July 25, 2018

What’s in the box this week?

Standard Shares include

  • Crookneck Squash - Sliced thin it can be layered into lasagna or ratatouille or utilized raw in carpaccio.  Yum!

  • Sweet Peppers -Slice peppers into thin strips with cabbage, celery and scallion for a unique, sweet-and-tart bell pepper slaw.

  • Carrots - Carrots can be traced back about 5,000 years through historical documents and paintings. No one knows exactly when the first carrots appeared, because many people mistook them for parsnips, a close relative of the carrot.

  • Snow Leopard - They’re sweet but the white flesh has a firmer texture than a regular green-flesh honeydew. They’re lovely eaten simply with a squeeze of fresh lime juice, wrapped with prosciutto, or on a fruit salad skewer.

  • Marketmore Cucumbers - The star of this week’s recipe!

  • Barbarella Eggplant - As with any eggplant, slice or dice it, then grill, fry, saute, bake, roast, or steam. Puree, if you like. But given its stoutness and seediness, this variety is naturally built to be hollowed out and stuffed.

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


Vegetable Forecast




Cantaloupe and Cucumber Salad (Makes 4 servings) This savory fruit and vegetable salad is easy to put together, colorful, and a little unusual - in a good way!  Thank you to Bon Appetit for the recipe!


  • ½ cup olive oil

  • ¼ cup Champagne vinegar or white wine vinegar

  • 1 teaspoon ground coriander

  • 1 teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • ⅛ teaspoon ground cardamom

  • ½ large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces

  • 1 large cucumber, sliced on a diagonal ½ inch thick

  • 2 Fresno chiles, thinly sliced

  • ½ cup unsalted, roasted pumpkin seeds (pepitas)

  • ¼ cup chopped cilantro

  • ¼ cup chopped mint

  • Sumac (for serving)


Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.

To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.


Pic of the Week:

A gorgeous snow leopard melon - in this week's CSA box!

A gorgeous snow leopard melon - in this week's CSA box!

July 18, 2018

What’s in the box this week?

Standard Shares include

  • Summer Squash - Unlike their winter counterparts, summer squash have soft, thin skin that is perfectly edible, with varying degrees of light to dense flesh. They can all be eaten raw or cooked, and have a mild flavor that can range from sweet to nutty, and though the difference in flavor between varieties is subtle, it's distinct.

  • Gypsy Peppers -The star of this week’s recipe!

  • Carrots - There is a persistent belief that the alkaloids in carrot tops make them slightly dangerous for consumption, but this isn't really true, as alkaloids are a substance found throughout nearly every leafy green vegetable.  Throw them in your next vegetable stock!

  • Beets - Did you hear about the guy who stopped eating vegetables? His heart missed a beet.

  • Cucumbers - The flesh of the cucumber is mostly water, but also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling–these acids prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis.

  • Fresh Onion - The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.

  • Basil - Pesto tip: Love garlic? Great. Just be sure that the amount of garlic you're using doesn't overpower the rest of the sauce. You should be able to taste every element of the pesto, from the greens to the olive oil and nuts. Start with a small amount of garlic, and add more if the sauce needs a little zip. Remember: You can always add more, but you can't take any out.

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


Vegetable Forecast




Peperonata (Makes about 6 cups) Common in Italian cooking, peperonata consists of sweet peppers sauteed in olive oil, but could include ingredients like tomatoes, onion, garlic, herbs (basil), capers, and olives. Serve your peperonata hot or cold! While hot, it can be used as a condiment for meat, pizza or pasta topping. When served cold, it can be used as a stuffing for omelets or simply eaten as an antipasto.  Enjoy! Thank you to The New York Times for the recipe!


  • 8 gypsy peppers, about 2 1/2 pounds total

  • ½ cup extra-virgin olive oil, plus more for roasting

  • Kosher salt

  • 2 tablespoons salt-packed capers, soaked

  • 1 tablespoon tomato paste

  • ½ red onion, diced (about 1 cup)

  • ½ fennel bulb, cored and diced

  • ½ teaspoon dried chili flakes

  • 2 tablespoons red-wine vinegar


Preheat the oven to 400 degrees. In a bowl, toss the peppers with a dash of olive oil and a pinch of salt, coating them evenly. Arrange in a single layer on a baking sheet. Roast, turning the peppers once about halfway through cooking, for 20 to 30 minutes, or until the skins have started to blister and pull away from the flesh. Remove from the oven, place in a bowl and cover tightly with plastic wrap until cool enough to handle. Remove the plastic wrap and peel the peppers. The skins should slide right off. Tear the peppers into roughly equal pieces, about ½ inch wide, discarding the stems, seeds and membranes.

In a large pot, heat the olive oil over medium heat. Dab the capers dry with a paper towel and add them to the oil. Fry the capers for about a minute, or until they bloom and become crispy. Stir in the tomato paste and cook for 2 minutes, until the paste turns brick red. Stir in the onion, fennel, chili flakes and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes, or until the onion and fennel are tender.

Deglaze the pan with the vinegar, dislodging any browned bits, and stir in the peppers. Cook for a few minutes, taste for seasoning, and adjust with more salt or vinegar if needed. Can be served warm or stored in a tightly covered container for up to two weeks.


Pic of the Week:



July 11, 2018

What’s in the box this week?

Standard Shares include

  • Mixed Summer Squash - The star of this week’s recipe!

  • Basil -The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.

  • Carrots - For a carrot-almond dressing that’s a great topping with fish, greens, and more! Combine ¼ c grated carrots, ¼ chopped roasted almonds, 1 tbsp white wine vinegar, 1 tsp orange zest, and ¼ cup of olive oil, and ¼ teaspoon each Kosher salt and black pepper in a medium bowl.  Drizzle away!

  • Beets - Have you ever wanted to use your beets dye your icing a gorgeous, dark red?  Natural dyes work best in royal icing or buttercream frosting, not cake batter.  Bring 3 medium beets (peeled and quartered) and 3 cups water to a simmer in a small saucepan over medium-low heat; cook until beets have lost their vibrant red color and liquid is reduced by about one-third, 25–30 minutes.  Remove beets with a slotted spoon. Add ½ c sugar to beet liquid and simmer, swirling pan occasionally, until very deep red and reduced to about 1 cup, 10–15 minutes. Let dye cool before using.

  • Cucumbers - Cucumbers are extremely susceptible to frost damage; the soil must be at least 70ºF for germination. That's why it's important not to plant cucumber seeds or plants too soon in the season!

