Spring in Bloom

The fruits of spring continue to burst forth - figuratively and literally. Finally, finally, the rain let up and strawberries poked their magnificent fire truck red heads up out of their green leaves. A more demure pencil asparagus is gracing us with its presence and delicately flavored white hakurei turnips are waiting to be sauteed in butter and consume alongside a fresh, crisp glass of white wine. These items and more grown and harvested by our local farmers are yours for the eating this week. Note: Don't be shy to substitute ingredients like the greens in the Udon recipe. Add protein of your choice to balance the dish out as a full one bowl meal.

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 for what to do with the season's bounty. Enjoy the box!


Your BOX

May 25, 2018


Pencil Asparagus

Broccoli Rabe

Asian Garlic Chives


Stir Fry Mix - bok choy, tokyo bekana, green mustard,

tat soi, red dragon baby napa cabbage, kale *

White Hakurei Turnips

Crimini Mushrooms *



Farm Fresh Eggs

*standard and family shares only



STRAWBERRY pistachio galette

Melissa Clark |NY Times

photo by Andrew Scrivani



1 1/8 cups/140grams all-purpose flour, plus more for rolling the dough

1/2 teaspoon kosher salt

1/2 tablespoon granulated sugar

1/2 cup unsalted butter (2 sticks), very cold, cut in 1-inch pieces

2 ounces cream cheese, very cold, cut in 1-inch pieces

1/2 teaspoon lemon juice

1 to 2 tablespoons/ice water

strawberry compote and frangipane

1/2 pound/227grams strawberries, hulled and halved

1/4 teaspoon lemon juice, plus 1/4 teaspoon lemon zest

1/4 cup/100 grams plus 1 tablespoon granulated sugar

1/3 cup shelled raw pistachios, plus 1 tablespoons chopped raw pistachios

1/4 cup unsalted butter, softened

2 large eggs

1/2 tablespoon brandy

1/8 teaspoon almond extract (optional)

Turbinado or Demerara sugar, as needed

Confectioners’ sugar, for serving

Serves 6


Make the dough: In a food processor, pulse to combine flour, salt and sugar. Add butter and cream cheese and pulse until lima-bean-size pieces form. Drizzle in lemon juice and 1 tablespoon ice water, then pulse just until dough comes together, adding another tablespoon of water if dough looks dry. Pat into a disc, wrap in plastic, and chill at least 1 hour and up to 3 days.

Make the strawberry compote: Combine approximately 2/3 of the strawberries in a small pot with the lemon juice and 1 tablespoons or more of the granulated sugar to taste, depending on sweetness of the berries. Cook over medium heat until strawberries start to break down and juices are thick and syrupy, about 12 minutes. Let cool. Compote can be made up to 5 days ahead and stored in the refrigerator.

Make the frangipane: In a food processor, process shelled raw pistachios and remaining sugar until finely ground. Add butter; pulse until combined, then add 1 egg, the brandy, the lemon zest and the almond extract (if using), and pulse until smooth.

Heat oven to 375 degrees. Dust a work surface with flour. Roll out dough to a 16-inch circle (it will be just slightly thicker than 1/8-inch), then transfer to parchment-lined baking sheet.

Leaving a 3-inch border around the edges, spread the frangipane filling evenly over dough. Using a slotted spoon, dollop strawberry compote over frangipane, spreading any syrup gently so the compote and frangipane remain in separate layers, then fold dough edges up over the filling. About 6 to 8 inches of the filling should be exposed.

In a small bowl, whisk remaining egg with 1 tablespoon cold water, then brush over the dough. Sprinkle with turbinado sugar and chopped pistachios. Bake until edges are deeply golden, 30 - 40 minutes. Transfer to a wire rack to cool completely. To serve, top with remaining halved strawberries and dust with confectioners’ sugar.

Spaghetti With BROCCOLI RABE

Mark Bittman |NY Times