What’s in the box this week?
Standard Shares include
Curly Kale - Curly kales deteriorate more quickly than green cabbages, and will keep for only a few days before turning yellow. Store, loosely wrapped in plastic, in the fridge.
Batavian Lettuce - Toss this colorful lettuce with herbs and simple vinaigrettes.
Nantes Carrots - What about grilling them?? For grilled carrots with lemon and dill, trim tops and any fibrous ends from 1 lb (about a bunch) carrots and cut crosswise into pieces approximately 3 inches long. Cut any thick ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick. In a bowl, toss with 2 tsp grapeseed (or other high-heat) oil and 1/4 teaspoon salt. Preheat grill pan or grill over medium-high heat. Place carrots cut-side down on the grill and cover. (Use a big pot lid or a metal sheet pan as a grill pan lid.) Grill for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and grill for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle. Transfer the carrots to a bowl. Mix in remaining 1/4 teaspoon salt, 1 tbsp minced dill, 1 tbsp fresh lemon juice and ⅛ tsp freshly ground black pepper. Serve warm or at room temperature.
Fennel - The star of this week’s recipe!
Chioggia Beets - This beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet for its striking interior, hails from Northern Italy. It adds a beautiful pop of color to salads and soups. Though it can be prepared much like any other beet, the Chioggia has an especially sweet flavor—and it doesn’t ‘bleed’ as much as regular beets, meaning you don’t have to worry about bright red beet juice staining your fingers and clothes. Tip: When boiling Chioggia beets, add a splash of lemon juice or white vinegar to keep their color from fading.
Rainbow Chard - Chard is the perfect green to complement your lentil soup!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Red and Green Baby Lettuces, Beets, Parsley, Kohlrabi, Carrots, Fennel, Green Garlic, Curly Kale
Spring Fennel and Dandelion Green Slaw This recipe is cool because it takes two items that people may feel intimidated by, and then creates a light, versatile slaw! Its creator says, “The fennel gives a nice mellow foundation, while the greens and onions add a slight bite, a nice taste of spring. I love this as a side and it's also tasty in a sandwich.” Sounds good to us! Thank you to Food52 for the innovative dish!
1 fennel bulb
1/2 bunch dandelion greens, roughly chopped
1/3 cup green onions, scallions, or any variety of spring allium, chopped
1/4 cup cilantro, chopped
2 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon black mustard seed
1/4 teaspoon salt (or to taste)
Cut the root part out of the fennel bulb. Slice the fennel thinly (ideally using a mandoline). Squeeze half the lemon over the slices to prevent browning.
Add the dandelion greens, green onions, and cilantro.
In a small skillet, heat a dollop of the olive oil over medium heat. When hot, add black mustard seeds. Cook for about a minute. The mustard seeds will start to pop (you might partially cover the skillet to protect the seeds from flying all over).
Squeeze the other half of the lemon in a small bowl. Add the olive oil, honey, mustard seeds, and salt. Whisk together, then pour over the veggies and stir to distribute the dressing.