  • Spring Onions - Spring onions are bulb (storage) onions harvested early when they have a small, tender bulb. They aren’t dried for storage and are milder than full-size dried storage onions. You’ll usually find them at farmers’ markets and occasionally at the supermarket. If picked very early, their bulbs are barely formed; such spring onions may be sold as green onions or (incorrectly) as scallions. While these very immature onions can be used interchangeably with scallions, a true scallion is actually a separate cultivar of the bulb onion, one selected to be tender, mild, and not produce a bulb. The white bottom part of a scallion stays straight and does not bulge outward. Both the whites and greens of scallions are used for cooking, and the greens are often used raw as an herb.

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


Vegetable Forecast




Grilled Summer Squash Ribbons with Pesto and White Beans (Serves 2 as a main, 4 as a side) A This attractive and delicious dish includes 2 ingredients from this week’s box!  The incomparable Deb from Smitten Kitchen gives us the lowdown on this recipe’s versatility and encourages you to use it as a base for your culinary creativity… “Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if you don’t have a grill outside or an indoor grill pan, you could roast or broil it instead. It will taste essentially the same, which is to say, I hope, awesome. You could eat this with grilled bread for a light summer meal. You could crack open a ball of burrata over it for extra luxury (you may find the parmesan unnecessary in this case). You could finish it with toasted pine nuts for extra crunch. You could build it into a larger meal for a small crowd with grilled sausages and a caprese salad too.”  We’re convinced!


  • 1 1/4 to 1 1/2 lbs summer squash, thinner longer ones are ideal here

  • Olive oil

  • Coarse or kosher salt

  • Freshly ground black pepper

  • 1 lemon

  • 1 3/4 cups (from 1 15-oz can) small-to-medium-sized white beans, drained

  • 1 garlic clove, peeled

  • A 2-oz bundle of basil

  • 1 to 2 tablespoons white wine vinegar

  • Coarsely grated parmesan, to taste


Prepare the summer squash: Trim ends and cut it the long way into 1/4-inch strips. I use a mandoline for this, but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.

On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill squash in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer squash back to platter and squeeze lemon juice over it.

Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.

Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled squash on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste.

Finish with a light blanket of parmesan and eat whenever you’re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else.


Pic of the Week:

Our eggs are pastured, certified organic, and raised on a custom soy-free feed!  #liveyourbestbrunchlife

Our eggs are pastured, certified organic, and raised on a custom soy-free feed!  #liveyourbestbrunchlife

July 4, 2018

What’s in the box this week?

Standard Shares include

  • Mixed Summer Squash - Slice them up and sauté with garlic and butter (or bacon fat!), then mix in a big handful of fresh herbs (e.g. basil, parsley, mint) right before serving.

  • Kale - Toss kale with lemon, pasta, and pecorino cheese for a simple and hearty weeknight meal!

  • Carrots - Quick-pickle your carrots! If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit.Place carrots - 1 lb, peeled and sliced on the diagonal into ⅛-in-thick coins in a heatproof resealable container or jar. Combine 1 c apple cider vinegar, ¼ c sugar, 2 tbsp Kosher salt, 1 tbsp black peppercorns, 1 tbsp mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.  Cooks' note: Pickled carrots can be stored in the fridge in a resealable container for up to 3 weeks.

  • Beets - Shredded or grated beet is a beautiful, nutritious, and tasty addition to a green salad!

  • Mixed Cucumbers - Botanically speaking, the cucumber is classified as a pepo, a type of botanical berry with a hard outer rind and no internal divisions. Much like tomato and squash, it is often perceived, prepared and eaten as a vegetable.

  • Fresh Onion - The star of this week’s recipe!

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


Vegetable Forecast




Parsley and Onion Salad (Serves 4) A simple, fresh salad on it’s own or lovely served atop grilled bread as an appetizer.  Great for picnics! Thank you to SAVEUR for the recipe!


  • 2 tbsp. finely chopped mint

  • 1 large red onion, halved and thinly sliced lengthwise

  • Kosher salt and freshly ground black pepper, to taste

  • 2 cups lightly packed flat-leaf parsley leaves

  • 14 cup salt-packed capers, rinsed and drained

  • 14 cup extra-virgin olive oil

  • 2 tbsp. fresh lemon juice

  • 1 tbsp. lemon zest

  • Grilled country white bread, to serve


In a medium bowl, toss together mint, onion, and salt and pepper; let sit until onion softens, about 10 minutes. Add parsley, capers, oil, juice, and zest, and toss until evenly combined. Serve immediately with grilled bread.


Pic of the Week:

this is how we roll

this is how we roll

June 27, 2018

What’s in the box this week?

Standard Shares include

  • Summer squash - The star of this week’s recipe!

  • Lacinato Kale - Kale seems sturdy but wilts quickly. Store it loosely in a plastic bag in the coldest part of the fridge for up to three days.

  • Carrots - Spice up the classic carrot-ginger combo with some lime juice: Pass 2 ½ lbs scrubbed and trimmed carrots and 1 4-in piece ginger through a juicer; stir in ¼ c fresh lime juice. Serve over ice.

  • Chard - This green pairs beautifully with polenta!

  • Bunching Onions - This variety is a bulbless type with a milder flavor than many larger onions. They are highly versatile, and can be eaten raw or cooked in soups, salads, dips, stir-fries, and more.

  • Savoy Cabbage - Savoy is excellent sliced in soup, as a green in salads, and of course, in slaws!

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


Vegetable Forecast




Summer Squash Gratin (Serves 8 as a side) A note from Heidi from 101 Cookbooks: “Be sure to slice your potatoes as thin as possible. They get all melty and creamy. Slice them too thick and you'll have trouble cooking them through because the zucchini cooks up more quickly. I use a box grater to shred the cheese here (as opposed to a micro-plane) - you get heartier, less whispy pieces of cheese which is what you want here. I'd also strongly recommend homemade bread crumbs here (see asterisk below).”

  • zest of one lemon

  • 1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices

  • 1/2 teaspoon fine grain sea salt

  • 1/4 cup fresh oregano leaves

  • 1/4 cup fresh Italian parsley

  • 1 large garlic clove, chopped

  • 1/4 teaspoon fine grain sea salt

  • pinch of red pepper flakes

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup unsalted butter

  • 2 cups fresh whole wheat bread crumbs*

  • 1/2 pound waxy potatoes, sliced transparently thin

  • 3/4 cup grated Gruyere cheese, grated on a box grater (or feta might be good!)


Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.



Pic of the Week:

We Hella <3 Oakland!

We Hella <3 Oakland!

June 20, 2018

What’s in the box this week?

Standard Shares include

  • Summer squash - For a summer squash salad: Preheat oven to 400℉.  Wash the 1.5 lbs summer squash, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with ½ tsp salt. Place in oven for 5 to 7 minutes, until they soften slightly.  Transfer the rounds to a bowl and toss them lightly with ½ tsp ground black pepper, 2 tbsp white wine vinegar and 4 tbsp corn or safflower oil. Serve immediately.

  • Lacinato Kale - Dino kale is particularly well suited to braising in a bit of broth—simply heat a pan, add a little bit of broth, add the cleaned and chopped kale, cover, and cook over gentle heat until the leaves are wilted and tender.

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

  • Beets - Roasted with goat cheese - the classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens (like arugula!) and piquant goat cheese. Add some hazelnuts and you're in heaven.

  • Chard - Yummy pizza topping ideas: torn chard, spicy sausages, and dollops of ricotta!

  • Bunched Onions - The onion plant has been grown and selectively bred in cultivation for at least 7,000 years.

  • Savoy Cabbage - These cabbages are immediately recognizable - with a tight, round head, like green or red cabbages - but the leaves have the distinctively wrinkled appearance of Napa cabbage leaves. Savoy varieties are milder-flavored than regular green cabbage, but the two can be used interchangeably in recipes.

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


Vegetable Forecast




Grilled Carrots with Avocado and Mint (Serves 4) This dish is a colorful, elegant way to celebrate the summer season!  Thank you Bon Appetit for the recipe.


  • 1 tsp. cumin seeds

  • 3 Tbsp. fresh lemon juice

  • 2 tsp. honey

  • ¼ cup plus 2 Tbsp. extra-virgin olive oil

  • 1 serrano chile, thinly sliced

  • 1 1" piece ginger, peeled, finely grated

  • 1½ lb. medium carrots, scrubbed, halved lengthwise, tops trimmed to about 1"

  • Kosher salt

  • 2 avocados, cut into large pieces

  • ½ cup mint leaves


Note: You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.

Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.

Coarsely crush cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil until combined, then stir in chile and ginger. Let sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.

Toss carrots with remaining 2 Tbsp. oil on a rimmed baking sheet; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with sauce. Toss to coat; season with salt.

Arrange avocado and carrots on a platter. Spoon any remaining sauce over, then top with mint. Serve carrots warm or at room temperature.


Pic of the Week:

We’re really excited about these baby chicks. Brooder Check.

We’re really excited about these baby chicks. Brooder Check.

June 13, 2018

What’s in the box this week?

Standard Shares include

  • Summer squash - For an herbed summer squash salad: In a large bowl, toss 2 lbs squash , halved lengthwise and sliced ½-inch thick, ⅓ cup chopped fresh dill, ½ cup chopped fresh parsley, 6 cloves pressed garlic, 1 tsp. sea salt, ¼ cup white distilled vinegar, ¼ cup water (room temperature, and ¼ cup extra-virgin olive oil together until combined. Cover and chill for 2 hours. Serve cold.

  • Lacinato Kale - A great green to sautee with sausages. Saute it with Sausages.  Brown split sausages (such as linguica or chorizo) in a skillet. Add 2 garlic cloves, a pinch of red-pepper flakes, and some olive oil; saute for 30 seconds. Add 1 bunch washed kale (still wet); cook until tender, about 8 minutes. Season with salt.  Yum!

  • Carrots - Nantes is one of the most versatile carrot varieties - they can be used in recipes raw, fresh and cooked. They are a quintessential salad, crudite and soup ingredient. They can be eaten whole fresh, pureed into sauces, roasted and fried.

  • Beets - Pre-roasted or steamed beets taste great as an addition to any fresh green salad!

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

  • Bunched Onions - Still sweet enough to be eaten raw and finely sliced into salads. If you want to take the sulphurous edge away from them steep in a dash of cider vinegar and a pinch of sugar for 30 mins before using.

  • Savoy Cabbage - If you have not yet roasted cabbage, I cannot even begin to emphasize how life-changing it is!  It takes on a delicious caramelized flavor that you will find yourself craving!

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


Vegetable Forecast




Swiss Chard Pancakes (Farçous)  We all know that everything is always better in pancake form.  Deb from Smitten Kitchen says, “this is very flexible recipe. Once you have the milk, flour and egg base in place, you can add the suggested combination of onions, herbs and greens below or one more suited to your tastes/what you have in the fridge right now.”  Start experimenting today!

  • 2 cups (475 ml) whole milk

  • 2 1/2 cups (325 grams) all-purpose flour

  • 3 large eggs

  • 1 teaspoon coarse salt

  • Freshly ground black pepper

  • 1 small onion, coarsely chopped

  • 10 fresh chives, snipped

  • 1 shallot, coarsely chopped

  • 2 garlic cloves, split, germ removed, and coarsely chopped

  • Leaves from 10 parsley sprigs

  • 5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped

  • About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil

To serve: Plain, thick yogurt mixed with a little lemon zest, lemon juice and salt, to taste


If you’d like to keep your finished pancakes warm while you cook them: Heat oven to 250℉ and line a baking sheet with foil.

Make the batter: Put everything except the Swiss chard and oil in a blender or food processor and whirl until the batter is smooth. Scrape down sides. Add chard leaves and pulse machine until they’re chopped to your desired consistency.

Cook the pancakes: Heat a large skillet over medium-high heat and pour in a good puddle (1/4-inch deep) of oil. Once oil is hot enough that a droplet of batter hisses and sputters, spoon about 3 tablespoons batter in per pancake. It will spread quickly. Cook until browned underneath and (the edges will scallop, adorably), then flip, cooking on the other side until browned again. Transfer to a paper towel-lined plate, and then, if you’d like to keep them warm, to the foil-lined tray in the oven.

Repeat with remaining batter. Serve with lemony yogurt or another sauce of your choice.

Do ahead: Unused batter keeps in fridge for 3 days. Finished pancakes keep in fridge for a couple days, and will freeze much longer. Separate pancakes with pieces of waxed or parchment paper so they don’t glue together.


Pic of the Week:

THE SQUAVALANCHE IS HERE! We've sprung into summer!

THE SQUAVALANCHE IS HERE! We've sprung into summer!

