COOKING FROM YOUR FARM BOX

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Spring Onions

  • refers to an onion that has started to form a small bulb but is not fully mature
  • resembles what we know as a green onion or scallion
  • can vary in size, with bulbs as big as a golf ball or with smaller, slimmer bulbs resembling a scallion; no matter what size they are picked, spring onions are entirely edible from top to bottom
  • spring onions are so fresh and have a high moisture content, they should be used within a week
  • store them lightly wrapped in plastic in the refrigerator
  • the green stalks of spring onions often have a stronger flavor than those of traditional scallions found at the supermarket, but the bulb is often sweeter and mellower in flavor than regular onions
  • use as a substitute for scallions in a variety of recipes: in tuna or chicken salad, in stir-fries, with sauteed vegetables, in a variety of Indian or Asian dishes, they can be roasted whole, lightly grilled, used as garnish for soup or tacos, and much more


Shrimp & Scallion Stir Fry


Ricotta & Spring Onion Dip


Orange Chicken with Scallions


Tequila Lime Chicken with Green Onion Slaw


Green Onion Smashed Potatoes


Zucchini

  • a type of summer squash that ranges in color from golden yellow to deep green
  • as delicious raw as it is cooked; try cutting zucchini into sticks and serving it with nutritious dips like hummus or guacamole
  • pairs well with a variety of fresh herbs including basil, dill, parsley, and mint
  • rich in B-complex vitamins, folate, and choline, as well as minerals like zinc and magnesium, which are all valuable in ensuring healthy blood sugar regulation – a definite advantage for diabetics
  • zucchini also contains essential minerals such as iron, manganese, and phosphorus 


Simple Sauteed Zucchini 


Gratin of Zucchini, Rice, and Onions


The Best Minestrone Soup


Quinoa with Currants, Dill, and Zucchini


Stuffed Zucchini Boats


Giada's Garbanzo Bean & Zucchini Salad


Gluten-Free Zucchini Muffins


Marinated Zucchini Salad


Cucumbers, Pickling or Other Varieties

Bok Choy

  • considered a leafy green / cruciferous vegetable
  • to store, place bok choy in an airtight plastic bag and store in the crisper drawer of your refrigerator; if stored properly, it will keep for up to one week
  • the entire vegetable can be eaten, both the bright green leaves and stems; it can be enjoyed raw or cooked: steam it, saute it, roast it, stir-fry it, or pickle it
  • to prepare for cooking, remove the leaves to use them whole or chopped, or, leave the core in tact and slice the baby bok choy down the middle
  • bok choy provides a concentration of core conventional antioxidants including vitamin C, vitamin A (in the form of carotenoids), and manganese, and a good source of zinc
  • it's also an excellent source of fiber, vitamin K, and beta-carotene, and a very good source of folate, calcium, and vitamin B6


Garlicky Bok Choy


Stir-Fried Sesame Baby Bok Choy


Rutabaga

  • rutabagas look similar to turnips and have a similar sweet-earthy taste
  • rich in multiple nutrients, they contain vitamin C, fiber, magnesium, potassium, proteins, iron, and zinc
  • supply us with complex carbohydrates
  • contain less starch than potatoes
  • their flesh is a brownish-light yellow - this is one way you can tell them from turnips, which have a bright white flesh
  • its leaves / tops are not edible and should be discarded


Basic Roasted Rutabaga

As is the case with many vegetables, slow-roasting rutabaga in the oven until tender and browning increases the flavor and earthy sweetness of rutabagas, which is likely to make them one of your new favorite vegetables.  They are delicious prepared this way!


Mashed Rutabagas


Sugar Snap Peas

coming soon


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Mustard Greens

  • contain high levels of antioxidants 
  • overall, one of the healthiest greens you can eat 
  • known for their pronounced peppery, rich flavor 
  • provide a great source of fiber, along with high levels of vitamins A, K, & C 
  • like all leafy greens, wash in a basin of water, spin dry, and store in the refrigerator in an airtight container to preserve freshness 
  • because of their bold flavor, combine a handful of chopped mustard greens with other more neutral tasting greens for added flavor and nutrition without overwhelming your tastebuds; use a small amount in salads, pastas, and stir-fries to become acquainted with their sharp flavor 


Orecchiette with Mustard Greens & Almonds


 Sauteed Mustard Greens with Garlic & Lemon

This is as basic and straightforward as it gets when it comes to cooking mustard greens, and it's essentially the same preparation we use here at the farm.  Note that this recipe makes a very large batch and you'll most likely need to cut it in half.  Otherwise, this method for sauteeing greens is very versatile and can be used for all manner of leafy greens: the combination of olive oil, garlic, lemon, and plenty of kosher salt always delivering major flavor. 


