This Week we are pleased to bring you our 1st of the season Red Potatoes, Sweet Onions, Snow Peas, Baby Lettuce Mix, Rainbow Carrots, Bok Choy, Lacinato Kale, and Fennel.
Red Potatoes-Try these little reds roasted with a little olive oil, salt and pepper, sprinkled with some diced rosemary. Roast in the oven for 1 hour at 400 degrees and flip twice with a spatula during cooking to ensure even browning. Party Potatoes, they are bite sized making them the perfect size for a neighborhood low country boil.
Sweet Onions– Onion overload? Keep your onions the freshest by storing them in a cool, dry, dark place with plenty of air movement. Do not store onions in plastic! The lack of ventilation will reduce their storage life. Partially cut onions can be stored in a sealed container in the refrigerator for up to 7 days.
Snow Peas– Snack on them raw or barely cook them to keep the lightly crunchy natural sweetness of this seasonal delicacy!
Baby Lettuce Mix– Our baby lettuce mix is a combination of 3 or 4 different lettuce varieties, directly seeded in beds. It is cut and washed by hand and spun dry unlike our head lettuce which is started from seed in a greenhouse and transplanted into the field. Enjoy this tender and youthful mixture with a nice light dressing, like the coconut, apple cider vinegar, and honey dressing chef Amy Rupert Secol created for us in a past blog.
Rainbow Carrots– Whether they’re purple, golden yellow, magenta, traditional orange or anywhere in between these colorful carrots provide a visually stimulating aspect to any dish.
Bok Choy– This bright green member of the cabbage family brings flavor, vitamins, and a delightful crunch to recipes. Bok choy, known for its mild flavor, is good for stir-fries, braising, and soups. You can also eat it raw,follow this simple recipe from clean living for a fresh, raw, bok choy salad using the sweet onion and fennel from your share.
Lacinato Kale-Also known as “Tuscan kale” and “Italian kale” after its rich italian history dating back to the late 19th century, and “Dinosaur kale” because its bumpy leaves resembling what dinosaur skin would have looked like. Lacinato kale, like most other kale varieties, is usually blanched first, and then sautéed with other, flavorful ingredients. It can be eaten raw by thinly slicing and adding to a spring mix salad, and is also popular in soups and stews.
Fennel– Fennel is an herb with a mild but distinctive licorice flavor and fragrance. A simple recipe to try might involve slicing or chopping the white fennel bulb into “matchsticks” or cubes as an addition to savory vegetable salads; steam, roast, or sauté the bulb and add to soup or casseroles, or combine the leaves with rice or pasta along with olive oil.
Remember To Tune in Next Week…