February 13


  • Hakurei turnips 

Local Food Hub:

  • Granny Smith apples (Crown Orchard--Albermarle County)

  • Gold beets (Van Dessel Farms--Accomack County)

Community Food Collaborative:

  • Cilantro

Shalom Farms:

  • Red and green curly kale

  • Collard greens

From Bon Appetit August 2018

Curried Tofu Wraps

Serves 4


5 scallions

4 garlic cloves, finely grated

1 2" piece ginger, peeled, finely grated

1 Tbsp. virgin coconut oil or vegetable oil

2 Tbsp. Thai red curry paste

1 14-oz. package firm tofu, drained, broken into 1" pieces

1 cup unsweetened coconut milk

Kosher salt

1 Tbsp. fresh lime juice

1 Fresno chile, thinly sliced (optional)

1 bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled

½ cup cilantro leaves with tender stems

½ cup Dang Original coconut chips or toasted unsweetened coconut flakes

Lime wedges (for serving)


Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)

Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to the pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of the skillet, 5–7 minutes. Stir in lime juice.

Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on a platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.

From Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden care of Mariquita Farms in Watsonville, CA

Honeyed Beet Quinoa Salad


6 beets, roasted (Easy roasting go to--> 400F for 15 to 20 minutes; flip over halfway through to brown on both sides)

1/4 cup honey

1 1/2 cups orange juice

juice of 1 lemon

1/2 cup fruity olive oil

3 cups cooked quinoa, or another grain such as brown rice or couscous 

1 cup crumbled feta cheese, or shredded parmesan, optional

1 cup toasted walnuts or almonds, roughly chopped

1/2 cup chopped cilantro

1/2 cup chopped parsley

6 minced green onions or 3 shallots 

Lettuce greens, ready for eating as a salad (Try substituting for the beautiful kale you got in this week's box! Just massage with a little bit of olive oil for easy digestion and great taste.)


Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. (Julia’s note: I warm up my honey a bit before mixing it in the juices/oil... but don’t make it too hot or it will ‘cook’ the juice and fruity oil!) Combine with other ingredients except for salad greens. Chill at least one hour to allow flavors to blend. Serve on the bed of salad greens.