’s box items in a simple way that allows them to shine in all their delicious glory.  Thank you to SAVEUR for the recipe!

  • 2 cups dried chickpeas (or a 28 oz can, drained)

  • 1⁄2 cup extra-virgin olive oil

  • 2 medium red bell peppers, stemmed, seeded, and chopped

  • 1 small red chile, stemmed and finely chopped

  • 1 large yellow onion, peeled and chopped

  • 2 cloves garlic, crushed and peeled

  • 3 medium tomatoes, cored and finely chopped, (or the equivalent of Mountain Magics!)

  • 1 tsp. chopped fresh basil

  • 1⁄2 tsp. chopped fresh tarragon

  • 1⁄2 bunch fresh parsley, chopped

  • Salt and freshly ground black pepper

Put chickpeas in a medium bowl and add enough cold water to cover by 2''. Set aside to soak for at least 4 hours, or overnight, then drain.

Place chickpeas in a medium pot, add enough cold water to cover by 3'', and bring to a boil over medium-high heat. Cover, reduce heat to medium, and cook until chickpeas are tender, about 1 1⁄2 hours. Drain and set aside.

Heat oil in a heavy medium pot over medium heat. Add bell peppers, chiles, onions, and garlic and cook, stirring often, until vegetables have softened, about 10 minutes. Add tomatoes, basil, tarragon, half the parsley, and salt and pepper to taste. Cover, reduce heat to medium-low, and simmer for about 30 minutes. Add chickpeas and simmer until heated through, about 10 minutes. Adjust seasonings and serve hot or cold, sprinkled with remaining parsley.

Pic of the Week:

 Chickening out

Chickening out

September 12, 2018

What’s in the box this week?

Standard Shares include

  • Mountain Magic Tomatoes- This variety is superb in bruschetta, whip some up with these deliciously sweet, flavorful tomatoes.

  • Yellow Onion- Onions are divided into two categories: sweet onions and cooking onions. Sweet onions are best suited for fresh eating as they have higher moisture content equaling a shorter shelf life and a tendency to mold. Cooking onions have a longer shelf life. These are the storage onion varieties that can be stored at room temperature in a dry dark location. Yellow onions are the most common cooking onion utilized in cuisines throughout the world. Fresh eating should be avoided as Yellow onions’ pungency will linger long in raw form and dominate any companion ingredient. Yellow onions are the ubiquitous soup and stock onion. They can also be dry-roasted, sautéed, grilled, caramelized and braised.

  • Hot Pepper Mix - Basic method for drying chili peppers: Wash your chili peppers thoroughly after picking to remove any dirt, then dry.  Place on a plate or a wire rack in a dry, well ventilated room. You can also string the chilies up on string or thread and hang to dry. Within several weeks, you will have dried chili peppers and you can grind them up or use them as ornaments as desired.  What can you do with your dried chili peppers? Grind them up to make your own chili powder, which is like cayenne powder, or keep them whole and use them as you might use a sun dried tomato. They can be rehydrated with hot water and go great with many recipes!

  • Traviata Eggplant - While it may look a whole lot like the standard globe eggplant you find at the grocery store, this Italian eggplant variety is distinct. It's slightly smaller, but still quite large and fat, and the flesh tends to be more tender. Use it in any preparation, but of course it's wonderful used in Italian dishes like caponata (see this week’s recipe!)

  • Clemson Okra - For roasted okra, a quick and easy dish that doesn’t require a lot of forethought: Preheat the oven to 450°F. Rinse 1 lb okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with 2 tbsp extra virgin olive oil until coated.  Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400°F. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

  • Lunchbox Sweet Peppers- Don’t forget to include these peppers in your next stir-fry!

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Caponata (Yields about 2 quarts) Some call caponata a sweet and sour version of ratatouille, but this cornerstone of Sicilian cuisine, made well, is a dream that needs no comparison to other dishes.  And, it uses several items in this week’s box! Thank you to Smitten Kitchen for the recipe! The levels of sweet and sour in caponata vary from household to household, so experiment with what balance works for you...

  • Enough olive oil to deep fry

  • 2 pound eggplant, cut into 1″ cubes

  • 1 large yellow or sweet-variety onion, chopped medium-small

  • 1 to 2 celery ribs, thinly sliced

  • Kosher salt and freshly ground black pepper, to taste

  • 3 tablespoons tomato paste

  • 1⁄4 cup water

  • 1 cup crushed canned tomatoes (or use fresh, see directions up top)

  • 6 ounces (about 1 cup) green olives, pitted and roughly chopped

  • 1⁄2 cup white wine vinegar

  • 1⁄2 cup golden raisins (I used half for a less sweet caponata)

  • 1⁄4 cup salt-packed capers, rinsed and drained

  • 1 to 2 tablespoons sugar (I used 1 tablespoon, but sweeter is more traditional)

  • 1⁄2 cup finely slivered basil

  • 2 tablespoons pine nuts, toasted until golden and cooled

In a large skillet (12 inches is ideal), heat oil over medium-high heat. Once very hot, working in batches, fry eggplant cubes in one layer at a time, stirring and turning occasionally until golden brown, about 3 to 5 minutes. Use a slotted spoon to drain eggplant over skillet, then transfer to a paper towel-lined plate and immediately season with salt. Repeat with remaining eggplant. Transfer drained and mostly cooled eggplant to a large bowl.

Pour off all but 3 tablespoons olive oil, and reserve the rest for another use. Cook onions and and celery with salt and pepper over medium-high heat until beginning to brown, about 10 minutes. Reduce heat to medium, add tomato paste and water and cook, stirring, until caramelized and almost evaporated, 2 minutes. Reduce heat to medium and add crushed tomatoes; cook for 10 minutes. Stir in olives, vinegar, raisins, capers, and sugar and cook, stirring occasionally, until thickened, about 15 minutes more. Transfer to bowl with eggplant, along with basil and pine nuts, and stir to combine. Season with salt and pepper to taste, and let cool to room temperature before serving.

Do ahead: If you have time to spare, covering your cooling bowl of caponata with plastic and letting it sit for at least 2 hours gives an even more developed flavor. It’s even better on the second day. Keep it in the fridge and bring it out an hour before you plan to eat it to take the chill off. Caponata keeps for one week in the fridge.

Pic of the Week:

 Summer Color Medley

Summer Color Medley

September 4, 2018

What’s in the box this week?

Standard Shares include

  • Mountain Magic Tomatoes- This variety is known as a “campari” type of tomato, noted for its juiciness, high sugar level, low acidity, and lack of mealiness. Camparis are deep red and larger than a cherry tomato, but smaller and rounder than a plum tomato. Great for eating straight up, or in salads!

  • Mixed Sweet Peppers - For roasted sweet pepper and walnut dip: roast about 1 lb peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.  Toast one 6-in (2 oz) pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with 1 cup water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside. Combine 1 small garlic clove and ¾ cup (4 oz) walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add 1 ½ tsp paprika, ¾ tsp ground cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add 1 tbsp balsamic vinegar, 1 tbsp freshly squeezed lemon juice, 2 tsp extra-virgin olive oil, and ¾ tsp coarse salt, and season with freshly ground black pepper. Pulse until combined.  Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with additional oil; sprinkle with walnuts or paprika, as desired.

  • Hot Pepper Mix - The star of this week’s recipe!

  • Barbarella Eggplant - This Italian eggplant has a distinctive bready texture that has been described as 'floury'; It's flexible: firm enough for eggplant Parmesan, but tender enough to cook on a grill.

  • Lemon Verbena - Dry leaves individually on screens or bundle stems together and hang upside down in a dark, dry place. Store dried leaves in sealed containers in a dark place. To release flavor, crumble leaves finely just before using. You can freeze lemon verbena, whole or chopped, in ice cube trays filled with water. You can also blend chopped leaves into softened butter. Store butter in an airtight container in the refrigerator for a few weeks, or form into balls and freeze on a cookie sheet. Store frozen balls in zipper bags, using them to flavor vegetables and fish or spread on bread or pancakes.

  • Lunchbox Peppers- The best way to eat them is raw, or lightly sautéed.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Giardiniera (Yields about 2 quarts) Get ready to make this - a gorgeous (and delicious!) Italian relish of pickled vegetables in vinegar or oil.  You can use a variety of different hot peppers of your choosing, depending on your desired heat level. Then, only three days later, you can enjoy your pickled bounty!  Thank you to The New York Times for the recipe!

  • 4 serrano chiles, thinly sliced, with seeds removed

  • 2 red sweet peppers, cut into 1/2-inch pieces

  • 1 or 2 celery ribs, sliced or julienned

  • 1 or 2 carrots, sliced or julienned

  • 1 medium head cauliflower, cut into small florets

  • ½ cup salt

  • 2 cloves garlic, slivered

  • 3 teaspoons dried oregano

  • 1 teaspoon red pepper flakes

  • ½ teaspoon celery seeds

  • 1 teaspoon crushed black peppercorns

  • 1 cup white vinegar

  • ½ cup olive oil (not extra virgin)

  • ½ cup grapeseed or safflower oil

In a large bowl, using a big wooden spoon or GLOVED(!) hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.

Drain the vegetables and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.

In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.

Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving.

Pic of the Week:

 Summer Color Medley

Summer Color Medley

August 28, 2018

What’s in the box this week?

Standard Shares include

  • Sungolds - Have you ever tried cooking down your Sungold tomatoes with garlic, olive oil, salt, and pepper to make a delicious pasta sauce?  Remember to take off the stems first!

  • Mixed Sweet Peppers - Sprinkle pepper halves with slivers of garlic and dried oregano, then pop them in the oven until charred and sweet. Serve alongside beef, lamb, or chicken!

  • Snow Leopard - Companion flavors include salty Italian meats such as salami and prosciutto, parmesan cheese, feta, balsamic vinegar, berries, grapes, tomato, olives and lime juice.

  • Armenian Cucumber - Their delicate flavor makes them a perfect textural component in sandwiches and sushi!

  • Red Onions - To make cured onions: Place 2 red onions (thinly sliced crosswise) in a medium bowl. Stir in 2 cups freshly squeezed lime juice, and ¼ seeded and minced habanero chile; season with coarse salt. Cover, and refrigerate for 3 days

  • Mixed Hot Peppers - The star of this week’s recipe!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Eggplant with Cashew Butter and Pickled Peppers (Serves 4) Don’t be scared off by the multiple components of this dish, it is worth it!  And, each one can be eaten on their own. The cashew butter alone will quickly become a staple to use year round.  Plus, this recipe uses basically all of the veggies in the Say Hay summer bounty. Thanks to Bon Appetit for the recipe!

Pickled Peppers

  • 1 cup distilled white vinegar
  • ¼ cup sugar

  • 1 Tbsp. kosher salt

  • 3 mini bell peppers, seeds and ribs removed, thinly sliced crosswise

  • 3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise

Cashew Butter

  • 1 medium shallot, thinly sliced

  • 2 garlic cloves, smashed

  • 1 cup cashews

  • ⅓ cup extra-virgin olive oil

  • ⅓ cup vegetable oil

  • 1 tsp. sugar

  • 1 tsp. kosher salt

  • 2 Tbsp. fresh lime juice

  • 1 tsp. fish sauce

Eggplant and Assembly

  • 3–6 Tbsp. vegetable oil

  • 2 lb. eggplants, preferably fairy tale, cut into 1½"-thick wedges, halved if small

  • Kosher salt

  • 1 medium shallot, finely chopped

  • 2 Tbsp. fresh lime juice

  • ¼ cup basil leaves

  • ¼ cup cilantro leaves with tender stems

  • 1 Tbsp. thinly sliced chives

 

Pickled Peppers

Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.

Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.

Do Ahead: Pickles can be made 1 week ahead. Cover and chill.

 

Cashew Butter

Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sugar and salt and toss to combine. Let cool.

Blend cashew mixture, lime juice, fish sauce, and ½ cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).

 

Eggplant and Assembly

Preheat oven to 450°F. Heat a dry large cast-iron skillet over medium-high. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.

Note: When it comes to eggplants, we generally find the smaller the fruit (yes, it’s a fruit!), the better the flavor and texture. And of all the miniature varieties cropping up at the farmers’ market right now, we’re especially digging fairy tale eggplants. They’re palm-size and streaked with purple and white. Unlike large globe eggplants, which can sport tough skins and mealy, seedy insides when cooked, fairy tales are ideal for roasting or confiting whole until tender and creamy.


Pic of the Week:

 Summer still going strong!

Summer still going strong!

August 22, 2018

What’s in the box this week?

Standard Shares include

  • Charentais Melon - The most aromatic, decedent, firm and deliciously rich French Cantaloupe! This melon is incredible on its own but with a squeeze of lime and some fresh mint you have the perfect summer snack.

  • Mixed Sweet Peppers - These sweet peppers are almost too good to cook with. Sweet and crunchy, the perfect grab-and-go snack!

  • 1 pint Sun Gold Tomatoes - The start of this week’s recipe!

  • Yellow Onions - Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook.

  • 1 lb Barbarella Eggplant- Barbarella Eggplant will take to stir-frying, grilling, and roasting in slices to be enjoyed as is (or roasting whole to be peeled and puréed). You can toss these eggplant with pasta — excellent with tomato sauce, a touch of cream, mozzarella, and basil) or dredged in breadcrumbs and cornmeal and pan-fried or baked.

  • 1 bunch Lemon Verbena - Lemon Verbena can be used to brighten the taste of fish, poultry, veggie marinades, salad dressing, tea, and vinegar. Finely crumbled dried leaves can be added to batters of carrot, banana, or zucchini bread.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Sun Gold Tomato Caprese Salad  (Serves 4) A delightful, refreshing dish perfect for those hot summer lunches. Caprese salad is the perfect keep-it-simple summer recipe, since these beautiful Sun Golds need very little adornment - just a lap of fruity olive oil, a sprinkle of salt and pepper, bright basil, and rich fresh cheese make them sing.

  • 1 pint Sun Gold Tomato cut in half

  • 1.5 tablespoons extra-virgin olive oil

  • 3 ounces small fresh mozzarella balls

  • 1 pinch sea salt

  • ¼ cup torn fresh basil

  • Fresh black pepper

Combine all ingredients except basil in a large bowl; toss gently. Season to taste and top with basil.


Pic of the Week:

Image-1.png

August 15, 2018

What’s in the box this week?

Standard Shares include

  • Green Curly Kale - There is nothing better than an easy garlic sauteed curly kale side dish or served with a sunny side up egg. Heat olive oil over medium heat add a few cloves of garlic sliced until soft. Add a bunch of curly kale stemmed and coarsely chopped. Turn heat on high and add ½ cup of stock. Cover and cook for about 7 mins until soft and wilted. Remove cover and continue to cook for another minute until moisture evaporates. Season to taste with salt, pepper and a splash of red wine vinegar.

  • Sweet Pepper mix - Fun addition to any salad, eaten like an apple or stir fried up with summer squash and eggplant.

  • Charentais Melon - This French musk melon is delicious on its on or to really impress your guests squeeze some lime and serve with mint.

  • Shallots - Unlike onions, which can be sharp and particularly pungent, shallots have a more delicate, sweet flavor with subtle notes of garlic. Don’t mistake the word “delicate” for wimpy - shallots pack a powerful flavor punch, just without the same level of intensity.

  • Barbarella Eggplant - The star of this week’s recipe!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA


 

Recipe

Grilled Barbarella Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs(Serves 2) Grilled eggplant is a perfect way to add a smokey note to its sweet flavor. This is a perfect summer side dish. Thank you to Fine Cooking for the recipe!

For the vinaigrette:

  • 1 small clove garlic

  • Kosher salt

  • 1-½ Tbs. fresh lemon juice

  • 1 small shallot, finely diced

  • 3 Tbs. extra-virgin olive oil

  • ½ tsp. Cumin seed, lightly toasted and pounded in a mortar

  • Pinch of cayenne

For the eggplant:

  • 1 Barbarella eggplant, trimmed and cut into ½ inch-thick rounds

  • 3 Tbs. extra-virgin olive oil

  • Kosher salt

  • ¼ cup of crumbled feta

  • 2 Tbs. coarsely chopped fresh mint

  • 2 Tbs. coarsely chopped fresh cilantro

Start by making the vinaigrette. With a mortar and pestle, pound the garlic and a pinch of salt to a paste. Combine the garlic paste and 1 Tbs. of the lemon juice and let sit for 10 mins. Combine the shallot with the remaining ½ Tbs. lemon juice and a pinch of salt and let sit for 10 mins. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to take with salt or cayenne, if necessary.

Prep your grill. Brush both sides of the eggplant slices with olive oil and season with salt. Grill until golden-brown grill marks form, 3-4 minutes. Turn the eggplant and grill until tender, an additional 3-4 minutes.

Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.


Pic of the Week:

 Farmer's Market bounty including the Barbarella Eggplant. 

Farmer's Market bounty including the Barbarella Eggplant. 

August 8, 2018

What’s in the box this week?

Standard Shares include

  • Dunja Summer Squash - For curried summer squash soup that can be served hot or cold! Heat 3 tbsp vegetable oil over medium-high heat. Add 2 large chopped squash, 1 chopped small onion, and 1 tsp curry powder; season with Kosher salt and freshly ground pepper. Cook until tender, 8–10 minutes. Add 4 cups low-sodium chicken or vegetable broth. Bring to a boil, reduce heat, and simmer until very tender, 25–30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.

  • Gypsy Sweet Peppers - There is no heat to gypsy peppers whatsoever – a big goose egg on the Scoville scale, parked right next to its sweet pepper cousin, the bell pepper. That puts them at 2,500 to 8,000 times milder than our jalapeño reference point. But you aren’t choosing gypsies for their heat.  And if there was a sweetness scale, the gypsy would be near the top of it. The mature peppers have a blast of sweetness – almost floral in flavor. Few peppers can rival this complexity of sweetness, and it’s a big differentiator between it and the bell pepper.

  • Snow Leopard - The start of this week’s recipe!

  • Marketmore Cucumbers - Refrigerate cucumbers, loosely wrapped in plastic, up to 5 days.

