Veggie Box - February 18


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


This week's Veggie Box will include these seasonal goodies:

From Origins Farm

  • Spinach

From Albert's Organics

  • Fennel
  • Turnip
  • Purple yams
  • Broccolini
  • Blood oranges


This week's recipes:


Peppery turnips and spinach

1 pound turnips, trimmed, peeled and cut into ¾-inch cubes

1 teaspoon kosher salt

5 teaspoons olive oil

1 clove garlic, peeled and minced

1/8 teaspoon crushed red pepper flakes

1 bag spinach

1 tablespoon sherry or red wine vinegar

Toss turnips with salt, and let stand in a colander at least 15 minutes. Rinse and pat dry.

In a large skillet, heat 3 teaspoons oil over medium-high heat. When shimmery, add turnips and cook, tossing, until lightly browned, 5 minutes or so. Add garlic and red pepper flakes, and continue to cook another minute. Add the spinach, cover, lower heat and cook 2 minutes. Toss turnips and spinach together, cover and continue to cook until vegetables are tender, 4 or 5 minutes more. Add vinegar and remaining oil, and serve hot or at room temperature. 


Roasted Sausage with Broccolini and Fennel


adapted from food 52

  • 3 links good quality pork sausage, removed from casings and cut into 3/4-inch pieces (we suggest Sausagecraft sausage!)
  • 1 broccolini cut into bite sized pieces
  • 1medium fennel bulb, trimmed, cored, and cut into thin slices, about 1/4-inch thick
  • Kosher salt and freshly ground pepper
  • 3tablespoons olive oil
  • 2teaspoons whole-grain mustard
  • Finely grated zest and one 1 teaspoon of juice from 1 small lemon
  • 1/2teaspoon of red pepper flakes or cayenne (omit if you're using spicy sausage)

Heat oven to 425° F.

Combine broccolini pieces and sliced fennel in a shallow casserole or baking dish. You want them to fit snugly in a single, even layer. Season with salt and pepper.

In a small bowl, whisk together olive oil, whole-grain mustard, lemon juice and zest, and Aleppo pepper. Add to broccoli and fennel and toss well to coat evenly. Nestle the pieces of sausage among the broccoli and fennel.

Roast for about 20 minutes, or until the broccoli and fennel are tender and the sausage is no longer pink. For extra security, you can toss about halfway through the cooking time to ensure even cooking.

Optional but highly recommended: Heat broiler, and place the pan under the broiler for a few minutes to crisp the sausage and slightly char the broccoli and fennel in spots.

Taste and add more salt, pepper, or lemon juice if needed. Serve warm or at room temperature.


We hope you will enjoy this week's Veggie Box!