How to Eat Your BOX! (9/17/2017)

How to Eat Your BOX! (9/17/2017)

D’Anjou Pears: The d’Anjou is a truly an all-purpose pear. They are juicy when ripe, and their subtle sweetness hints at a refreshing lemon-lime flavor. Their dense flesh holds up well in heated applications like baking, poaching, roasting, or grilling and they are delicious when sliced fresh in salads or eaten as an out-of-hand snack….

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How to Eat Your BOX! (Week of 9/10/17)

How to Eat Your BOX! (Week of 9/10/17)

Pluots: These sweet Dapple Dandy Pluots can be eaten out of hand, as a fresh topping for yogurt, dehydrated into dried pluots or made into jam. You can also experiment by substituting them for plums in recipes (after all, they are the delicious hybrid of the plum and apricot). Pluots will continue to ripen once…

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How to Eat Your BOX! (Week of 8/27/17)

How to Eat Your BOX! (Week of 8/27/17)

Bartlett Pears: Try adding them to a salad this week! Cut into wedges or cubes they would make a great addition to this week’s red leaf lettuce. For dressing, try mixing a tablespoon of balsamic vinegar with a little bit of Dijon mustard and about 1/8 cup of maple syrup. Mix together with a wire…

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How to Eat Your BOX! (Week of 8/20/17)

How to Eat Your BOX! (Week of 8/20/17)

Sweet Onions Sweet onions lack the sulfuric pungency of yellow onions. The best part? They won’t make you cry when you cut them up! This is also why they taste “sweet” – not because they have more sugar than regular onions, but because they lack the Sulphur. Sweet onions are best eaten fresh – cooking…

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How to Eat Your BOX! (Week of 8/13/17)

How to Eat Your BOX! (Week of 8/13/17)

Beets: Beets can be cooked just about any way you like. They are great boiled or baked, sautéed or stewed. Usually I cut them into bite size pieces to bake in the oven because I love roasted beets! Simply coat in olive oil, sprinkle with salt and pepper, and bake at 375 °F for about…

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How to Eat Your BOX! (Week of 8/6/17)

How to Eat Your BOX! (Week of 8/6/17)

This week’s How to Eat Your BOX and recipe brought to you by Ashley Rodriguez. Green Beans: I’m not one to eat green beans raw like my children although thinly sliced and added to green salads is a fine vegetal bite but the truth is my favorite way to eat green beans is when they…

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How to Eat Your BOX! (Week of 7/30/17)

How to Eat Your BOX! (Week of 7/30/17)

Green Beans: Green beans are a workhorse vegetable: nothing flashy, rarely the star, but always dependable in a supporting role. They’re versatile, too – they’ll work well with just about any cuisine. Greens beans make a great side for dinner, you can steam them just until bright green and tender, then toss with a little…

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How to Eat Your BOX! (Week of 7/23/17)

How to Eat Your BOX! (Week of 7/23/17)

Bunch Carrots: It’s important to store your bunch carrots properly to prolong their freshness. To do so, twist the green tops off when you first get your box, otherwise the greens will keep drawing up moisture and nutrients from their “root” and you’ll get a rubbery dried out carrot. Carrots are one of the easiest…

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How to Eat Your BOX! (Week of 7/16/17)

How to Eat Your BOX! (Week of 7/16/17)

Fortune Plums: Great in fruit salads, atop green salads (think Balsamic vinegar, goat cheese, walnuts, red onions) because they’re firm enough to hold up with a little tossing. Try them atop plain green yogurt with a drizzle of honey for breakfast. Plums are particularly delicious in fruit galettes as baking them brings out their sweet-tart…

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