May 22, 2013

What’s in the box this week?

Standard Shares include:

Red Thumb Fingerling New Potatoes Two favorite ways to enjoy new potato delicacies: boiled, chopped, and tossed with olive oil, chopped onion, and salt.  Or, try roasting them with chopped onions, carrots, and sage this week.  If you prefer to pile up your potatoes for a big roast, they will hold for 2-3 weeks in the fridge.

Walla Walla Spring Onions These crisp bulbs are sweet and have moderately low sulfur content.  Great for eating fresh.

Baby Chantenay Carrots  A bunch of our young Chantenay carrots.  Cooking carrots will mellow their terpenes and accentuate their sweetness.  For best storage, remove their tops and store in your crisper.

Watermelon Radish A spicy, beautiful radish that gets its name from its color.  Inside its white skins lies a brilliant spectrum of watermelon-red color.  Thinly sliced, these radishes are a great addition to any platter.  Of all the radishes we grow, they also have the nicest tops for eating – lush and not too spiny.  Cook or blanch the greens lightly as you would broccoli greens.  Also store best with the tops detached.

Collard Greens These would go well with your roasted roots this week, sautéed in a little butter or olive oil and tossed with garlic. 

Curly Kale I prefer to use this delicate-leaf kale raw in salads or very lightly cooked.  It pairs well with our eggs.

Fresh Sage This herb pairs very well with potatoes, carrots, and onions this week.  It also stands up fairly well to cooking.  Store in your crisper and use within 3-5 days.

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

Preserve Share: Pickled Radish

Vegetable Forecast: Cauliflower, Carrots, Beets, Plum Radish, Baby Lettuces, Garlic

We hope you enjoy your produce as much as we enjoy growing it for you!

-Chris & the Hens

pic of the week: our Red Thumb fingerlings have a pink blush inside