What’s in the box this week?
Standard Shares include
Arugula - For a bright, spring arugula and radish salad: In a large bowl, whisk together 1 tsp dijon mustard and 2 tbsp fresh lemon juice; season with coarse salt and ground pepper. Whisk in 2 tbsp olive oil. (To store, refrigerate, up to 1 day.) Add arugula (1 ¼ lbs total) and 1 bu radishes (sliced) to bowl, and toss to coat. Serve salad immediately. Also pairs wonderfully with sirloin steak!
Green Almonds - The star of this week’s recipe!
Chard - This vegetable belongs to the same family as beets and spinach and shares a similar taste profile with a flavor that is bitter, pungent, and slightly salty.
Green Garlic- Green garlic may have started as an afterthought, but it certainly didn’t remain that way for long. Once offered only by extremely thrifty farmers who were selling off what they’d thinned from their fields, green garlic is now one of the trendiest items at the farmers markets and in CSA boxes.
Spring Onions - Brush them with olive oil and chargrill them whole!
Pea Shoots - You can very easily just swap them in for any soft, leafy green in a recipe. Much like watercress, the stems are edible — and the tendrils are just delicious. It cooks very similar to baby spinach and is versatile, too. You can eat pea shoots raw in a fresh salad; they can take the place of the more traditional lettuce or simply enhance it with pea shoots’ spring flavor. You can stir fry them with sesame oil and garlic, as has long been done in Asian cooking. These greens can also brighten up a spring pasta dish, contributing a fresh, soft taste. To prepare and store pea shoots, there are just a couple of things to know. Since they are a delicate green, it’s best to eat them within 1-2 days of purchase. They should be stored in the fridge like you would lettuce; and when ready to eat, coarse or yellow stems should be removed.
Mint - You can serve mint pesto alongside or on top of chicken or poached or grilled fish, such as cod, bass, or halibut; as a condiment in cold-cut sandwiches; or with roasted or grilled lamb or beef. In a food processor, combine 3 cups lightly packed fresh mint and ¼ sliced almonds; process until finely chopped. With motor running, gradually pour ½ c extra-virgin olive oil through the feed tube. Season with salt. Keep at room temperature until ready to serve.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Arugula, Radish, Green Garlic, Spring Onion, Chard, Lettuces, Thyme
Khoresh Chaghaleh Badoom - Green Almond Stew (Serves 4-6)
“Green almond, or chaghaleh badoom, is an unripe almond with a green fuzzy outer skin picked in early spring before the inner nut fully ripens and the outer shell becomes hard. Chaghaleh badoom is one of the favorite snacks in Iran which is traditionally eaten whole and dipped in a bit of salt. By early spring you will have to be on the lookout for them otherwise they will come and go in the blink of an eye since they have such a short season” says Azita from the blog Turmeric and Saffron, which features Persian cuisine, recipes, and stories. Khoresh is a generic term for stew dishes in Persian cuisine, and this lesser-known but popular stew capitalizes on the small window of availability of these delectable treats (and also use some other items from this week’s box!).
1 lb stew meat (lamb or beef), cubed
1 lb green almonds, soaked in cool water for 6-8 hours or overnight, drain, use a paper towel to remove the fuzz (you may also slice the green almonds if you like)
3 cups chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
1-2 tbsp dried mint (for added aroma and flavor)
1 large onion finely chopped
1/2 tsp turmeric
Salt and pepper to taste
2-3 tbsp lime juice, freshly squeezed
In a large pan, heat 3 tablespoons vegetable oil over medium-high heat and saute the chopped onions until soft and golden. Add the turmeric powder, stir well.
Add the meat to the pan, stirring occasionally, cook until brown on all sides. Add salt and pepper to taste.
Add 3 cups of water or enough to cover the beef. Bring back to boil, cover, reduce heat, simmer gently for 45 minutes.
Add the green almonds, parsley, fresh mint, dried mint. Add a little water if needed. Cover and cook for another 45 minutes over low heat. Add in the lime juice and continue cooking on low heat for another 10-15 minutes.
Serve the khoresh warm with polow (Persian rice), mast o khiar (Persian yogurt and cucumber dip)and salad shirazi (a type of tomato, cucumber, and onion salad).