What’s in the box this week?
Standard Shares include
Nantes Carrots - The most unique characteristic of this variety is that is rounded at both the tip of the root and at the bottom. Nantes carrots are revered for their special sweetness, crisp texture and inconspicuous core.
Little Gems - Grilling little gem: Remove the outer leaves. Cut the head in two lengthwise and rub the lettuce with olive oil and garlic, for example. Grill for a couple of minutes each side. Make a goat’s cheese or gruyère dip to serve with it. Yum :)
Spinach - A perfect addition to any meatball recipe!
Green Garlic - You can find green garlic in a range of sizes, from scallion-slender to nearly fully grown bulbs. The one thing they all share in common is the fact that they are freshly dug and haven't been dried to reduce moisture and concentrate flavor.
Mixed Beets - If you are roasting quite a few beets, wrapping each of them in foil might to be the way to go. So if you don’t want to wrap every single beet in the foil, you can place the beets into a baking dish and cover the dish with the foil instead or simply use a baking dish with a lid.
Rainbow Chard - Instead of using cukes, make tzaziki with chard! Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add 1 c stemmed and finely chopped chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain. Using a mortar and pestle, grind 1 clove garlic and ¼ tsp coarse salt into a paste. Stir chard, 1 c Greek yogurt, garlic paste, 1 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, and ⅛ tsp cayenne pepper in a medium bowl. Serve with pita wedges.
Red Radish - The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Red Gem Lettuce, Mixed Beets, Nantes Carrots, Red Radish, Spinach, Green Garlic, Rainbow Chard
Asparagus Mint Slaw (Serves 2) This recipe is short but sweet. Make this bright, colorful seasonal slaw to welcome the springtime! Thanks to Saveur for the dish!
1⁄4 cup roughly chopped mint
2 tbsp. olive oil
2 tbsp. red wine vinegar
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
5 small radishes, julienned
4 scallions, thinly sliced
2 carrots, julienned
1 bunch asparagus, trimmed and shaved using a vegetable peeler
Whisk mint, olive oil, vinegar, garlic, salt, and pepper in a bowl. Add radishes, scallions, carrots, and asparagus; toss to combine.