Week 8 Box

WEEK 8 /// PRODUCE LIST

ROOTS: Beets, Radishes

GREENS: Chard / Kale, Salad Mix, Shoots

PRODUCE: Broccolini

HERBS: Cilantro, Scallions

Week 8 Recipes

Citrusy Radish/Cilantro Salad - This is a perfect topping for tacos, sandwiches, or burgers.

Roughly chop cilantro and scallions. Slice radishes into rounds. Combine with the juice of one lime, a dash of olive oil, and a heavy pinch of salt. Combine and let sit 15-20 minutes for flavors to meld.

Grilled Broccolini - Toss Broccolini lightly with olive oil and salt. Lay on pan in oven at 450 degrees or over a grill on medium high heat. Cook 4-6 minutes until skin is lightly crispy.

Week 7 Box

WEEK 7 /// PRODUCE LIST

ROOTS: Beets, Kohlrabi, Green Garlic, Carrots

GREENS: Kale, Salad Mix

PRODUCE: Broccolini, Dill, Rhubarb

Week 7 Recipes

Roasted Broccolini - This tasty spring crop doesn’t need much to make it very delicious. We use a little oil and salt, and bake at 425 or grill for 10 minutes, flipping occasionally. The tips get brown and crunchy and the spears are tender and juicy! Garish with parmesan cheese, lemon juice, and/or salt and pepper and you’re good to go!

Kohlrabi-slaw - While many might remember their grandparents boiling and mashing kohlrabi, we think this crisp vegetable is best eaten raw! As it is a cousin of cabbage, it works great in this take on coleslaw. We also love slicing it up and eating it with hummus, ranch, or on its own!

Week 6 Box

WEEK 6 /// PRODUCE LIST

GREENS: Spinach, Lettuce Mix, Pea Shoots

ROOTS: Green Garlic

PRODUCE: Asparagus, Herbs

AND: Kohlrabi / Chard OR Beets / Kale

Week 5 Box

WEEK 5 /// PRODUCE LIST

ROOTS: Green Garlic, Fennel

GREENS: Salad Mix, Spinach, Pea Shoots

PRODUCE: Asparagus

AND: Kohlrabi / Baby Beets

Week 5 Recipes

Roasted Baby Beets - Baby beets are sweet and more tender than their adult counterparts. Which means less time in the oven! You won’t need to peel them - so just cut off the greens (and save for your next meal) add oil and seasoning and bake.

Grilled Asparagus - This tasty spring crop doesn’t need much to make it very delicious. We use a little oil and salt, and bake or grill for 25 minutes. The tips get brown and crunchy and the spears are tender and juicy! Garish with parmesan cheese, lemon juice, and/or salt and pepper and you’re good to go!

Week 4 Box

WEEK 4 /// PRODUCE LIST

ROOTS: Turnips, Green Garlic, Potatoes

GREENS: Salad Mix, Arugula, Sunflower Shoots

PRODUCE: Cooking Greens Mix (Kale, Chard, Spinach)

ADD-ONS: Kohlrabi / Fennel

Week 4 Recipes

Ginger Soy Hakureis - Most people have been enjoying the Hakurei turnips, and eating them raw will always be my favorite way to eat them, but try out this recipe while we still have turnips! They are best in the spring because of their lightly sweet flavor, which pairs excellently with the ginger in this recipe.

Fennel Orange Salad - If you go for the fennel this week, we love slicing it thin and eating it raw on a salad. Personally, I’d swap out the shallots in this recipe for some chopped green garlic!

Week 3 Box

WEEK 3 /// PRODUCE LIST

ROOTS: Green Garlic, Turnips, Radishes

GREENS: Lettuce Mix, Spinach, Pea Shoots

HERBS: Parsley

PRODUCE: Rhubarb

ADD-ONS: Tempeh (Detroit Mushroom Factory)

Week 3 Recipes

Green Garlic Pesto - This recipe for green garlic pesto is a good starting point, but you can make it so many different ways! We like to make ours with walnuts instead of pine nuts. Use your favorite oil, and your favorite hard cheese to make a garlicky and truly delicious topper.

Baked / Marinated Tempeh - Tempeh is a traditional Japanese method of fermenting soy, or other, beans, that binds the beans into a cake-like form. Made by our friends at the Detroit Mushroom Factory, this is our favorite non-meat protein to pair with a salad or roasted vegetable entree. This recipe uses vinegar, maple syrup and siracha to achieve a spicy sweet and sour tempeh.

Week 2 Box

WEEK 2 /// PRODUCE LIST

ROOTS: Carrots, Radish, Turnips, Potatoes

GREENS: Spinach, Sunflower Shoots

HERBS: Garlic, Mixed Herb Bundle (Rosemary, Sage, Marjoram, Thyme)

ADD-ONS: “Stinging” Nettles / Chard (choose 1)

Week 2 Recipes

Glazed Carrots - This is a basic recipe for Glazed Carrots. Overwintered carrots are particularly high in sugar since they convert their starches into sweet sugars to survive their long, cold time spent in the frozen ground. A light addition of brown sugar as in this recipe, or some maple syrup or honey brings out their natural sweetness even further.

Spinach Colcannon - Colcannon is a traditional Irish dish usually made with a savoy leaf cabbage or kale, but we are still a few weeks out from getting those guys harvested. This is a great way to sneak greens into an otherwise carb-heavy mashed potatoes dish. The key is to not cook the spinach too long before mixing into the mashed potatoes, it will continue to soften and cook after you’ve mixed it all together.

Week 1 Box

WEEK 1 /// PRODUCE LIST

ROOTS: Scallions, Radish, Turnips, Root Medley (carrots, potatoes, beets)

GREENS: Spinach, Pea Shoots

HERBS: Parsley / Chives

ADD-ONS: Rhubarb / “Stinging” Nettles (choose 1)

Week 1 Recipes

Stinging Nettle Soup - This is a basic recipe for Stinging nettle soup. Probably one of our favorite spring dishes, the nettles add a wonderful umami/savory flavor especially with a good broth (either vegetable or meat-based broth)

Sautéed Radishes - Sometimes people aren’t sure what to do with radishes. Because they have such a high water content, but aren’t as starchy as most roots like carrots and potatoes they can be eaten raw, or cooked for just 3 or 4 minutes on very high heat. For a great side dish, follow this recipe for sautéing them in butter. Add some chopped scallions into the butter with the radishes at the beginning, and at the end toss in their green tops cover with a lid to lightly steam for a minute or two more.