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 box will include:
From Westover Farm
- Romaine and Red Sails Lettuce
From Manakintowne Specialty Growers
- Edible Flowers
From Albert's Organics
This week's recipes:
Rhubarb is an early spring vegetable that likes to be treated like a fruit. From pies to jams, rhubarb adds a bright zing to this time of year!
This is a casual and easy dessert to serve after an outdoor barbecue. The ice cream balances the tartness of the rhubarb. If you prefer, it can also be made with strawberry sorbet in place of the ice cream. Adjust recipe according to how much rhubarb you have.
One pound rhubarb, trimmed and sliced
1 1/2 cups granulated sugar
1 1/2 cups water
Sparkling mineral water
Vanilla ice cream
1. To make rhubarb syrup combine the rhubarb, sugar, and water in a large saucepan. Simmer for 15 minutes or until the rhubarb is tender. Let cool. Strain and discard the solids. Chill the syrup until ready to use. It can be stored in the refrigerator for one week or up to a month in the freezer. 2. To make the Rhubarb Float pour some of the syrup into a tall glass. Add sparkling mineral water to fill the glass by two thirds. Add one or two scoops of vanilla ice cream. Enjoy immediately!
A perfect Easter dinner side dish, from the Emilia-Romagna region of Italy
1 pound asparagus
1 pound carrots
2 teaspoons unsalted butter, cut into small pieces, plus additional for the baking dish
1/2 cup freshly grated Parmigiano-Reggiano cheese
Soak the asparagus in cool water for 10 minutes. Trim the stems by snapping off the base at the point where the color changes from green to white. Trim and peel the carrots. Cut them into quarters lengthwise. In a large skillet, bring about 1 inch of water to a boil. Add the asparagus and salt and simmer for 3 to 5 minutes, or until the asparagus stalks are just tender. Remove the asparagus with a slotted spoon. Cool under running water and pat dry. In the same skillet, cook the carrots in the same manner. Cool under running water and pat dry. Butter a large shallow baking dish. Arrange the asparagus and carrots in the dish in overlapping layers. If not baking immediately, cover with plastic wrap and refrigerate for up to 5 or 6 hours. When ready to serve, preheat the oven to 400 degrees. Dot the vegetables with 2 tablespoons butter and sprinkle with the cheese. Bake until the vegetables are heated through and the cheese is melted, about 15 minutes. Serve immediately.