Happy Mothers Day Weekend!
This Weeks BOUNTIFUL Share Includes:
Sweet Red Onions- Don’t let the color fool you these are still sweet onions, they are perfect eaten raw sliced thin on top of sandwiches or in salads or sauté them to really bring out their sweetness.. and the greens too.
Turmeric- Gingers earthy-tasting cousin. You might know Turmeric as the spice that gives curry its yellow color but its way more than just that, it has been used in India for thousands of years as a spice and medicinal herb and is growing in popularity with doctors and nutritionists around the globe. Fresh turmeric doesn’t have a super long shelf life, It usually lasts about one to two weeks in the refrigerator, however you can freeze it to use for use later. Simply wash and dry the turmeric and store it in a plastic bag in the freezer. When you are ready to add some turmeric to your recipe pull it out of the freezer and grate it, it grates easily when chilled or frozen. Ancient Golden Milk
Peaches, Nectarines and Plums- Our stone fruit varieties are just coming into season, enjoy them now as they generally have a pretty short harvest season mid May through mid June. Stone fruit is any fruit with a “stone” or pit inside such as peaches, nectarines and plums but also cherries, mangos and apricots. Our stone fruit varieties should be mostly firm to the touch, not like the tender and juicy Georgia peaches you may be accustom to. Combine some cut up peaches or nectarines with the strawberries in your share for a delicious mothers day fruit crumble, complete with a little homemade orange (turmeric sprinkled) whip cream.
Collards- Ah collards. Most people would identify collards as a winter green here in the south, slow cooked in a big ol pot with some hog jowls, and green hot sauce, but they are actually quite versatile. As a member of the Brassica family, closely related to kale and mustards, collards hit their peak January through April. Eat them as you would kale, they are great sautéed with a little garlic and olive oil. Make sure to discard the stems as they may be a little rough to sauté, but leave them on if you plan on boiling them. Sauté with the sweet onion in your share and whatever else your little heart desires.
Kohlrabi- Not quite sure what this is? Kohlrabi is about to become your new favorite vegetable. Peel the purple skin, slice it up and eat it raw or stir fry it. Get the low down on your new favorite veggie with The Kitchn’s Kohlrabi Basics.
Green Cabbage- Turn your raw, green cabbage head into a spicy pickled cabbage, a staple in Korean cuisine. – Easy Green Cabbage Kimchi-Tasty Kitchen
Sweet Baby Carrots- Are you experiencing carrot overload yet? Juice those babies! Carrot juice is a great way to switch it up and consume your beta carotene (as if you needed one) Use the fresh turmeric in your share as a substitute for the powdered turmeric called for in this Turmeric Ginger Carrot Juice Recipe from The Breakfast Criminals. The general rule of thumb for converting dried herbs or spices to fresh in a recipe is 1 to 3, so 1 teaspoon of dried spice is equal to 1 tablespoon of fresh. Roughly 2 inches of fresh turmeric root will yield 1 tablespoon of the freshly grated.
Tri-Colored Potatoes- Red, Purple and Yellow. No need to peel. This soft, thin-skinned, variety can be washed and ready to cook. Cut them up and roast them, use them in a stir fry or casserole, any way you would use a potato.
Green Romaine- Hearty and crunchy this bunched lettuce is the perfect base for any tossed green salad, or sandwich topping.
Purple Daikon Radish- Beautiful and Zesty this purple tie-dye starburst radish is a mild to medium flavored radish. It adds a crunchy and colorful facet to any slaw or salad. Try it as a celery substitute in your mothers day egg salad or chicken salad. I like to use them as a healthy substitute for the potato chip, they make for an excellent dipping partner. My new favorite snack: try them on top of your pimento cheese sandwich for a little crunch and spice.
Surprise…..Strawberries- Remember it’s Teacher Appreciation Week along with Mothers Day Weekend!! If you don’t have any more room in your freezer for these delicious berries they do make GREAT GIFTS!
Peace, Love (your mother) and Good Clean Food. -Shani