  • Baby Mix Eggplant - Most of these smaller varieties will take to stir-frying, grilling, and roasting in slices to be enjoyed as is (or roasting whole to be peeled and puréed). You can toss these eggplant with pasta — excellent with tomato sauce, a touch of cream, mozzarella, and basil) or dredged in breadcrumbs and cornmeal and pan-fried or baked.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Spiced White Melon Salad (Serves 2) A delightful, refreshing dish for two balances the unique melon’s flavor with the tart and spice of chili and sumac.  Perfect for those hot summer lunches. Thank you to Food52 for the recipe!

  • 1/2 small melon

  • 2 tablespoons unseasoned rice wine vinegar

  • 2 pinches sumac

  • 1 pinch aleppo pepper

  • 1 pinch sea salt

  • 1/4 cup soft sheep milk feta

  • 1 tablespoon olive oil

  • ¼ cup chopped mint

  • Sumac (for serving)

Chill your melon for at least an hour or more. Slice melon in half. Remove seeds and pith with a wide metal spoon. Slice melon as you like, small bites or larger thin triangle shapes.

Place in bowl and toss with rice vinegar and spices. Top with crumbled feta and a drizzle of olive oil. Serve chilled. Optionally: let melon pickle slightly in vinegar for an hour or two before serving.

 

Pic of the Week:

 Oldie but goodie

Oldie but goodie

July 25, 2018

What’s in the box this week?

Standard Shares include

  • Crookneck Squash - Sliced thin it can be layered into lasagna or ratatouille or utilized raw in carpaccio.  Yum!

  • Sweet Peppers -Slice peppers into thin strips with cabbage, celery and scallion for a unique, sweet-and-tart bell pepper slaw.

  • Carrots - Carrots can be traced back about 5,000 years through historical documents and paintings. No one knows exactly when the first carrots appeared, because many people mistook them for parsnips, a close relative of the carrot.

  • Snow Leopard - They’re sweet but the white flesh has a firmer texture than a regular green-flesh honeydew. They’re lovely eaten simply with a squeeze of fresh lime juice, wrapped with prosciutto, or on a fruit salad skewer.

  • Marketmore Cucumbers - The star of this week’s recipe!

  • Barbarella Eggplant - As with any eggplant, slice or dice it, then grill, fry, saute, bake, roast, or steam. Puree, if you like. But given its stoutness and seediness, this variety is naturally built to be hollowed out and stuffed.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Cantaloupe and Cucumber Salad (Makes 4 servings) This savory fruit and vegetable salad is easy to put together, colorful, and a little unusual - in a good way!  Thank you to Bon Appetit for the recipe!

 

  • ½ cup olive oil

  • ¼ cup Champagne vinegar or white wine vinegar

  • 1 teaspoon ground coriander

  • 1 teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • ⅛ teaspoon ground cardamom

  • ½ large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces

  • 1 large cucumber, sliced on a diagonal ½ inch thick

  • 2 Fresno chiles, thinly sliced

  • ½ cup unsalted, roasted pumpkin seeds (pepitas)

  • ¼ cup chopped cilantro

  • ¼ cup chopped mint

  • Sumac (for serving)

 

Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.

To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.

 

Pic of the Week:

 A gorgeous snow leopard melon - in this week's CSA box!

A gorgeous snow leopard melon - in this week's CSA box!

July 18, 2018

What’s in the box this week?

Standard Shares include

  • Summer Squash - Unlike their winter counterparts, summer squash have soft, thin skin that is perfectly edible, with varying degrees of light to dense flesh. They can all be eaten raw or cooked, and have a mild flavor that can range from sweet to nutty, and though the difference in flavor between varieties is subtle, it's distinct.

  • Gypsy Peppers -The star of this week’s recipe!

  • Carrots - There is a persistent belief that the alkaloids in carrot tops make them slightly dangerous for consumption, but this isn't really true, as alkaloids are a substance found throughout nearly every leafy green vegetable.  Throw them in your next vegetable stock!

  • Beets - Did you hear about the guy who stopped eating vegetables? His heart missed a beet.

  • Cucumbers - The flesh of the cucumber is mostly water, but also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling–these acids prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis.

  • Fresh Onion - The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.

  • Basil - Pesto tip: Love garlic? Great. Just be sure that the amount of garlic you're using doesn't overpower the rest of the sauce. You should be able to taste every element of the pesto, from the greens to the olive oil and nuts. Start with a small amount of garlic, and add more if the sauce needs a little zip. Remember: You can always add more, but you can't take any out.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Peperonata (Makes about 6 cups) Common in Italian cooking, peperonata consists of sweet peppers sauteed in olive oil, but could include ingredients like tomatoes, onion, garlic, herbs (basil), capers, and olives. Serve your peperonata hot or cold! While hot, it can be used as a condiment for meat, pizza or pasta topping. When served cold, it can be used as a stuffing for omelets or simply eaten as an antipasto.  Enjoy! Thank you to The New York Times for the recipe!

 

  • 8 gypsy peppers, about 2 1/2 pounds total

  • ½ cup extra-virgin olive oil, plus more for roasting

  • Kosher salt

  • 2 tablespoons salt-packed capers, soaked

  • 1 tablespoon tomato paste

  • ½ red onion, diced (about 1 cup)

  • ½ fennel bulb, cored and diced

  • ½ teaspoon dried chili flakes

  • 2 tablespoons red-wine vinegar

 

Preheat the oven to 400 degrees. In a bowl, toss the peppers with a dash of olive oil and a pinch of salt, coating them evenly. Arrange in a single layer on a baking sheet. Roast, turning the peppers once about halfway through cooking, for 20 to 30 minutes, or until the skins have started to blister and pull away from the flesh. Remove from the oven, place in a bowl and cover tightly with plastic wrap until cool enough to handle. Remove the plastic wrap and peel the peppers. The skins should slide right off. Tear the peppers into roughly equal pieces, about ½ inch wide, discarding the stems, seeds and membranes.

In a large pot, heat the olive oil over medium heat. Dab the capers dry with a paper towel and add them to the oil. Fry the capers for about a minute, or until they bloom and become crispy. Stir in the tomato paste and cook for 2 minutes, until the paste turns brick red. Stir in the onion, fennel, chili flakes and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes, or until the onion and fennel are tender.

