Hi Everyone,
We thought it would be good to share some cooking instructions for the items in this week’s
boxes. We love to experiment with different recipes and methods of preparation. It is our hope
that you feel good about what you receive in your box each week; and that it is part of your
healthy and fun culinary adventures. We recommend washing all produce just before use,
always.
• Green Garlic – A true seasonal specialty, only available for about a month each year. Cut
off and discard the tiny root part at the bottom, the rest of it is all edible. Chop it up and
use it as you would green onions. It is a milder garlic flavor but can certainly be used in
place of garlic.
• Leeks – Cut off and discard the root part at the bottom, and any of the top parts that
seem extra fibrous, the rest is all edible. Slice in half length-wise and wash good. Leeks
are slow growers and are hilled up as they grow, they can tend to accumulate some dirt
in the middles. You can saute leeks in a bit of olive oil and eat them as a side vegetable,
or cook with your protein of choice. Our favorite place for leeks is in a simple potato
leek soup.
• Mullein – We like to make tea with it. Simply wash a leaf, boil about a quart of water,
and then add the leaf to the water and steep for 10 minutes. Mullein has been used in
herbal medicine throughout history and also is a pleasant culinary beverage.
• Sunflower Greens – These are best eaten raw, all parts are edible. Nice on a sandwich, in
a salad, or as a topper for almost any dish.
• Spinach – This is tender fresh spinach that is excellent in a salad or on a sandwich.
• Curly Green Kale Greens – We like to remove most of the stem and then chop the
leaves into ribbons and cook. Some folks leave much of the stem and chop it up and
cook with the leaves. The recipe on our website for callaloo greens is excellent when
made with curly green kale greens. https://countryvalleyfarm.com/recipes/
• Asparagus – We have found that roasting asparagus produces a complex texture that we
prefer to steaming. We use a little olive oil, a hearty shake of black pepper, a touch of
salt, and a bit of lemon juice and roast in the oven at 425 F until the edges start to change
color but before they char. It is also great in soup.
• Fuji Apples – A very sweet and juicy apple. Don’t let the blemishes fool ya. These are
truly organic apples, grown on a small orchard a few miles from our farm. If you see an
iffy spot, just cut it off and enjoy the rest. Nice eaten out of hand or sliced into a spinach
salad.
Warm Regards,
Adam and the Country Valley Farm Team
Visit us on Instagram @countryvalleyfarm and see pictures from the farm.