Eat the Rainbow Box

Regular price $120.00
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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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Learn more about the perks of a Vegetable Subscription

This Month's Vegetables

Your box will include: 

  • Green and Purple Brussels Sprouts
  • Scarlett Queen Turnips
  • Celery Root
  • Mixed Romaine Lettuce
  • Crème Brulee Sweet Potatoes
  • Small Superfood Microgreen package 
  • Spaghetti Squash
  • Orange Carrots
  • Purple Cauliflower

*Products may changed based on availability

This month's recipe feature Shaved Brussels Sprouts with Roasted Beets, Pecans and Goat Cheese 

Cooking Tips

Green and Purple Brussels Sprouts

Especially Great for: Roasting, Sauteing, Frying, Salads

These assorted brussels sprouts are pungent in the best of ways with a deep flavor of brassica. The cold weather this time of year makes them naturally sweet. Those natural sugars contribute greatly to the flavor potential of these Brussels sprouts. After a thorough rinse, you can trim any bottoms if desired, although this step is entirely optional. When roasting or sautéing, it is easier to cook brussels sprouts that are similar in size to each other, so it may be helpful to go through and trim any larger sprouts as needed.  

When cooking brussels sprouts in a pan, it can be helpful to first employ a bit of wet cooking like steaming or simmering. Wet cooking methods have the added benefit of being extremely efficient, resulting in shorter cooking times. To quickly make seared brussels sprouts on the stove top use a pan with a lid. Preheat the pan then add the rinsed sprouts to the dry pan. Add a small splash of water and cover with a lid to trap the steam. Adjust the heat as needed to ensure the liquid inside simmers. Repeat this process as necessary until the sprouts are cooked about 85% of the way through. Afterwards, remove the lid and allow the water to evaporate before adding a small; quantity of oil to the pan. Agitate or gently stir the sprouts to coat them, then sear on high heat to caramelize the surface before serving.

The leaves of these brussels sprouts make great salads when separated, and they are just as easily shaved into thin ribbons with a sharp knife or mandoline. When cut laterally to form thin ribbons, the shavings from these sprouts form the base of an excellent slaw. Here is an easy to produce salad that makes use of this technique.

To showcase how some garlic and vinegar can work to elaborate on simple roasted sprouts.

And for an easy make ahead dish that you can pull out of the fridge and enjoy anytime, consider these marinated brussels sprouts.

Celery Root

Especially Great for: Soup, Roasting, Mash, Searing

Celery Root is also referred to as Celeriac, so if you find a recipe that intrigues you under that name proceed confidently. 

Celery Root is a dense vegetable with a skin that should generally be removed. When thoroughly washed, the skin is a valuable addition to vegetable stocks. A great example of this is illustrated in the Chef’s Garden book. A recipe for celery root soup makes use of the skin to form a broth that is used to cook the flesh of the vegetable. Once tender, everything is blended together. Butter and miso do most of the seasoning while the celery root yields its incredible fragrance to the dish. 

Celery Root can be roasted or steamed, then mashed with the back of a fork to make something similar to mashed potatoes. The resulting mash is not as creamy as that of a potato, but it is far more interesting in aroma and flavor. For the best of both worlds combine the two and add mashed celery root to your mashed potatoes. When entertaining, this is a fantastic way to add a “je ne sais quoi” element to your cooking.

The quickest way to cook celery root is also the quickest way to cook other dense root vegetables like carrots or squash: The Microwave! For best results, we recommend peeling the washed celery root before dicing it into large pieces. Transfer those pieces to a microwave safe glass bowl and add a few tablespoons of water. Cover the bowl tightly with plastic wrap, ensuring that it is well adhered and the edges are sealed. Cook in intervals until done to your liking. We suggest 2 minute intervals at first, then 30 second intervals as you approach the desired doneness. If you employ this method, be sure to use a linen or other barrier when handling the bowl.

Mixed Romaine Lettuce 

Especially Great for: Salads, Mezze Fare, Wraps and Sandwiches

A staple at the farm, mixed romaine lettuce forms the backbone of many salads. 

Try halving or quartering the lettuces lengthwise. The exposed crevices and ruffles of the leaves are amazing at holding dressings of all kinds. For extra crispy salads, soak the leaves in cold water before using a salad spinner or kitchen towel to dry them. 10 minutes before serving, set a timer and place the prepared lettuces in the freezer to firm their leaves and make them crisper than ever. Be sure to not let the leaves actually freeze!

