Veggie Box - May 13

Every week we pack fresh vegetables and fruit for subscribers to pick up on Wednesday.  Read more about the Veggie Box subscription program here.

From Westover Farm

  • Strawberries

From Tomten Farm

  • Red Butterhead and Green Oakleaf lettuce
  • Rover radishes

From Origins Farm

  • Mustard Greens
  • Turnips

From Albert's Organics

  • English peas

 

Greens the Southern way

Finding a recipe for greens without bacon was near impossible!  To make these vegetarian, I would wilt the greens then dress with a smoked olive oil.

From NYT Cooking:

INGREDIENTS
1 ½ pounds cured pork shoulder
6 cups water
1 teaspoon freshly ground pepper
¾ pound turnip greens, well rinsed
¾ pound mustard greens, well rinsed
1 small onion, peeled and sliced
¼ cup apple cider vinegar

PREPARATION
Combine pork and 6 cups water in a large saucepan. Bring to a boil and simmer gently over medium-low heat until it reduces to 1 quart, about 2 hours. Remove pork and discard. Season broth with pepper.
Add the greens and cook over medium heat until tender, stirring frequently, about 15 minutes. Using a slotted spoon, transfer the greens to a large glass or ceramic bowl. Reserve the broth for the dumplings (recipe below). Add the onion and vinegar, toss to combine. Serve immediately.

 

Strawberry and Chia Jam

aka How to get more chia into your life

From Ohmyveggies.com

1 pound strawberries
1/4 cup pure maple syrup, honey or other sweetener of choice, more or less to taste
2 tablespoons chia seeds
 

Clean strawberries and remove hulls.
Set a medium saucepan over medium heat and add the fruit and sweetener (start with a little; you can always add more later).
Heat fruit, stirring occasionally, until it begins to liquify, 5-15 minutes. Allow the fruit to come to a boil, and let it continue to boil until it begins to break down and form a saucy consistency, about five minutes. If nccessary, carefully mash fruit with a fork or masher until it reaches the consistency you'd like.
Taste your jam and see if you want to add more sweetener. Add a tablespoon at a time until you hit the right sweet note for your tastes.
Stir in the chia seeds and let cook for another minute. Stir again, remove from heat, and let sit until thick, about 10 minutes. If the jam seems a little thin, add another teaspoon or two of chia seeds, stir, and let sit for another 10 minutes, but keep in mind that he jam will continue to thicken as it cools.
To store, place in an airtight jam jar or other container, and keep it in the refrigerator for up to two weeks. Can also be frozen for up to two months.