Our “Eat the Rainbow” features regeneratively grown seasonal vegetables that represent each of the colors of the rainbow and 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.
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. 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.
Try our “Eat The Rainbow” box today!
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Your box will include:
- Spring Radish
- Pea Tendril Collection
- Baby Zucchini
- Purple Asparagus
- White Asparagus
- Nasturtium Leaves
- Squash Blossoms
- Flower Sprinkles
Products will vary based on the season and availability. Product listed and shown for reference only.
Asparagus (Including Purple and White Varieties)
Especially Great for: Salads, Pickling, Roasting, Soups, Sauteing, Frying, Poaching, Pasta, Fermenting
- Trim the Ends! - In order to withstand the elements, asparagus develops tough, fibrous ends. To prepare the tender portion of the stems, snap off the woody ends by gently bending the asparagus near the bottom until it snaps. Be sure to save the ends for use in soups or broth-making.
- Don't overcook - Asparagus can quickly turn from tender and crisp to mushy if overcooked. Keep an eye on it and cook it until it is tender, but still has a slight crunch.
- Store asparagus like flowers - To keep asparagus fresh in the fridge, trim the bottoms and keep them upright in a glass with an inch of water.
The season for asparagus is like its preferred cooking methods, very quick, and short in duration. Whether you grill, roast, sauté, steam, blanch, or prepare through any other means, try to avoid overcooking the asparagus for best results. Of course, one method to avoid this issue altogether is to enjoy it raw! Like other summer vegetables, cooking to al-denté and dressing while warm in a preferred vinaigrette is a foolproof way to enjoy what the season has to offer.
Pea Tendril Collection
Especially Great for: Salads, Stir-Frys, Wilting, Soups, Sauteing, Pasta, Sandwiches and Wraps, Smoothies, Botanical Cocktails
- Embrace the Quick Cook - Cooking pea tendrils is as easy as a few seconds in a hot pan, or folding the greens into a hot dish in the last few seconds of cooking.
- Toppings - Use pea shoots as a topping for your cooking. Home Cooked meals and takeout favorites can both count on Pea Tendrils as a garnish for added flavor and nutrition.
- Pair with light dressings - To avoid overpowering the delicate flavor of pea tendrils, pair them with light dressings or vinaigrettes.
Pea Tendrils are a spring treat usually only available to gardeners and farmers. While most of us are used to seeing several varieties of peas in the grocery store, it is not common to see the delicate tendrils available through retail.
Tendrils are sweet, delicious, and require no work whatsoever. We are proud to present this collection of Pea Tendrils in this month’s Eat The Rainbow Box. Their fresh, vegetal flavors are a great addition to everyday meals. Use them as greens in a sandwich, or as a boost of chlorophyll in pasta or rice.
Mixed Nasturtium Leaves
Especially Great for: Salads, Soups, Baked Goods, Vinaigrettes, Botanical Cocktails
- Small but Mighty - Nasturtium leaves are intense, floral, and spicy. Use them with intention in your cooking. Often just one or two in a dish go a long way!
- Simple Swaps - For ease of use, consider variations of familiar recipes.. As an example, Nasturtium leaves can be used in place of basil in a pesto recipe. Simply blend the leaves with garlic, nuts, Parmesan cheese, and olive oil for a take on flavorful classic.
Nasturtium leaves are best used raw and like an herb. Their spiciness is not capsaicin-based, like that of chilis, but is more akin to the kind that you would encounter in mustard or horseradish.
Especially Great for: Salads, Stir-Frys, Soups, Tartines, Pasta, Light Proteins, Roasting, Grilling, Baked Goods
- Use a Variety of Cooking Methods - Baby zucchini can be grilled, roasted, sautéed, or even eaten raw. Experiment with different cooking methods to find the ones that you prefer.
- Be Mindful of Cooking Time - Zucchini cooks quickly, so be sure to keep an eye on it to prevent overcooking. It should be tender but still slightly firm when done.
- Cooking is Optional - As we move into the summer season, cooking is often optional. This baby zucchini is no exception. The tender flesh is excellent raw, and it will take and hold marinades and dressings with ease.
A sure sign of the coming summer season, this variety of zucchini has tender skin and flesh. Unless using the squash for a warm soup, we recommend cooking it only to al denté, if at all.
Cooking intensifies the flavor of the squash. Warm and slightly softened, yellow squash is a great accompaniment to scrambled eggs, omelets, pasta dishes, and light proteins like fish or white meats.
Especially Great for: Salads, Tartines, Roasting, Grilling, Preserves, Poaching, Beverages, Baked Goods, Desserts
- Use a non-reactive pot - When cooking rhubarb, it's important to use a non-reactive pot, such as stainless steel or enamel-coated cast iron. Reactive pots, such as aluminum or copper, can react with the acids in the rhubarb and give it a metallic taste.
- Use the Acid with Intention - Rhubarb, a naturally tart vegetable, is a valuable source of acid in the spring season. Use rhubarb to season your dishes just as you would a squeeze of lemon or vinegar.
- Bite-sized Bits - When using raw rhubarb in recipes, opt to cut the rhubarb crosswise (opposite the direction of fibers) into smaller pieces. This will not only make it more manageable, but more tender as well.
We love rhubarb for the acidity and color that it brings to our dishes. The flesh is firm enough to withstand moderate cooking, and the sour stalks lend just as much to savory recipes as they do to sweet ones.
In savory cooking, rhubarb shines when its acid is used as a balancing point for the whole dish. A small brunoise of rhubarb alongside a chicken thigh or pork chop will work as a counterpoint to the naturally rich proteins. In this same token, pieces of rhubarb served alongside vegetables cooked liberally in butter or olive oil will break up the monotony of rich mouthfuls and offer small moments of palate cleansing in between bites.
Especially Great for: Salads, Tartines, Sandwiches, Roasting, Pickling, Fermenting, Crudités
- 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.
- Simple Pleasures - 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.
Especially Great for: Salads, Sandwiches and Wraps, Pizza, Smoothies, Pasta, Sauces, Smoothies, Wilting
- A Vibrant Condiment - A lightly dressed arugula salad is a great standalone item, but you appreciate its opportunity to play on a team when you serve it alongside other foods. Think of it like you would horseradish or mustard, but in leaf form.
- Panacea for Boredom - It's amazing what a bit of chlorophyll and interesting aroma can add to a meal. Arugula is one of the best examples of this. A handful of arugula added to any sandwich, wrap, or salad instantly creates depth and complexity with minimal effort.
Arugula excels in the kitchen as a versatile leafy green that adds a peppery, slightly bitter flavor to dishes. It can be used raw in salads, sandwiches, and wraps, or cooked in a variety of ways such as sautéing, grilling, or wilting.
Arugula pairs well with a range of other ingredients, including citrus fruits and various cheeses. It can also be used as a topping for pizza or stirred into pasta dishes for a fresh and vibrant touch. With its bold flavor and versatility, arugula is a great addition to any dish that could use a bit of extra texture and flavor.
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