Week 11

WEEK 11:

• Cucumbers
• Garlic
• Poblano pepper
• Potatoes
• Tomatoes

RECIPES:
Hot chile grilled cheese
- poblano pepper
Skillet smashed potatoes
- potatoes
Bruschetta
- tomatoes, garlic

Week 10

Week 10:

• Bell peppers
• Carrots
• Cucumbers
• Garlic
• Tomatoes

RECIPES:
Sauteed chicken with yellow grape tomatoes
- tomatoes, garlic
Pizza with Pepper, Onion and Feta
- bell peppers, garlic (and get some goatsbeard feta for it!)
Otsu
- cucumber

Week 9

Week 9:

• Carrots
• Cilantro
• Cucumbers
• Dill
• Garlic
• Potatoes
• Swiss chard
• Tomatoes

RECIPES:
Japanese Cucumber Salad
- cucumber
Tempeh curry
- potatoes, tomatoes, cilantro
Sunburst carrot salad
- carrots, cilantro
Swiss chard and feta phyllo pockets with yogurt dill dip (recipe below)
- chard, dill, garlic

Swiss Chard and Feta Phyllo Pockets with Yogurt Dill Dip
From "The Farm to Table Cookbook" by Ivy Manning

For the phyllo pockets:
1/3 cup white rice
2/3 cup cold water, plus additional as needed
1 bunch fresh spinach (1 lb)
2 bunches Swish chard, washed and well dried (2 lbs)
1/3 cup plus 2 tablespoons olive oil, divided
1 leek cut lengthwise, white and light green parts sliced into thin rings
1 teaspoon minced garlic
7 ounces feta cheese
1/3 cup fresh dill, chopped
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground nutmeg
2 eggs
Salt and freshly ground pepper
1/2 lb phyllo dough, thawed
1/3 cup butter, melted, plus additional for brushing
For the yogurt dip:
2 cups plain full-fat yogurt
2 tablespoons chopped fresh dill
1 small garlic clove, mashed to a paste
Salt and freshly ground pepper

Combine the rice and water in a small sauce pan and bring to a boil over high heat. Cover, reduce heat, and simmer until tender, about 15 minutes. Pour the rice into a large bowl and refrigerate until cool. Cut off the stems from the spinach and discard. Place the leaves in a large bowl of cold water and swirl; the grit will sink to the bottom. Scoop out the leaves, change the water, and repeat. Scoop the leaves into a salad spinner or colander and dry well. Separate the tough card stalks from the leaves, finely chop the stalks, and tear the leaves into bite sized pieces. Heat 2 tablespoons of the oil in a large saute pan or wok over medium high heat. Add the chard stalks and leek; cook until the leek has softened, about 5 minutes. Add the garlic and cook for 1 minute. Reduce the heat to medium, add the chard leaves, and toss with tongs to coat the leaves with oil. Cook for 3 minutes; add the spinach one handful at a time until all the leaves are added. Transfer the mixture to a fine mesh sieve or colander and press with a spatula to extract as much moisture as possible. Mix the greens with the rice and refrigerate for 10 minutes. Stir in the feta, dill, Parmesan, nutmeg, and eggs. Season with s&p. Preheat the oven to 350F. Stack 2 sheets of phyllo dough on a cutting board with the long side facing you. Cover the remaining dough with a clean dish towel to keep it from drying out. Combine the butter and remaining oil in a measuring cup. Pick up the right half of the top phyllo sheet as if turning the page of a book. Lightly brush the bottom sheet with the butter-oil mixture, lower the top sheet onto the buttered sheet, and press to seal the right side of the sheets together. Repeat with the left side. Cut the dough into four 3 1/2 inch wide vertical strips. Place a heaping tablespoon of the filling on the bottom left corner off one strip. Fold the bottom eduge upward, lining it up with the edge on the right side to make a triangular pocket. Fold the pocket upward, then to the left and so on as if folding a flag. Repeat with the remaining strips. Place the pockets on a cookie sheet and brush lightly with butter. Repeat with the reamining dough and filling. (The pockets may be prepared ahead at this point and frozen on cookie sheets until solid. Transfer to a sealable plastic bag and use within 3 months. To bake, defrost the pockets at room temperature for 1 hour and bake as directed). Bake the pockets until they are golden brown, 40 minutes. To make the dip, whisk the yogurt, dill, garlic, and s&p to states. Serve alongside the hot phyllo pockets.

