How to Eat Your BOX! (Week of 5/28/17)

How to Eat Your BOX! (Week of 5/28/17)

Fennel: Known for its crunchy texture and mild anise flavor, fennel is best used within 5 days. Keep fennel bulbs wrapped in the fridge to keep out air that will lessen its flavor. Fennel is wonderful braised, roasted, or grilled where its it brings flavor reminiscent of pine nuts to the table, or, sautéed, or…

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How To Eat Your BOX! (Week of 5/7/17)

How To Eat Your BOX! (Week of 5/7/17)

Limes There are so many ways to enjoy limes! The traditional way is to use them in drinks, guacamole, etc. One of my favorites ways is to make quick pickled onions: thinly slice red onions and rinse. Add lime juice, salt, pepper and a touch of sugar. Let it sit for 30 minutes and enjoy…

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Garlic Scapes!

Garlic Scapes!

Know Your Produce: Garlic scapes Garlic scapes are the beginning of what would be the garlic plant’s flower; if they’re left on the garlic plant, less energy goes towards developing the head of garlic underground. So, by harvesting these scapes, you cooks get an early taste of the garlic to come down the road, and…

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The Bowl Craze Explained

The Bowl Craze Explained

The one-dish meal is having its moment. The bowl craze started with the smoothie bowl and has since become a menu staple in many kitchens and restaurants for breakfast, lunch and dinner. Even if you haven’t seen one of these protein-packed bowls on a menu, you’ve likely seen one on your Instagram feed. Though its…

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A Summer List

A Summer List

So you have a summer list? You know, the thing you write at the beginning of summer when everything feels possible. For the past several years we’ve had a summer to-do list only to come to the start of a new school year and find all the things we didn’t cross off. Suddenly our wonderful…

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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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Kale Raab Salad with Chickpeas and Ricotta

CRISPY KALE RAAB, CHICKPEA, AND RICOTTA SALAD Ingredients                                                                                                                         Serves 4 1 bag of kale raab, rinsed and trimmed 1 15 ounce can of chickpeas, drained or equivalent amount of cooked chickpeas (available in our grocery section) 2 cloves garlic, sliced 3 tablespoons of good quality olive oil, plus more for drizzling sea salt 1…

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March to Health

March to Health

Reposted from a March 2014 newsletter. Here we are in March, where days of sun give hope for spring and colorful crocuses push through the stiff dirt in protest of those long dark winter days. It’s also the month where we’re focusing on health. I was asked to talk to you all about my tips…

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Begin, Again

Begin, Again

I recently came across something that I wrote on the first day on 2014. That day didn’t set off to a great start. My oldest, Baron, ended up in an emergency walk-in clinic with an earache that was causing him to shriek in pain. I wrote of the events of the day and how I…

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