March 15, 2017

What’s in the box this week?

Standard Shares include

  • Mint - This simple sauce of fresh mint, sugar, and vinegar is a classic pairing with roast lamb in England.  Combine 2 ¼ cups mint leaves, 1 tbsp sugar, 1 tsp Kosher salt, and 1⁄4 cup boiling water, and stir until sugar dissolves. Add 1 cup white vinegar, and cover; let sit for 1 hour to meld the flavors.

  • Celeriac - Although cooked celery root is excellent in soups, stew, and other hot dishes, it can also be enjoyed raw, especially grated and tossed in salads. Raw celery root has an intense flavor that tends to dominate salads, so pair it with other strongly flavored fruits and vegetables, such as carrots, beets, and apples.

  • Chard - The star of this week’s recipe!

  • Green Garlic- To prep, treat it like a small leek: trim off the very bottom of the bulb (the roots are actually edible too, once the basal plate -- the part that holds the roots to the plant -- is removed), and use all of the tender white and light green parts. Dark green leaves can be saved for stock, or used to add flavor to a soup (pop them in whole, like a bay leaf).

  • Spring Onions - Spring onions are called so because they are harvested in the springtime. There's more flavor packed into spring onions compared to green onions, and that's because they are grown for a longer period of time. Spring onions are more sharp and pungent than green onions, but not as strong as yellow onions.

  • Carrots - The first carrots of the season (those harvested in the spring and summer) do not need to be peeled -- just wash them well and proceed with your recipe or eat them raw.

  • Navel Oranges - All navel oranges are clones! That's right -- because they're seedless and propagated by grafting, navel oranges are all direct descendents of the same tree. Of course, there are variations based on other factors: oranges grown in humid, southern regions like Texas have thinner skin and are lighter in color, while cooler climates like California produce thicker-skinned, more brightly colored fruit.

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




Vegetable Forecast

Kale, Chard, Spring Onions, Green Garlic, Navel Oranges






Crispy Pan-Fried Beans and Wilted Greens (Serves 2 as a main dish or 4-6 as a side)

From Food 52: “There's a certain satisfying symmetry to a dish with slightly crispy, blistered, pan-fried beans mixed with ribbons of tender greens. If you're at home for lunch, this makes a perfect mid-day meal. Otherwise, add a poached egg or scoop of pasta and this becomes an easy dish to throw together for dinner.”


  • 8 oz (1/2 bunch) Swiss chard

  • 1 onion, thinly sliced

  • 2 cloves garlic, minced

  • 12 oz (2 cups or one 15-oz can) cannellini or other white beans, drained and rinsed

  • Zest from one lemon

  • Juice from 1/2 lemon

  • 1 teaspoon za’atar

  • 1 to 2 teaspoons salt

  • Good-quality extra-virgin olive oil


Trim the center stem from the Swiss chard and slice the leaves cross-wise into ribbons. Chop the stems into bite-sized pieces.

Heat one teaspoon of oil in a large skillet over medium-high heat. Cook the onions with 1/2 teaspoon salt until they are very soft and uniformly golden-brown, 8 to 10 minutes. Stir in the garlic and the chopped chard stems, 1 minute. Transfer the onion mixture to a bowl.

Warm another 1 to 2 teaspoons of oil, enough to coat the entire bottom of the pan. Add the beans and spread them into a single layer. Cook for 2 minutes without stirring. Stir and spread them out again. Repeat until all the beans are blistered all over. Adjust the heat as needed to prevent burning the beans.

Stir the chard leaves, the za'atar, and another 1/2 teaspoon of salt into the beans. Stir until the chard is completely wilted and tastes tender, 3 to 5 minutes. Add the onion mixture back in, along with the lemon zest and juice from 1/2 lemon. Stir and taste. Add more lemon juice, salt, or other seasonings to taste.

Serve immediately, drizzling a little extra-virgin olive oil over each dish. Add a poached egg, a scoop of pasta, or a piece of toast to make a more complete meal. The beans will lose their crispiness as they cool, but leftovers still make a tasty meal. This dish will keep refrigerated for up to a week.



Pic of the Week:

The chicks are growing up.  Here they are on vetch and peas, a little over thirteen weeks old. 

Meet Scott. He is in charge of the day-to-day chicken welfare and egg handling on the farm. You can also thank him for converting those muddy winter eggs into the clean, beautiful ones in your boxes over the past few months.  (Mostly) sunshine ahead!