TWH 11.14.22

Area 2 Farms Local Organic Harvest for the Week of 14 November 2022

Asian Blend

(Bok Choys & Mizunas)

This mix is high in vitamins C, A and E. It pairs well with fruits, such as oranges and berries, and walnuts. In addition to salad, try in your stir fry or in an omelet.

Radish Microgreens

Radish micros pairs well with quinoa, spinach, parsley, and any protein. Add to your quesadillas, wraps, sandwiches, and salads. This mix is in abundance of essential amino acids, vitamins, polyunsaturated fats, fiber, minerals, and antioxidants.

Squash Shoots

Squash Shoots pairs well with zesty flavors from lemon, fresh herbs like basil and seasonal produce like bell peppers. These shoots are rich sources of minerals such as iron, potassium, zinc, calcium, and magnesium. They are also a good source of essential vitamins A, B and C, which have immune-boosting benefits and are beneficial for overall health.

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)

Sweet Marjoram

Goes very well with cheese, egg or tomato dishes. Add into soups, stews and sauces or put into stuffing mixtures. Use fresh or dried marjoram to spice up marinades for meats and fish. It also livens up sautéed or roasted vegetables like eggplant and summer squash.

Mirepoix

As the base for many dishes, Mirepoix can be cooked in a batch. Preparing the vegetables this way allows your Mirepoix to be cooled and portioned off for freezing to support future meals and save time. This ensures a good supply of fiber and nutrients with a delicious flavor boost throughout the Fall season

Turnips

The tops are a superfood and packed with nutrients. They are a good source of protein, iron, and phosphorus. Turnips are awesome with chives, sage, cumin, turkey, chickpea, parsnip, apples, and sweet potatoes. Use turnips any way you would use a potato. Boil in stews/soups, sauté in a stir fry, or lightly steam with some butter, salt and lemon juice!

Petite Squash

This squash can be fried, baked, or roasted. Try to make it into a purée and use it like you would puréed pumpkin in bread, pies, or pasta dishes. It's also a delicious addition to soups, stews, or casseroles. It pairs well with flavors like chipotle, chili, cinnamon, nutmeg, and curry. It is an excellent source of vitamins A and C, which boost collagen production within the skin, reduce inflammation, and strengthen the immune system.

Purslane

A tasty weed that is filled with nutrients. It is great paired with garlic, cucumber, lettuce, tomato, and corn. Grill with some bread and vegetables, or sauté and add on top of tacos. It is also good to put into salads, sandwiches, and soups. It is high in iron, vitamins A and C, antioxidants, and omega 3 fatty acids.

PURSLANE: Pull leaves off of stems, toss them with lemon juice, olive oil, and a pinch of salt for an appetizer.

Cranberry Hibiscus

Enjoy this Thanksgiving treat! An herb that tastes like cranberry. Add it to your stuffing, salad, or add on top for an extra sweet component.

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