Info About Your Box Items This Week: Asparagus
Yes–the dawning of the age of asparagus is here. And it will not last long! So we’ll be giving you this gem as long as we can get our hands on it! A good way to store it is to trim a bit off the ends and stand it upright in a glass or wide vase. Add an inch or so of water and cover the whole deal loosely with a plastic bag. Keep in the frig for a week and change the water if it looks cloudy.
So good sliced thinly in a salad. Tacos. Bread and butter and radish with salt. Hummus and radishes go hand in hand. These greens also go great in soup. More than just a little bit rad.
Abie Vegetable People grew these greens and they are sweet and tender. Abie Vegetable People is transitioning some of their land to Certified Organic production methods and that includes the land on which this very salad mix was grown. How great is that?
While this storage kohlrabi may not be as visually pleasing, it will be taste-bud pleasing, for sure.
Give it a rough peeling, and slice it up like an apple for a juicy, tasty snack or salad addition. A little salt and lemon juice go a long way. As a cousin of broccoli, it has a mild, broccoli-ish flavor.
Wow these are huge beauties!
The James Beard Foundation has a few different ideas on how to prepare it and you can check those out HERE.
I’m thinking I’ll try the kimchi one…
Pork Sausage Links
These sausage links are coming to you from Farmer Justin Jones of Jones EcoFarms. Structured on the idea that a thriving landscape produces healthy, delicious food, they strive to raise their crops and livestock in an ecologically sound way. This means diversity of plants and animals; integrating different species so they support each other’s growth; perennial plant systems; and most importantly, building soil and storing water, carbon, and fertility on the farm.
Cook these gems the same way you would a chicken egg. They poach, they fry, they boil. With a higher fat content than a chicken egg, they make super creamy fabulous scrambled eggs. They are eggstravagant and eggstraordinary.
Cheddar Cheese Nuggets
These will get your day started in the right direction!
So nice to never have to sneak into the grocery store in the early morning hours in your pjs to grab some coffee because you forgot to stock up for the weekend…
You are quite lucky to be receiving these sweet potatoes–the season’s winding down for them. Store them outside your frig, at around 50° if you can, and since they’ve been cured so well, they’ll last a good long while for you. Not that you’ll be able to hold off too long from eating them!
I confess that I love this so much I eat it straight out of the jar. =)
Your next noodle or rice bowl is about to thank you.Toss these babies in and say hello to a delicious bite that will have you saying, oh shoot, that’s good.
Bees have a crucial role in nature and their presence signals good environmental health. Hunter’s honey is made by bees flourishing in hives surrounding alfalfa hay fields, clover fields, grass pastures with wildflowers and row crop fields in Southeast Nebraska.
Clean, light, versatile. Good for cooking, good for dressings. It’s local and it’s tasty.
Pork Breakfast Sausage
Clear Creek Organic Farm believes in raising great tasting, nutritious, & healthy pork. To do this, their pork herd is pasture raised giving them a stress free environment & a more nutritional & natural food base. They also are supplemented with whey from Clear Creek’s cheese plant to make a sweeter tasting pork.Their pork herd consists of mainly heritage breeds: Berkshire, Large Black, & Spotted Poland China.
Grassfed Ground Beef
It seems it was just winter, and now here we are at grilling season!
If you aren’t quite ready to grill, how about trying out a ground beef Rueben-style sandwich? You’ve got some local kraut, you know…
Blueberry deliciousness. Usually I’m more in favor of a savory, or plain-type of yogurt. But this Burbach’s blueberry has won me over. I ate mine before I had a chance to do this, but I’m betting this yogurt would taste super mixed into plain granola or cooked oats.
I was nearly woozy with the exquisite aroma of this garlic when Chloe– of Robinette Farms– brought it to us. The season for this is also fleeting. Snip little bits of it into every dish you’d like a garlic-boost. Or, try the simple satisfying recipe that follows.
Ooohhhhhhh—see the recipe right below….