Butternut Squash

  • a strong source of carotenoids, nutrients that improve night vision and eye health 
  • winter squashes also contain a high amount of vitamin C, helping with immune function and disease prevention; they are also rich in phytonutrients and antioxidants 
  • peeling winter squash is often the biggest obstacle keeping people from eating them more often; if you're going to roast the squash, remove the skin after roasting and it will peel off easily; if peeling before using in your recipe is required, a sharp potato peeler should do the trick (my all-time favorite is this one here, which I use on all vegetables)
  • butternut squash, more than any other fall squash, will keep and store well in a dark and dry area; do not store in the refrigerator
  • has a slightly sweet and nutty flavor, making it one of the more popular winter squashes   
  • like the majority of winter squashes, butternut squash is incredibly versatile; it can be halved and baked / roasted; you can roast and stuff it; peeled, cubed, and then roasted, it can be added to risotto, polenta, pasta dishes, and all manner of salads; you can turn it into a velvety soup; it can be mashed, and more  


Butternut Squash & Red Lentil Soup


Spicy Squash Salad with Lentils & Goat Cheese

A hit every time!  And as soon as you make this once, it'll be easier to create new and original power-packed salads featuring some combination of roasted squash (or sweet potatoes), good cheese, something crunchy (toasted nuts or seeds), something slightly sweet (dried or fresh fruit), wholesome grains and/or power-packed greens.   


Miso Roasted Squash & Potatoes with Almonds and Kale

Okay, so this calls for a few hard-to-find ingredients -- harissa, white miso paste -- (well, hard to find if you're not nearby a Central Market or Whole Foods), but they're worth making the effort to add to your pantry as they're showing up more often in modern recipes.  Anna Jones is a British cookbook writer, and everything she makes is exceptionally good.  Feel free to use any leafy green in place of the kale, if desired.   


Hakurei Turnips

  • a specialty Japanese variety sometimes referred to as a salad turnip for it's small size and crisp, sweet flavor when enjoyed raw 
  • unlike other turnips, Hakureis do not need to be cooked; slice them in half and eat them raw in a salad, julienne them and use as a crunchy topping for tacos, or turn them into a quick pickle 
  • because of their small size, use quick-cooking methods such as sauteeing or pan-roasting if you decide to cook Hakurei turnips; avoid overcooking as the turnips could turn bitter 
  • removing the greens right away will extend the life of the turnip's root; however, the greens can be sauteed with the turnips (or in other stir-fries) and eaten, too 
  • there's no need to peel Hakurei turnips, but you should always remember to wash them well 


Pan-Roasted Hakurei Turnips


Maple Glazed Turnips & Carrots


Arugula

  • a nutrient rich green, offering vitamins A, C, and K as well as potassium, folate, and calcium 
  • when harvested young, arugula can be used as a salad green; when the leaves are larger, they can be used as a cooking green or in raw preparations
  • arugula makes a fine base for  homemade pesto
  • fold arugula into pasta dishes, soups, or use on your next homemade pizza 
  • arugula is very adaptable; use as a substitute for spinach or kale in omelettes or other egg dishes
  • it pairs well with other ingredients like: goat cheese, roasted beets, blue cheese, toasted walnuts or hazelnuts, lemon, parmesan-reggiano, various pastas, roasted winter squash, dried or fresh figs, steak, strawberries, prosciutto, and much more 


Sheet Pan Chicken with Figs & Bread Salad

A recipe for a main-course meal that will feed the entire family and give you an opportunity to use some of your arugula in a new way. 


Pesto di Rucola

Straightforward and delicious; I find I have the best results with pesto when I use a more neutral tasting olive oil such as pure olive oil or even grapeseed oil; feel free to use all Parmesan if you don't have access to Pecorino; once the pesto is made, transfer it to a jar or other container and drizzle a layer of olive oil on top to preserve freshness. 


Arugula, Pear, and Blue Cheese Salad

A classic pairing of arugula, sharp blue cheese, and juicy pears that might require a bit of extra effort on a weeknight (since you're making the dressing from scratch), but will always be well worth the time it takes. 


Sweet Potatoes

  • packed with nutrients, sweet potatoes contain loads of beneficial vitamins and minerals along with fiber, carotenoids, and antioxidants, and they're also low on the glycemic index - the system that ranks food based on its effect on blood-sugar levels 
  • sweet potatoes are very versatile and should be enjoyed regularly as part of a nutritious diet; they can be roasted, baked, steamed, shredded and added to all manner of things (polenta, quesadillas, quick breads), turned into a soup, caramelized and added to salads, and so much more 
  • if storing sweet potatoes for any length of time, store them in a dark and dry place away from light; do not store in the refrigerator 
  • wash sweet potatoes before using, and cut off any brown spots before using 


Roasted Sweet Potatoes with Spicy Feta Olive Salad

One of my favorite stuffed sweet potato recipes that I can't help but encourage you to try!  It's so delicious! 


