TWH 11.7.22

Area 2 Farms Local Organic Harvest for the Week of 7 November 2022

Baby Kale Blend

Baby kale is simply the delicate leaves of a young kale plant. It is earthy in flavor and tender in texture. A superfood that cheers up any dish with hearty, sweet, and well-rounded flavor, baby kale is high in antioxidants and vitamins A, C, and K, promoting lower cholesterol and eye health.

Fall Leaves

There’s so much color in this mix, including red amaranth, red & yellow beet, purple kohlrabi, arugula, and alfalfa microgreens.  Try our Fall Leaves microgreens mix on top of everything to add more nutrients, flavor, and texture. 

Pea Shoots

Pea shoots are the young leaves, stems, and delicate tendrils of any pea plant. They make the most fantastic and unexpected salad greens. They taste like peas but with a unique flavor that is all their own. Pea shoots are best eaten raw, where they add a sweet flavor and crisp texture. You can use the shoots in any dish as you would spinach or swiss chard.

Parsley

Parsley pairs well with fruits, broccoli, carrots, cucumber, and basil (in the bag!). Make a pesto or add it on top of any dish as garnish like soups, salads, and omelets for extra flavor. You can make an herb butter to spread on top of toasted bread. Bonus, It is high in vitamin K and iron.

Garlic Chives

Garlic chives resemble regular chives but have a strong garlic flavor. They go particularly well with eggs and seafood and are a great substitute for garlic when you don’t feel like smashing and peeling cloves. For best results, add the garlic chives near the end of cooking. Otherwise, the flavor fades.

Chinese Mahogany

The leaves have an onion taste, making them an aromatic and savory ingredient for cooking. Traditionally in China, the Chinese mahogany shoots and leaves were sauteed with eggs, pickled, fried, or even used for teas.

Mushroom Leaf

This exotic herb has versatile culinary uses and a flavor that becomes more potent the longer it is cooked, bringing out a bold earthy flavor. Like any aromatic herb, it is best used fresh as a layered flavor to compliment soups or stews. Additionally, the mushroom herb’s crisp, crunchy shoots make it a great textural addition to your salad blend.

Cheese Leaf

The rich, nutty, earthy, and otherwise completely unique flavor of the cheese leaf makes it a fascinating and fun ingredient to work into Asian-inspired dishes. Use it like a Vietnamese chef and sprinkle it liberally on fresh fish or rice dishes. Cheese leaf also adds a nuanced flavor to blended sauces and dressings.

Explore more about your Savory Specialties

Japanese Eggplant

Japanese eggplant is especially good for baking, broiling, grilling, and stir-frying. All eggplant is a good source of dietary fiber, B vitamins, and potassium. It's also rich in powerful antioxidants. Thanks to their long shape and thin skin, Japanese eggplants cook much faster and soak up flavors quicker than other varieties.

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