Week 8

Week 8:

• Basil
• Beets
• Cilantro
• Cucumber
• Dill
  
• Garlic
• Pea sprouts
• Tomatoes

RECIPES:
Beet ravioli
- beets
Corn Dip with Tomatoes and Basil
- tomatoes, basil
Cucumber dill wheat berry salad
- cucumber, dill
Chicken curry in a hurry
- cilantro

Week 7

WEEK 7:

• Basil
• Cilantro
• Carrots
• Cucumbers
• Garlic
• Potatoes
• Purslane
• Tomatoes (first of the season!)
  
• Zucchini

Purslane: another new one to me
Learn about it here!

RECIPES:
Potato salad with purslane
- purslane, cucumber, potatoes, tomatoes
Pesto
- basil
Zucchini noodles with pesto
- zucchini, basil, sun-dried tomatoes
Guacamole
- cilantro, tomato, garlic

Guacamole, my way:
1 avacado, smashed
1/2 jalapeno, diced
1 tablespoon diced tomato
1 1/2 tablespoons diced red onion
1 tablespoon chopped cilantro
1 clove of garlic, diced
Splash of lime juice
Sea salt and fresh ground pepper to taste
Directions: just mix it all together!

We also got these beautiful flowers this week!

Week 6

Week 6:
Baby beets with greens
Basil
Bok choy
Cucumbers
Garlic
Swiss chard
Zucchini
and one carrot!

RECIPES:
Spicy Beef with Shrimp & Bok Choy
- bok choy
Skillet gnocchi with chard and white beans
- chard, garlic
Roasted beet greens
- beet greens
Zucchini cookies
- zucchini

Week 5

Week 5:

• Basil
• Braising mix
• Cucumber
• Garlic scapes
• Lettuce
• Radishes
• Sugar snap peas
• Snow peas
• Tatsoi (that's a new one! what is it?)
  

RECIPES:
Grilled Halibut with Tatsoi and spicy Thai chiles
- tatsoi and I'm going to substitute radishes for the carrots
Garlic Scape Pesto
- garlic scapes
Chili, Lemon, and Basil Shrimp with Israeli Couscous
- basil
Chicken with sugar snap peas and spring herbs
- sugar snap peas
Lamb pitas (recipe below)
- cucumber, lettuce
Cashew chicken (recipe below)
- snow peas

Lamb pitas
This recipe comes from Susie's meat at the farmer's market - go get some of her delicious gyro meat, you won't regret it!

5 large pita breads
1 pound Susie's gyro meat
2 teaspoons vegetable oil
Tzatziki sauce (recipe follows)
1 large tomato, sliced thin
2 cups shredded lettuce
2 ounces Goatsbeard farm feta cheese, crumbled
1/2 red onion, chopped
1. Heat oven to 350. Tear one pita into 1 inch pieces. You will need 3/4 cup pita pieces. Stack remaining pitas and tightly wrap with aluminum foil. Shred pita pieces or process inf ood processor until crumbs. Add lamb to crumbs and mix with hands until thoroughly combined. Divide mixture into 12 equal pieces and roll into balls. Gently flatten balls into round disks, about 1/2 inch thick and 2 1/2 inches in diameter.
2. Place foil wrapped pitas directly on oven rack and heat for 1- minutes. Meanwhile, heat oil in 12 inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned and crust forms, 2-3 minutes. Flip patties, reduce heat to medium, and cook until well browned and crust forms on second side, about 5 minutes longer. Transfer patties to paper towel-lined plate.
3. Spread 1/4 cup Tzatziki sauce inside each pita. Divide patties evenly among pitas; top each sandwich with tomato, onion, 1/2 cups shredded lettuce, and 2 tablespoons feta.

