Every week we pack fresh vegetables and fruit for subscribers to pick up on Wednesday. Read more about the Veggie Box subscription program here.
A little bitter, and a little sweet, this week's box is a great taste of spring!
From Manakintowne Specialty Growers
From Tricycle Gardens
From the Local Food Hub
- Spring onions
From Albert's organics
- Red Cabbage
This week's recipes and tips:
Stawberries and rhubarb
are a classic culinary pair: The strawberries' sweetness, coupled with rhubarb's tartness make for a burst of flavor with ruby reds and rosy pinks. Don't miss out on these spring beauties as their time is short and sweet.
Recipe by Smitten Kitchen
- 1 cup rolled oats
- 3/4 cup plus up to 2 tablespoons extra all-purpose flour
- 1/2 cup light brown sugar
- Heaped 1/4 teaspoon table salt
- 6 tablespoons unsalted butter, melted
- 1 teaspoon cornstarch (optional, but helps firm up the filling)
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar, divided
- 1 cup small-diced rhubarb (from about 1 1/2 medium stalks)
- 1 cup small-diced strawberries
- Powdered sugar, for decoration, if desired
Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper. No need to bother (and no greasing needed) if you plan to serve them right in the pan, as I did.
Place oats, 3/4 cup flour, brown sugar and salt in bottom of baking pan and mix. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells toasty and amazing.
Let cool in pan; I do this in the fridge, where they become crisp once chilled (less so at room temperature). Cut into squares and sprinkle with powdered sugar before serving. Store leftovers in fridge.
pack a punch when it comes to nutrition. They could very well be called a “super green.” And they are not short on taste either. They are a bit bitter when eaten raw, but a little saute with spring onions and tossing with goat cheese tames them nicely.
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1 1/2 cups spring onions, thinly sliced into rounds
- 1 large clove garlic, minced
- 6 cups dandelion greens, tough stems removed
- 6 cups spinach leaves, roughly chopped
- 1 1/2 teaspoons coarse sea salt
- 1/4 teaspoon pepper
- 1/4 cup goat cheese, crumbled
- 2 teaspoons high quality nut or olive oil
1. Heat a small skillet over medium heat. Add the pine nuts and toast until lightly browned and fragrant, 4 to 5 minutes (keep on eye on them so they don't burn). Remove from the pan and set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft, about 4 to 5 minutes.
Add the garlic and cook 1 minute. Add the dandelion greens and spinach, cooking until slightly wilted. Add the salt, pepper and pine nuts and cook 1 minute.
3. To serve, place on a serving plate and lightly toss with half the goat cheese. Crumble the remaining goat cheese on top. Drizzle with the oil and serve warm