June 6, 2018

What’s in the box this week?

Standard Shares include

  • Summer squash - Grated squash has a fantastic texture and can be used in recipes raw or cooked. A tip: try and squeeze as much water as you can out of the squash after you grate it, otherwise you might end up with some unwanted moisture in your dish. Also, make sure you are using a coarse grater to get the best possible texture from the squash.

  • Lacinato Kale - For kale salad with amber ale vinaigrette: Preheat the oven to 350F. Spread 1 c sliced almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes. Cool.  In a large salad bowl whisk together the ½ c amber ale (preferably a maple amber ale), ¼ c maple syrup, 2 tbsp olive oil, juice and zest of 1/2 orange and some Kosher salt and freshly ground black pepper.  Toss 2 bu kale (destemmed and cut into ribbons), almonds and ½ c dried chopped apricots with the vinaigrette. Serve on salad plates.

  • Nantes Carrots - These carrots will keep in cool, dry storage for up to a month. Never store fruit along with carrots. All fruit expels ethylene gas that is readily absorbed by carrots. Carrots exposed to ethylene turn very bitter making them not suitable for eating.

  • Chioggia Beets - The star of this week’s recipe!

  • Rainbow Chard -  Add chopped raw chard to salads, especially with a lemon-juice vinaigrette. Raw chard can have an assertive taste, so start with a little and see what you think.

  • Spring Onions - Because they're harvested early, springs onions are tender and full of sugars, absent the concentrated gases of a dried-down storage onion. That's why you don't get as teary-eyed when you slice into them

  • Sage - Try this delectable herb on asparagus with shaved pecorino.

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


Vegetable Forecast




Spinach Salad with Red and Chioggia Beets, Quinoa, and Walnuts (Serves 6 as a side dish)  This salad-y grain bowl, which is more on the salad side, is a beautiful and scrumptious way to show off these pretty candy cane-striped beets!  Thanks to The New York Times for the recipe!

For the dressing

  • 1 teaspoon balsamic vinegar

  • 2 tablespoons sherry vinegar

  • Salt to taste

  • 1 teaspoon Dijon mustard

  • 1 small garlic clove puréed

  • 6 tablespoons extra virgin olive oil, or a blend of olive oil and grapeseed, sunflower or canola oil

For the salad

  • 2 medium or 4 small beets, preferably a mix of golden and chioggia, roasted, peeled and cut in small dice (preferably smaller than 1/2 inch)

  • 1 cup cooked red quinoa (scant 1/2 cup uncooked)

  • 1 red Belgian endive, thinly sliced crosswise

  • ¼ cup coarsely chopped walnuts (1 1/2 ounces)

  • 2 tablespoons slivered basil or 1 tablespoon chopped fresh tarragon

  • 2 ounces blue cheese, crumbled (scant 1/2 cup)

  • 1 6-ounce bag baby spinach or 6 ounces stemmed, washed bunch spinach

  • Freshly ground pepper


Make the dressing. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil(s). Set aside.

In a large bowl, combine the beets, quinoa, endive, walnuts, basil or tarragon, and all but 2 tablespoons of the crumbled blue cheese

Place the spinach in another bowl and toss with 3 tablespoons of the dressing. Line a platter or a wide bowl with the spinach. Toss the remaining dressing with the beets and quinoa mixture and arrange on top of the spinach. Grind on some pepper and sprinkle the remaining blue cheese on top. Once everyone has gotten a good look at the salad, toss it all together and serve.


Pic of the Week:

Coming through! Traffic in the packing shed

Coming through! Traffic in the packing shed

May 30, 2018

What’s in the box this week?

Standard Shares include

  • Summer squash (!) - Summer is here! The summer squash is like a Little Black Dress: it’s one of the more versatile items in your fridge (or closet). It comes in many different varieties like zucchini (cylindrical and green), crookneck (usually yellow and bent) or pattypan (white-ish and flat). So what is it that makes this glorious summer vegetable so multipurpose? In the end, it comes down to how you slice it. Grate it, and it becomes hash; thinly slice it, and it becomes carpaccio; halve it, and it becomes a base for stuffing.

  • Batavian Lettuce - Perfect for a salade niçoise, with hard-boiled Say Hay eggs, tuna, and more!

  • Carrots - Seeking a morning juice with a kick? Fiery cayenne pepper turns up the volume in this otherwise sweet-tart thirst-quencher.  Take 3 chopped carrots and 1 chopped Ruby Red grapefruit (peel and pith removed) and press them through a juicer. Sprinkle with cayenne pepper and voila!

  • Beets - For beet chips: Preheat oven to 350F, with racks in upper and lower thirds. Peel 2 medium beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with 1 tsp extra-virgin olive oil.  On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

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

  • Spring Onions - Pick a normal onion early in the growing season and you'll get a spring onion. Spring onions are useful for adding a marked onion note to dishes, particularly when used raw.

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


Vegetable Forecast




Creamed Chard and Spring Onions  A yummy seasonal dish that uses two ingredients from this week’s box - eat this on it’s own, or look below for some modifications to make it with pasta! Thank you to Smitten Kitchen for the recipe!


  • 1 lb bunch chard, thick stems removed and leaves sliced into ribbons

  • 3 spring onions, ends trimmed, white and some green parts sliced into thin coins

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 1 1/4 cups milk

  • Salt and pepper


You can swap cream or half and half for all or a portion of the milk, if you want this to be extra lush. You could also stir in a few tablespoons of grated Parmesan. I won’t tell.

Wash your chard, but no need to dry it, just place it in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 6 minutes.

Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.

Wipe out the large pot so you can use it again. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in chard, then salt and pepper to taste and cook, stirring, until heated through.

To make Creamed Chard and Spring Onion Pasta: Use 1 3/4 cups of milk instead of 1 1/4 cups. Stir 1/4 cup finely grated parmesan into the sauce while cooking, and keep extra on hand for serving. This should be enough to toss with about half a pound of pasta (more or less depending on how saucy you like yours).


Pic of the Week:

Row cover lifted on melons. Crazy Memorial Day weather!

Row cover lifted on melons. Crazy Memorial Day weather!

May 23, 2018

What’s in the box this week?

Standard Shares include

  • Kale - A new twist on a kale salad: Take a lacinato kale bunch (other varieties work too but this is my preferred one) and strip the leaves off the stalk. Slice them into ribbons, the thinner the better, and put them in a large serving bowl. Add a ripe hass avocado, lots of cumin, pinch of red chile flakes, juice of one lemon (or more, if needed) and season with salt and pepper. Mix all the ingredients together, massaging the avocado into the kale until it’s no longer chunky. Garnish with cilantro.That’s it.  Topping ideas include toasted pumpkin seeds for crunchy texture or some feta for extra creaminess. Yes, please!

