What’s in the box this week?
Standard Shares include
Loose Carrots - For Carrot and Grapefruit Juice, with Cayenne! Press 3 chopped carrots and 1 chopped red grapefruit (peel and pith removed) through a juicer. Sprinkle with cayenne pepper! So easy!
Thyme - Hang the cut stems in small bunches in a dark, warm, well-ventilated area to dry. Once dry, the leaves can be stripped from the stems and stored in sealed containers.
Spinach - Try subbing spinach as the main ingredient for your pesto, great on pasta, toast, etc.
Arugula - The star of this week’s recipe!
Loose Beets - For roasted beet and walnut dip: Process 1 lb roasted beets (coarsely chopped), ½ c walnuts (finely chopped), 2 tbsp chopped dill, 2 tbsp crème fraîche, 1 tsp Sherry vinegar, and ½ tsp toasted caraway seeds in a food processor until smooth; season with Kosher salt and freshly ground pepper. Top with crème fraîche, caraway seeds, and dill sprigs and drizzle with olive oil. Yes, please!
Red Russian Kale- This kale variety is wonderful chopped to finish off your minestrone soup.
Celeriac - Instead of chips, you can also dice celery root for roasting. Make a quick weeknight side dish of roasted celery root and Yukon Gold potatoes with honey and rosemary. Cut the vegetables into ½-inch dice, toss in olive oil and salt, and roast on a sheet pan at 425°F until browned and tender. Dress lightly with a combination of melted butter, honey, and chopped fresh rosemary.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Arugula and Roasted Chickpea Salad with Feta (Serves 4) A bright spring salad to usher in the longer days and the emergence from colder temperatures. Salty feta and a citrus-y dressing balance out the peppery arugula! Thanks to Bon Appetit for the recipe!
1 12-oz can chickpeas, rinsed, drained, divided
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon (or more) fresh lemon juice
2 teaspoons dried mint
1 teaspoon red wine vinegar
5 oz arugula (about 7 cups)
1/4 cup fresh mint leaves
1/4 cup thinly sliced red onion
3 oz feta cheese, crumbled
Preheat oven to 400°F. Place half of chickpeas on a rimmed baking sheet, drizzle with 2 Tbsp. oil, and toss to coat. Season with salt and pepper. Roast until chickpeas are golden brown and crispy, 20–23 minutes. Let cool; set aside.
Whisk remaining 3 Tbsp. oil, 1 Tbsp. lemon juice, dried mint, and vinegar in a small bowl. Season vinaigrette with salt, pepper, and more lemon juice, if desired.
Combine remaining chickpeas, arugula, fresh mint, and onion in a large bowl. Drizzle vinaigrette over and season with salt and pepper; gently toss to coat. Divide salad among plates or bowls. Garnish with reserved roasted chickpeas and feta.