What's in the CSA Box This Week

Here goes - words and picture straight from the Harmony Valley Farm newsletter:

  • Sweet Spanish onions: Use in a French onion soup. These onions caramelize well and have great flavor.
  • Green Top carrots: Add to a tossed salad for some extra crunch.
  • Amaranth: Chop and toss with hot green beans for a colorful veggie dish.
  • Cauliflower: Chop into small florets, simmer in 2 cups of stock until tender, and puree until smooth. Add a dash of cream, salt, and pepper for a simple, flavorful soup.
  • Broccoli: Cut up broccoli florets for a nutritious snack that transports well.
  • Salad mix or sauté: Add to nachos, tacos, or burritos.
  • Potatoes
  • Green/yellow beans: Dress with butter and chopped fresh sage.
  • Zucchini/squash: Take liberties with your zucchini bread recipe and try squash muffins or squash chocolate cake.
  • Cucumbers: Do a quick recipe search for refrigerator pickles and make up a small jar for snacking or salad condiment.
  • Chioggia beets: Cut thin slices and use raw in a salad to retain the dramatic striping.
  • Fennel: Mel's recipe: slice and simmer, covered, in ½ cup white wine until softened. Remove lid and allow fennel to cook until dry and beginning to brown. Top with parmesan cheese and broil.
  • Basil

Recipes coming soon.