  • Batavian Lettuce - Whip up a simple Meyer Lemon vinaigrette for your salad… In the blender, combine 3 zested and then juiced lemons (½ c juice, 2 ½ tbsp minced zest), 2 tsp white balsamic vinegar, ½ tsp finely minced fresh rosemary, 1 large (about 2 tbsp) very finely minced shallot, 2 tbsp honey, ¼ tsp Kosher salt (to taste), ⅛ tsp freshly ground pepper ( to taste).  Pulse a few times to combine and then while the blender is running, slowly add 1 c light flavor olive oil. Puree for just a few moments until it is well combined. Pour into a glass jar and store in the refrigerator. This can also be made in the glass jar! Simply combine the ingredients - except oil - as listed above; shake well. Add the oil and shake again until well-blended.

  • Carrots - For a tangy carrot slaw:  Place ¼ c Dijon mustard, ¼ c olive oil, 3 tbsp red wine vinegar or freshly squeezed lemon juice, 1 tsp Kosher salt, and a few generous grinds of freshly ground black pepper in a large bowl and whisk to combine. Add 2 lbs peeled and shredded carrots and ¼ thinly sliced scallions and toss well to evenly coat.  Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with more salt and pepper as needed before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

  • Fennel - This aromatic vegetable can be added to salads, side dishes, and main courses -- or served by itself. Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. Raw, fennel is cool and crunchy. Cooked, you’re in for a serious treat! Fennel turns mellow and the flesh softens; it is wonderful alongside fish or chicken or tossed with pasta.

  • Chard - For swiss chard with bacon and hot sauce: Remove ribs and stems from 2 bunches of chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.  Combine 2 tbsp apple cider vinegar, 2 tbsp mild hot sauce, and 2 tsp light brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside. Heat 1 tbsp vegetable oil in a large pot over medium. Cook 6 oz finely chopped bacon, stirring often, until lightly browned and crisp, 7–10 minutes. Add 1 large chopped onion and cook, stirring occasionally, until softened, 5–8 minutes. Add 8 thinly sliced garlic cloves and reserved chard stems; season with Kosher salt and freshly ground pepper. Cook, stirring occasionally, until stems are crisp-tender, 7–10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.

  • Spring Onions - Store them in a perforated bag in the fridge. Spring onions don't last as long as storage onions, so use within four or five days.

  • Green Garlic - The star of this week’s recipe!

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


Vegetable Forecast

Summer Squash, Carrots, Spring Onions, Beets, Fennel, Chard



Creamy Green Garlic & Avocado Pesto Over Gnocchi (Serves 4-6)  A novel pesto idea that is bright, delicious, and combines two of our favorite things in life!  Dress that gnocchi up today! Thanks to The Kitchn for the recipe!


  • 1 ripe avocado, pit removed and flesh scraped from the skin

  • 3 bulbs of green garlic, with a bit of the green stalk1 cup

  • fresh basil leaves (packed)

  • 1/4 cup shaved Parmesan, plus extra to serve

  • 1/4 cup olive oil

  • 1/4 cup sunflower seeds (roasted and salted), plus extra to serve

  • A pinch of coarse salt

  • 2 (16-oz) packages gnocchi


Blend the avocado, green garlic, basil, parmesan, olive oil, sunflower seeds, and salt in a blender until smooth.

Cook the gnocchi according to package instructions. Drain and combine the gnocchi with the pesto. Enjoy right away, garnished with sunflower seeds and parmesan shavings.

Recipe Notes: The pesto recipe above makes enough for two 16-ounce packages of gnocchi. If you are just cooking one package, you may consider using half of the creamy pesto as a dip with crudite, or on crostini. The pesto is also great on pasta!


Pic of the Week:

Pretty day for planting sweet peppers

Pretty day for planting sweet peppers

May 16, 2018

What’s in the box this week?

Standard Shares include

  • Curly Kale - This type of kale is perfect for adding some veggie punch to your run-of-the-mill fruit smoothie.

  • Red and Green Baby Lettuces - Don’t pretend you don’t want that Smokey Ranch Dressing… Just whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, the juice of 1/2 lime, 2 tablespoons each chopped chipotles in adobo sauce and chopped cilantro, 1/2 teaspoon each honey and kosher salt, and a pinch of garlic powder.  And there you have it!

  • Carrots - For garlic parmesan roasted carrots: Preheat oven to 400°F.  Arrange halved carrots on sheet. Pour on olive oil, then add 1 tbsp minced garlic, parmesan, bread crumbs, salt and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20 - 25 minutes, or until tender. Toss with a spatula half way through.  Remove from oven and serve immediately. Top with fresh parsley if desired.

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

  • 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.

  • Kohlrabi -While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, puréed soup with mild spices so that sweet kohlrabi flavor can really shine through. Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup!

  • Parsley - Marinate your steak with parsley, chives, tarragon, lemon zest and a bit of olive oil!

  • Green Garlic - This is just regular garlic earlier in the season, picked when it has a milder flavor and the skins of the cloves have yet to harden.

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


Vegetable Forecast

Carrots, Spring Onions, Green Garlic, Batavian Lettuce, Kale, Fennel, Chard



Warm Whole-Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino Recipe (Serves 4)  Great as a side, or as a main, this salad is hearty and delicious!  It is just as good - if not better - the day after. Roasting fennel in any dish is a real treat; it tastes completely different from its raw incarnation. Thank you to Serious Eats for the recipe!


  • 1 1/2 cups rye berries, wheat berries, spelt grains, or farro grains

  • Kosher salt and freshly ground black pepper

  • 1 medium bulb fennel, trimmed and cut into quarters

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 small bunch arugula, cut into thick ribbons (about 3 cups)

  • 2 tablespoons pitted chopped olives

  • 1 1/2 ounces prosciutto, excess fat removed, sliced into thin ribbons (about 1/4 cup)

  • 1 1/2 ounces pecorino or parmesan cheese, shaved into thin slices with a vegetable peeler (about 1/4 cup)

  • 4 teaspoons juice and 1/2 teaspoon zest from 1 lemon

  • 2 teaspoons whole grain or dijon mustard


Adjust oven rack to middle position and preheat oven to 375°F. Place grain in a medium saucepan, cover with water by 2 inches, and season heavily with salt. Bring to a boil, reduce to a simmer, and cook until grain is tender, 30 to 40 minutes. Set a fine mesh strainer over a bowl and drain grain. Cover the strainer with a lid to keep grain warm.

