Week #51 (5/11 & 14)

This week your basket contains: potatoes, bok choy, GREEN ELEPHANT GARLIC, turnips or Asian broccoli, lettuce mix, MINT, and spinach.

NEXT WEEK IS THE FINAL DELIVERY OF THE 2020-21 SUBSCRIPTION YEAR.  Please look around you home for any baskets that may be hanging around (especially if you are not continuing with us for next year) so that we can head into the new year with a full compliment of baskets for everyone.

It was a revelation when we first learned that bok choy and mint are a particularly good pairing.  This recipe highlights that relationship very well.


1 head of bok choy, finely slivered
1/2 cup thinly sliced red onion
1 medium shredded carrot
1 cup shelled soybeans


1/4 cup minced fresh mint leaves
2 tablespoons minced fresh cilantro
salt and pepper to taste
1/2 cup rice wine vinegar
1 teaspoon sugar
2 tablespoons Dijon mustard
1 clove of minced garlic

Wash and drain bok choy.  In a bowl, combine slivered bok choy, onion, shredded carrot, soybeans.  Place mint, cilantro salt pepper, rice wine vinegar, sugar, mustard and garlic in a blender and puree. Just before serving pour over bok choy and toss ingredients. Dressing the salad at the last minute will keep it nice and crunchy.

This is a simple way to use your garlic and any (or all) of the greens in your basket.


1 to 2 Tbsp. olive oil

3 green garlics, chopped

1/8 tsp. salt plus more to taste

2 slices prosciutto, sliced (optional)

1 bunch greens thinly chopped

Freshly ground black pepper

Fresh lemon juice (optional)

Heat a large frying pan over medium high heat. Add oil. Swirl and add green garlic and salt. Cook, stirring, until wilted, about 1 minute. Add prosciutto, if using, and cook, stirring, until it loses its bright pink tone, about 1 minute. Add greens, stir to combine, add 1/4 cup water. Cover, reduce heat to medium low and cook until greens are well wilted, about 3 minutes. Stir, cover, and cook until tender. Depending on the greens used (chard will take a shorter time than the others) and your taste, this will take anywhere from 3 to 8 minutes. Add salt, pepper, and lemon juice to taste, as you like.

If you have Asian broccoli in your basket today (or have some in your fridge) this recipe would be great.  Personally, I would be tempted to use turnips instead of broccoli as they are related, and the turnips would stay firmer than broccoli.  Additionally, using green garlic instead of onion would give that flavor without additional garlic cloves.


1 onion

1 Tbs. of coconut oil

2 cloves of garlic

1Tbs. of freshly grated ginger

1/2 red chili

1 head of broccoli

1 can of coconut milk

1 cup vegetable stock

Finely chop the onion and red chilli. Heat the coconut oil in a large pot and sauté the onions with a pinch of salt for 5 minutes until golden. Add the garlic, ginger, chilli and sautée for 2 minutes.  While this is cooking, chop up the broccoli then throw it in with the onion mix. Stir for 30 seconds with a pinch of salt then pour over the coconut milk and veggie stock. Simmer for 20 minutes then blend until smooth.  Top with fresh herbs, nuts and seeds for added omega goodness!  From madeleineshaw.com

RHUBARB is ready!  We can send along a bunch (approx. 1LB) for only $4 just email to order!