Saturday, June 21, 2008

2008 | box no. 01 | contents

Click on an ingredient and link to a past 24 Boxes post using that vegetable.

cooking greens

Spinach, Choi
root crops
Radishes
salad greens
Lettuce (heads of magenta, 2 star, new red fire, &/or black seeded simpson), Arugula
brassicas
Broccoli
alliums
Garlic Scapes, Scallions (deep purple & white spear)
fruiting crops
Zucchini & Summer Squash
herbs
Parsley, Summer Savory

Week 01 newsletter

4 comments:

Desi said...

I love cooking greens! May I suggest pulling out the stems, tossing with olive oil and canned tomatoes, and braising over medium heat until completely wilted? Tomates can be substituted with a squeeze of lemon, too.

Cindy said...

I'm willing to try chard in my mac and cheese (hey, anything with cheese can't be too bad). Can you suggest how much to buy and steam for a box of Annie's mac & cheese (or a single-serving pouch)? Thanks!

J.Noelle said...

Hi Cindy, that's a great question that I don't know the answer to! I'll send a quick note to Diana at the farm and see if she has any insight. ~ J.Noelle

J.Noelle said...

Hi Cindy! Here is Diana's response to your question:

"Hmmmm, how much chard. Well I like a lot and I am cooking for one, so I usually steam about 5 large leaves-stems and all. If you have a bag of young chard I would steam about 3 handfuls. I don't season them, I want full chard flavor. However, a little salt and pepper is a nice addition at the end. Hope that helps out and that they love it like I do.

Cheers,
Diana"