In both leading and supporting roles, the picked leaves from these lettuces are wonderful. Use the flavorful leaves in sandwiches or if you prefer, in place or carbohydrate wraps and breads.. Great BLTs, veggie or beef burgers, and deli subs are all dependent on the quality of the ingredients. Like microgreens, incorporating these lettuces into your everyday foods is an easy way to increase your consumption of greens. 

To maximize shelf life, store the heads of lettuce in a humid bag or box in the refrigerator. Keep the leaves pointing towards the up, and line the base of the container with paper towels to absorb any excess moisture.

Crème Brûlée Sweet Potatoes

Especially Great for: Roasting, Baking, Salads, Soups, Fritters, Baked Goods

Crème Brûlée sweet potatoes are the absolute best of the best. These sweet potatoes have a very creamy, dense flesh that eats like a composed dessert. Little is needed to make these potatoes delicious. Before working them into any other recipes, try roasting them on their own. With just a bit of salt and butter they make an excellent dish. Once cooked, these sweet potatoes can be cooled before being cut for use in salads or other chilled preparations. The creamy flesh will provide a welcome contrast to most leafy greens. 

Most recipes that call for root vegetables will do well with these potatoes. Soups are an easy answer, but consider also things like fritters, pies, and hashes. For a slightly sweet preparation, use them alone or in conjunction with other root vegetables in this tarte tatin.

Superfood Microgreens

Especially Great for: Anything and Everything Savory

The Superfood Blend is a carefully curated assortment of microgreens that have been selected for their nutritional content. 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. They can be sprinkled liberally on your food, or added in the final seconds of cooking. For an upgraded speed-scratch preparation, you can chop handfuls into a ready-made pasta sauce or existing pesto. Even things like carryout pizza benefit from a sprinkling of these microgreens. 

Spaghetti Squash

Especially Great for: Baking, Roasting, Pasta, Soup

Spaghetti squash are quite famous for the pasta like strands that make up the interior flesh. If you have not yet had the privilege of experiencing this phenomenon, the preparation is simple. Split the spaghetti squash in half lengthwise and remove the seeds. The seeds can be reserved for use elsewhere. Lightly oil and season the inside flesh then roast the squash at 350 F until just  tender. Using a fork you can work from the outside in to separate the individual strands apart. A delicate hand will go a long way towards preserving the integrity and full length of the “noodles”.

Use these squash noodles like you would pasta or zucchini noodles. If you accidentally overcook the squash and find it to be falling apart, no worries! The cooked flesh is still excellent in smoothies, soups, and as the base for creamy sauces.

Robin’s Koginut Squash

Especially Great for: Baking, Roasting, Mashing, Soups

Robin’s Koginut Squash is a force of nature. The flesh is fragrant, and almost fruity. The creamy texture it attains when cooked is extremely comforting. 

In the cold weather months it is an excellent addition to stewed dishes. Spiced vegetable curries are a great option. Acting a bit like a creamy tofu, the squash flesh will take in and carry the flavors it is surrounded by. 

The easiest preparation by far is to use a large knife to cut the squash into wedges before seasoning and roasting. This hands off approach requires no more work than baking a potato and makes an easy vegetable side. For a more substantial preparation, split the squash in half lengthwise and roast. Once tender, fill the interior with anything you desire. Once the squash is just cooked, it can be treated like a stuffed pepper. Cooked grains, tender meats, sauce, and soup are all good options. As you dig a spoon into the well of  the squash you can intentionally scoop some of the flesh with every bite. The skin of the squash will act as an improvised bowl.

Purple Cauliflower  (Pulled and adapted  from September Excerpt)

Especially Great for: Crudités, Roasting Whole, Soups, Grilling, Cauliflower Steaks, Fried Florets

When cooked at high heat, cauliflower gives off aromas or fried brussels sprouts and seared cabbage. 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. This makes for a wonderful presentation. To prepare the cauliflower, remove any leaves and trim the stem to stand the head 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 shredded 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.

Cauliflower pairs beautifully with lavender, and this purple variety is especially fitting. You can find a recipe for cauliflower soup with lavender in the Chef’s Garden Book.

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