While grain cooks, roast the fennel. Toss fennel quarters with 1 tablespoon olive oil and season with salt and pepper. Place on a small rimmed baking sheet and roast, turning once, until fennel is tender and golden-brown, about 30 minutes. Remove fennel from oven and let cool slightly before removing core from each quarter and slicing into thin slices.

Transfer grain to a mixing bowl and add chopped fennel, sliced arugula, olives and half of the prosciutto and cheese. In a small bowl, combine remaining olive oil, lemon juice and zest, and mustard and whisk until smooth. Pour dressing over grain mixture and toss gently to combine. Season to taste with salt and pepper.

Transfer salad to a serving platter and scatter with remaining prosciutto and cheese. Serve immediately.


Pic of the Week:

Quality control ✔️ PRINCESS APPROVED!

Quality control ✔️ PRINCESS APPROVED!

May 9, 2018

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.


Vegetable Forecast

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

  • 1 lemon

  • 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.







Pic of the Week:

It was our first week at the Marin  #civiccenterfarmersmarket  in San Rafael on Sunday! Thank you for the warm welcome this past weekend.

It was our first week at the Marin #civiccenterfarmersmarket in San Rafael on Sunday! Thank you for the warm welcome this past weekend.

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!

April 25, 2018

What’s in the box this week?

Standard Shares include

  • Nantes Carrots - The Nantes carrot takes its name from the city on the Atlantic coast of France where the surrounding countryside is ideal for its cultivation.  Today there are more than a half dozen varieties of carrots that specifically bear the Nantes name, but more generally Nantes has come to embody a quite large (more than 40 members) class of medium-sized cylindrical carrots rounded at both the top and tip.

  • Red Gem Lettuce - The leaves can be removed from the base and used for color and texture atop burgers and sandwiches as well as in wraps and summer rolls.

  • Spinach - Have you considered using spinach as the main event in your next pesto???

  • Green Garlic - For fermented, hot green garlic - sse the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.  Massage 8 bulbs garlic (white and pale-green parts only, thinly sliced) with 1 tbsp plus 1 tsp Kosher salt in a medium bowl until it releases some liquid. Add ½ tsp crushed red pepper flakes and transfer to jar; pour in ¼ cup water. Top with a weight to submerge garlic (a can of soda works great) and cover jar with cheesecloth. Let sit in a cool, dark place 2–4 days (the longer you let it sit, the stronger the funky flavor will be). When it is flavored to your liking, cover and chill.

  • Mixed Beets - For beets with goat cheese, nigella seeds, and pistachios: Toast 2 tbsp raw pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool.  Combine ¼ cup white wine vinegar, ½ tsp. hot smoked Spanish paprika, and a pinch of Kosher salt in a large saucepan and add water so mixture comes 1” up sides of pan. Fit with a steamer basket and bring liquid to a simmer over medium. Add 1 lb beets (scrubbed, peeled, cut into ½ inch pieces), cover pan, and steam until tender, 30–40 minutes. Transfer to a large bowl and let cool slightly.  While beets are still warm, add 2 oz. crumbled and divided goat cheese, another 1 tbsp vinegar and ¼ tsp. paprika; season with kosher salt and freshly ground black pepper. Coarsely smash beets with a fork or potato masher, leaving some bigger pieces. Serve topped with 1 tsp nigella seeds, pistachios, flaky sea salt, and 2 oz goat cheese and drizzled with olive oil.

  • Rainbow Chard - The star of this week’s recipe!

  • Red Radish - Varieties of radish are now broadly distributed around the world, but almost no archeological records are available to help determine their early history and domestication.  However, scientists tentatively locate the origin of Raphanus sativus in southeast Asia, as this is the only region where truly wild forms have been discovered.

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


Vegetable Forecast

Little Gem Lettuce, Rainbow Chard, Lacinato Kale, Arugula, Mixed Beets, Baby Turnips, Sage



Roasted Beet Salad with Flash-Pickled Radishes and Chard (Serves 4) This recipe takes a little bit of work and dedication, but it’s a great one if you’re cooking a meal with some other folks, or you feel like using three ingredients from this week’s box in one go! Thank you Epicurious for the dish!


  • 3 medium red or golden beets (about 1 pound)

  • 5 tablespoons olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 1/3 cup walnuts

  • 2 teaspoons fresh lemon juice

  • 3/4 teaspoon Dijon mustard

  • 1 cup plus 2 teaspoons white wine or Champagne vinegar, divided

  • 1/2 cup Swiss chard stems, sliced crosswise into 1/4-inch-thick pieces

  • 2 radishes, halved and thinly sliced into half moons

  • 2 ounces fresh goat cheese, crumbled


Preheat oven to 400°F. Place beets in a small baking dish. Add just enough water to cover bottom of pan, drizzle beets with 2 Tbsp. oil, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cover pan tightly with aluminum foil (if foil is touching beets, line it with parchment paper) and bake beets until a knife can pierce them with little resistance, 55–70 minutes. Let cool slightly, then use a paper towel to slip skins off beets. Cut each beet into 1/4-inch-thick wedges and place in a medium bowl.

While beets bake, heat a small skillet over medium and toast walnuts until fragrant, shaking pan often, about 5 minutes. Transfer to a cutting board and coarsely chop, then transfer to a plate and drizzle with 1 Tbsp. oil; toss to coat. Sprinkle with 1/2 tsp. salt.

Whisk lemon juice, mustard, 2 tsp. vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl until well combined. Whisk in 2 Tbsp. oil in a slow stream. While beets are still warm, toss with half of the vinaigrette to coat. Season with 1 tsp. pepper and 1/4 tsp. salt.

Place chard stems and radishes into 2 separate medium bowls and cover each with 1/2 cup vinegar and a pinch of salt. Let rest 5 minutes, then transfer vegetables to paper towels to blot, discarding excess vinegar. Combine vegetables in one of the medium bowls and toss with remaining vinaigrette.

Divide beets among 4 plates and top with walnuts, pickled radishes and chard stems, goat cheese, and top with a few grinds of black pepper.

Do Ahead Beets can be roasted and refrigerated up to 3 days in advance. Vinaigrette can be made and refrigerated up to 5 days in advance.






