How To Eat Your BOX! (Week of 6/11/17)

How To Eat Your BOX! (Week of 6/11/17)

How to cook your box: Nectarines: You can either eat these smooth-skinned stonefruits crisp and hard like an apple, or set out on the counter to allow to ripen for a day or two if you like them sweeter and soft. Test for ripeness by fragrance and by gently pressing around the stem – it…

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Stonefruit 101

Stonefruit 101

Stonefruit 101 “Stonefruit” refers to members of the genus Prunus, which includes peaches, nectarines, plums, pluots, cherries, and apricots. The season for summer stonefruit is short-lived, and delicious! With the fruit coming and going so quickly, we don’t want you to miss out by having to toss spoiled or improperly ripened fruit. Here’s some info…

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A Salad of Nectarines and Asparagus

A Salad of Nectarines and Asparagus

A SALAD OF NECTARINES AND ASPARAGUS 4 servings Ingredients: 1 small bunch asparagus, sliced on the bias 1 teaspoon oil Zest of one lemon, reserve 1/2 lemon for juice 1 clove garlic, minced Pinch red pepper flakes 1 tablespoon Balsamic vinegar 1 tablespoon minced shallot 3 tablespoons olive oil 5-6 cups mixed greens, such as…

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Stonefruit 101

Stonefruit 101

“Stonefruit” refers to members of the genus Prunus, which includes peaches, nectarines, plums, pluots, cherries, and apricots. The season for summer stonefruit is short-lived, and delicious! With the fruit coming and going so quickly, we don’t want you to miss out by having to toss spoiled or improperly ripened fruit. We’d like to share some…

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Nectarine Blueberry Cake

Nectarine Blueberry Cake

With all of the summer fruit flooding our counter tops and the refrigerator all at once, we’ve been busy freezing and jamming! However, we don’t want to forget to enjoy some of that delicious fruit right now, while it’s in season. This recipe was requested by a long-time customer who remembered it from a July 2010 newsletter. NECTARINE…

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A Salad of Nectarines and Asparagus

A Salad of Nectarines and Asparagus

4 servings Ingredients: 1 small bunch asparagus, sliced on the bias 1 teaspoon oil Zest of one lemon, reserve 1/2 lemon for juice 1 clove garlic, minced Pinch red pepper flakes 1 tablespoon Balsamic vinegar 1 tablespoon minced shallot 3 tablespoons olive oil 5-6 cups mixed greens, such as lettuces, spinach leaves, young kale, arugula…

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