Veggie Tips

Cabbage: We have LOTS of cabbage recipes on our web site. There are recipes for easily prepared soups, salads, and slaws.  How about this one: “You are Going to Love This Cabbage Salad!” 

Carrots: These will store well in your refrigerator — storage is enhanced if you remove the tops first.

Mizuna: A mild green that can simply be used as a salad instead of lettuce. It is also great as a garnish to some of the other veggies in your box. See our recipe: Mizuna with Potatoes and Shallot Vinaigrette 

Bok Choi: In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds. After washing the leaves, add bok choi and stir to cover with oil, then cook for approximately 2 minutes.

Potatoes: Roasted in the oven, then flavored with a bit of cheese, salt and olive oil, these are guaranteed to satisfy. They are uncured new potatoes, creamy and tender.  Note that unlike mature potatoes, these need to be refrigerated.  You will not need to peel them because the skins are thin, which explains why they sometimes get scuffed up.