Spring // Summer Week 8

WEEK 8 /// PRODUCE LIST

PRODUCE: Sweet Cherries

ROOTS: Carrots, Fennel

GREENS: Lettuce Mix, Salad Mix

HERBS: Lavender, Garlic Scapes

 

Week 8 Recipes

Scape Pesto - think really garlicky - great as a spread on sandwiches or toast, perfect on pasta, or smeared on veg or meat before roasting!

Matchstick Slaw - a great option for those carrots, fennel, and any other leftover roots in your fridge! You can cut into matchsticks if you’re fancy, or go for a finer shredding if you want to put it through a grater or food processor!

Spring // Summer Week 4

WEEK 4 /// PRODUCE LIST

PRODUCE: Kale

ROOTS: Radish, Scallions, Turnips

GREENS: Spinach, Romaine Head, Salad Mix, Shoots

 

Week 4 Recipes

We know this week is heavy on greens. But all this heat and made all our greens mature faster than expected! Here’s a few of our favorite non-salad ways to use greens:

Blend into a smoothie. Add a handful to scrambled eggs. Layer in with some meat and cheese on a sandwich. Freeze them - our greens don’t last into the hot summer months, so it’s nice to have a reserve of greens in the freezer. Throw on top of a frozen pizza for a quick dinner. Wilt into a pasta sauce. Ask us at market if you need mre ideas!

Spring // Summer Week 3

WEEK 3 /// PRODUCE LIST

PRODUCE: Asparagus, Wine Cap Mushrooms, Edible Blossoms

ROOTS: Radish, Scallions

GREENS: Spinach, Romaine Head, Salad Mix

 

Week 3 Recipes

Scallion “Pancakes” - especially if you still have green onions from last week, frying up some of these scallion fritters is a great way to use a lot at once. We recommend serving with thinly sliced radishes and edible flowers!

Personally, we love both asparagus and mushrooms in our egg dishes! Whether thats scrambled, a frittata, or a quiche!

Spring // Summer Week 2

WEEK 2 /// PRODUCE LIST

PRODUCE: Scallions, Rhubarb

ROOTS: Potatoes, Carrots

GREENS: Cooking Spinach, Bok Choi, Sunflower Shoots, Salad Mix

 

Week 2 Recipes

Unlike last week’s baby spinach, this is overwintered spinach. That means it has a slightly less sweet flavor and denser texture. Can you still chop this up and eat it as a salad? Absolutely! But you can also cook it- adding it into any of your favorite soups, casseroles, or other dishes. Our favorite thing to do with this spinach is: to scramble some eggs and right as they are finishing cooking, add some roughly chopped spinach and feta cheese, and take the pan off the stove. The spinach will wilt with the residual heat, but maintain a bright color and flavor!

Bok Choi - Bok Choi is an asian green, so we will often sauté it with soy sauce, chili oil and some garlic. However, it has a very mild flavor and can be cooked however you like! Italian-style, with some lemon and mushrooms; French-style, with some olives and vinegar; or Indian-stlye, with curry powder and coconut milk!

Summer // Fall Week 7

WEEK 7 /// PRODUCE LIST

PRODUCE: Cherry Tomatoes, Cucumbers, Shishito Peppers, Green Beans, Hot Peppers, Eggplant

GREENS: Salad Mix, Chard

HERBS: Ginger

 

Week 7 Recipes

Quick Hot Pepper Pickles - Unless you love the heat, you probably won’t finish all these hot peppers at once. Pickling them is a great way to help cool them off a bit, as well as make them last for much longer in the fridge!

Ginger Soy Shishito Peppers - In our opinion, there is no wrong way to cook and eat a shishito! But making a asian-inspired sauce with fresh ginger is definitely a right way to do it.

Summer // Fall Week 6

WEEK 6 /// PRODUCE LIST

PRODUCE: Mixed Bell Peppers, Tomatoes, Celery, Cucumbers

GREENS: Salad Mix

ROOTS: Scallions, Garlic

HERBS: Nasturtium Flowers

 

Week 6 Recipes

Stuffed Bell Peppers - You can get create with your filling. Keep it vegetarian, and include the celery, tomatoes and garlic in your filling!

Nasturtium Flowers - these can be stuffed with cream cheese, flavored to your liking. We love the zingy, peppery flavor of the flower, so we often just add them to our salads!

Summer // Fall Week 5

WEEK 5 /// PRODUCE LIST

PRODUCE: Green Beans, Tomatoes, Cherry Tomatoes, Shishito Peppers, Cucumbers

GREENS: Rainbow Chard

ROOTS: Beets, Garlic

HERBS: Dill

 

Week 5 Recipes

Cucumber Salad - Make this salad a few hours ahead of time to let the flavors marinate!

Heirloom Tomato Salad - It might feel like a lot of tomatoes now, but if you’re like us, you’ll be missing them in just a few short weeks!! This salad is simple and really lets you taste the difference in each of the colors and flavors of tomato.

Summer // Fall Week 4

WEEK 4 /// PRODUCE LIST

PRODUCE: Green Beans, Cucumbers, Tomatoes, Cherry Tomatoes, Eggplant, Summer Squash

GREENS: Spicy Greens Mix, Chard

HERBS: Basil

 

Week 4 Recipes

Ratatouille - This easy, deconstructed ratatouille is really the dish of summer. Mixing all the best of the summer hot crops, you can’t go wrong with this colorful meal or side!

Sautéed Rainbow Chard - This one is easy. Chop, then sauté your chard with garlic, oil, salt and pepper! I like to mix it with a white bean and chill for a perfect summer side salad.