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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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, […]