Pic of the Week:

'Tis the season for gems!

'Tis the season for gems!

April 17, 2018

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.


Vegetable Forecast

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!


  • 14 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.


Pic of the Week:



April 11, 2018

What’s in the box this week?

Standard Shares include

  • Baby Nantes Carrots - For caramelized baby carrots: they become beautifully glazed and tender with just a little brown sugar and a quick, high-heat roast. Preheat oven to 400°F.  Combine 2 tbsp olive oil, 2 tsp chopped fresh thyme, 1 tsp light brown sugar, ¼ tsp Kosher salt, ¼ tsp freshly ground black pepper, and 1 lb small trimmed carrots in a bowl; toss. Spread carrot mixture on a baking sheet. Bake at 400°F for 20 minutes or until tender and caramelized, stirring once after 10 minutes.  Use this simple roasted-carrot method as a base, and then layer on other flavor combinations as you like. Try smoky chipotle chile powder, fragrant garam masala, or tart ground sumac.

  • Thyme - Enjoy a dreamy warm-berry thyme compote!  Melt 1 tbsp butter in a large frying pan over medium heat. Stir in 1 ½ c blackberries, 1 ½ c blueberries, 1/4 cup sugar, and 1 tbsp. lemon juice. Cook until juices are released from fruit, about 4 minutes. Stir in 2 tbsp chopped fresh thyme leaves, then 1 c raspberries. Add more sugar and lemon juice to taste, depending on sweetness of berries. Serve warm over ice cream.

  • Bloomsdale Spinach - Bloomsdale spinach has a more substantial, winter greens taste and texture than standard spinach. Reminiscent of chard, both in flavor and size, this variety can be cooked for longer periods of time and holds its shape and texture well. Ideal for sauteing and wilting, use as a substitute for collards, chard or kale.

  • 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.

  • Loose Red Beets - When boiling beets, make sure to check on your beets every once in a while because the water can evaporate during cooking exposing the top part of the beets. Even worse, the water can evaporate completely, and the beets might start burning. If the water starts evaporating, make sure to top it up; otherwise, the part of the beet that is sticking out will remain uncooked. Boiled red beets are usually juicy and plump. But a big disadvantage of the boiling method is that a lot of red pigment leaks into the water and the beets lose their bright red color. To avoid this, add one to two tablespoons of vinegar to the cooking water.

  • Rainbow Chard- For yummy chard with toasted breadcrumbs! . In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add ½ c fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel.  Take 2 lbs of Swiss chard, slice crosswise 3/4 inch thick, and keep stems separate from greens. In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes.  Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.

  • Cherry Radish - The star of this week’s recipe!

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


Vegetable Forecast




Roasted Radish Polenta (Serves 2) While most of us are used to enjoying our radishes raw, this recipe calls for roasting!  Make this creamy polenta dish for a simple dinner for two. Thank you to Naturally Ella, a resource for natural cooking and vegetarian recipes,  for the inspiration!


  • 1 cup water

  • 1 cup low-sodium vegetable broth

  • ½ cup medium-grind polenta

  • 1 tablespoon butter (see note)

  • salt and pepper, to taste

  • 3 cups quartered radish (cherry, breakfast, pink beauty)

  • 1/4 cup diced scallions

  • 1 tablespoon olive oil, plus extra for serving

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 cup chickpeas, drained and rinsed if using canned

  • 1 tablespoon lemon juice

  • 3 tablespoons minced fresh flat-leaf parsley

Bring the vegetable broth and water to a boil in a medium pot. Add in the polenta, whisking quite a bit, until the mixture begins to thicken. Reduce the heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring every once in awhile.  Once done, stir in butter and salt/pepper as desired.

After you get the polenta started, preheat oven to 375˚F. Toss the quartered radishes with the scallions, olive oil, salt, and pepper. Spread out onto a single layer on a sheet tray covered with parchment paper. Place in over and roast for 15 minutes. Remove from oven, stir in the chickpeas, and return to the oven for 5 to 10 minutes- just until the radishes are tender/ starting to brown and the chickpeas are warm. Remove from oven, add the lemon juice and parsley, and toss until well combined.

Divide polenta into two bowls and top with the radish mixture and a drizzle of olive oil.

If you would like to make this vegan, swap butter for your favorite vegan butter or olive oil.  If you would like to add cheese, I recommend tossing feta in with the radish/chickpea mixture.


Pic of the Week:

After our weekly Tuesday meeting: Quick group shot of just some of the smiling, smart people that grow your food here at Say Hay. We’re spending some valuable spring time to double down on organization and communication as we continue to evolve better systems.

After our weekly Tuesday meeting: Quick group shot of just some of the smiling, smart people that grow your food here at Say Hay. We’re spending some valuable spring time to double down on organization and communication as we continue to evolve better systems.

April 4, 2018

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.


Vegetable Forecast




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.


Pic of the Week:

Proud to partner with  The Local Butcher Shop  to offer Say Hay’s certified organic, pasture-raised eggs to the Berkeley community!

Proud to partner with The Local Butcher Shop to offer Say Hay’s certified organic, pasture-raised eggs to the Berkeley community!

March 28, 2018

What’s in the box this week?

Standard Shares include

  • Nantes Carrots (last week!) - You should find young carrots to be mild and tender to the taste and mature carrots sweet. That’s because carrots store their natural sugars in the outer cell layers closest to the skin. As the carrot matures, more sugar will be stored in the outer layers.

  • Thyme - To make tasty thyme crackers: Preheat oven to 375 degrees. Pulse the 2 cups all-purpose flour, 3 tbsp coarsely chopped fresh thyme, 1 1/2 teaspoons coarse salt, and 1 tsp sugar in a food processor until combined. Add 3 tbsp cold unsalted butter (cut into pieces); pulse until mixture resembles coarse meal. With machine running, add 1 cup heavy cream; process until dough forms. On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes. On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds. Brush with 1 large beaten egg white, and sprinkle with salt. Garnish each diamond with a thyme sprig. Repeat with remaining dough. Bake until golden brown and crisp, 15-20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.

  • Bloomsdale Spinach - About 1 pound of raw spinach will yield one cup cooked; count on two servings per bunch.

  • Green Garlic - The star of this week’s recipe!

