What’s in the box this week?
Standard Shares include
Tokyo Turnips - A delicious addition to any miso soup. Slice thinly and leave the greens on!
Purple Carrots - The star of this week’s recipe!
Beets - If sliced beets come into contact with water they release the juice that contains the red pigment, a lot of nutrients and flavor. So the best way to preserve the flavor and nutritional value of beets is to cook them with their skin intact and then slice them after they’ve been cooked. If you do wish to cook sliced beets, the best way to do it is to roast them in the oven.
Bloomsdale Spinach - One of so-called “Dirty Dozen” - foods that retain residual pesticides - it’s better to eat organic spinach from someone you trust whenever possible!
Green Garlic - 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.
Leeks - Fry up some leeks with brussels sprouts and bacon for a yummy sauté!
Cherry Radishes - This buttered radishes and leeks recipe will have you rethinking your go-to vegetable side dishes. Shake that green-salad rut! Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat. Add 3 scallions or spring onions (cut into 2-in pieces) and cook until golden, about 3 minutes. Add ¼ lb quartered radishes and cook another minute. Remove the scallions and radishes from the pan and set aside. Add 3 leeks (white and light green parts only cleaned and thinly sliced crosswise), ½ c chicken or veg broth, ¼ tsp Kosher salt, and 1 tsp lemon juice and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Add 2 tbsp fresh chopped parsley, scallions, and radishes and toss well. Enjoy!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Tokyo Turnips, Beets, Green Garlic, Bloomsdale Spinach, Watermelon Radishes, Leeks, Purple Carrots
Purple Slaw with Turmeric Orange Vinaigrette (Serve as a side dish) The folks from blog Brooklyn Supper offer up this recipe as “a fitting way to bridge winter and spring. A selection of deep purple winter vegetables – bitter radicchio, sweet purple cabbage, and buttery purple carrots – are tossed with a vivid, robust turmeric, orange, and cider vinaigrette… Like most slaws, this one improves overnight, though the turmeric renders the once pale apple matchsticks orange. If presentation is important, add the apples just before serving. In this slaw, radicchio lends an undertone of complexity and serves as a counterpoint to the sweetness of the other vegetables. If radicchio feels too complex, feel free to omit and reduce maple syrup by half.”
For the Vinaigrette
2 tablespoons minced shallot
1 teaspoon orange zest plus 2 tablespoons juice
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
2- inch section fresh turmeric, peeled and finely grated
1/4 teaspoon sea salt, plus more to taste
1/4 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
For the Purple Slaw
3 cups red cabbage ribbons (about 1/3 a head)
2 cups radicchio ribbons (about 1/2 a medium head)
2 cups purple carrot matchsticks (about 3 medium carrots)
2 cups apple matchsticks (1 large apple)
1 orange, peeled and cut into segments
1/4 cup minced green onion
To make vinaigrette, whisk to combine shallot, orange zest and juice, apple cider vinegar, maple syrup, grated turmeric, sea salt, and spices. Whisking constantly, slowly add olive oil until mixture is pale and emulsified.
To assemble slaw, toss to combine cabbage, radicchio, and carrots with vinaigrette. Add sea salt to taste. Slaw will keep well sealed in the fridge for 3 days.
Before serving, add sea salt to taste, and toss in apple matchsticks, orange segments, and green onions.