In your share this week will be:
Bok Choi: We’ve been recommending this asian cooking green as a stir-fry staple since last fall, excellent with grated ginger and minced garlic. The Kitchn is a really great cooking/kitchen fare site that compiled 10 awesome recipes for using choi, from soups to a brown rice congee. Follow the link here.
Fennel: Native to the Mediterranean region, this licorice-flavored member of the parsley family is one of Italy’s most popular vegetables. Like celery, the entire plant is edible. The crisp and slightly sweet bulb is especially delicious served raw in salads. Whether braised, sautéed, roasted, or grilled, the bulb mellows and softens with cooking. Also incredibly high in Vitamin C!
Braising Mix: A gorgeous and incredibly tender mix of baby greens like swiss chard, red russian kale, curly kale, lacinato kale, collard greens, red mustards, etc. This pre-washed, ready-to-use bag can be steamed sauteed or braised as soon as you get home!
Baby Lettuce Mix: A ready-to-use baby mix of multiple lettuce varietals like romaine, bibb, and red-leaf. We pick these young and small so the leaves retain a sweet tenderness you’d be hard-pressed to find from any grocery store.
Snow Peas: Crisp, tender and sweet, the pods are eaten whole with these, as opposed to the shelling peas we’ve also got coming in from the field. Here is an awesome glazed pea recipe with chopped scallions! (Scallions not in the box this week but we’ll have them at our markets)
Easter Egg Radishes: The crisp flesh carries a mild pepperiness and is a great source of Vitamins A, C, potassium, zinc and dietary fiber. Include in a simple sautee with butter and salt OR try chopping and adding them to tacos and sandwiches for satisfying crunch and radishy zing.
Watermelon Radishes: Halving these roots will answer for you right away where the “watermelon” part comes in. A vibrant magenta center and green rind offers an aesthetic treat on your plate, and the mild peppery, subtle sweet notes of its flavor are even more impressive. Ranging from golf ball to softball size, Watermelon Radishes pair well with fennel, apple, cheeses such as feta and chèvre, butter, creamy based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, and stir-fry noodles.
Fingerling Sweet Potatoes: The skin on these are thin enough where you won’t have to feel them should you throw these beauties in the oven and bake them with a little cinnamon or nutmeg. Here is a great link breaking down the best roasted sweet potato methodology.