June 5, 2013

What’s in the box this week?

Standard Shares include:

Cauliflower Enjoy this delicious vegetable while it lasts.  Talking with market customers last week, we all agreed that roasting or pan-searing is the best way to prepare cauliflower.  Chris’ favorite: Slice the head into sections so you have a flat side.  Pre-heat a skillet and place in the floret slices in hot olive oil.  Leave them flat-side down until browned, then salt, add a sprinkle of cumin, and toss for a few more minutes.  Finish with cilantro and a squeeze of lemon if you have it and serve with black beans and tortillas.

Chantenay Carrots A bunch of young Chantenay carrots.   With root vegetables, it’s always best to store the roots and green separately.  Cut the tops and store them in your crisper. 

Beets  Juicers love them for their dark, sweet antioxidant-rich roots and tops. Firing up the grill this weekend?  Add a few slices of roasted or pickled beets to your burger.  Substitute the salty tops for lettuce on your sandwich.

Lacinato Kale Also known as “dinosaur kale” because of the appearance of its skin. Try starting your day right with a few leaves of kale, strawberries, banana, yogurt, and juice or milk in a morning smoothie.  Your tum-tum will say thanks.

Fingerling New Potatoes German Butterballs are a small, russet-type potato.  These new potatoes have such delicate, thin skins that they won’t hold as well as your fingerlings.   If you’re not going to use them within the week, store in your fridge.

Spring Walla Walla Onions are getting close to being mature drying onions.  Enjoy their peak sweetness and crisp walla walla flavor.

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

Preserve Share: Pepperoncini

Vegetable Forecast: This weekend's heat could bring some surprises.  Probabilities include broccoli/cauliflower, potatoes, daikon, carrots, kale, sage, dried garlic, zucchini?

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

pic of the week: our last spring set of bunching greens: kale, chard, and collards