Tzatziki Sauce
1 cup plain whole-milk yogurt or regular yogurt
1/2 medium cucumber, peeled, seeded and diced finely (about 1/2 cup)
3/8 teaspoon salt
1 tablespoon lemon juice
1 small garlic clove, minced
1 tablespoon finely chopped fresh mint or dill (or 1/2 teaspoon dried)

1. Line fine-mesh strainer set over deep container with triple layer of paper towels or cheese cloth. Spoon yogurt into lined strainer, cover, and refrigerate for 30 minutes.
2. Combine cucumber, 1/8 teaspoon salt and lemon juice in colander. Set over bowl and let stand 30 minutes.
3. Discard drained liquid from yogurt. Combine thickened yogurt, drained cucumber, remaining 1/4 teaspoon salt, garlic and mint in clean bowl.

Cashew Chicken
This recipe comes from a cookbook my elementary school put together!

1 pound boneless chicken breast, sliced
1 T flour
1/3 t salt
1/2 t pepper
2 t sugar
3 T oyster sauce
2 cups snow peas
2 T oil
2 cloves garlic, minced
1 small onion, chopped
1/2 cup cashews
3 scallions, cut into 3 inch lengths
Cilantro for garnish

In a large bowl, mix chicken, flour, salt, pepper, sugar and 2 tablespoons oyster sauce. Set aside for 10 minutes. Trim snow peas. Wash and drain thoroughly. Heat oil until hot in a large frying pan. Add garlic and onion, and stir fry until fragrant, about 1 minute. Stir in chicken and cashews and continue to stir fry until light caramel brown, about 10 minutes. Add scallions and snow peas and stir fry for 2 minutes longer. Pour in remaining oyster sauce, stir quickly to coat ingredients, then remove immediately from heat. Transfer chicken to a serving dish and garnish with sprigs of cilantro. Sprinkle with ground black pepper and serve with rice.

Week 4

Week 4:

• Asparagus
• Basil
• Broccoli
• Butter head lettuce
• Garlic scapes
• Napa cabbage
• Peas
• Radishes
• Romaine lettuce

RECIPES:
Quinoa primavera
- peas, asparagus
Beef tataki
- radishes
Chopped miso salad
- cabbage
Shrimp & penne
- basil
Garlic Scape Soup from "Super Natural Cooking" by Heidi Swanson (page 146)
- garlic scapes

I'm going to make an herb roasted whole chicken (you can get a whole chicken from Pierpont) and serve the broccoli on the side, then use the left over shredded chicken in the quinoa primavera with the peas and asparagus!

Week 3

Week 3:

• Asparagus
• Radishes
• Swiss chard
• Arugula
• Salad mix
• Some other greens
• Broccoli

RECIPES:
Fusilli with Italian Sausage & Arugula
- arugula
Wok seared chicken tenders with asparagus and pistachios
- asparagus
Garlic Soba Noodles
- radishes, Swiss chard
Green salad with walnut oil, celery, and radishes
- lettuce mix, radishes
Roasted broccoli with saffron lime butter
- broccoli

Week 2

Week 2:

• Radishes
• Strawberries
• Bok choy
• Baby lettuce mix
• Spicy greens mix
• Head lettuce
• Napa cabbage
• Arugula

RECIPES:
Cabbage and radish slaw with peanut dressing
-radishes, Napa cabbage
Pork and bok choy stir fry
- bok choy
Goat cheese arugula pizza
- arugula (and make your own whole wheat pizza crust!)
Spicy greens with warm balsamic vinaigrette
- spicy greens mix
Meyer lemon spring salad with baby lettuce, herbs, almonds, and goat cheese
- lettuce mix
Strawberry ice cream with cocao nibs
- strawberries