TWH 3.27.23

Area 2 Farms Local Organic Harvest for the Week of 27 March 2023

Baby Kale

These frilly, hearty greens with a distinct flavor won’t ever “leaf” you hanging — versatile baby kale is used in a smorgasbord of dishes. Earthy and woodsy, this superfood is rich in antioxidants like quercetin and kaempferol, and packs a powered up portion of vitamins K and C. 

Farmer’s recommendation: A favorite of entree salads and homemade crisp-makers, we love how baby kale can pep up a sandwich. Try it with risotto, ramen, or in a kale and basil pesto. 

Kale Microgreens

These cousins have double the taste, double the nutrition and double the fun! A double dose of vitamin A, these micros also score big with vitamins C, B6, E, K, calcium, chlorophyll, and amino acids that are good for your gut — to name a few! 

Farmer’s recommendation: So delicious, it’s hard to believe these greens are some of the most nutritious in the farm. These taste best in the raw, so add them to a sandwich, atop an egg dish, or zest with citrus and add to avocado toast. 

Pea Shoots

Rich in vitamins C, K, and A, don’t forget pea shoots are more rare than pea sprouts. These vine-y shoots have a shorter shelf-life and fuller, earthier taste than most micros.

Farmer’s recommendation: These shoots bring on texture, so try these in a club sandwich or raclette BLT. They’ll complement any dish made with horseradish or mustard based sauces, and stir fry perfectly in a wok or skillet.

Parsley

Fluffy, airy, and full of vitamin K, parsley also contains flavonoids, vitamin C, folate, and aids in digestion. Considered a “bitter herb,” we think the flavor is delicate and cloudlike.

Farmer’s recommendation: Put it on my tab-bouleh! (Or, pair it with mint in a yogurt sauce.) Parsley is used worldwide with potato dishes, in pesto sauces, in rouxs and broths, and to flavor meat dishes. We love it on open faced sandwiches and paired with breakfast foods.

Mint

Cure a headache, jazz up a cocktail or dessert, or add some flavor to a meat or rice dish with mint. A medicinal herb with a timeless, seductive aroma and flavor, this superb herb can stave off a cold, boost your immune system, and has anti-inflammatory properties.

Farmer’s recommendation: Is it too early for mint vanilla ice cream? What about Irish coffee? It’s never too soon for a julep. This flavorful herb will boost most dishes, drinks, and dinners. Pairing well with parsley, try some homemade chutney. Or, muddle it into fruit salad, simple syrup, or a tea ball. 

Snap Peas + Tendrils

Snap pea tendrils have much more nutrition than snap peas with a haircut. Stacked with folate, beta carotene, fiber, and vitamin C, these spring green beauties will climb their way into your heart, and onto your plate!

Farmer’s recommendation: Crunchy, cute, and colorful, nothing says spring like a snap pea. Add garlic or ginger (or both!) to a stir fry, or zest with lemon and add vinaigrette for a salad. Add to a roasted chicken sandwich with a hint of BBQ sauce. 

Chamomile 

Pep up with chamomile. You read that right. This super herb and digestive aid doesn’t put you to sleep unless it’s steeped! An inflammation reducer and all-around tonic, chamomile cleanses from the inside out. 

Farmer’s recommendation: Try chamomile infused cold brew iced tea, or try something new and add it to your salads, citrus-based appetizer dips, or atop seafood dishes. Real ones know it’s great as a tomato sauce or juice (or Bloody Mary, if you’re at brunch) topper.