Week 4

Full share (above)
Medium share
Small share

 

Hello friends, family, and members!

Happy Holiday! We love the 4th of July around here! We love the grilling, the promise of corn and tomatoes around the corner, and most importantly, we love celebrating what we believe our country must always celebrate: freedom of thought, religion, and freedom from persecution.

It’s starting to feel like summer around here! The days are getting hot and the sun feels stronger than ever. Ice cream is always on our minds and we are getting impatient for those late summer crops of corn and tomatoes and squash. For now, we’ve got a really nice switch in the boxes away from lots of leafy greens and towards other exciting produce like beets, carrots, cauliflower/broccoli and more.

Zucchini is close to being ready for boxes.
Everybody harvesting radishes.

 

What’s in the box:

  • Carrots (1 lb small, 1.25 lb med, 1.5 lb full)
  • Cauliflower/Broccoli (1.25 lb)
  • Peas (1 pint, tuesday members only)
  • Green Onions
  • Napa Cabbage
  • Baby Kale + Spicy mix ( small and full only)
  • Radishes (medium and full)
  • Beets (medium and full)
  • Sorrel (medium and full)

 

Recipes + Notes

Napa Cabbage-this one’s always a hit! There’s a lot of food even in a modest sized head of napa, so we encourage you to split it in half and make two different recipes from it. Check out these short videos to see how to core and slice napa cabbage.

I never fail to make a version of Peanut Cilantro Napa Cabbage salad with my first head of the year-and it hits a lot of dietary markers as well: gluten-free, vegetarian/vegan…..

Overnight kim chi is a really nice way to get that big unruly head of cabbage into a manageable form. We love to put kim chi on eggs, in tacos, on hot dogs even! It’s also great because once you’ve made it, it can hang around in the fridge for a while.

Here’s a nice-looking Shrimp and Napa Cabbage Stir fry that also makes use of the green onions that came in your box! Of course you can substitute chicken, scallops, beef, or anything else for your protein.

Snap Peas- Remember a couple weeks ago when Thursday members got peas and Tuesday members did not? Well, now it’s Tuesdays’ turn to get them! This will likely be the last of the peas for the season.

Beets-In this hot weather you can’t beet (sorry/not sorry!) a good cold borscht with sour cream. We actually made some a few weeks ago from beets we roasted and froze last year. It is a really refreshing way to enjoy your veggies, and it always makes me think of the next great summer soup: gazpacho!

If beet soup isn’t your thing, and we get it, try one of these lovely salads:

Raw Beet Salad (awesome since you don’t have to heat up your kitchen to make it)

Roasted Beets with Mint-Yogurt Sauce (any herb will do, really)

or, from one of my hostess idols, Ina Garten: Balsamic Roasted Beets

Don’t forget, you can eat your beet greens, too. Use them like you would swiss chard–they are actually in the same plant family–lightly sautee with a stir fry or add to a soup. Some people also like them raw in a salad.

Sorrel (left) and green onions (right), also known as scallions.

Sorrel is an herb that is unlike any other. Unlike most herbs which bring a savory flavor to dishes, sorrel carries a tart flavor similar to lemon. Try a little bite of it if you’ve never had it before. I think it tastes just like a tart green apple. Chop it to mix with a green salad or fruit salad. Sprinkle over a curried meat or tofu, it is especially good with fish.

Have a great week, everyone!

Sneak Peek at Next Week:

  • Carrots
  • Zucchini
  • Fennel
  • Gunsho
  • Swiss Chard

 

 

 

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