Our members will enjoy the following freshly picked produce in this weeks box. Please try out some of the great recipes we’ve posted below!
- Dill, bunched
- Sweet Red Kale
- Scallions, bunched
- Sugar Snap Peas
- Spring Mix
- Fingerling Yams
- Tokyo Turnips, bunched
- Red Leaf Lettuce – Worden Farm
Kohlrabi and Apple Salad- HowToMakeDinner.com
- 1 medium kohlrabi
- 2 granny smith apples
- 1 handful fresh dill
- 100 grams thick yogurt
- 1 lemon (juice)
- 1 pinch salt
- 1 clove garlic (optional)
- Ground black pepper (optional)
- It’s up to you whether you’d like to shred, grate, or slice your kohlrabi. My preferred method is to use a mandoline to make thin slices, then slice those slices into matchsticks using a sharp knife. When cutting the kohlrabi this way, I find that the salad stays crunchy until the next day when I pack it for lunch.
- I’ve also had good success using the grater blade of a food processor, as shown in the video below, however the result is quite a fine texture and your salad won’t stay as crunchy for as long.
- No matter which way you slice it, I do recommend that you slice the apples using the same method for consistency.
- Make a quick dressing with the yogurt, salt, and lemon juice, and toss the sliced kohlrabi in it. Add the chopped fresh dill, and continue tossing until everything is nicely combined.
Turmeric Golden Milk- DownShiftOlogy.com
- 2 cups coconut milk, almond milk or cashew milk
- 1 tsp ground turmeric
- pinch black pepper
- 1/4 tsp ground cinnamon
- 1-2 tbsp maple syrup
OPTIONAL ADDITIONAL INGREDIENTS-
- 1/2 tbsp coconut oil
- vanilla extract or vanilla bean
- Add all ingredients to a pot over medium heat and bring to a simmer. Simmer for 10 minutes to let the flavors meld.
- Pour into a cup and enjoy.
Sautéed Tokyo Turnips With Greens- SeriousEats.com
- Kosher salt
- 1 1/2 pounds (675g) Tokyo (Hakurei) baby turnips, with green tops
- 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
- Freshly ground black pepper
- Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it’s edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.
- Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.
- Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.
- Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.
Garlic Parmesan Sugar Snap Peas- Diethood.com
- 3 cups sugar snap peas , trimmed, rinsed, dried
- 3 tablespoons STAR Roasted Garlic Olive Oil (see website if using regular olive oil)
- 1/2 cup panko crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
- salt and fresh ground pepper , to taste
- Preheat oven to 400F.
- Grease a baking sheet with cooking spray or line it with parchment paper and set aside.
- Combine sugar snap peas and olive oil in a mixing bowl and toss to coat.
- In a separate bowl mix together panko crumbs, parmesan cheese, parsley, salt and pepper.
- Add the panko mixture to the sugar snap peas and toss to combine.
- Arrange in previously prepared baking sheet in a single layer.
- Roast for 15 to 20 minutes, or until crispy, turning once during cooking.
- Remove from oven and serve immediately.