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.
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
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: