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:
- Red Beets
- Round carrots
- White Beets
- Purple Majesty Potatoes
- Lucky Sorrel
- Gold Pea Tendrils
- Spinach
- Micro Watercress
- Root Beer Leaves
- Purple Rain Carrots
- Garlic Root
- The Chef's Garden Sauerkraut
Products will vary based on the season and availability. Product listed and shown for reference only.
This month's featured recipe Root Beer Leaf Wraps
Cooking Tips
Carrots
Especially Great for: Crudités, Roasting, Baking, Salads, Soups, Desserts, Juice, Smoothies
Winter carrots are a gift from the season prior. The last ones harvested are among the most flavorful and will keep for a long time when properly stored. A crisper drawer is a friend here, and carrots that start to go limp can almost always stay in cold water for a day or two to regain their crispness.
The key to great carrots is to not overcook them. A tender, but al-dente vegetable is a beautiful thing. When cooking a batch of carrots, feel free to taste them part of the way through the cook to understand how their texture changes.
You can always peel carrots, but for maximum nutrition and flavor with minimal work, we prefer to wash the skin as needed. Use a brush or scouring pad dedicated to vegetables to clean the surface. It pays to be especially thorough near the base of the tops if you don't plan on trimming.
This past summer, we recommended treating cooked and chilled carrots like baby potatoes. Tossing them in flavorful pastes like harissa, pesto, or aioli, is still a great decision, but you may desire richer preparations as we move into the colder months. Below is a compilation of some comforting recipes that call for carrots from the farm.
Red Beets
Especially Great for: Salads, Pickling, Roasting, Sautéing, Frying, Poaching, Fermenting
For those who prefer a milder flavor from their beets, it is advisable to remove the skin. Although it is incredibly nutritious, this technique can be employed as a gateway to convert those that would otherwise not enjoy the complexities of a beet. 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.
Because of the cooking time necessary to soften beets, we recommend cooking these vegetables whole and in bulk, after which they can make their way into various recipes.
Cooking beets on the weekend can be a great favor to yourself when you are looking to prepare a quick but satisfying weekday meal.
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.
There are so many incredible beet recipes websites between The Chef's Garden book and the farmer jones website. We encourage you to browse and find something appealing, but we've selected a few of our favorites for your convenience.
White Beets
Especially Great for: Salads, Pickling, Roasting, Sautéing, Frying, Poaching, Fermenting
In the best of ways, beets genuinely taste of the earth. It is their nature to take the concept of terroir to great depths. Beets are best served very simply for those who long to appreciate these nuances. We recommend a simple dressing of light oil, sweetened vinegar, and a touch of salt.
To simplify their preparation, we recommend cooking beets whole and in bulk, after which they can make their way into a variety of recipes.
Cooking in bulk saves time later in the week by shortening the longer cooking time to the few minutes it takes to reheat the cooked root vegetable.
For those who prefer a milder flavor from their beets, removing the skin will dampen the intensity of this root vegetable. This can be done before or after cooking. To remove the skin from raw beets, simply use a potato peeler. To remove the skin after cooking, cook whole beets by poaching or roasting in foil until fork tender. Afterward, use a paper towel to gently rub away the skin.
For Mezze fare, fold cooked and cut beets together with tahini, a splash of vinegar, a bit of cumin, and chopped herbs or citrus zest for an easy win.
Purple Majesty Potatoes
Especially Great for: Salads, Roasting, Sautéed, Mashed
The violet-toned, sweet, buttery potatoes keep their rich color when cooked.
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.
Spinach
Especially Great for: Crudités, Salads Soups, Wilting, Stir-frying, Sandwiches & Wraps, Pairing with any Protein, Quick Braising or Creaming
The sweet and textured leaves of this spinach reign supreme over other varieties of spinach. They are almost made to hold dressing, and are slightly toothsome in a way that sets them apart. The slightly thicker leaves of this spinach can handle cooking with ease, but they will eventually fall apart of heated for too long. The grooved stems cluster together and often hold sediment. It is necessary to separate the leaves and wash them well.
Pea Tendrils
These tender tendrils are full of sweetness and pea flavor. For a low-fuss salad, trim or cut the assorted tendrils into bite-sized pieces and use them alone or in conjunction with colorful peas before dressing them in a light vinaigrette.
Briefly cooking the tendrils will intensify their color, make them more tender, and promote their sweet vegetable flavor. The tendrils pair well with pestos but are also a natural fit in stir-fries and fried rice. You can use the tendrils anywhere you would normally use peas.
Mixed Lucky Sorrel
Use sorrel as a leafy herb, like parsley or basil or mint. Chop the leaves up to use in marinades and dressings, or stir them into soups or casseroles for a bit of fresh flavor. Or, rip the tender leaves into salads and stir-fries.
Root Beer Leaves
Hoja santa is used in many different ways in Mexican cooking. It is used fresh and dried to wrap around meat, seafood and tamales as an edible wrapper, keeping what's inside moist but also infusing the filling with its peculiar flavor.
The Chef's Garden Sauerkraut
We've partnered with Wake Robin Fermented Foods to bring you our 100% naturally fermented Sauerkraut.
This special edition seasonal collaboration allows the farm to reduce food waste while preserving nutrients and amplifying flavor!
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