Sorrel, Spinach and Soy

This week's box is full of spring delights - we have tart, lemony sorrel, spring red radishes, and tofu from local organic soybeans, made the 'Zen-Tofu-Master' way. We are lucky to get a second week of garlic ramps, whose season is over in the blink of an eye. Asparagus and rhubarb continue to delight and the first of the season's spinach and romaine are making their debut. Check out the wonder of sorrel in our delicious soup recipe. If you are not a current member, the spring session is in full swing, but the door is always open. Pro-rated shares are available here. Below are some recipe ideas to get the wheels churning. We hope you all enjoy the box!


Your BOX

May 11, 2018



Blue Potatoes*

Garlic Ramps

Red Radishes






Farm Fresh Eggs

*standard and family shares only



Miso Ginger Grilled ASPARAGUS

Rick Martinez | Bon Appétit

photo by Laura Murray


¼ cup plus 2 tablespoons mirin (sweet Japanese rice wine)

¼ cup white miso

2 tablespoons seasoned rice wine vinegar

2 teaspoons freshly grated peeled ginger

2 bunches asparagus (about 2 pounds), trimmed

Lime wedges, thinly sliced scallions, and toasted sesame seeds (for serving)

Serves 4


Prepare a grill for high heat. Whisk mirin, miso, vinegar, and ginger in a small bowl. Place asparagus in a pie plate or small baking dish and pour miso mixture over. Toss to coat.

Grill asparagus, turning occasionally, until charred on all sides and crisp-tender, 4–5 minutes. Transfer to a platter. Squeeze lime juice over, then top with scallions and sesame seeds.

CRISPY TOFU with Maple Soy Glaze

Chris Morocco | Bon Appétit

photo by Alex Lau


1 12-oz. block firm tofu

¼ cup low-sodium soy sauce

3 Tbsp. pure maple syrup

3 Tbsp. unseasoned rice vinegar

½ tsp. crushed red pepper flakes

1 ½" piece ginger, very thinly sliced

½ cup neutral oil, such as canola or grapeseed

Sliced scallions and steamed

rice (for serving)

Serves 2-4


Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.

Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.

Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn’t splash. Cook, undisturbed, until very crisp and dark brown underneath, 3–4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn’t over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.

Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.

ASPARAGUS & RAMP Soup with Yogurt