How to Eat Your BOX! (Week of 10/29/17)

How to Eat Your BOX! (Week of 10/29/17)

Radishes: Radishes are a just a great vegetable to have around. Packed with nutrients these little red globes make a great addition to your daily eats. Add them as a topping to your salad, tacos, or as a side to Asian or Mexican cuisine! I recently started wondering about those fancy shaped radish slices that…

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How to Eat Your BOX! (Week of 10/1/2017)

How to Eat Your BOX! (Week of 10/1/2017)

Broccoli: Baked broccoli is one of my favorite dinner sides. I like it best roasted to crispy perfection with a little garlic, salt and pepper. Try tossing chopped broccoli florets with olive oil, salt and seasonings of choice. Bake on a cookie sheet at 450 °F for about 20 minutes, until edges are crispy and…

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How to Eat Your BOX! (Week of 9/24/17)

How to Eat Your BOX! (Week of 9/24/17)

Conference Pears: As with all new crop pears, these will need to be ripened for 4-7 days before they are ready to eat. Check the neck for ripeness by gently pressing your thumb near the stem end of the pear. When it gives slightly, the pear is ripe. Leeks: Besides potato leek soup (recipe below),…

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How to Eat Your BOX! (Week of 9/10/17)

How to Eat Your BOX! (Week of 9/10/17)

Pluots: These sweet Dapple Dandy Pluots can be eaten out of hand, as a fresh topping for yogurt, dehydrated into dried pluots or made into jam. You can also experiment by substituting them for plums in recipes (after all, they are the delicious hybrid of the plum and apricot). Pluots will continue to ripen once…

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How to Eat Your BOX! (Week of 9/3/17)

How to Eat Your BOX! (Week of 9/3/17)

StarKrimson Pears: They are delicious just raw and out of the box, but if you are looking for something different, try sautéing them in butter with a drizzle of maple syrup or honey and serve them over almond butter toast. Or try adding them (thinly sliced) to a grilled cheese sandwich or your panini! Patty…

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How to Eat Your BOX! (Week of 8/27/17)

How to Eat Your BOX! (Week of 8/27/17)

Bartlett Pears: Try adding them to a salad this week! Cut into wedges or cubes they would make a great addition to this week’s red leaf lettuce. For dressing, try mixing a tablespoon of balsamic vinegar with a little bit of Dijon mustard and about 1/8 cup of maple syrup. Mix together with a wire…

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How to Eat Your BOX! (Week of 8/20/17)

How to Eat Your BOX! (Week of 8/20/17)

Sweet Onions Sweet onions lack the sulfuric pungency of yellow onions. The best part? They won’t make you cry when you cut them up! This is also why they taste “sweet” – not because they have more sugar than regular onions, but because they lack the Sulphur. Sweet onions are best eaten fresh – cooking…

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How to Eat Your BOX! (Week of 8/13/17)

How to Eat Your BOX! (Week of 8/13/17)

Beets: Beets can be cooked just about any way you like. They are great boiled or baked, sautéed or stewed. Usually I cut them into bite size pieces to bake in the oven because I love roasted beets! Simply coat in olive oil, sprinkle with salt and pepper, and bake at 375 °F for about…

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How to Eat Your BOX! (Week of 7/30/17)

How to Eat Your BOX! (Week of 7/30/17)

Green Beans: Green beans are a workhorse vegetable: nothing flashy, rarely the star, but always dependable in a supporting role. They’re versatile, too – they’ll work well with just about any cuisine. Greens beans make a great side for dinner, you can steam them just until bright green and tender, then toss with a little…

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