Veggie Box- June 4

EVERY WEEK WE PACK FRESH VEGETABLES AND FRUITS FOR OUR VEGGIE BOX SUBSCRIBERS. THESE BOXES (WITH RECIPES) ARE READY FOR PICKUP EVERY WEDNESDAY!

From Manakintowne Specialty Growers

  • Green Garlic
  • Dandelion Greens

From Tomten Farm

  • Mesclun salad mix
  • Hakurei Turnips

From Agriberry

  • Blueberries

 

This week's tips:

Dandelions are great in salads or can be cooked (they don’t need long cooking). Dandelions are a bit bitter, French and Italian eaters enjoy the bitterness. If your family isn’t sure about it, try one of the richer recipes with bacon, or plenty of olive oil and chile flakes for a vegetarian, even vegan, version.

Green garlic is young garlic that has not yet formed cloves, use it like a spring onion- tender greens and head. Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor. We often end up using a little more green garlic than we would regular garlic in recipes!

 

This week's recipes:

Dandelion Greens Saute (Vegan)

1 lb. dandelion greens 
3 tablespoons olive oil 
5 cloves garlic 
1/4 cup sesame seeds, toasted
1 tablespoon toasted sesame oil

Wash and slice greens. Blanch in enough water to cover about 1 minute. Drain and saute in the olive oil for 3-4 minutes, then add the sesame and garlic and saute for couple minutes more. Add the sesame oil and serve.

or

Dandelion Greens with Anchovy Dressing

1 bunches Dandelion Greens 
3 Anchovy Filets 
3 stalks green garlic, cleaned as you would a leek and chopped 
1/4 cup cooking oil, such as olive 
2 T dark vinegar, such as balsamic 
Salt and freshly ground pepperpepper to taste

Wash and dry dandelion greens. Cut into 2" long slivers. Mash anchovy filets with garlic; blend in olive oil and balsamic vinegar. Toss leaves with dressing, then divide among 4 plates. Season with S & P and serve at room temperature with thick slices of chewy bread.

 

Sauteed Hakurei Turnips with Green Garlic (Vegan)

1/2 tbsp. olive oil
1 piece green garlic, chopped
1 clove garlic, diced
4 - 6 Hakurei turnips, sliced finely
1/2 tsp. fresh oregano
Salt and pepper to taste

Heat the olive oil and add the green garlic, garlic, oregano, and sliced turnips together. Sautee over medium heat for 4 - 7 minutes, or until the turnips are nicely browned and soft. Add salt and pepper to taste.