Winter 2014 – April, week 1

What’s in the Box:

Bulk carrots*, Dry beans*,
Leeks*, Parsnips*,
Yellow onions, Shallots,
Russet potatoes, Collards,
Shiitake mushrooms,
Crimini mushrooms,
Baby bok choy
& Fuji apples
*From our farm

 

Dear Members,

One of the best things about our temperate climate, in my book, is how easy it is to use the outside grill all year long.  (Even when I haled from colder climes I used the grill in snowy weather but it did inspire a little head shaking from the neighbors.)  This is one of the most satisfying times to use the grill because it is often warm enough to stand outside and take in the changes to your yard and garden while being cool enough to inspire the need for a hearty warm meal.  What a coincidence that the end of winter vegetables grill and roast so beautifully!

The aroma of roasting shallots and onions may be one of the best appetizers on earth – or perhaps mixed into a skillet of collard greens to flesh out that verdant smell.  Of course, a pot of beans would go well with those greens…maybe a little cornbread?  Well, before I wander off behind my taste buds, remember, just as when you roast in the oven, the leftovers may have the best flavor, so don’t hesitate to make plenty so you have some for soups and stews and to dress up that cold weekend sandwich.

We have a little time left before all those showy above ground vegetables take center stage so fire up the grill (or the oven) and enjoy some ‘fruit of the earth’ for supper.

-Bj

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