Fall Week 8 Box

WEEK 8 /// PRODUCE LIST

ROOTS: Turnips, Potatoes, Scallions

GREENS: Salad Mix

PRODUCE: Spaghetti Squash, Green Peppers, Rhubarb

HERBS: Ginger, Parsley

 

Week 8 Recipes

Spaghetti Squash - a fall speciality, this winter squash can be used in place of spaghetti in any recipe! Slice the spaghetti squash in half lengthwise and scoop out the seeds, then drizzle the inside of the squash with oil. Roast for 20-25 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. Let cool, then use a fork to scrape and fluff the strands from the sides of the squash.

Homemade Pickled Ginger - if you’ve ever had sushi, you’ve likely tried pickled ginger! This is one of our favorites, and we eat it with a lot more than just sushi. It will last a long time in your fridge, so it is a good way to keep enjoying the ginger all winter long.

Fall Week 6 Box

WEEK 6 /// PRODUCE LIST

ROOTS: Fennel

GREENS: Salad Mix, Kale

PRODUCE: Green Pepper, Spaghetti Squash, Eggplant, Onions

HERBS: Ginger, Rosemary

 

Week 6 Recipes

Spaghetti Squash - a fall speciality, this winter squash can be used in place of spaghetti in any recipe! Slice the spaghetti squash in half lengthwise and scoop out the seeds, then drizzle the inside of the squash with oil. Roast for 20-25 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. Let cool, then use a fork to scrape and fluff the strands from the sides of the squash.

Homemade Pickled Ginger - if you’ve ever had sushi, you’ve likely tried pickled ginger! This is one of our favorites, and we eat it with a lot more than just sushi. It will last a long time in your fridge, so it is a good way to keep enjoying the ginger all winter long.

Fall Week 3 Box

WEEK 3 /// PRODUCE LIST

ROOTS: Beets, Carrots, Kohlrabi

GREENS: Salad Mix, Kale

PRODUCE: Cucumber, Green Pepper, Eggplant

HERBS: Scallions

 

Week 3 Recipes

Roasted Veg Medley: Chop beets, carrots, kohlrabi and eggplant into equal sized pieces. Toss in olive oil and salt. Lay flat on a baking sheet, keeping the veggies in a single layer. Bake for 25-35 minutes at 375*, flipping veggies halfway through, or until vegetables are tender and browned.

Fall Week 2 Box

WEEK 2 /// PRODUCE LIST

ROOTS: Potatoes, Radishes

GREENS: Arugula, Sunflower Shoots, Kale/Chard Mixed Bunch

PRODUCE: Tomatoes

HERBS: Garlic, Scallions, Dill

 

Week 2 Recipes

Greens & Potato Frittata - Great any time of the day, this frittata is loaded with greens and potatoes! The purple potatoes look particularly nice peaking out along with the greens. You can use kale, chard, or both in this dish.

Dill Roasted Radishes - Finally, time to turn on the oven! These are great eaten hot out of the oven, but also taste great the next day as a cold salad.

Summer Week 10 Box (Last Box!)

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WEEK 10 /// PRODUCE LIST

ROOTS: Potatoes, Ginger

GREENS: Salad Mix

PRODUCE: Tomatoes, Cucumbers, Green Peppers

HERBS: Garlic, Dill

 

Week 10 Recipes

Ginger Bug: A home-made ginger-ale! Perfect as a probiotic, for a upset belly, or for adding to your favorite summer drink. Ginger, water, and a sugar is mixed together and let sit for about one week. It’s that easy! This can be used one time or treated like a “starter” and kept alive for weeks or even years.

Ginger-Pepper Stir Fry: Our favorite way to eat green peppers is to add some ginger, garlic, and soy sauce and serve with some chicken or over rice.

Green Juice - Another great drink option. Use your blender or juicer- add something sweet (like an apple), a handle of greens, some ginger, some celery and you have a refreshingly healthy summer treat!

Summer Week 8 Box

 

Week 8 Recipes

Cucamelon/Radish Salad: The cucamelons have more of a cucumber flavor than melon, but they’re still sweet enough to cut the peppery flavor of radishes. Try chopping the cucamelons in half and then slicing radishes thinly with olive oil, salt, pepper, and a dash of red wine vinegar for an excellent relish or side salad.

Cucamelon Bruschetta: Here is a nice recipe for Bruschetta, if you’d like to save your tomatoes for something else. Once you combine these ingredients in a mason jar, you can also add a bit of extra vinegar and leave in the fridge for several days for a quick pickle recipe.

Ground Cherry Salsa: To be honest we most frequently just eat our ground cherries raw as a berry snack. But if you’d like to incorporate them into a meal or if they have a bit too much acid for your raw preferences try this. Roast up the tomatoes as you would for a smokier salsa like salsa verde and then cut the savory flavor with puréed ground cherries.

