From Our Farm
Bok Choy, Baby
Chard, Rainbow
Carrots, Sweet Baby
Citrus, Satsuma
Sweet Potatoes Murasaki
Turnips, Tokyo – Loose or Bunched
Turmeric
From Our Partner Growers
Beets – Urban Vegetable Project – THURS/FRI/SAT ONLY
Kale, Lacinato – Blackwater Farms
Peppers, Shishitos – Little Pond Farm – WED ONLY
Try out this great recipe we found on the web that feature items from your share:
Bok Choy, Kale & Beet Slaw with Creamy Cashew Dressing
Ingredients:
- 1 head of Bok Choy, stems and greens very finely chopped/shredded (about 4 cups worth)
- 1 bunch of kale, tough stems removed and greens very finely chopped/shredded (about 4 cups)
- 1 cup shredded raw beets (from about 1-2 medium sized beets)
- 1 medium sized apple, very finely chopped
- 1/2 cup raw cashews (sprouted if possible)
- 1/4 cup water + more to thin as needed
- 1/4 cup balsamic vinegar
- 2 dates, pitted
- 1 teaspoon dijon mustard
- pinch of salt
- sunflower seeds for topping
Instructions:
- Add all of the chopped veggies and fruit to a large bowl and toss to combine.
- Add the cashews, water, balsamic vinegar, dates, mustard and salt to a bowl of a food processor or high speed blender and whirl away until smooth, adding more water too thin as needed. Taste for seasonings and adjust if need be.
- Add half of the dressing to the slaw and toss/massage with your hands to coat. Add more dressing as needed and then sprinkle with sunflower seeds.
Recipe adapted from: https://dishingupthedirt.com/farm-fresh/beets/bok-choy-kale-beet-slaw-with-creamy-cashew-dressing/