We got our first box today! $500 and change buys us fresh, organic, local produce for five months.
Contents: strawberries, kale, spring mix lettuce, Swiss chard, broccoli, radishes, asparagus and some kind of garlic sprout stuff (skapes???).
We are determined to eat it all. For dinner, the menu was Utica greens, radish top soup, and strawberry shortcake. There are tons of Utica Greens recipes out there. I'll spare you a picture, because it came out looking like the dog's breakfast. Still tasted great, though. I was a bit short on the radish tops so I added a few chard and kale leaves.
Recipe from Mariquita Farms website:
Radish Top Soup
Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.
6 Tb butter
1 cup chopped onions or leeks
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups liquid (water, chicken stock)
1/2 cup cream (optional)
Freshly ground pepper
Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.
Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor. Add cream if desired. Season to taste with butter, salt and pepper.
Submitted by Jean Pinard
It was great and the kitchen smelled really good. I don't think we have ever cooked radish tops, kale, or chard before. Just wait till we figure out what to do with the garlic scapes. It is going to be an adventure.
Desert was Strawberry Short Cake from The Joy of Cooking. Fresh strawberries are the best!