January 23, 2019

What’s in the box this week?

Standard Shares include

  • Oranges - Oranges can be stored at room temperature for several days or in the refrigerator for up to two weeks.

  • Cilantro - The plant is native to regions spanning from southern Europe and northern Africa to southwestern Asia, which helps explains its presence in so many different cuisines.

  • Dino Kale - This type of 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.

  • Scarlet Queen Turnips - The start of this week’s recipe!

  • Leeks - Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.

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


Vegetable Forecast




Shaved Turnip Salad with Arugula and Prosciutto (Serves 4)  This is a simple yet elegant dish that tastes amazing!  Thank you to The New York Times for the recipe!

  • 4 teaspoons red wine vinegar

  • ¼ teaspoon fine sea salt

  • 2 teaspoons honey

  • ¼ cup extra virgin olive oil

  • Pepper

  • 4 small turnips, about 5 ounces, peeled

  • 8 cups arugula, wild if possible

  • 4 ounces thinly sliced prosciutto, torn into bite-size pieces

In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.

Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

Pic of the Week: