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:
Products will vary based on the season and availability. Product listed and shown for reference only.
This month's featured recipe Poached Beets with Horseradish Cream
Cooking Tips
Oca
Oxalis tuberosa
Especially Great for: Stir-Frys, Roasting, Sauteing, Mashing, Salads, Soups and Purées
Quick Tips:
- Wash Oca very well. Pay particular attention to the cracks and crevices that may offer refuge to sediment.
- Oca can be consumed anywhere on the spectrum of raw to roasted, feel free to experiment and determine your preferences.
- When cooking oca on the stovetop, cut into slices to expedite the cooking process.
This Andean tuber is among the less widely known vegetables grown on the farm. Its texture is somewhere between that of a water chestnut and a potato. It is starchy in consistency, and its taste is slightly sour. You do not need to cook oca to enjoy it, and thin raw slices are a great component in cold salads. For crisp but warm preparations, oca can be stir fried. ¼ inch pieces only need to cook for a minute or two in a hot pan before serving. When allowed to cook past the point of al dente, oca will slowly become creamier then quickly progress to overly tender. If allowed to cook for a prolonged period of time, oca can become unpleasantly soft. It is easy to avoid this by using a fork, paring knife, or cake tester. Simply probe the oca through the cooking process, and when it is done to your liking, remove it from the heat. Interestingly, when cooked at very high temperatures, oca can experience carryover cooking. It can be confusing at first to understand how this might work, but rest assured that it is easy to learn. To quickly establish an idea of how oca’s texture changes with heat, cook several slices on the stovetop and taste them at various intervals. If you happen to cook oca to the point of total softness do not be concerned. Oca is wonderful as both a foundation for or addition to other soups and purées.
Radishes (Including Watermelon and Black Varieties)
Raphunus raphanistrum subsp. sativus
Especially Great for: Crudités, Salads, Roasting, Pickling, Fermenting
Quick Tips:
- Dance with the spicy! - When working with radishes in salads or other raw applications, consider serving them with creamy sauces or dressings that will help bring contrast to their spiciness and pungency. There is a reason the French love the classic pairing of radishes and salted butter!
- “Time develops the funk.” - When their cells are damaged, radishes can produce odorous compounds that are sulfurous and can be unpleasant to some. The more time radishes cook, pickle, or ferment, the more of this flavor that will be present. If you are not fond of this aroma, avoid cooking radishes in advance, as well as in excessive quantities that will result in reheating leftovers later.
- Dehydrated, Rehydrated - Like other root vegetables, radishes have long shelf lives when properly refrigerated. If stored with low ambient humidity, radishes will begin to shrink as they lose water and as a result, their identifying crisp texture. If this happens, you can restore radishes to much of their former glory by soaking. Submerge them whole or in pieces in filtered water for anywhere from a few hours to 2 days. Be sure to change the water daily.
Radishes come in many varieties but they all share many of the same characteristics. Spicy flavor and crisp textures make this refreshing vegetable easy to use and memorable. Radishes play a significant role in ensuring sustainable agricultural practices, with some of the most notable contributions being their value as cover crops, and their pest deterrent abilities. While not often seen in the United States, poached radishes are quite common in Japan. Perfect for winter, radishes simmered in a flavorful liquid (traditionally dashi) until tender can offer a comforting departure from the raw applications commonly associated with them.
Recipes:
Pan Roasted Winter Radish
Spinach Salad with Warm Beet Vinaigrette and Shaved Watermelon Radishes
Fermented Winter Radish
Root Vegetable Breakfast Hash
Beets (Including Golden Varieties)
Beta vulgaris subsp. vulgaris
Especially Great for: Salads, Pickling, Roasting, Sauteing, Frying, Poaching, Fermenting
Quick Tips:
- For a more mild flavor, remove the skin. - We don’t recommend this from a nutritional standpoint, but if you prefer, you can remove the skin and incorporate it elsewhere into smoothies or soups.
- Plan ahead - Dense vegetables like beets take time to cook through, consider cooking beets until tender in advance of when you anticipate using them. This will shave off much time from your meal preparation on the day of.
- Eat The Rainbow! - Beets are known for their deep and vibrant colors, and this golden variety is no exception. Use this color as inspiration in your cooking and make familiar favorites with a twist to increase your veggie consumption.
In the best of ways, beets genuinely taste of the earth. It is their nature to take the concept of terroir to great depths. For those who long to appreciate these nuances. We recommend a simple dressing of light oil, sweetened vinegar, and a touch of salt.
Removing the skin can be accomplished before or after the cooking process. To remove the skin from raw beets, use a potato peeler and peel as you normally would other root vegetables. To easily remove the skin after cooking, cook whole beets by poaching or roasting in foil until fork tender. Afterward, gently use a paper towel to rub away any skin. The key to this last technique is to cook the beets with moist heat that prevents the skins from drying out and adhering to the flesh of the vegetable.
The textural character of beets is a great advantage when making ferments or pickles, as they retain a crisp texture for an extended time. Consider using these beets in a batch of homemade kraut or bread and butter pickles.
For quick weeknight Mezze fare, fold cooked and cut beets together with tahini, a splash of vinegar, a bit of cumin, and chopped herbs or citrus zest.
Recipes:
Poached Beets with Horseradish Cream
Beet Hummus
Golden Bloody Mary
Ice Spinach
Spinacia oleracea
Especially Great for: Crudités, Salads Soups, Wilting, Stir-frying, Sandwiches & Wraps, Pairing with any Protein, Quick Braising or Creaming
Quick Tips:
- Wash the greens! - The grooved stems and leaves of this spinach variety are as excellent at holding soil as they are at holding vinaigrette. Be sure to thoroughly rinse the leaves and stems, separating any clusters as necessary.
- The Final Addition - When looking to add spinach to a recipe with a multitude of components, consider adding the spinach in the final moments of cooking, possibly even with the heat off. This will prevent overcooking and allow the spinach to keep its structural integrity, even when wilted.
The sweet and textured leaves of this savoyed spinach reign supreme over other varieties. They are almost made to hold dressing, and are slightly toothsome in a way that sets them apart. The thicker leaves of this variety can handle light cooking with ease, but they will eventually fall apart or simmered or braised. It is worth noting that the grooved stems cluster together and often hold sediment, so it is necessary to separate the leaves and wash them well. With a texture that can be heard, it is worth experiencing this spinach in all of its glory. A classic spinach salad with all of the usual suspects will be a happy reminder that if you change nothing but the quality of your ingredients, you will change the quality of your experience.
Recipes:
Warm Spinach Fall Harvest Salad
Spinach Artichoke Dip
Old School Creamed Spinach
Purple Crown Sweet Potatoes
Ipomoea batatas
Especially Great for: Roasting, Baking, Salads, Soups, Fritters, Baked Goods
Quick Tips:
- Leave the skin on! - The skins of potatoes are delicious. Because they are the interface between the flesh of the potatoes and the lively soil of the farm, they are packed full of nutrients and fiber.
- Great Team Players - Potatoes and sweet potatoes are excellent team players. While this vegetable is undoubtedly special enough to deserve its own spotlight, it can play a strong supporting role by bringing body and bounty to a melange of vegetables. Use it to add a nutritious and filling player to your vegetable blends.
- Baked Goods - These sweet potatoes can be used to make modern farmhouse versions of beloved classics. Recipes like pumpkin pie and carrot cake can be made with a substitution that allows these potatoes to take the vegetal center stage.
Purple potatoes are the colorful cousins to the more familiar varieties. Because of their creaminess, purple potatoes mash and roast with great results. As with beets, we like to recommend a bit of meal prep when it comes to potatoes, as cooking more than you need and storing them in the fridge is a great way to save time during the week. Alternatively, you can make the most of the color and bring down the cooking time by grating your potatoes with a coarse cheese grater. The resulting shreds can be used to form the base of veggie fritters or colorful hashbrowns. When stepping away from savory preparations, we love to enjoy lightly salted sweet potatoes on their own or with a little bit of honey or maple syrup. This makes for a low-guilt dessert that does wonders to satisfy those sweet cravings that come around this time of year.
Recipes:
Tarte Tatin
Vegetable Lasagna
Roasted Sweet Potato and Kale Tahini Bowls
Root Vegetable Tacos
Yellow Creamer Potatoes
Solanum tuberosum
Especially Great for: Roasting, Frying, Baking, Salads, Soups, Chips, Mashing,
Gnocchi
Quick Tips:
Save the mash! - When mashing potatoes and other starchy vegetables, take care not to mechanically blend or otherwise overmix. Doing so can result in a stickier and gloopier product than intended.
