We are so excited to share with you our new “Eat the Rainbow” box, which is not only filled with beautiful regeneratively grown seasonal vegetables that represent each of the colors of the rainbow but is also full of phytonutrients, vitamins, minerals, fiber, and more!
There is nothing more beautiful (and Instagramable) than a box full of vibrant colorful vegetables just harvested and delivered right to your door! There is unlimited potential to be creative in the kitchen with this box. Create colorful salads, wraps, bowls, stir fry, and other plant-forward meals that will be packed with color and plant-produced compounds (also known as phytonutrients).
Phytonutrients are a big part of what makes vegetables beautiful and healthy! Phytonutrients have many potential functions in a plant, two of which are imparting color and flavor. Phytonutrients are considered non-nutritive, meaning they don’t have any caloric value but they have a ton of value when it comes to health. There are over 8,000 identified phytonutrients, and each plant has several hundred, making vegetables a preferred source of phytonutrients over a supplement that may contain only one or two single phytonutrient extracts.
People who consume more phytonutrients have been shown to be less likely to experience cancer, diabetes, heart disease, dementia, and diabetes as well as other conditions. Eating a wide array of phytonutrients is also a great way to support a healthy immune system and mood.
This box is a delicious, creative, sensory eating experience delivered right to your door.
Every month the ingredients in the box will change so you can experience the colors and benefits of the season. Each box will also include a specialty item grown or created right here on the farm.
Stay up-to-date on tips, trends, and recipes with our Health & Wellness newsletter. And if you’re feeling social - join our exclusive Farmacy at The Chef's Garden Facebook Community! We are excited to share all things Health and Wellness from the farm.
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This Month's Vegetables
Your box will include:
- Rainbow Mixed Carrots
- Indigo Tomatoes
- Summer Squash
- Leeks
- Mixed Lettuce Rosettes
- Purple and Cheddar Cauliflower
- Puntarelle
*Products may changed based on availability
This month's recipe feature Whole Roasted Cauliflower
Red and Green Rosettes
Especially Great for: Salads, Sandwiches & Wraps, Wilting or Blanching
Whether green or purple, these lettuces are deep in their flavor and pigmentation. Because these heads are so young, all parts of them are edible, so make sure to enjoy the stems in your cooking. The leaves, being tender and flavorful, require little more than dressing to make a salad. While they can be chopped, consider splitting them lengthwise into quarters or halves held together by the remaining stem. The chefs on the farm are fans of serving these halved lettuce heads as small wedge salads. With the cut side facing up, you can dress and garnish a lettuce half with anything available! To tie it all together, bring a few comforting elements like a familiar dressing, a favorite cheese, or some homemade croutons from leftover bread.
As with all other produce, give it a good rinse in clean water to remove any soil. Take special care to look for sediment at the base where the leaves come together.
Mixed Cauliflower: Cheddar and Purple Varieties
Especially Great for: Crudités, Roasting Whole, Soups, Grilling, Cauliflower Steaks, Fried Florets, Pairing with Any Protein
As we move into the fall cauliflower season, we are greeted with colorful gems like these. The orange and purple varieties in the box are higher in antioxidants than their commonly found white counterparts. When it comes to flavor, any differences are subtle and will not significantly affect cooking methods.
On the farm, our chefs love cauliflower for its ability to caramelize. When cooked at high heat, it gives off aromas or fried brussels sprouts as the natural sugars brown. Cauliflower steaks showcase this exceptionally well, providing plenty of surface for flavor development.
To prepare these “steaks,” slice your cauliflower heads into 4 slices of even thickness. You can use wooden skewers to hold the edge pieces together during cooking. From this point, cook the cauliflower like any regular steak on the stovetop or grill, preferably with liberal seasoning or marinade. Once cooked until they give a fork slight resistance, they are ready. The steaks can be served in individual portions or family style!
In much the same spirit, you can try whole-roasting a head of cauliflower in your oven. To prepare the cauliflower, remove any leaves and trim the stem to stand the heads upright on a lined roasting tray. Any flavorful paste or spice blend can be rubbed onto its surface. The nooks and crannies of the cauliflower will aid in holding flavor.
Because the inside of the cauliflower won't see any seasoning, consider more assertive flavors. Whole grain mustard and asiago, tomato sauce and chopped herbs, barbeque sauce and dry rub, and pesto with Parmesan are all excellent options. Roast the prepared cauliflower heads at 400°F until a paring knife inserted into the middle enters with only slight resistance. Serve the cauliflower with a carving knife for a family-style presentation, or cut it into wedges for plating.
Mixed Baby Carrots
Especially Great for: Crudités, Roasting, Soups, Salads, Mezze Fare, Baked Goods, Pairing with any Protein
These assorted baby carrots are as flavorful as their colors imply. While you can always peel these carrots, we suggest leaving the skin on for flavor and nutrition. Just be sure to use a brush or scouring pad dedicated to vegetables for cleaning the surface. Be especially thorough near the tops if you don’t plan on removing them.
