November 21, 2018

What’s in the box this week?

Standard Shares include

  • Kale - Spice up that kale, chickpea, and bulgur grain bowl with some silky avocado dressing!  Process ½ avocado (peeled and pitted), 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tbsp water, 1 tbsp well-stirred tahini, 1 garlic clove, ¼ tsp ground turmeric, and 1/4 teaspoon salt in a food processor until smooth.

  • Red Fresno Hot Peppers - It looks like a jalapeño and even tastes like a jalapeño, but the Fresno pepper has a few tricks up its sleeve that make it a very popular chili in its own right. It delivers a slightly spicier kick, like a mild serrano chili, and in its mature red form, the Fresno pepper has a fruitier, smokier taste.  So how do you tell the difference between a jalapeño and a Fresno pepper?  Not easily. These two chilies are in fact often confused for each other. They both share similar size traits – two to three inches long, slightly curved, and smooth skin. They both mature from green to a fiery red. As green chilies, they even share very similar tastes. It’s easy to see why even supermarkets mislabel Fresno peppers as jalapeños.  Where the difference lie are the thickness of the walls, the taste as a mature red chili, and the overall heat. In terms of using them, any recipe that calls for a jalapeño or serrano pepper is fair game for a Fresno pepper. They are terrific in salsas, hot sauces, and ceviche, and they stuff decently well too. Pickled Fresno chilies are loved by many, and cutting them fresh into rings for sandwiches and burgers (like the jalapeño) is very popular too.

  • Parsley - Add whole sprigs of parsley to your soup as you prepare  it, and then roughly chop some fresh parsley while the soup is cooking and flavors are melding.  After you’ve portioned out the soup into bowls, add that fresh parsley at the end, just before you eat it!

  • Bunching Onions - Bunching onions (Allium fistulosum L.) produce no true bulbs, but are grown instead for their stems and leaves, which are used for flavoring many dishes. These perennial onions are grown as annuals or overwintered for harvest in early spring. Common onion varieties may be grown and harvested while the bulb is small, but unlike bunching onion varieties, they do develop a bulb if left in the ground until mature. There are many varieties of bunching onions requiring specific growing conditions.

  • Traviata Eggplant - Although grown and treated as a vegetable, eggplant is in fact a fruit, as it bears seeds within its flesh.

  • Sweet Potatoes - The star of this week’s recipe! Just in time for the holidays!

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


Vegetable Forecast




Roasted Sweet Potato and Kale Quinoa Skillet with Sage (Serves 4)  The holiday season is upon us!  This recipe is a lovely addition to any Thanksgiving table with its robust autumnal flavors and an interesting spin on the ‘obligatory’ sweet potatoes.  This wonderful dish is a perfect respite from the heavier fare that is abundant during this time of year, make it for holiday meals and/or eat it in between.  You can also add feta or goat cheese if that makes your heart sing :) Thank you to With Food + Love for the recipe!

  • 3 tablespoons ghee (see notes)

  • 1/4 cup shallot minced

  • 2 medium sweet potatoes diced

  • 1 clove garlic minced

  • 1 tablespoon sage leaves chopped

  • 1 cup uncooked quinoa

  • 2 tablespoons white wine (see notes)

  • 2 cups low-sodium vegetable broth divided

  • 3 cups kale shredded {ribs removed}

  • 2 tablespoons fresh parsley chopped

  • sea salt to taste

  • black pepper to taste

Heat the ghee over low heat in a large skillet. Add in the shallot and sweat for 1 minute.

Turn the heat up to medium and add in the sweet potatoes, stir and sauté for 2 minutes.

Then add in the garlic, sage and quinoa, stir and sauté for 2 minutes more. Turn up the heat to medium-high and add in the white wine. Stir, allow the liquid to evaporate somewhat.

Then add in 1 1/2 cups vegetable broth, stir, turn heat down to low, cover and cook for 12 minutes.

Remove the lid, add in the remaining broth, kale and parsley. Stir and simmer uncovered for 3 minutes or until the kale is bright green, and the sweet potatoes and quinoa are tender.

Season with salt and pepper and serve warm.


Equal parts lemon juice or apple cider vinegar can be subbed in for the white wine. Olive oil or butter can be used in place of the ghee.

Pic of the Week:

Happy Holidays to you and yours!

Happy Holidays to you and yours!