What’s in the Box – October 24, 2017

collards

Sugarloaf Chicory – This looks like a tall, pointy lettuce.  But it’s not lettuce, it’s a chicory.  The link here will take you to the radicchio page, and although it’s not radicchio, it’s a family relative and much of the info is the same.  The take-home here: This is an ever-so-slightly bitter green that works great as a salad cut thinly into ribbons and dressed with olive oil, lemon juice, fresh pressed garlic, salt & pepper to taste and cheese. A hard, nutty cheese (Parmesan works great) shaved on top balances out the bitterness.

Scallions – What do you think?  Did we plant one too many series of scallions this fall, or are you loving their fresh flavor added to all your dishes?  They’re going into my stir fry tonight!

Collards – Just like kale, collards are super versatile and super healthy. On a scale from 1 to 10, collards are off the charts in terms of nutrient content.  A cancer-fighting, immune-boosting powerhouse!  You can steam it, put it in soups, make a quiche, try one of the recipes below, freeze the leaves to use in smoothies in the winter…

Sweet Potatoes – Dense, sweet, and full of flavor and nutrients.  Orange veggies are extremely healthy with their high levels of Vitamin A and beta-carotene. Super simple to prepare!  Wash them and stick them in the oven (350F) in a baking dish until soft.  Scoop out and top with a pat of butter (my choice) and salt & pepper to taste.  Drizzled with olive oil is good too.

Cilantro – You probably have your own favorite ways with cilantro.  I’m craving the sweet potato recipe below.

Japanese White Salad Turnips – They’re back!  Eat the tops too.  Don’t forget!

Baby Arugula – Baby, tender, delicious.  Wash gently and don’t dress heavily

FRUIT SHARE  1 mixed bag of Jonagold & Gala Apples

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