April 12, 2017

What’s in the box this week?

Standard Shares include

  • Baby Batavian Lettuce - Wild lettuce, from which modern lettuce is derived, originated in Asia Minor. The ancient historian Herodotus records its presence on the tables of 6th century Persian kings, and throughout the following centuries it became a popular crop all over Europe. Columbus brought it with him to the New World, starting its spread over the North American continent.

  • Yellow Grapefruit- Red and yellow grapefruit, often called white grapefruit, are closely related varieties of the same citrus fruit, Citrus paradisi. It's a hybrid cross between a variety of pomelo and a variety of sweet orange that was originally developed in Barbados.

  • Loose Chard - For rigatoni with swiss chard: Bring a large pot of water to a boil. Add 2 tablespoons salt and the 1 lb rigatoni (or other tubular) pasta; cook 3 minutes less than package indicates. Drain.  Heat 2 tbsp unsalted butter and 3 tbsp extra-virgin olive oil in a large Dutch oven over medium heat about 1 minute. Add 3 thinly sliced garlic cloves and 2 medium, finely chopped shallots; cook, stirring, until fragrant, about 2 minutes. Stir in 1 ½ lb chard (leaves cut into ½ in strips and stems cut into 1 in pieces, l 2 tbsp finely grated lemon zest (about 2 lemons), ½ c dry white wine, 1 teaspoon salt, and a ½ tsp red pepper flakes; season with freshly ground pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.  Stir in pasta, ⅓ c fresh ricotta cheese, and ⅓ c toasted pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with freshly grated Parmesan.

  • Green Garlic- Green garlic is young garlic with tender leaves that is harvested early in the season before the bulb is fully formed.The easiest way to think about green garlic is that it's baby garlic. It has a long green top that looks a bit like scallions, sometimes a tiny bulb at the end, and it may even be tinged with a bit of pink. Green garlic is more mellow and less spicy in flavor then regular garlic, and can be used raw or cooked like scallions. It's usually harvested in the spring.

  • Onion Flowers - The star of this week’s recipe!

  • Thyme -  This herb can be propagated by seed, cuttings, or dividing rooted sections of the plant.

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




Vegetable Forecast

Arugula, Carrots, Butternut Squash, Green Garlic, Mint






Vengayapoo Varai (Serves 2)

This stir-fry dish specially features onion stalks and flowers (vengaya poo), via A Taste of Sri Lankan Cuisine, which seeks to document the evolving cuisine of Sri Lanka, as experienced by the blogger and other friends from different parts of the country.  Enjoy this yummy dish that celebrates this seasonal delight!

  • 1 cup chopped spring onion stalk and flower/ Vengaya poo

  • ½ cup chopped carrot

  • 1 tbsp chopped

  • 1 chopped green chili

  • ½ tsp fennel

  • 1 tsp crushed red chillies

  • 2 tbsp sesame oil

Clean the onion stalks and carrot and chop them into small pieces. Add some salt and keep aside.

Heat 2 tbsp oil in a pan. Add the fennel seeds, chopped onion and green chilli. Fry for 2 mins.

Add the chopped and salted onion stalks + flowers and carrots to the pan. Add 1 tsp crushed chilli and mix well.

Cook for around 10 mins over low heat.  Remove from heat and serve warm.




Pic of the Week:

Grow grow grow! Even though we've had small windows to eventually get our transplants in the ground, we're still waiting for that warm growing weather (or just plain sun) to show up.