Deglaze the pan with the vinegar, dislodging any browned bits, and stir in the peppers. Cook for a few minutes, taste for seasoning, and adjust with more salt or vinegar if needed. Can be served warm or stored in a tightly covered container for up to two weeks.

 

Pic of the Week:

 Slicers!

Slicers!

July 11, 2018

What’s in the box this week?

Standard Shares include

  • Mixed Summer Squash - The star of this week’s recipe!

  • Basil -The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.

  • Carrots - For a carrot-almond dressing that’s a great topping with fish, greens, and more! Combine ¼ c grated carrots, ¼ chopped roasted almonds, 1 tbsp white wine vinegar, 1 tsp orange zest, and ¼ cup of olive oil, and ¼ teaspoon each Kosher salt and black pepper in a medium bowl.  Drizzle away!

  • Beets - Have you ever wanted to use your beets dye your icing a gorgeous, dark red?  Natural dyes work best in royal icing or buttercream frosting, not cake batter.  Bring 3 medium beets (peeled and quartered) and 3 cups water to a simmer in a small saucepan over medium-low heat; cook until beets have lost their vibrant red color and liquid is reduced by about one-third, 25–30 minutes.  Remove beets with a slotted spoon. Add ½ c sugar to beet liquid and simmer, swirling pan occasionally, until very deep red and reduced to about 1 cup, 10–15 minutes. Let dye cool before using.

  • Cucumbers - Cucumbers are extremely susceptible to frost damage; the soil must be at least 70ºF for germination. That's why it's important not to plant cucumber seeds or plants too soon in the season!

  • Spring Onions - Spring onions are bulb (storage) onions harvested early when they have a small, tender bulb. They aren’t dried for storage and are milder than full-size dried storage onions. You’ll usually find them at farmers’ markets and occasionally at the supermarket. If picked very early, their bulbs are barely formed; such spring onions may be sold as green onions or (incorrectly) as scallions. While these very immature onions can be used interchangeably with scallions, a true scallion is actually a separate cultivar of the bulb onion, one selected to be tender, mild, and not produce a bulb. The white bottom part of a scallion stays straight and does not bulge outward. Both the whites and greens of scallions are used for cooking, and the greens are often used raw as an herb.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Grilled Summer Squash Ribbons with Pesto and White Beans (Serves 2 as a main, 4 as a side) A This attractive and delicious dish includes 2 ingredients from this week’s box!  The incomparable Deb from Smitten Kitchen gives us the lowdown on this recipe’s versatility and encourages you to use it as a base for your culinary creativity… “Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if you don’t have a grill outside or an indoor grill pan, you could roast or broil it instead. It will taste essentially the same, which is to say, I hope, awesome. You could eat this with grilled bread for a light summer meal. You could crack open a ball of burrata over it for extra luxury (you may find the parmesan unnecessary in this case). You could finish it with toasted pine nuts for extra crunch. You could build it into a larger meal for a small crowd with grilled sausages and a caprese salad too.”  We’re convinced!

 

  • 1 1/4 to 1 1/2 lbs summer squash, thinner longer ones are ideal here

  • Olive oil

  • Coarse or kosher salt

  • Freshly ground black pepper

  • 1 lemon

  • 1 3/4 cups (from 1 15-oz can) small-to-medium-sized white beans, drained

  • 1 garlic clove, peeled

  • A 2-oz bundle of basil

  • 1 to 2 tablespoons white wine vinegar

  • Coarsely grated parmesan, to taste

 

Prepare the summer squash: Trim ends and cut it the long way into 1/4-inch strips. I use a mandoline for this, but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.

On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill squash in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer squash back to platter and squeeze lemon juice over it.

Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.

Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled squash on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste.

Finish with a light blanket of parmesan and eat whenever you’re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else.

 

Pic of the Week:

 Our eggs are pastured, certified organic, and raised on a custom soy-free feed!  #liveyourbestbrunchlife

Our eggs are pastured, certified organic, and raised on a custom soy-free feed!  #liveyourbestbrunchlife

July 4, 2018

What’s in the box this week?

Standard Shares include

  • Mixed Summer Squash - Slice them up and sauté with garlic and butter (or bacon fat!), then mix in a big handful of fresh herbs (e.g. basil, parsley, mint) right before serving.

  • Kale - Toss kale with lemon, pasta, and pecorino cheese for a simple and hearty weeknight meal!

  • Carrots - Quick-pickle your carrots! If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit.Place carrots - 1 lb, peeled and sliced on the diagonal into ⅛-in-thick coins in a heatproof resealable container or jar. Combine 1 c apple cider vinegar, ¼ c sugar, 2 tbsp Kosher salt, 1 tbsp black peppercorns, 1 tbsp mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.  Cooks' note: Pickled carrots can be stored in the fridge in a resealable container for up to 3 weeks.

  • Beets - Shredded or grated beet is a beautiful, nutritious, and tasty addition to a green salad!

  • Mixed Cucumbers - Botanically speaking, the cucumber is classified as a pepo, a type of botanical berry with a hard outer rind and no internal divisions. Much like tomato and squash, it is often perceived, prepared and eaten as a vegetable.

  • Fresh Onion - The star of this week’s recipe!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Parsley and Onion Salad (Serves 4) A simple, fresh salad on it’s own or lovely served atop grilled bread as an appetizer.  Great for picnics! Thank you to SAVEUR for the recipe!

 

  • 2 tbsp. finely chopped mint

  • 1 large red onion, halved and thinly sliced lengthwise

  • Kosher salt and freshly ground black pepper, to taste

  • 2 cups lightly packed flat-leaf parsley leaves

  • 14 cup salt-packed capers, rinsed and drained

  • 14 cup extra-virgin olive oil

  • 2 tbsp. fresh lemon juice

  • 1 tbsp. lemon zest

  • Grilled country white bread, to serve

 

In a medium bowl, toss together mint, onion, and salt and pepper; let sit until onion softens, about 10 minutes. Add parsley, capers, oil, juice, and zest, and toss until evenly combined. Serve immediately with grilled bread.

 

Pic of the Week:

 this is how we roll

this is how we roll

June 27, 2018

What’s in the box this week?

Standard Shares include

  • Summer squash - The star of this week’s recipe!

  • Lacinato Kale - Kale seems sturdy but wilts quickly. Store it loosely in a plastic bag in the coldest part of the fridge for up to three days.

