Veggie Box- January 22

Yes! Every week we pack fresh vegetables and fruits for our Veggie Box subscribers. These boxes are ready to go every Wednesday, and we include recipes too!


Here is what's in this week's box:

From the Local Food Hub

  • Gold rush apples
  • cabbage
  • Sweet Potatoes

From Manakintowne Specialty Growers

  • Salad mix

From Albert's Organics

  • Broccolini
  • Beets
  • Watermelon Radishes

This week's recipes:

Buttered Cabbage

(Jess's fav: easy and super tasty winter side dish)

1 lb fresh cabbage
2 to 4 tablespoons butter
salt and freshly ground pepper
an extra knob of butter

Remove any tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan or skillet, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.




Ginger Scallion Sweet Potatoes

Recipe adapted from Michele Humlan, The Good Eats Company

(Michele served this at our recent Sunday Supper to rave reviews)

Ginger Scallion Sweet Potatoes

Ginger Scallion Sweet Potatoes



2 lbs sweet potatoes – peeled and cut into 1 inch rounds

Kosher salt

5 tbsp unsalted butter, divided

2 tbsp freshly grated ginger

one bunch scallions chopped

½ tsp fine sea salt

pinch ground white pepper


Boil sweet potatoes with 2 tsp kosher salt in a stock pot until tender, about 15 min. Meanwhile, in separate saucepan cook ginger and scallion over med/low heat with 2 ½ tbsp butter until scallions are tender but not brown, about 5 min. When potatoes are tender, drain and mash with remaining 2 ½ tbsp butter, sea salt, and white pepper. Add ginger/scallion mixture and stir until combined. Serve and enjoy