Summer Week 7 Box

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WEEK 7 /// PRODUCE LIST

ROOTS: Onions, Carrots

GREENS: Salad Mix, Shoots

PRODUCE: Cherry Tomatoes, Cucumbers, Summer Squash, Eggplant (a mix of purple, white or asian)

HERBS: Garlic, Scallions

 

Week 7 Recipes

Roasted Eggplant: Seems simple enough, but sometimes simplicity is best! We love giving our eggplant a light oil coating and throwing them in the oven. This will give you eggplant with a slightly charred, crunchy skin, but melt-in-the-mouth flesh. Though pre-treating your eggplant by salting and draining it will get rid of some of that extra moisture and lessen your cook time, that trick is meant for older eggplants that have developed a bitter taste- something you won’t need to worry about with these!

Cucumber Soup: Can you tell we like cold soups? Such an easy thing to make ahead of time and then save in the fridge for lunches or quick dinners. This soup stars cucumbers, but we recommend using the green onions and garlic to give it a kick.

Summer Week 6 Box

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WEEK 6 /// PRODUCE LIST

ROOTS: Potatoes

GREENS: Salad Mix, Kale

PRODUCE: Cherry Tomatoes, Cucumbers, Tomatoes, Summer Squash, Green Peppers

HERBS: Garlic

 

Week 6 Recipes

Gazpacho: Perfect for hot days. This is a fancy recipe from the New York Times, definitely worth going through the effort of peeling and straining if you want to impress at an afternoon outdoor or patio party, but we usually just throw everything in the blender and keep it thick, with plenty of fiber from the skins.

Salmorejo: If you want something a bit thicker and creamier, or if you have another idea for your cucumbers this week, try this tomato-only version of gazpacho.

Stovetop Fingerling Potatoes - The great thing about early potatoes is that they are so much easier to cook with minimal processing on the stovetop, follow this recipe to get a nice roasted texture without turning your oven on. Alternatively, we frequently parboil a big bowl of potatoes and throw it in the fridge so we can fry just a few at a time for the next few days.

Summer Week 5 Box

WEEK 5 /// PRODUCE LIST

ROOTS: Beets

GREENS: Salad Mix, Chard

PRODUCE: Cherry Tomatoes, Cucumbers, Tomatoes, Celery

HERBS: Scallions, Dill

Week 5 Recipes

Cucumber Dill Salad- Cucumbers and dill are a match-made in heaven, but you can do more than just pickles with these two! Try a refreshing cold summer salad, using only a few simple ingredients.

Swiss Chard Dip - Just like hummus, but with more green goodness! Try roasting your beets and serving alongside this dip.

Summer Week 3 Box

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WEEK 3 /// PRODUCE LIST

ROOTS: Garlic (fresh! This garlic will not last as long as storage garlic, so plan to use it soon!)

GREENS: Lettuce Mix, Kale

PRODUCE: Cherry Tomatoes, Cucumbers, Beans, Zucchini, Sugar Snap Peas

HERBS: Scallions

Week 3 Recipes

Stuffed Zucchini Boats- Large zucchini are perfect for stuffing and baking! Scoop out the insides and fill with your favorite meat or cheese, and bake.

Sautéed Beans- These beans don’t need much to make a tasty side! Sautée for 5 minutes with some water, oil, garlic, and salt until they’ve turned a bright green color. Add a squirt of lemon juice to finish them off and enjoy!

Summer Week 2 Box

WEEK 2 /// PRODUCE LIST

ROOTS: Fennel, Carrots

GREENS: Salad Mix, Romaine, Napa Cabbage

PRODUCE: Cherry Tomatoes, Cucumber, Shoots

HERBS: Scallions, Basil

Week 2 Recipes

Grilled Fennel- The fennel fronds can be used just like any fresh herbs as a garnish and in soups, stews and salads; and the bulbs are great roasted or grilled! A great side dish to any fish or chicken recipe- or alongside other grilled veggies!

Caprese Salad - This simple salad doesn’t require much. Basil, cherry tomatoes and chunks of mozzarella cheese - topped with balsamic vinegar and oil!

Week 10 Box

WEEK 10 /// PRODUCE LIST

ROOTS: Fennel, Carrots

GREENS: Salad Mix, Romaine, Kale / Collards

PRODUCE: Sugar Snap Peas, Strawberries

HERBS: Cilantro, Scallions, Garlic Scapes

Week 10 Recipes

Garlic Scape Pesto - The favorite use of garlic... pesto! Scapes are just another form of garlic, a pre-mature flower that the plant sends up every June.

Veggie Wrap - Use your Romaine leaves or blanched (for 3 min) collard greens for a bread-free wrap! Fill the wrap with your favorite sandwich fixings and enjoy.

Week 9 Box

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WEEK 9 /// PRODUCE LIST

ROOTS: SPICY Radish / Turnip Mixed Bunch

GREENS: Salad Mix, Arugula

PRODUCE: Sugar Snap Peas, Strawberries, Napa Cabbage / Broccolini

HERBS: Dill, Scallions

Week 9 Recipes

Quick Pickled Radish/Turnips - The radishes are SPICY this week, so we gave you half turnips to help cut the peppery-ness.

To cut it even more, we recommend pickling! The recipe calls for just radishes, but you can use the whole bundle of radishes and turnips. This sweet and salty recipes will make for a great taco topper or stir-fry add-in.

Stir-fry Napa - Though napa has a light texture and works great for salads, it is also a delicious stir-fried option! We love tossing ours with some cooking oil, and wilting it over high heat- then adding soy sauce or another sauce.