What’s In Your Box?

Here are six reasons look forward to your first CSA box

Microgreens!

We are so excited to bring you microgreens on our very first delivery! Microgreens are vegetable greens harvested just after the cotyledon leaves have developed. They are used as a nutrition supplement, a visual enhancement, and a flavor and texture enhancement. Microgreens can add sweetness and spiciness to foods.

This week’s micro mix is a combination of mild brassicas such as mizuna, cabbage, kale, and kohlrabi.

Pile the microgreens on sandwiches, salads, or wraps, or use as a garnish on soups, and enjoy the extra kick of nutrition.

Green Onions

We are all familiar with the spring favorite—green onions. Maybe try them in a scallion pancake?

https://www.thekitchn.com/how-to-make-scallion-pancakes-cooking-lessons-from-the-kitchn-107405

Lettuce

Enjoy the lettuce while you can. Lettuce is an early spring plant that bolts and becomes bitter in the heat. While it lasts, use in salads, sandwiches, and green smoothies.

Radishes

Who knew there were so many varieties of radishes? This week we have our favorite, French Breakfast Radishes. Try them as the French do—with butter and sea salt.

https://www.thekitchenwhisperer.net/2020/01/23/french-radishes-with-buttered-toast-and-salt/

Strawberries

Oh Strawberries! How do I love thee—let me count the ways. Lets just start with strawberry shortcake—the perfect spring dessert. Slice strawberries, and let them sit in a little sugar until they become juicy; spoon on top of store bought shortcakes, add whipped cream.

(helpful hint—be sure to save some strawberries for the spinach salad with strawberries, goat cheese, and honey toasted pecans)

Spinach

Spinach is lettuce’s thicker, more nutritious cousin. Sure, spinach can jazz up your salads, sandwiches and smoothies, but if you had the forethought to save some strawberries before making strawberry shortcake, you MUST try this salad recipe. Trust me, this salad is worth the effort, and pretty much the main reason we grow spinach and make goat cheese.

Spinach Salad with Strawberries, Goat Cheese, and Honey Toasted Pecans.

(Amounts are not important—use as much of each as you like)

Tear or chop spinach into salad sized bites.

Slice strawberries, crumble goat cheese, and add to spinach.

Toast pecans in a skillet on the stovetop. (watch carefully—this happens quickly). When toasted, turn off burner and add a little honey. Stir to coat. When cooled, sprinkle over salad.

Make a basalmic vinegar dressing by combining basalmic vinegar, a little spicy mustard, and olive oil. Pour over salad and toss lightly.