May 8, 2013

What’s in the box this week?

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

Broccoli  A spring crop of Gypsy broccoli is back!  We leave the crown leaves attached so you can eat the whole thing – head, leaves, stem and all.  Broccoli crowns are one of the more perishable vegetables.  Store them in your crisper and use within 2-3 days.

Curly Kale  A new variety of kale for us; Ripbor has curly edges and delicate leaves compared to Lacinato.  A little chopped green garlic and kale goes a long way to making a delicious dish.  Curly kale also has good texture for kale chips.

Green Garlic  Pairs well with everything this week. 

Leeks  Our spring leeks pair together with our new potatoes (or broccoli) for a classic gratin.  The luscious tops should be harnessed for soup stocks or boiled down for braising stock (for your kale). 

New Potatoes are here!  Storage potatoes are grown until the potato plant dies, then left in the ground to cure and toughen their skins.  New potatoes, on the other hand, are plucked from the ground while the plants are still growing.  As a result, they have delicate skins and flavor.  Please don’t try peeling these potatoes!  We’ve put together a mixed bag of our German Butterball and Red Thumb fingerling.  Enjoy the red inner color of the red thumbs.

Vegetable Forecast: New potatoes, Broccoli, Kale, Leeks, Watermelon Radish

Preserve Shares: Pickled Beets

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

Have a great week,

Chris & the Hens

Pic of the week: transplanting collard greens