Like other root vegetables, carrots can be cooked, then reserved in the fridge for several days until needed. On busier weekdays, this can be especially useful. To do so, simply precook the carrots until they are to your liking using a blanch pot, steamer, oven, or microwave. Once cooked, the carrots can be reheated on the grill or stovetop in only a couple of minutes.
The cooked carrots can also be sliced and used in any number of cold dishes. If you are a fan of middle eastern cuisine, try them cut on a bias and tossed with harissa and honey.
Yellow and Green Squash
Especially Great for: Crudités, Grilling, Roasting, Soups, Salads, Baked Goods, Pairing with Fish, Pairing with Poultry, Pairing with Eggs
These little summer squash mark the tail end of the season. Before we say goodbye to these tender fruits, we encourage you to embrace the easygoing nature of this summer produce. Removing the tops is unnecessary, but we suggest slicing away the exposed edges from either end of the squash.
Suppose there is sediment smeared on the colorful squash skin. In that case, you can use water and a clean sponge or kitchen towel to gently buff away the discoloration. You know you are doing this correctly if the color of the skin intensifies rather than disappears.
The squash, being slightly porous, will take flavors well. Curries, stews, and soups are all great places for summer squash. Because they can quickly overcook, add cut pieces of squash in the final few minutes of cooking.
Indigo Series Tomatoes
Especially Great for: Crudités, Salads, Roasting, Soups, Sauces, Using as a Condiment, Sandwiches & Wraps, Sliced and Folded into Grains, Pairing with any Protein
In these tomatoes, we again see the magic of anthocyanins. These compounds are currently understood to aid in the plant’s natural defenses. When consumed, anthocyanins have antioxidant effects and can act as a natural defense for us as well!
Using these tomatoes is no different than using others. You can expect great results from doing almost anything to them. There really are no wrong answers!
With the last bit of great weather, consider making tomato tartare. To do so, simply dice the tomatoes into small pieces and season to taste with the following: Salt, Balsamic Vinegar, Minced Shallot, Chopped Herbs, & Olive Oil. You can add freshly grated cheese like pecorino or Parmesan, but this is not required. The tomato tartare can be served with crostini, crackers, or as is.
Leeks
Especially Great for: Soups, Braising, Frittatas, Grilling, and anywhere you might use an onion.
Leeks are unique members of the allium family. Their oniony flavor is less commonly present in recipes. As a result, its unique aromas are a beautiful blend of familiar yet different. At times even the most incredible onions can become stale or overly familiar to us. It is in situations like this where leeks offer relief.
Using leeks effectively requires you to keep a few key points in mind. Firstly, you should always expect soil in between the layers. To remove it, slice the leek lengthwise. Leave the root attached so the leek does not immediately come apart, then rinse well between the layers.
Once the leek is cleaned, you must determine what portion of your leek you will use in your recipe. The green tops give a wonderful flavor to broth and soups, but they are fibrous and take longer to cook. If you are using the tops and do not intend to purée them, slice them thinly and account for at least 30 minutes of cooking time. This will allow them to soften. On the other hand, the bottom whites are much more tender and can be used like a regular onion. Generally, the delicate whites are preferred to the upper green leaves for things like frittatas and flatbreads.
Lastly, if you do not have an immediate home for the green leaves, you can freeze them for use at a later time with no discernible loss of flavor.
Puntarelle
Especially Great for: Salads, Pastas, Stir Fries, Wilting
Puntarelle is not often seen in the United States but is very common in some regional Italian cooking. Being a chicory, there is an inherent bitterness to puntarelle that can bring complexity to so many meals.
To cook with puntarelle, you can wash it and peel away the outer leaves. Give them a slice and taste. If they are too fibrous for a salad, set them aside and designate them for soup or stew. These more rigid leaves can be cooked like kale stems or leek tops, slowly breaking down and yielding over time.
Next, use a combination of your hands and a small knife to segment the inner tubes of the puntarelle. These individual cylinders will be cut lengthwise and julienned for that classic Italian preparation. Use a sharp knife to cut them lengthwise into thin strips.
The julienned tubes can be transferred to cool water or an ice bath. Allow them to sit here for anywhere from 20-30 minutes. They will become crisper, and some of the strips will curl.
Use a salad spinner or colander to drain the pieces of excess moisture.
The puntarelle is now prepared! You can sauté it like any other green, or dress it and serve it as a salad. In Italy, it is common to see it served raw with a dressing of anchovies and garlic. If you are just getting to know it, you could use something familiar like caesar or mustard vinaigrette.
Embrace the bitterness puntarelle brings and try it alongside naturally sweet ingredients like cut fruit or citrus. The sweet and butter flavors will collaborate to create a dish greater than the sum of its parts.
