May 2, 2018

What’s in the box this week?

Standard Shares include

  • Lacinato Kale - Dark blue-green to black leaves often have a heavily crinkled texture, which inspires one of its many common names, dinosaur kale.

  • Little Gem Lettuce - Little Gem leaves are the perfect size and firmness to use to scoop guacamole, hummus, poke or chicken salad.

  • Arugula - For warm potato salad with arugula: Preheat the oven to 425°F. Cut 1 ½ lb scrubbed white potatoes into 1/2-inch wedges. Scatter the potato wedges on 1 large rimmed baking sheet, drizzle with 1 1/2 tablespoons of extra-virgin olive oil and toss until coated. Season with salt and freshly ground pepper and roast for about 25 minutes, until browned and crisp.  In a small bowl, whisk 2 tablespoons of olive oil with 1 tbsp grainy mustard and 2 ¼ tsp sherry vinegar and season with salt and pepper. In a large bowl, toss the potatoes with ½ a small, thinly sliced sweet onion and 2 ½ oz baby arugula. Top with the dressing, toss again and serve right away.

  • Sage - The star of this week’s recipe!

  • Mixed Beets - Steamed Method: Set a steamer basket in a saucepan with 2 inches simmering water. Add beets (peeled and cut into 1/2-inch pieces). Cover and steam until beets are tender when pierced with a knife, 15 to 20 minutes.

  • Rainbow Chard - If you don’t know, now you know - "Rainbow Chard" isn't an actual varietal of chard, but simply a mix of white-stemmed Swiss chard, red chard, and golden chard, all bundled together in your bunch!

  • Baby Turnips - Just pan fry, with your favorite oil (or butter), garlic, salt and pepper for a quick, delicious side!

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


Vegetable Forecast

Batavian Lettuce, Rainbow Chard, Curly Kale, Nantes Carrots, Chioggia Beets, Fennel



Chickpea Fries with Sage and Parmesan (Serves 12) Don’t be intimidated - this recipe is actually quite easy and a huge crowd pleaser, if you don’t end up hoarding them all for yourself!  Thank you to Food & Wine for the recipe.


  • Coarse salt and freshly ground pepper

  • Canola oil, for frying

  • 1/2 cup freshly grated Parmesan cheese

  • 2 3/4 cups milk

  • 1 1/2 teaspoons unsalted butter

  • 1 cup chickpea flour, sifted if lumpy (see Note)

  • 2 tablespoons finely chopped sage

  • 1 small garlic clove, minced


In a medium saucepan, combine the milk, butter and garlic and bring to a boil over high heat. Reduce the heat to moderately low and gradually whisk in the chickpea flour until smooth. Stir constantly with a rubber spatula until the mixture thickens, about 2 minutes. Season with salt and pepper.

Scrape the mixture into a nonstick 9-by-13-inch rimmed baking sheet or baking dish that has been lightly sprayed with vegetable oil spray; spread into a 1/4-inch layer. Cover with parchment paper and refrigerate until firm, 2 to 3 hours.

Pour 1 inch of canola oil into a wide skillet and heat it to 350°F, or until a piece of bread bubbles rapidly when added to the hot oil. Meanwhile, cut the chickpea mixture into 2-inch squares. Fry the squares in batches until golden brown, about 1 minute per side. Transfer the squares to a rack lined with paper towels to drain, then keep them warm in a low oven while you fry the rest.

In a bowl, mix the sage and Parmesan cheese. Toss the fries in the cheese and sage mixture until coated; serve warm.

Make Ahead: The recipe can be prepared through Step 3; refrigerate overnight. Recrisp the fries in a 350°F oven. Toss with the sage and Parmesan before serving.


Pic of the Week:

We've got the beet!

We've got the beet!