December 6, 2017

What’s in the box this week?

Standard Shares include

  • Broccoli - Use your leftover roasted vegetables as salads.  Charred broccoli is absolutely incredible when it’s tossed with a citrus-y vinaigrette, some toasted nuts, and some chopped herbs.

  • Red Cabbage - Lock in the color by adding a touch of vinegar when cooking red cabbage in water. This stops the lovely deep purple hue from running.

  • Carrots - Daucus carota is a biennial plant.  In the first year, it’s rosette of leaves produces large amounts of sugars, which are stored in the taproot to provide energy for the plant to flower in the second year.

  • Chard - This sauteed green is a great addition to your quesadillas.

  • White Cauliflower - The star of this week’s recipe!

  • Batavian Lettuce -  For a fantastic lemon vinaigrette with chives, Place a ½ cup good quality extra virgin olive oil, 3 tbsp fresh squeezed lemon juice, 1 small clove garlic, a pinch of sea salt, and freshly ground pepper in a blender and blend till smooth. Add 1 tbsp freshly chopped chives.

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


Vegetable Forecast

Cauliflower, Broccoli, Carrots, Batavian Lettuce, Chard, Cabbage



Check us out on PBS' Nightly Business Report.  We're proud to help tell the story of why the younger generation is getting back into farming as career choice, what the challenges we face are in doing so, and why it's so important. 

Check out the survey from the National Young Farmers' Coalition about barrier to entry. 



Cauliflower Salad with Mint, Pomegranates, and Nigella Seeds  (Serves 8)

Beautiful and flavorful, this salad combines some of the best winter delights!  Thank you to Bon Appetit for the recipe!  A great dish to serve guests...

  • 1 tablespoon finely grated lemon zest

  • 3 tablespoons fresh lemon juice

  • 3 tablespoons fresh orange juice

  • 1 head of cauliflower (about 1½ pounds), broken into large florets, sliced as thinly as possible

  • 1 cup pomegranate seeds

  • ½ cup coarsely chopped mint

  • ½ cup coarsely chopped parsley

  • 2 tablespoons finely chopped chives

  • ¼ cup nigella seeds (Pungent and peppery nigella seeds, also called kalonji or black onion seeds, can be found at Indian markets and online.)

  • ¼ cup olive oil

  • Kosher salt

Mix lemon zest, lemon juice, and orange juice in a large bowl. Add cauliflower, pomegranate seeds, mint, parsley, chives, nigella seeds, and oil and toss to coat; season with salt.

Note: Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.


Pic of the Week:

Sammie on the cauliflower packing line.  Meet him at our Saturday Oakland Grand Lake market!