Veggie Box- March 5

Every week we pack fresh vegetables and fruits for our Veggie Box subscribers. These boxes (with recipes) are ready for pickup every Wednesday!

This week's box includes:

From Alberts Organics

  • Celery root
  • apples
  • carrots
  • Rainbow chard
  • spaghetti squash

From Manakintowne Specialty Growers

  • Micro greens

This week's recipes:

Chef Brittany Anderson's Celery Root Salad

1 whole celery root peeled and julienned

small bunch parsley, chopped

1/2 cup raisins, or any other dried fruit


2 TB dijon mustard

good squirt of sherry vinegar, maybe a couple of TBs

olive oil

1-2 TBs sugar or maple syrup

salt and pepper to taste

Mix dressing and stir into celery root, parsley, and dried fruit. Chef Brittany made this at our Knife Skills class to rave reviews!

Chef Brittany Anderson makes a celery root salad at Little House

Chef Brittany Anderson makes a celery root salad at Little House

Rainbow chard with onions and carrots

1 bunch of Rainbow Chard, chopped - stems and leaves seperate

1/2 bunch of carrots cut into matchsticks

1 medium onion sliced

2 cloves of garlic minced

1 Tbsp olive oil

1/2 cup broth, water or bouillon

1 tsp honey

1Tbsp balsamic vinegar

Heat olive oil in large nonstick skillet. Add onion and chard stems and cook until onion is lightly brown. Add garlic and saute for 30 seconds. Add broth, should cover bottom of pan, and carrots. Cover and simmer for 5 minutes. Add chard leaves and cover and simmer for 10 minutes. When carrots and chard are tender, stir in balsamic vinegar and honey.