TWH 10.17.22

Area 2 Farms Local Organic Harvest for the Week of 17 October 2022

Chrysanthemum Greens

When parboiled and topped with sweet sesame dressing, this pairs well with tofu and miso. These greens are high in vitamins C and A, which help boost the immune system and help fight fevers, colds, and headaches in this Fall season.

Radish Microgreens

The same peppery radish punch in the form of a delicate and crunchy tiny plant. Radish microgreens are a wonderful addition of pepper, texture, and color to your everyday snacks and meals. They contain more vitamins and minerals than their bulb counterparts.

Squash Shoots

These tender shoots have a very mild flavor, similar to a mix between spinach and lettuce. You can add them to anything as you would spinach. Squash shoots pair well with zesty flavors like lemon, fresh basil, and peppers. They are rich in minerals such as iron, potassium, zinc, calcium, and magnesium; and are a good source of vitamins A, B, and C, which have immune-boosting benefits necessary in the Fall season.

Purslane

Tasty like Okra and filled with nutrients, Purslane pairs well with garlic, cucumber, lettuce, tomato, and corn. Grill with some bread and vegetables, or saute. Put into salads, sandwiches, and soups. It is high in iron, vitamins A and C, antioxidants, and omega-3 fatty acids.

Watercress

Watercress is a cousin to kale,  Brussels sprouts, radish, and cabbage.  It can elevate any starter or main with its distinctive bright and fresh peppery taste. It is so universally used that its name has been translated into 34 languages.  (Read More) 

Dill

For some, dill is just the word that comes before pickle. Whether you’re a carnivore or strictly plant-based, dill can add something special. With its potent, yet somehow subtle flavor, it lends itself well to dressings, meat and vegetable dishes, soups, and stews. Consuming dill in the fall is wise giving your digestion a boost, reducing toxicity, and generally lowering inflammation are great ways to ease you through the coming cold and flu season. (Read More)

Purple Shamrock

These heart-shaped leaves pair well with seafood, fruits, cheese, and ice cream. Layer into fruit bowls, add into smoothies, or top off any type of dessert. A great source of vitamin C and antioxidants. It is great for strengthening the immune system and reducing inflammation, especially in the Fall season.

Beets

Great to pair with carrots, onions, and Chrysanthemum Greens Mix (in the bag) . Once beets are cooked, your possibilities for using them are vast. You can use cooked beets in salads, to make hummus or to blend into smoothies, don't knock it until you try it! They can be diced for slaw, quartered for a grain bowl or mashed to make a dip or spread. It is a great source of fiber and increases exercise performance.

When You Are Ready to Use, Wash, Wrap, Seal, and Store in Your Refrigerator