Week of April 6th

PUGET SOUND FARM BOX
half shares + base shares + large shares

Celeriac, Boldly Grown Farm, Bow, WA - Also known as celery root, this weird-looking vegetable can be used the same as any tuber: mashed, roasted, even hasselbacked!

Yellow Potatoes, First Cut Farm, Mount Vernon, WA - Boil ‘em, mash ‘em, put ‘em in a stew… my favorite is to chop, boil until fork-tender, and sautee in a breakfast hash or bake until beautifully golden. Crispy on the outside and creamy on the inside, this is a perfect potato!

Cauliflower, Hedlin Farm, La Conner, WA - With its mild, nutty flavor, cauliflower is incredibly versatile. Whether roasted, steamed, or even turned into rice or a creamy mash, it adds a healthy twist to any meal!

Gold Beets, Ralph’s Greenhouse, Mount Vernon, WA - These golden beauties have a milder, slightly sweeter flavor than red beets and won't stain your cutting board. Perfect for roasting or slicing raw into salads.

Savoy Cabbage Raab, Ralph’s Greenhouse, Mount Vernon, WA - Raab is the flower shoot that forms on overwintered brassicas — kale, broccoli, arugula, etc. It is a vegetable ephemeral, similar to daffodils or crocuses. This beauty is great when cooked: in soups, stir-frys, pasta, risotto, or pizza. I love it sauteed with a splash of lemon juice!

Leeks, Ralph’s Greenhouse, Mount Vernon, WA - A milder cousin of onion and garlic, leeks add a sweet, oniony flavor that give depth to any meal. Use them anywhere you’d use alliums, or try them on their own! Save the dark leafy tops for use in homemade stock.

Lacinato Kale Raab, Westwind Organics, Carnation, WA - See above description of cabbage raab! Enjoy this mix of cruciferous veg :)