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.
· Thyme – Thyme is very aromatic herb that has many reported health benefits. We use it season almost any dish, remember that the stems can be sharp (similar to a fish bone) and should be removed before eating. Some folks choose to cook them in a sashet or small muslin bag and then remove when serving. We just cook them in whatever recipe we are making, and then remove them when serving. It also makes a nice tea, simply wash and put in a cup, pour boiling water over, cover for about 10 minutes, add a spoonful of honey or sweetener of choice, and enjoy.
· Pea Shoots – These are best eaten raw, all parts are edible. Nice on a sandwich, in a salad or as topper for almost any dish.
· Spinach – This is tender fresh spinach that is excellent in a salad or on a sandwich.
· Collard 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 collard greens. https://countryvalleyfarm.com/recipes/
· Popping Corn – Simply remove the kernels from the ear by hand, discard the ear, heat up a little oil in a large pot, add the kernels, cover and pop. Salt to taste. There are many popping corn instructions on the internet if you haven’t popped corn from scratch before or need a refresher. Expect a fresh and flavorful popped corn.
· 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.