Week 12 Box Contents Potatoes (F, TQ, H)Cabbage (F, TQ, H)Sweet Onions (F, TQ, H)Beets (F, TQ, H)Garlic (F, TQ, H)Tomatoes (F,TQ, H)Summer Squash (F, TQ)Apples (F, TQ) Celery (F, TQ)Plums or Peppers or Broccoli (Full Only)Collards (Full Only) (Full - F, Three Quarter - TQ, Half -H) *as always this list may change a … Continue reading Week 12 Boxletter
Summer Session: Week 10 Box Contents and Boxletter
Week 10 Box Contents Onions Cabbage Broccoli Potatoes Carrots Summer Squash Beets Kale Tomatoes Recipes One of my favorite cookbooks right now is Andrea Bemis’ Dishing up the Dirt. All three recipes this week are from her website/book with a few minor tweaks to accommodate our box. She hails from Oregon where she runs … Continue reading Summer Session: Week 10 Box Contents and Boxletter
Late Spring Session Week 5 Recipes
Seared Salmon with Sugar Snap Fennel Slaw 1/4 cup lemon juice 3 tablespoons extra-virgin olive oil, divided 2 tablespoons minced shallot 1/2 teaspoon light brown sugar 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided 1 large fennel bulb, with fronds 2 cups sugar snap peas, trimmed 1 1/4 pounds wild Alaskan salmon, skinned … Continue reading Late Spring Session Week 5 Recipes
Late Spring Session Week 3 Recipes
Rozanne Gold's Perciatelli with French Breakfast Radishes, Bacon & Greens 6 ounces dried perciatelli, bucatini, or spaghetti Several large large French breakfast radishes, greens included 4 strips bacon 2 tablespoons olive oil 1/3 cup freshly grated Pecorino Romano Bring a large pot of salted water to a boil. Cook the pasta 12 minutes, until just … Continue reading Late Spring Session Week 3 Recipes
Late Spring Session Week 1 Recipes
Recipes: Fingerling Potato-Leek Hash with Swiss Chard and Eggs 2 tablespoons extra-virgin olive oil 2 cups sliced leek (about 2 large) 1lb ounces fingerling potatoes, cut in half lengthwise 2 garlic cloves, minced 1 1/4 teaspoons smoked paprika, divided 1/2 teaspoon salt, divided 1/2 teaspoon coarsely ground black pepper, divided 1 bunch thinly sliced trimmed Swiss chard 4 large eggs 1/4 cup (1 … Continue reading Late Spring Session Week 1 Recipes
Early Spring Session Week 5 Box Contents and Recipes
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 … Continue reading Early Spring Session Week 5 Box Contents and Recipes
Early Spring Session Week 3 Recipes
~ Recipes ~ Braising Greens with Apples and Parsnips 2 cups parsnips, halved and cut into 1/4 inch half-moons 2 tablespoons olive oil 4 tablespoons butter or olive oil 1 apple, cored, quartered, and cut into 1 inch pieces 2 small shallots, thinly sliced (or half a yellow onion) 3 cloves garlic, thinly sliced … Continue reading Early Spring Session Week 3 Recipes
Winter Session Week 2 Recipes
(Recipes courtesy of Heather, Kailyard Kitchen) Kale Salad with Tahini Dressing, Avocados, and Kumquats 1 bunch kale, leaves stripped from stems, chopped, and massaged 1 large avocado, cut into bite sized pieces 6-8 kumquats, thinly sliced and seeds removed 2 cipollini onions, thinly sliced 1/4 cup cashews, roasted and crushed 1/4 cup tahini 2 cloves garlic, … Continue reading Winter Session Week 2 Recipes
