We are SO excited to announce that our first harvest of the year will be included in this weeks box!  Mixed greens, straight from Jubilee.  A big THANK YOU goes out to our hard working crew members, who are currently out harvesting your greens as I write this!  As springtime sets in, the local produce is becoming more and more abundant.  ALL produce this week is local, from farmers right here in the Pacific Northwest!  Greens from yours truly.  – Jubilee

Week 5 box contents:

Golden Delicious Apples
Pearl Potatoes
Greens Mix

first greens of 2016

(The greens are under the white “row-cover” in the greenhouse.  It’s like growing them in a greenhouse inside a greenhouse.  It gives them double heat.)


~ Recipes ~

Roasted Radishes with Leeks and Dill

Roasting radishes gives them an incredible sweetness that cant be beat!

1 bunch radishes, greens removed and radishes quartered
1 large leek, cut into 1/4 inch rounds and washed
1 sprig of dill, leaves removed and roughly chopped
2 tablespoons olive oil
1 large pinch of salt
1 tablespoon butter

1. Preheat oven to 450°. In a mixing bowl, toss radishes and leeks with olive oil and salt.
2. Place radishes on a baking sheet and roast 20 minutes.
3. Place radishes and leeks in a serving bowl and add butter, allowing it to melt over the veggies. Top with the chopped dill, serve and enjoy!


**Recipe by Heather with Kailyardkitchen.com
Sunday Morning Hash

Great for a leisurely breakfast, serve this hash with fried or poached eggs and your favorite hot sauce!

1 pound pearl potatoes, cut into bite sized pieces
.5 pound mushrooms, stems trimmed
2 cups spinach
1 yellow onion or 1 large leek, chopped
2 cloves garlic, smashed and chopped
4 tablespoons canola or sunflower oil
Salt to taste

1. Place cut potatoes in a pot with cold water to cover by an inch and add a large pinch of salt. Bring to a simmer and cook until potatoes are easily pierced with a fork. Drain water and set potatoes aside.
2. In a large cast iron skillet, heat oil over medium high heat. Add onions or leeks and sauté until almost transparent then stir in the garlic. Cook for 3 minutes then add the mushrooms. Sauté mushrooms for 5-7 minutes until cooked through then add the cooked potatoes to the pan. Distribute the potatoes so they are touching the hottest part of the pan and cook until they get a little crispy. Stir in the spinach and cook until it’s wilted. Add salt to taste and serve with fried eggs and your favorite hot sauce!


**Recipe by Heather with Kailyardkitchen.com


Mirin Baked Chicken with Shitake Mushrooms
This succulent entrée is crazy simple. The mirin (sweet rice wine) and tamari meld with the chicken to make a dark sweet sauce. The oven does all the magic.

6-8 shitake mushrooms
½ cup mirin (can sub sherry or white wine)
2 tablespoons tamari or shoyu
1 pound bone-in skin-on split chicken breasts
1 three-inch sprig of fresh rosemary

Preheat oven to 350 degrees F.
Wipe mushrooms clean with a damp towel or rag and slice in half. Put mirin and tamari in an 8-inch baking dish.
Place chicken breasts, meaty side down, and mushrooms in the dish.
Remove leaves from rosemary sprig, chop them and sprinkle on top of the chicken.
Cover the dish and bake for one hour.
** This recipe is found on the website of our mushroom grower: Snoqualmie Valley Mushrooms http://snovalleymushrooms.com/ (Recipe courtesy of Cynthia Lair @ Cookus Interruptus!! )


Apple, Radish, Leek Salad

2 TBSP lemon juice (w/ zest from ½  lemon)
2 TBSP orange juice (w/ zest from ½ orange)
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper

.5 lbs Mixed greens
1 leek thinly sliced
5 radishes, thinly sliced on mandolin or grater
1 apple, peeled, cored and finely diced (tossed with some lemon juice right away to prevent browning)

Whisk together lemon juice, orange juice, zests, olive oil, salt and pepper. Toss mixed greens, radishes and red apple together. Toss salad with dressing right before serving.  If you’d like to add protein, toss in some nuts, or serve with a white fish.
Tips and Hints for this week’s box contents: 

Radishes- this springtime brassica is full of health benefits, ranging from cancer fighting properties in isothiocyanates (which also gives them their flavor), to promoting healthy digestion with their fiber content, to aiding in a strong immune system with vitamin C. ½ cup of radishes is a mere 9 calories (which is pretty low for a root vegetable), but contains 14% of your daily recommended vitamin C, and 4% of your recommended fiber.  Enjoy radishes raw, sliced or grated into salads, slaws, or sandwiches, steamed, or cooked into soups or stir fries (use as you would a turnip in soups).

Leeks- a mild member of the allium family (think onion, garlic, shallots…), leeks can be eaten raw or cooked.  Slicing thin and layering in a sandwich or tossed into a salad, one can enjoy the refined flavor, sans tears. Try substituting leeks for onions in most any recipe, adding to soups, stews, cooked bean dishes, or mashed potatoes.  One cup of sliced leeks (or roughly one whole leek) has 54 calories, contains 30% of your daily recommended vitamin A, 18% of your vitamin C, 14% of your folate, and a whopping 52% of your daily recommended vitamin K!

Mushrooms– these little guys work wonders in both immune system and cardiovascular support.  Used in Chinese medicine for thousands of years, more and more recent studies have been conducted to prove their worth. Shiitake mushrooms in particular help protect our blood vessels by blocking too much cell binding (atherosclerosis build up), their polysaccharides lessen oxidation (cell damage), and they are proven anti-cancer tumor fighters. Mushrooms are a great source of iron, B vitamins (for vegetarians and vegans in particular, eat your mushrooms!), and vitamin D.  Eat shiitakes raw, lightly sautéed, in stuffing, or tossed into a soup or sauce.  One of my favorite sides is a good ol’ traditional sautéed onions mushroom (heat olive oil or butter, sautee onion until translucent, toss in sliced mushrooms for a few minutes, salt and pepper).









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