  • Carrots - Spice up the classic carrot-ginger combo with some lime juice: Pass 2 ½ lbs scrubbed and trimmed carrots and 1 4-in piece ginger through a juicer; stir in ¼ c fresh lime juice. Serve over ice.

  • Chard - This green pairs beautifully with polenta!

  • Bunching Onions - This variety is a bulbless type with a milder flavor than many larger onions. They are highly versatile, and can be eaten raw or cooked in soups, salads, dips, stir-fries, and more.

  • Savoy Cabbage - Savoy is excellent sliced in soup, as a green in salads, and of course, in slaws!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Summer Squash Gratin (Serves 8 as a side) A note from Heidi from 101 Cookbooks: “Be sure to slice your potatoes as thin as possible. They get all melty and creamy. Slice them too thick and you'll have trouble cooking them through because the zucchini cooks up more quickly. I use a box grater to shred the cheese here (as opposed to a micro-plane) - you get heartier, less whispy pieces of cheese which is what you want here. I'd also strongly recommend homemade bread crumbs here (see asterisk below).”

  • zest of one lemon

  • 1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices

  • 1/2 teaspoon fine grain sea salt

  • 1/4 cup fresh oregano leaves

  • 1/4 cup fresh Italian parsley

  • 1 large garlic clove, chopped

  • 1/4 teaspoon fine grain sea salt

  • pinch of red pepper flakes

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup unsalted butter

  • 2 cups fresh whole wheat bread crumbs*

  • 1/2 pound waxy potatoes, sliced transparently thin

  • 3/4 cup grated Gruyere cheese, grated on a box grater (or feta might be good!)

 

Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.


 

 

Pic of the Week:

 We Hella <3 Oakland!

We Hella <3 Oakland!

June 20, 2018

What’s in the box this week?

Standard Shares include

  • Summer squash - For a summer squash salad: Preheat oven to 400℉.  Wash the 1.5 lbs summer squash, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with ½ tsp salt. Place in oven for 5 to 7 minutes, until they soften slightly.  Transfer the rounds to a bowl and toss them lightly with ½ tsp ground black pepper, 2 tbsp white wine vinegar and 4 tbsp corn or safflower oil. Serve immediately.

  • Lacinato Kale - Dino kale is particularly well suited to braising in a bit of broth—simply heat a pan, add a little bit of broth, add the cleaned and chopped kale, cover, and cook over gentle heat until the leaves are wilted and tender.

  • Carrots - The star of this week’s recipe!

  • Beets - Roasted with goat cheese - the classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens (like arugula!) and piquant goat cheese. Add some hazelnuts and you're in heaven.

  • Chard - Yummy pizza topping ideas: torn chard, spicy sausages, and dollops of ricotta!

  • Bunched Onions - The onion plant has been grown and selectively bred in cultivation for at least 7,000 years.

  • Savoy Cabbage - These cabbages are immediately recognizable - with a tight, round head, like green or red cabbages - but the leaves have the distinctively wrinkled appearance of Napa cabbage leaves. Savoy varieties are milder-flavored than regular green cabbage, but the two can be used interchangeably in recipes.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Grilled Carrots with Avocado and Mint (Serves 4) This dish is a colorful, elegant way to celebrate the summer season!  Thank you Bon Appetit for the recipe.

 

  • 1 tsp. cumin seeds

  • 3 Tbsp. fresh lemon juice

  • 2 tsp. honey

  • ¼ cup plus 2 Tbsp. extra-virgin olive oil

  • 1 serrano chile, thinly sliced

  • 1 1" piece ginger, peeled, finely grated

  • 1½ lb. medium carrots, scrubbed, halved lengthwise, tops trimmed to about 1"

  • Kosher salt

  • 2 avocados, cut into large pieces

  • ½ cup mint leaves

 

Note: You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.

Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.

Coarsely crush cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil until combined, then stir in chile and ginger. Let sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.

Toss carrots with remaining 2 Tbsp. oil on a rimmed baking sheet; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with sauce. Toss to coat; season with salt.

Arrange avocado and carrots on a platter. Spoon any remaining sauce over, then top with mint. Serve carrots warm or at room temperature.

 

Pic of the Week:

 We’re really excited about these baby chicks. Brooder Check.

We’re really excited about these baby chicks. Brooder Check.

June 13, 2018

What’s in the box this week?

Standard Shares include

  • Summer squash - For an herbed summer squash salad: In a large bowl, toss 2 lbs squash , halved lengthwise and sliced ½-inch thick, ⅓ cup chopped fresh dill, ½ cup chopped fresh parsley, 6 cloves pressed garlic, 1 tsp. sea salt, ¼ cup white distilled vinegar, ¼ cup water (room temperature, and ¼ cup extra-virgin olive oil together until combined. Cover and chill for 2 hours. Serve cold.

  • Lacinato Kale - A great green to sautee with sausages. Saute it with Sausages.  Brown split sausages (such as linguica or chorizo) in a skillet. Add 2 garlic cloves, a pinch of red-pepper flakes, and some olive oil; saute for 30 seconds. Add 1 bunch washed kale (still wet); cook until tender, about 8 minutes. Season with salt.  Yum!

  • Carrots - Nantes is one of the most versatile carrot varieties - they can be used in recipes raw, fresh and cooked. They are a quintessential salad, crudite and soup ingredient. They can be eaten whole fresh, pureed into sauces, roasted and fried.

  • Beets - Pre-roasted or steamed beets taste great as an addition to any fresh green salad!

  • Chard -  The star of this week’s recipe!

  • Bunched Onions - Still sweet enough to be eaten raw and finely sliced into salads. If you want to take the sulphurous edge away from them steep in a dash of cider vinegar and a pinch of sugar for 30 mins before using.

  • Savoy Cabbage - If you have not yet roasted cabbage, I cannot even begin to emphasize how life-changing it is!  It takes on a delicious caramelized flavor that you will find yourself craving!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Swiss Chard Pancakes (Farçous)  We all know that everything is always better in pancake form.  Deb from Smitten Kitchen says, “this is very flexible recipe. Once you have the milk, flour and egg base in place, you can add the suggested combination of onions, herbs and greens below or one more suited to your tastes/what you have in the fridge right now.”  Start experimenting today!

