Farmer’s Special Selection, April 1st and 4th

Our special box this week highlights some delicious fresh greens and flavorful roots. April is an interesting time of year to eat locally in New England. The storage crops are running low but the greenhouse greens are really ramping up their growth. Combining the rich, warm flavors of winter roots with the bright flavors of spring greens makes great meals.

What’s in the Box ($30, a 10% discount on retail prices):
2# purple top turnips
1/3# pea tendrils 
2# carrot
1/2#yellow onion
1/2# red onion
1 bulb garlic
5# russet potatoes
1/3 # Carlton greens 

Recipes for the box veggies from our recipe champion, Jess:

SOUTHERN TURNIP SUPREME you know that turnips are high in vitamin C and beta carotene? They can give your immune system a boost and reduce inflammation. If you’re in the mood for some comfort food (and who isn’t!) check out this delicious , immune-boosting twist on a potato salad made with turnips.
TURNIPS WITH GARLICKY BREADCRUMBS AND PARMESAN perfect spring turnip dish that can be made using things you likely have on hand in your pantry.
ROASTED CARROTS, POTATOES AND ONIONS veggies are a go-to in our house. You can use whatever you have on hand – have leftover turnips? Toss them in! Want to make it a main dish? Throw some sausages in (just make sure that they come to temp if they’re not pre-cooked).
GINGER GLAZED CARROT AND PEA SHOOT SALAD’ve had some gorgeous spring days and it’s getting into grilling season! If you’re not ready to grill yet, just roast the carrots in the oven.
USES FOR CARLTON GREENSCarlton Greens (also known as Komatsuna or Japanese Spinach) is like a tender bok choy and is packed with nutrients. It can be used in salads, smoothies, substituted for baby bok choy, sauteed with garlic or tossed into soups.

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