December 4, 2013

What’s in the box this week?

Standard Shares include

  • KaleTender curly greens.
  • Mustard MixThese spicy greens originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years.
  • Napa CabbageFor a quick and easy side, add the cut up white stems of the napa cabbage to a skillet and cover them half way with vegetable broth, ground ginger, minced garlic, and a few teaspoons of soy sauce. Cook over medium heat for 8-10 minutes or until the cabbage becomes soft.
  • Watermelon RadishAlso known as Rooseheart or Red Meat, this is an heirloom Chinese Daikon radish.
  • EscaroleEnjoy this mildly bitter green in this week’s recipe!
  • LeeksThe notoriously vain Roman Emperor Nero had leek soup every day to improve his singing and oration, and was consequently nicknamed Porrophagus, 'leek-eater'.
  • Grapefruit First noticed on the island of Barbados in 1750, grapefruit is regarded as the result of a natural cross-breeding between the orange and the pomelo (brought from Indonesia to Barbados in the 1600s). 

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

Vegetable Forecast Butternut Squash, Bloomsdale Spinach, Baby Red & Green Curly Kale, Tokyo Turnips, Oregano, Sun-Dried Cayenne Pepper

Don’t forget – you can always add extra items to your order at our Online Market. Especially during the holidays!


Cold weather this week will lead to slowed growth in the field, but with patience, will produce some of the best broccoli, cauliflower, and spinach of the year.

Pic of the week Covering the lettuce to protect it from frost.


Escarole Salad with Grapefruit Vinaigrette  (Serves 3-4 as first course)

This light dish is a breath of fresh air in these darker, shorter days – cheers to website The Chalkboard for highlighting escarole as a fabulous, under-utilized salad green!

  • 1 head of escarole
  • 3 oz of goat cheese, crumbled
  • 1 grapefruit, half segmented and half juiced
  • handful of almonds, chopped
  • 4 oz grapeseed oil
  • 1 tsp Dijon mustard
  • 1 tsp wildflower honey
  • sea salt
  • cracked pepper

For dressing, add honey, mustard, and grapefruit juice into a small bowl.  Whisk together, while slowly adding grapeseed oil.  Once well-combined, season with salt and pepper, and then chill while you make the salad.

Wash the escarole leaves well, dry, and tear into pieces by hand before tossing into oversized salad bowl.  Add grapefruit segments, almonds, and a sprinkle of sea salt.  Toss with dressing and then plate. Top with goat cheese and cracked pepper.  Enjoy!