  • 2 cups (475 ml) whole milk

  • 2 1/2 cups (325 grams) all-purpose flour

  • 3 large eggs

  • 1 teaspoon coarse salt

  • Freshly ground black pepper

  • 1 small onion, coarsely chopped

  • 10 fresh chives, snipped

  • 1 shallot, coarsely chopped

  • 2 garlic cloves, split, germ removed, and coarsely chopped

  • Leaves from 10 parsley sprigs

  • 5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped

  • About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil

To serve: Plain, thick yogurt mixed with a little lemon zest, lemon juice and salt, to taste

 

If you’d like to keep your finished pancakes warm while you cook them: Heat oven to 250℉ and line a baking sheet with foil.

Make the batter: Put everything except the Swiss chard and oil in a blender or food processor and whirl until the batter is smooth. Scrape down sides. Add chard leaves and pulse machine until they’re chopped to your desired consistency.

Cook the pancakes: Heat a large skillet over medium-high heat and pour in a good puddle (1/4-inch deep) of oil. Once oil is hot enough that a droplet of batter hisses and sputters, spoon about 3 tablespoons batter in per pancake. It will spread quickly. Cook until browned underneath and (the edges will scallop, adorably), then flip, cooking on the other side until browned again. Transfer to a paper towel-lined plate, and then, if you’d like to keep them warm, to the foil-lined tray in the oven.

Repeat with remaining batter. Serve with lemony yogurt or another sauce of your choice.

Do ahead: Unused batter keeps in fridge for 3 days. Finished pancakes keep in fridge for a couple days, and will freeze much longer. Separate pancakes with pieces of waxed or parchment paper so they don’t glue together.
 

 

Pic of the Week:

 THE SQUAVALANCHE IS HERE! We've sprung into summer!

THE SQUAVALANCHE IS HERE! We've sprung into summer!

June 6, 2018

What’s in the box this week?

Standard Shares include

  • Summer squash - Grated squash has a fantastic texture and can be used in recipes raw or cooked. A tip: try and squeeze as much water as you can out of the squash after you grate it, otherwise you might end up with some unwanted moisture in your dish. Also, make sure you are using a coarse grater to get the best possible texture from the squash.

  • Lacinato Kale - For kale salad with amber ale vinaigrette: Preheat the oven to 350F. Spread 1 c sliced almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes. Cool.  In a large salad bowl whisk together the ½ c amber ale (preferably a maple amber ale), ¼ c maple syrup, 2 tbsp olive oil, juice and zest of 1/2 orange and some Kosher salt and freshly ground black pepper.  Toss 2 bu kale (destemmed and cut into ribbons), almonds and ½ c dried chopped apricots with the vinaigrette. Serve on salad plates.

  • Nantes Carrots - These carrots will keep in cool, dry storage for up to a month. Never store fruit along with carrots. All fruit expels ethylene gas that is readily absorbed by carrots. Carrots exposed to ethylene turn very bitter making them not suitable for eating.

  • Chioggia Beets - The star of this week’s recipe!

  • Rainbow Chard -  Add chopped raw chard to salads, especially with a lemon-juice vinaigrette. Raw chard can have an assertive taste, so start with a little and see what you think.

  • Spring Onions - Because they're harvested early, springs onions are tender and full of sugars, absent the concentrated gases of a dried-down storage onion. That's why you don't get as teary-eyed when you slice into them

  • Sage - Try this delectable herb on asparagus with shaved pecorino.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Spinach Salad with Red and Chioggia Beets, Quinoa, and Walnuts (Serves 6 as a side dish)  This salad-y grain bowl, which is more on the salad side, is a beautiful and scrumptious way to show off these pretty candy cane-striped beets!  Thanks to The New York Times for the recipe!

For the dressing

  • 1 teaspoon balsamic vinegar

  • 2 tablespoons sherry vinegar

  • Salt to taste

  • 1 teaspoon Dijon mustard

  • 1 small garlic clove puréed

  • 6 tablespoons extra virgin olive oil, or a blend of olive oil and grapeseed, sunflower or canola oil

For the salad

  • 2 medium or 4 small beets, preferably a mix of golden and chioggia, roasted, peeled and cut in small dice (preferably smaller than 1/2 inch)

  • 1 cup cooked red quinoa (scant 1/2 cup uncooked)

  • 1 red Belgian endive, thinly sliced crosswise

  • ¼ cup coarsely chopped walnuts (1 1/2 ounces)

  • 2 tablespoons slivered basil or 1 tablespoon chopped fresh tarragon

  • 2 ounces blue cheese, crumbled (scant 1/2 cup)

  • 1 6-ounce bag baby spinach or 6 ounces stemmed, washed bunch spinach

  • Freshly ground pepper

 

Make the dressing. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil(s). Set aside.

In a large bowl, combine the beets, quinoa, endive, walnuts, basil or tarragon, and all but 2 tablespoons of the crumbled blue cheese

Place the spinach in another bowl and toss with 3 tablespoons of the dressing. Line a platter or a wide bowl with the spinach. Toss the remaining dressing with the beets and quinoa mixture and arrange on top of the spinach. Grind on some pepper and sprinkle the remaining blue cheese on top. Once everyone has gotten a good look at the salad, toss it all together and serve.

 

Pic of the Week:

 Coming through! Traffic in the packing shed

Coming through! Traffic in the packing shed

May 30, 2018

What’s in the box this week?

Standard Shares include

  • Summer squash (!) - Summer is here! The summer squash is like a Little Black Dress: it’s one of the more versatile items in your fridge (or closet). It comes in many different varieties like zucchini (cylindrical and green), crookneck (usually yellow and bent) or pattypan (white-ish and flat). So what is it that makes this glorious summer vegetable so multipurpose? In the end, it comes down to how you slice it. Grate it, and it becomes hash; thinly slice it, and it becomes carpaccio; halve it, and it becomes a base for stuffing.

  • Batavian Lettuce - Perfect for a salade niçoise, with hard-boiled Say Hay eggs, tuna, and more!

  • Carrots - Seeking a morning juice with a kick? Fiery cayenne pepper turns up the volume in this otherwise sweet-tart thirst-quencher.  Take 3 chopped carrots and 1 chopped Ruby Red grapefruit (peel and pith removed) and press them through a juicer. Sprinkle with cayenne pepper and voila!

  • Beets - For beet chips: Preheat oven to 350F, with racks in upper and lower thirds. Peel 2 medium beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with 1 tsp extra-virgin olive oil.  On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

  • Chard - The star of this week’s recipe!

  • Spring Onions - Pick a normal onion early in the growing season and you'll get a spring onion. Spring onions are useful for adding a marked onion note to dishes, particularly when used raw.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Creamed Chard and Spring Onions  A yummy seasonal dish that uses two ingredients from this week’s box - eat this on it’s own, or look below for some modifications to make it with pasta! Thank you to Smitten Kitchen for the recipe!

 

  • 1 lb bunch chard, thick stems removed and leaves sliced into ribbons

  • 3 spring onions, ends trimmed, white and some green parts sliced into thin coins

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 1 1/4 cups milk

  • Salt and pepper

 

You can swap cream or half and half for all or a portion of the milk, if you want this to be extra lush. You could also stir in a few tablespoons of grated Parmesan. I won’t tell.

Wash your chard, but no need to dry it, just place it in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 6 minutes.

Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.

Wipe out the large pot so you can use it again. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in chard, then salt and pepper to taste and cook, stirring, until heated through.

To make Creamed Chard and Spring Onion Pasta: Use 1 3/4 cups of milk instead of 1 1/4 cups. Stir 1/4 cup finely grated parmesan into the sauce while cooking, and keep extra on hand for serving. This should be enough to toss with about half a pound of pasta (more or less depending on how saucy you like yours).

 

Pic of the Week:

 Row cover lifted on melons. Crazy Memorial Day weather!

Row cover lifted on melons. Crazy Memorial Day weather!

May 23, 2018

What’s in the box this week?

Standard Shares include

  • Kale - A new twist on a kale salad: Take a lacinato kale bunch (other varieties work too but this is my preferred one) and strip the leaves off the stalk. Slice them into ribbons, the thinner the better, and put them in a large serving bowl. Add a ripe hass avocado, lots of cumin, pinch of red chile flakes, juice of one lemon (or more, if needed) and season with salt and pepper. Mix all the ingredients together, massaging the avocado into the kale until it’s no longer chunky. Garnish with cilantro.That’s it.  Topping ideas include toasted pumpkin seeds for crunchy texture or some feta for extra creaminess. Yes, please!

  • Batavian Lettuce - Whip up a simple Meyer Lemon vinaigrette for your salad… In the blender, combine 3 zested and then juiced lemons (½ c juice, 2 ½ tbsp minced zest), 2 tsp white balsamic vinegar, ½ tsp finely minced fresh rosemary, 1 large (about 2 tbsp) very finely minced shallot, 2 tbsp honey, ¼ tsp Kosher salt (to taste), ⅛ tsp freshly ground pepper ( to taste).  Pulse a few times to combine and then while the blender is running, slowly add 1 c light flavor olive oil. Puree for just a few moments until it is well combined. Pour into a glass jar and store in the refrigerator. This can also be made in the glass jar! Simply combine the ingredients - except oil - as listed above; shake well. Add the oil and shake again until well-blended.

  • Carrots - For a tangy carrot slaw:  Place ¼ c Dijon mustard, ¼ c olive oil, 3 tbsp red wine vinegar or freshly squeezed lemon juice, 1 tsp Kosher salt, and a few generous grinds of freshly ground black pepper in a large bowl and whisk to combine. Add 2 lbs peeled and shredded carrots and ¼ thinly sliced scallions and toss well to evenly coat.  Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with more salt and pepper as needed before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

  • Fennel - This aromatic vegetable can be added to salads, side dishes, and main courses -- or served by itself. Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. Raw, fennel is cool and crunchy. Cooked, you’re in for a serious treat! Fennel turns mellow and the flesh softens; it is wonderful alongside fish or chicken or tossed with pasta.

  • Chard - For swiss chard with bacon and hot sauce: Remove ribs and stems from 2 bunches of chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.  Combine 2 tbsp apple cider vinegar, 2 tbsp mild hot sauce, and 2 tsp light brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside. Heat 1 tbsp vegetable oil in a large pot over medium. Cook 6 oz finely chopped bacon, stirring often, until lightly browned and crisp, 7–10 minutes. Add 1 large chopped onion and cook, stirring occasionally, until softened, 5–8 minutes. Add 8 thinly sliced garlic cloves and reserved chard stems; season with Kosher salt and freshly ground pepper. Cook, stirring occasionally, until stems are crisp-tender, 7–10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.

  • Spring Onions - Store them in a perforated bag in the fridge. Spring onions don't last as long as storage onions, so use within four or five days.

  • Green Garlic - The star of this week’s recipe!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

Summer Squash, Carrots, Spring Onions, Beets, Fennel, Chard

 

Recipe

Creamy Green Garlic & Avocado Pesto Over Gnocchi (Serves 4-6)  A novel pesto idea that is bright, delicious, and combines two of our favorite things in life!  Dress that gnocchi up today! Thanks to The Kitchn for the recipe!

 

  • 1 ripe avocado, pit removed and flesh scraped from the skin

  • 3 bulbs of green garlic, with a bit of the green stalk1 cup

  • fresh basil leaves (packed)

  • 1/4 cup shaved Parmesan, plus extra to serve

  • 1/4 cup olive oil

  • 1/4 cup sunflower seeds (roasted and salted), plus extra to serve

  • A pinch of coarse salt

  • 2 (16-oz) packages gnocchi

 

Blend the avocado, green garlic, basil, parmesan, olive oil, sunflower seeds, and salt in a blender until smooth.

Cook the gnocchi according to package instructions. Drain and combine the gnocchi with the pesto. Enjoy right away, garnished with sunflower seeds and parmesan shavings.

Recipe Notes: The pesto recipe above makes enough for two 16-ounce packages of gnocchi. If you are just cooking one package, you may consider using half of the creamy pesto as a dip with crudite, or on crostini. The pesto is also great on pasta!


 

Pic of the Week:

 Pretty day for planting sweet peppers

Pretty day for planting sweet peppers