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.
• Yellow Spring Onions and Green Garlic– Slice lengthwise including the greens and bulb,
brush with olive oil and barbeque sauce, grill for about 5 minutes on a grill-safe pan and
serve. You can also do these in the oven at 450F on a baking sheet for about 7 minutes.
• Chives with Blossoms – A true seasonal delight. The blossoms and the entire chive are
edible and are great in salads as well as cooked or used as a sandwich topper or mixed in
a spread.
• Daikon Radish Sprouts – A nice spicy and super-healthy sprout. Great on salads or
sandwiches as well as an entrée topper.
• Cutting Celery – This would pair well with the daikon radish sprouts anyway you like,
just wash and mince and serve. Also nice in a soup, it makes a naturally salty broth.
• Red Spinach – Serve the grilled veggies over the top of the spinach while still hot for a
healthy wilted salad.
• Asparagus – Try a little lemon with it perhaps, or even tamari/shoyu (soy sauce). Very
nice on the grill.
• We love the lightly charred grill flavor and often use the oven instead of a barbeque, the
goal is to watch the veggies closely so as to not actually burn, high heat is the key to
create the seared effect and maintain the juiciness on the inside.
Warm Regards,
Adam and the Country Valley Farm Team
Visit us on Instagram @countryvalleyfarm and see pictures from the farm.