What’s in the Box:
Bulk carrots*, Leeks*, Curly Kale*,
Rhubarb, Red radish, Yukon potatoes,
Rainbow Chard, Oyster mushrooms,
Red dandelion, Cameo apples
& Tayberry Jam
*From our farm
Today is Earth Day. We are enjoying a combination of both sun and rain here in the valley, typical of our Pacific Northwest spring. This is a season of change; we are reminded of this as the sharp breezes and cold showers are warmed by bright sun breaks. It is in this transition of winter-to-spring that seedlings thrive, reveling in the steaminess of the newly-turned ground and satisfying our long-standing anticipation of the days to come.
At this time of year in the kitchen, we are in transition as well. We are just beginning to enjoy the fruits of new-things-growing, while still holding ourselves over with our winter fare. In this week’s box, the sturdy, cold-hardy standbys of leeks, kale, carrots and potatoes are spiced up by glimpses of the freshness of spring—dandelion greens, rhubarb and oyster mushrooms. This week especially, greens are exploding in our area, and in our boxes, adding a lushness to the mix. In MY kitchen, I have been adding shredded kale to everything — from salads, to curries, to pizza. As this is quickly becoming redundant, I am looking forward to trying Rachel’s recipes this week.
In this week’s notes, I would also like to introduce myself. My name is Emily and I have recently joined the Boistfort Valley Farm team as our Sales and Outreach representative. I grew up in the valley, next door to the land which is now the farm. I find it a bit nostalgic to think that the fields I ran and played in as a kid now hold the vegetables that nourish my family as well as yours.