- Cut to size! - The size of your potatoes or potato pieces will determine their cooking time and final texture. Be sure to prioritize and pair your potato prepwork to the dish you intend to make. Hashes require a bit more active time on the board, but cook times for the potato are dramatically reduced. Meanwhile, baked potatoes require almost no effort, but call for patience and planning.
This creamer variety is aptly named. It is a versatile potato that is part fluffy, part creamy, and entirely delicious.
Naturally, these potatoes can be enjoyed lightly oiled and salted, then roasted in an oven until the interior is creamy and the skins brown and crisp. If simmered in salted water, the potatoes swell slightly but become incredibly creamy. At this stage, they do well dressed in a slightly acidic vinaigrette. Once garnished with any complementing spices or chopped greens (like sorrel!) the resulting salad can be served warm or chilled.
Potatoes tend not to steal the spotlight from other vegetables but rather help offer a stable platform for more intensely flavored ingredients. This makes them excellent in the company of other vegetables like one might see in a hash.In applications like brothy soups or hearty stews, their resilience allows them to soak up flavors over longer cooks without following apart. They also make an excellent thickener and emulsifier when blended into creamy bisques or pureed soups.
Recipes:
Pomme Rosti
Potato Salad
Red Ribbon Sorrel
Rumex sanguineus
Especially Great for: Salads, Herb Sauces, Pairing with Seafood, Pairing with fish, As a micro
Quick Tips:
- Use it to Season! - The sour flavor of this leafy green is an asset in the kitchen. In the words of Thomas Keller, “Most things benefit from a little acid.” Use this sorrel to bring balance or light contrast to your food.
- Don't hammer it! - While the world has given birth to several great cooked sorrel recipes, they were not designed with this variety in mind. The leaves of Red Ribbon Sorrel are extremely delicate, and to apply extreme heat to them would be to do away with their best qualities. Instead, sprinkle picked leaves like a botanical seasoning over prepared foods.
Red Ribbon Sorrel, like other sorrels, is incredibly food-friendly. Its taste profile is predominantly acidic, with light vegetal notes reminiscent of spinach following the initial burst of acid. You can use Red Ribbon Sorrel anywhere you would use a fresh squeeze of lemon. Consider it whole or chopped in salads, risottos, poultry, vegetable marinades, steamed fish, and as a counterpoint to anything with butter or olive oil. You can even add a few leaves to a teapot before brewing for slight acidity. Red Ribbon Sorrel Shines brightest when served raw or just wilted. As a result, if you use it as an ingredient in a warm dish, it is best to fold in picked sorrel leaves in the last few seconds of cooking.
Salad Sensation
Especially Great for: Anything and Everything Savory! Prepared Foods, Salads, Herb Sauces, Sandwiches and Wraps, Pizza, Soup Garnishes, Pasta, etc.
Quick Tips:
- Add it liberally! - A bit of chlorophyll can do wonders to transform ordinary foods. Use this mix of microgreens on everything you already know and love. It's like arugula on a pizza, only it goes well with almost everything!
- Greens not Herbs - This blend of micros is composed primarily of greens and not fragrant herbs. You do not have to be particularly sparing or cautious when adding these greens to your cooking, as they are unlikely to overpower the other components on your plate.
- Eat with your eyes! - As beautiful as these greens are, consider using them as a reminder to be mindful with your cooking and later your plating. Take time to enjoy the process! The more thoughtful of a relationship we develop with our food, the more rewarded we will be by our meals.
While you certainly can, the best thing to do with salad sensation is to avoid cooking it! Delicious and packed full of nutrients, this blend of microgreens is the gateway to consuming ever more vegetables and greens. Salad Sensation is a carefully curated assortment of microgreens that can be added to anything and everything you already eat. Effectively using them is as easy as adding them to almost anything and everything. Unlike the edible flowers, we would shy away from using this mix on desserts and sweet items. Short of that, it has no real boundaries. It can blend into smoothies, top a pizza or burger, add a change of pace to wraps or sandwiches, and live on or within just about anything. For an upgraded speed-scratch preparation, you can chop handfuls into a ready-made pasta sauce or existing pesto. Salad sensation is a living seasoning that adds a little bit of farm to whatever you put it on. We fell in love with it by adding it to all of our favorite foods.
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