Veggie Box - April 15

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 Digger Jay's

  • Ramps

From  Tomten Farm

  • Siberian Kale
  • Spinach
  • Mesclun Salad Mix

From Westover Farm

  • Cauliflower

From Manakintowne Specialty Growers

  • Broccoli Raab

From Albert's Organics

  • Tommy Adkins Mango


This week's recipes and tips:



Ramps are wild leeks, and I can’t get enough of their surprisingly garlicky flavor. The aroma or ramps is strong enough to scare some away, but not me –they are great with eggs, in a pesto, use them in a compound butter - or throw them in a big bowl of pasta! Native to mountainous woodland areas of the Eastern United States, especially in Appalachia, where they have been enjoyed as fresh spring delicacy for generations, ramps are foraged in the wild, and available for only a few weeks of the year.  

Recipe by Mario Batali

Serves 4


·       1 pound dry spaghetti or linguini

·       3 tablespoons extra virgin olive oil

·       8 ounces fresh ramps

·       1-2 tablespoons red chili flakes

·       Kosher salt

·       2 tablespoons breadcrumbs


Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghetti to the pot and cook according to the package direction, until tender but still al dente.
 Heat olive oil in a 12-14 inch sauté pan over medium high heat. Separate ramps by the white root ends and the leafy green top. Add root ends to the pan and sauté until tender. Add salt and chilli flakes.  At the very end, add the greens and sauté until wilted. Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce.





Rabe is a hearty, bitter green (sometimes called rapini) that is related to turnips more than broccoli. Around this time of year broccoli rabe transitions from a hearty, stewed winter ingredient, to a bright, fresh, peppery spring ingredient. We love the broccoli rabe classics -- think pasta  with sausage and garlic -- but we also enjoying adding this spring's abundant broccoli rabe crop to spring pizzas, sandwiches and salads. Here is a veggie dinner recipe for your rabe.

One bunch Broccoli Rabe, trimmed

2 tablespoons extra-virgin olive oil

2 shallots, thinly sliced

2 garlic cloves, thinly sliced

1½ cups cooked chickpeas

1 lemon, zested and juiced

1 teaspoon red-pepper flakes, or more to taste

Kosher salt

1 cup ricotta cheese

Blanch the broccoli rabe: Bring a large pot of salted water to a boil. Drop in the broccoli rabe and cook until it just begins to become tender, about 2 minutes. Transfer the broccoli rabe from the pot to a bowl of ice water. Drain well and reserve. In a large sauté pan, warm the olive oil over medium heat. Add the shallots and garlic and cook until fragrant, 1 to 2 minutes. Add the broccoli rabe and sauté until tender and heated through, 4 to 6 minutes. Toss in the chickpeas and season with lemon zest, lemon juice, red-pepper flakes and salt. To serve, divide the broccoli rabe mixture evenly onto six plates, and top each with 3 to 4 tablespoons of ricotta cheese. Serve immediately.