What’s in the box this week?
Standard Shares include
Summer Squash - Sauté or roast diced squash in olive oil. Season with salt, red pepper flakes, and a few pinches of ground cumin, cumin seeds, or fennel seeds. Cook until just tender. Top with a handful of fresh herbs (like mint, basil, etc.), a generous spoonful of whole-milk ricotta, a sprinkle of flaked sea salt, and a drizzle of your best olive oil. Some good bread and a glass of wine is all you need, but this can also be served over pasta, steamed grains, or a simple omelet.
Cauliflower - Make tarragon cauliflower pickles! Cut the cauliflower into florets so the brine will absorb faster. Place 1 lb cauliflower florets (with some stalk still attached) and 4 large sprigs tarragon in jar. Bring 1 c distilled white vinegar, 2 tbsp kosher salt, 2 tsp sugar, 2 tsp black peppercorns, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into 1 qt canning jar (with lid), cover, and chill.
Spring Onions - Use kitchen scissors to cut these onions’ green tops! Use for garnishes, omelettes, salad topping, etc.
Lacinato Kale - The star of this week’s recipe! And the end of the season.
Snap Peas - For snap peas with oregano: In a large skillet, combine 1 lb snap peas and cup water; season with coarse salt. Bring to a boil over medium-high. Cook until water has evaporated, 3 to 4 minutes. Add ½ tbsp butter, and continue to cook, stirring frequently, until snap peas are crisp-tender, about 2 minutes. Remove from heat; stir in 1 tbsp coarsely chopped fresh oregano (sub ¼ tsp dried). Also the last week for our spring snap peas.
Red Cabbage - Red cabbage has 10 times more vitamin A and twice as much iron as green cabbage. Who knew???
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Mixed Summer Squash, Squash Blossoms, Spring Onions, Red Cabbage, Bunched Carrots, Loose Beets, Lemon Verbena/Mint combo bunches
It’s squash season! And spring onions! Time for those evening meals to get simpler. Squash, eggs, and onions spells out pretty much everything you need to make breakfast, lunch, and dinner. Shredded squash and onion in an egg pancake for breakfast; serve that cold on bread for lunch, and pan sear zucchini rounds and serve a poached or sunny-side-up egg for dinner. See how many ways you can make your squash scrumptious.
Kale and Sugar Snap Pea Salad (Serves 4)
This recipes calls for a variety of strongly-flavored ingredients (including two from this week’s box!), and they all blend together beautifully to produce a bold spring salad. You could even thinly chop some red cabbage and add it to the mix! Thank you to The New York Times for the dish!
FOR THE DRESSING
¾ cup canola oil
½ cup peeled, chopped ginger
¼ cup miso paste
½ cup rice vinegar, or as needed
Finely grated zest and juice of 2 lemons or limes
¼ cup sugar, or as needed
Coarse salt and black pepper
FOR THE SALAD
2 tbsp sugar
4 dried apricots
1 medium bu kale (Tuscan, Red Russian, Winterbor or Lacinato), coarse stems removed and discarded, roughly chopped
2 cups sugar snap peas, stemmed
4 oz feta cheese, crumbled
¼ cup almonds, toasted and coarsely chopped
2 tbsp chopped fresh mint leaves, or as needed
Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.
Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.
In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.