Fluffy Sweet Potato Biscuits

A delicious recipe that justifies making from-scratch biscuits any day of the week (and helps you work in a vegetable in a clever way that even your pickiest eater won't protest). 


Goodness Wraps - with sweet potato, kale, brown rice, and avocado

A most heavenly recipe!  The tahini dressing is to-die-for!  This recipe will yield you lunch or a light dinner for several days, making your effort in the kitchen really pay off.  Swap fall squash (like butternut, kabocha, or big greek) for the sweet potatoes if you happen to have some on-hand.


Ina Garten's Baked Sweet Potato Fries


Sweet Potato & White Bean Chili

On my list to try - sounds so satisfying on a chilly evening.  Don't hesitate to toss and handful of chopped greens in toward the end of cooking! 


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Young Lettuces, Mixed

  • a healthy portion of fresh lettuces provides a boost of vitamins A & K 
  • red leaf lettuces deliver more vitamin A  
  • wash gently in a basin of water, spin dry, and store in the refrigerator in an airtight container to preserve freshness 
  • tender mesclun-type lettuces are best paired with a lighter dressing such as a vinaigrette 
  • organic and homegrown lettuces - specifically soil grown - will always be fresher than store-bought and have noticably more flavor


Radishes

  • trim the radish root and greens, and store greens separately to preserve freshness 
  • radishes do not have to be peeled before being eaten -- it's up to you 
  • while most commonly eaten in salads, they make a wonderfully crisp addition to many Mexican recipes
  • cooked with their greens, radishes take on an almost sweet flavor after being pan-roasted or sauteed 
  • another classic preparation is to enjoy sliced radishes on good artisan bread with high-quality butter and sea salt 
  • feature radishes along with other raw vegetables -- like carrots, snap peas, and zucchini sticks -- as part of a refreshing and nutritious crudite platter; serve hummus, homemade ranch, or tzatziki sauce on the side for dipping


Shaved Radish Salad

The simplicity of this salad reminds me of some of the best cucumber salads we've had, made with just a little salt, vinegar, and sour cream.  The recipe calls for creme fraiche, which most of us don't keep on hand, but by all means, use it if you have it!  Otherwise, sour cream is a fine substitute.  This recipe would also welcome the addition of thinly sliced Hakurei turnips to go with the radishes for a cool and crunchy vegetable salad or appetizer. 


Chopped Salad with Feta, Lime, and Mint

A very flexible recipe that you can adapt to any season and what's fresh.  I also love the suggestions she gives in the recipe for how to bulk up the salad and turn it into a main course. 


Sauteed Radishes with Bacon

 

Kale

  • comes in a variety of shapes and colors; the leaves of different varieties of kale can be crinkled (Tuscan Kale), curly on the edges (Curly Kale), or even deeply cut and feathery; they come in many combinations of colors including blue-green, purple, and such a dark shade of green it looks almost black 
  • like all leafy greens, wash in a basin of water, spin dry, and store in the refrigerator in an airtight container to preserve freshness 
  • young, homegrown kale usually has more tender stems than those you find at the supermarket and they may not need removing; otherwise, remove the central stem from each leaf of kale before preparing to use in your cooking 
  • packed with vitamins and minerals; a true superfood with staying power 
  • one cup of raw kale has nearly three grams of protein, two-and-a-half grams of fiber, vitamins A, C, and K, folate (a B vitamin that's crucial for brain development), and minerals including phosphorus, calcium, zinc, and potassium 
  • kale can be steamed, chopped fine and used raw in salads (massage first with dressing to soften and tenderize the leaves), it can be brushed with olive oil and baked into crispy kale chips, kale can be sauteed in a little olive oil, garlic, and chile flake and enjoyed as a vegetable side, it can be chopped into ribbons and swirled into soups or added to pastas or egg dishes, and more 


[Member Favorite!]  Tuscan Kale Salad with Honey Balsamic Vinaigrette


Sprouted Kitchen's Lemon Kale Salad + Seared Salmon


Kale Salad with Pecorino & Walnuts

Once you get in the swing of massaging finely chopped kale with a homemade dressing (whether it's something complex like an Asian Peanut Dressing or something as simple as lemon juice and olive oil), and then you taste the results, the possibilities for a "Kale Salad" are endless!  Experiment with a few different dressings to master making vinaigrettes and/or dressings at home, then decide whether you want to keep it simple with just dressed kale and maybe a little fresh-grated Parmesan-reggiano, or turn up the flavor volume with toasted nuts, seeds, other vegetables, cheese, and more.


Chickpeas & Kale in Spicy Pomodoro Sauce

Simple, economical, healthful, and outstandingly good.  An easy weeknight recipe!


Kale Chips


Aromatic Wilted Greens with Coconut Milk

Use any combination of two leafy greens from your Farm Box for this delicious recipe.



