What’s in the box this week?
Standard Shares include
Sugar Snap Peas - For a delicious pea soup: Sauté an onion in butter or oil until soft, and add the peas. Cook for a few more minutes, and then add stock. Puree and season. Serve with lemon juice and a dollop of yogurt or sour cream.
Broccoli Crowns - Add broccoli stems to a breakfast strata. Eggs + milk + onion + spinach + broccoli stems and florets + cheese + day-old bread (cubed). Bake until the eggs are set.
Red Beets - In the spirit of Beyonce, when life gives you beets, make Beet Lemonade! Attach the shredding blade to a food processor and shred a small beet that you’ve already peeled and cut into chunks. By the time you are done shredding, you should end up with about 1 cup’s worth). Scoop shredded beets into a bowl and set aside. Remove food processor bowl from base and rinse out; replace the clean bowl onto the food processor and insert the regular processor blade. Add shredded beets, ½ cup lemon juice (from approx 5 lemons), ½ cup sugar and 1 cup of water and process until smooth. Strain beet mixture through a sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible. (You should end up with about 2 cups of liquid.) Transfer liquid into a pitcher and dilute with five more cups of water. Taste and adjust sugar or water levels to taste, and refrigerate before serving. Makes about 8 cups!
Green Curly Kale - Before basil comes a-knockin’, sub kale, and make an awesome kale pesto pizza! Don’t forget to top your pizza with some crispy kale, too!
Parsley - The star of this week’s recipe!
Florence Fennel - Marinate fennel in orange juice and shallots (or crushed garlic), then whisk in olive oil. Pair the marinated fennel with spinach or arugula, orange segments, pistachios, and goat cheese or feta. Yum!
Rainbow Chard - Avoid cooking your chard in an aluminum or iron pan if you want it to retain its color through the cooking process.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Broccoli, Snap Peas, Chard, Kale, Beets, Batavian Lettuce, Mint
We’re looking for a couple people who live in the Bay Area to join our tight team of Market Crew. They assist us at our farmers’ markets, from setup to service and breakdown. The right person shold be energetic, outgoing, and passinoate about seasonal, loca produce and farming. We also like our Market Crew to come work the occasional day on the farm so they have a true connection and are in tune with our farm’s rhythm. Pass the word around and apply here.
Enjoy the spring broccoli. A quick cauliflower crop will follow and then summer squash is coming!!
Check out Tuesday’s kale harvest on instagram.
Warm Chickpea, Fennel, and Parsley Salad (Serves 6)
This Food & Wine recipe is delicious, and spring-y! Use two ingredients from this week’s box, and prepare this tasty side as the weather gets sunnier and brighter.
1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained (or use canned!)
1 large onion, quartered
12 thyme sprigs
2 garlic cloves, very finely chopped
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
2 celery ribs, finely chopped
1 small fennel bulb (3/4 pound)—halved, cored and finely chopped
3/4 cup loosely packed flat-leaf parsley leaves
1/2 cup finely chopped red onion
In a large pot, cover the chickpeas with water. Add the quartered onion and the thyme sprigs. Bring the chickpeas to a boil, then simmer them over moderate heat for 1 hour. Stir in 1 teaspoon of salt and simmer the chickpeas until they are tender, about 10 minutes longer. Discard the onion quarters and thyme sprigs.
Meanwhile, in a medium bowl, mash the garlic to a puree with 1 teaspoon of salt. Stir in the red wine vinegar, then gradually whisk in the olive oil.
Drain the chickpeas and add them to the bowl. Toss with the chopped celery, fennel, parsley and onion. Season with salt and pepper and serve warm.
MAKE AHEAD The recipe can be prepared through Step 1 and refrigerated overnight. Rewarm before continuing.