This Weeks Share Includes:
Red Leaf Lettuce: Our Red Leaf is nutrient dense, flavorful, and adds vibrant color to any salad mix. Try a very simple vinaigrette recipe pairing for your lettuce, like the one Chef Amy Secol recommended –Classic Vinaigrette Dressing. For true salad greatness, add chopped red choi, calendula petals and shaved carrots in the mix.
Red Choi: Red Choi is an eye catching variety, featuring leaves that have purple-red upper sides, green undersides and bright green stems. It is grown for its tasty leaves which are superb when added to stir fries and salads. The taste is similar to that of mild cabbage and spinach and is a popular addition to many oriental dishes.
Rainbow Carrots: The taste between different colored carrots isn’t extreme, yet there is some bit of difference. It’s slight and it’s subtle and it mainly shows up when you eat them raw.
Orange Carrots – Contain about 4 times the USDA recommended dose of vitamin A and lots of beta-carotene. They are just a tad earthy and quite sweet, good raw or cooked.
Purple Carrots- Have an intensely sweet flavor, often a touch of bitterness that can sometimes have a little peppery side note.
Yellow Carrots- They have a mild flavor with hardly any of the earthiness of other colors of carrots, and they’re notably a bit sweeter than orange, red, or purple carrots. They work particularly well roasted or glazed (cooked in a pan with a bit of butter and sugar.) -The Spruce
Broccoli: EAT YOUR BROCCOLI!!! It’s incredibly dense in folate B9 (stimulating cell differentiation), Vitamin K (blood clotting) and Vitamin C (improved iron absorption, collagen formation). Broccoli provides essential compounds necessary for human life. The broccoli stems are a treasure trove of nutrient density, containing more fiber than the florets while maintaining a similar nutrient density. If you’re looking for a way to boost your fiber, vitamin C, Vitamin K, Folate, B vitamins (except B12), look no further than broccoli; the vegetable that punches well above its weight.
O’Henry Sweet Potatoes: These potatoes have a beautiful, smooth, golden flesh with the rich flavor of nuts and honey. Sweet and aromatic, the O’Henry is a slightly drier variety of sweet potato and bakes up perfectly.
Ruby Red Grapefruit: These Texas-bred hybrids, are thin skinned with a blushing red inside, dripping with sweet juice. You can cut them into wedges and add them to your salad, or simply peel and eat for a great appetite suppressing snack loaded with vitamin C.
Kohlrabi: For some of you this is your very first time coming face to face with this alien vegetable and many of you are probably wondering what in the world do I do with this interesting specimen? How should one prepare it? What are the health benefits? To answer all your questions please check out this article from TheKitchen. com
Calendula Bunch: Calendula is a well-known medicinal herb and uplifting ornamental garden plant that has been used therapeutically, ceremonially, and as a dye and food plant for centuries. Most commonly known as for its topical use as a tea or infused oil for wounds and skin trauma, the bright orange or yellow flower contains many important constituents and can be taken internally for a variety of ailments. You can use the petals in your cooking as well! Throw the flowers in your morning eggs and bake biscuits with them! Sprinkle on any salad to make a special presentation.