  • Leeks - For blackened leeks with asparagus and boiled eggs: Gently lower 4 large eggs into a medium pot of boiling water; cook 6 minutes. Transfer eggs to a bowl of ice water and let cool. Heat a dry large cast-iron skillet over medium-high until smoking hot. Cook 4 medium leeks (white and pale green parts only, halved lengthwise), cut side down, pressing to ensure contact with skillet, until blackened, about 5 minutes. Reduce heat to medium; add 2 tbsp unsalted butter and rotate skillet to evenly coat leeks. Transfer leeks to a platter with a slotted spoon. Add 1 bu trimmed asparagus to skillet, season with kosher salt and freshly ground pepper, and cook, tossing occasionally, until bright green and crisp-tender, about 4 minutes. Remove from heat, add 1 tbsp fresh lemon juice and 1 tbsp whole grain mustard, and toss asparagus to coat. Transfer to platter with leeks and spoon sauce over. Peel eggs, halve, and place on top of vegetables. Top with sea salt. Yum!

  • Rainbow Chard - The stems from chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

  • Celeriac - Apples and celery root are happy partners. Use them raw together in a salad, or try roasting them first and adding them to a warm escarole salad with crispy strips of ham and a warm Dijon vinaigrette.

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


Vegetable Forecast

Spinach, Arugula, Kale, Chard, Beets, Turnips or Radishes, Thyme



Swiss Chard and Leek Gratin (Serves 10-12)  Go big or go home! This gooey gratin is not here to play games.  Using four(!) ingredients from this week’s box, this recipe is good for guests, or just for eating for an entire week at home... thank you Food & Wine for the dish!

  • 3 lbs Swiss chard, large stems discarded

  • 3 tablespoons extra-virgin olive oil

  • 6 medium leeks, white and tender green parts only, sliced 1/4 inch thick

  • Salt

  • 2 whole stems green garlic, finely chopped

  • 6 tablespoons unsalted butter

  • 2/3 cup all-purpose flour

  • 1 quart whole milk

  • 1/2 cup shredded Gruyère cheese

  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

  • 1/4 teaspoon freshly grated nutmeg

  • Freshly ground pepper

In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop it

Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add the garlic and cook, stirring, until fragrant, 2 minutes. Add the chard, season with salt and remove from the heat.

Preheat the oven to 425°. Butter a 10-by-15-inch baking dish. In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk in one-third of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, 15 minutes. Whisk in the cheeses and the nutmeg; season with salt and pepper. Mix the sauce into the leeks and chard. Season with salt and pepper.

Transfer the mixture to the prepared baking dish. Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.

Make Ahead The unbaked gratin can be refrigerated overnight. Bring to room temperature before baking.







Pic of the Week:

Hens doing their hen things

Hens doing their hen things

March 14, 2018

What’s in the box this week?

Standard Shares include

  • Tokyo Turnips - For delicious turnips with miso: Stir together 3 tbsp white miso and 2 tbsp butter.  Discard turnip stems and coarsely chop leaves. Halve 3 lbs small turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with 1 ⅓ cups water, 2 tbsp mirin (Japanese sweet rice wine), 1 tbsp butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.  Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

  • Purple Carrots - Cut off the tops, and keep the carrots in a sealed plastic bag in the crisper for up to two weeks. If they become limp, refresh them in a bowl of ice water.

  • Beets - To prevent unwieldy peeling and stains: Drag the peeler or edge of a spoon towards you instead of away.

  • Bloomsdale Spinach - Make some minty spinach dip for your next party! Cook 1 bu spinach (trimmed) in a pot of boiling salted water until wilted, about 30 seconds; drain and run under cold water. Drain well, squeeze out as much liquid as possible, and finely chop. Mix spinach with 1 thinly sliced scallion, ¾ c sour cream, and 2 tbsp chopped fresh mint; season with salt and freshly ground black pepper. Let sit at room temperature at least 15 minutes. Serve with crudités or pita chips.

  • Green Garlic - The star of this week’s recipe!

  • Leeks - Hippocrates, the ancient Greek physician and ‘father of medicine’, prescribed the leek as a cure for nosebleeds.

  • Watermelon Radishes - They should be stored in the fridge or a cool place, and unlike other radishes, winter radishes store well for at least a month. Also, you don’t have to use the entire radish at once — partially used roots will store for several days in a plastic bag or reusable container in the refrigerator.

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


Vegetable Forecast

Green Cabbage, Beets, Green Garlic, Bloomsdale Spinach, Watermelon Radishes, Leeks, Purple Carrots



Saffron Risotto with Spring Onion and Green Garlic (Serves 4-6)  What better way to brighten up these rainy days than with a burst of beautiful color? The powers of stunning saffron and green garlic combine to make this risotto pop with technicolor brightness and spring flavor… Thank you to The New York Times for the recipe!


  • About 7 cups chicken stock or vegetable stock

  • 2 tablespoons extra virgin olive oil

  • ½ cup finely chopped spring onion or leek

  • ⅔ cup finely chopped green garlic(about 2 bulbs)

  • Salt, preferably kosher salt, to taste

  • 1 ½ cups arborio or carnaroli rice

  • Generous pinch of saffron threads

  • ½ cup dry white wine, such as pinot grigio or sauvignon blanc

  • Freshly ground pepper

  • ½ cup freshly grated Parmesan


Put the stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby. Make sure that the broth is well seasoned.

Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the spring onion, green garlic and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.

Add the rice, and stir just until the grains separate and begin to crackle. Rub the saffron between your thumb and fingers, and stir into the rice. Add the wine, stirring until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock. Continue to cook in this fashion, adding more stock when the rice is almost dry and stirring. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste, and adjust seasoning.

Add another ladleful of stock to the rice. Stir in the Parmesan, and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping into a mound.

Advance preparation: You can begin several hours before serving. Proceed with the recipe, cooking halfway through step 3 — that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should be no liquid in the pan. Spread an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, bring the remaining stock back to a simmer, and reheat the rice. Resume cooking as instructed.


Pic of the Week:

Welcome back! Happy to see this couple show up two weeks ago in one of the owl boxes in one of our hedgerows. Bon Appetit!

Welcome back! Happy to see this couple show up two weeks ago in one of the owl boxes in one of our hedgerows. Bon Appetit!

March 7, 2018

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.


Vegetable Forecast

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)

  • sea salt

  • 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.


Pic of the Week:

So happy to see these sheep and guardian llama in our old 4.5ac almond orchard. 🙏 Christian at  Perennial Grazing Collective

So happy to see these sheep and guardian llama in our old 4.5ac almond orchard. 🙏 Christian at Perennial Grazing Collective