Rainbow Chard

  • a leafy green popular in Mediterranean cuisines; Swiss chard can be used in place of spinach or kale in most recipes
  • rainbow chard has the same glossy green crinkled leaves as regular chard, but it's brightly-colored rainbow stems set it apart and make it one of the most beautiful plants you can grow in the edible garden
  • full of valuable nutrients, including vitamins A and C, as well as potassium or fiber; additionally, this green is known for regulating blood sugar levels, lowering blood pressure, detoxifying the body, and preventing heart disease 
  • unless the chard is very small and young, it is best to separate its leaves from their ribs before cooking; loosely fold the leaf in half along the stem, grasping the folded leaf with one hand, and pulling the rib away with the other hand 
  • once stripped off, the leaves are ready to be washed, darined, and used however your recipe directs 
  • store chard in the refrigerator in an airtight container to preserve freshness 
  • chard can be steamed, sauteed, added to soup or stir fries, stuffed with meat or vegetable fillings, featured in various pasta dishes, and more 


Italian Style Greens

A wonderful recipe that really showcases rainbow chard.


Chard & Leek Frittata


David Tanis' Swiss Chard Al Forno

Use chard in combination with other greens to meet the full two pounds called for in the recipe, if needed.


Tuscan White Bean Soup with Chard


Sauteed Swiss Chard with Onions


Big Greek Squash

  • a rare, heirloom-variety winter squash that has the shape of a butternut but is significantly larger, meatier, and has a sweeter flesh
  • use in place of butternut squash or other winter squashes in your favorite recipes
  • *see notes for butternut squash for further information on storage and cooking


Beets, Red

  • the deep red jewel-toned roots of red beets are best enjoyed as a cooked vegetable, or cold as a salad once the roots have been cooked and tossed with oil and vinegar
  • a great source of many vitamins and minerals, in spite of their reputation as a vegetable high in natural sugars; beets are rich in antioxidants, which are known for their cancer-fighting properties; beets are also a good source of fiber and folate 
  • beets keep best wrapped loosely in the refrigerator; tops wilt fast, and turn yellow and slimy if not used right away; remove the greens and cook them up within a day or two if desired; the roots will keep well for about a week or so without the greens attached; wash and scrub the beets well before cooking 
  • the sweet, earthy flavor of beets complement salty meats like prosciutto, smoked fish, and are good with other root vegetables 
  • beets also pair well with roasted nuts such as walnut or pecans, herbs such as thyme or chives, soft cheeses like chevre or Cabrales (Spanish blue cheese), and more; julienne or grate the beets on the largest holes of a box grater and use them as a crunchy topping, garnish, or simple salad - just barely dressed 


Roasted Beets

Use this recipe if you want a side of roasted beets to enjoy with dinner; use the recipe for "Roasting Beets for Beet Salads" as a general method for roasting beets to use warm, cold, or to marinate them for a variety of different recipes 


Bratwurst with Red Cabbage & Beets


How to Roast Beets for Beet Salads or for making Marinated Beets

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Purple Top Turnips

  • can be harvested when they're young (on the small size) or mature (full size) 
  • smaller turnips do not need to be peeled before they are cooked or eaten, but be sure to scrub and wash them well and trim the root ends  
  • to prolong freshness, remove the greens immediately (discarding any that are yellowing) and wash and spin them dry; the greens can be chopped and sauteed like any other leafy green, but be mindful that turnip greens are occasionally spicy and more flavor-forward than other more mild leafy greens 
  • smaller turnips do not need to be peeled before they are cooked or eaten, but be sure to scrub and wash them well and trim the root ends  


Sauteed Turnips with Greens 

You can use any small turnips for this recipe.  Skip the step of blanching the turnip greens.  The greens on young turnips are tender and take very little time to cook.  Just add the finely chopped greens to the pan toward the end of sauteeing and within five minutes they will be tender and cooked through.  (Also: if you want to add more greens to the dish, toss in a few handfuls of finely chopped raw kale for great results).  The only other change I would make to this recipe is to cook the turnips and greens in good butter instead of olive oil -- it lends so much flavor and compliments the turnips  nicely.


Roasted Turnips


Spigarello

  • an heirloom variety of leafy green related to broccoli raab, but less bitter
  • the flavor is mild and sweet, and both the leaf and stem are edible; unlike broccoli raab, spigarello never produces a full head, and is grown for it's delicious and tender leaves 
  • used primarily in Italian cuisine
  • wash and prepare for cooking like other leafy greens
  • use spigarello in your favorite recipes that call for leafy greens such as kale or spinach


Spigarello with Poached Eggs


Spigarello with Raisins & Pine Nuts


Pasta with Spigarello, Bacon, and Garlic


Vegetable

coming soon


Vegetable

coming soon


Vegetable

coming soon


Vegetable

coming soon