top of page

simply spring

Spring is in full bloom with daffodils, forsythia, magnolia, and cherry blossoms all bursting forth. With it's arrival - the first produce from the farmers' fields has appeared in our boxes. Baby beets, baby spinach and beautiful French breakfast radishes are among the early treasures of the season. The recipes below offer classic simple combinations to enjoy the delicate flavors of spring.

If you haven't signed up for our spring session there's still time - pro-rated shares are available - you are welcome to join us. It only gets better from here!

YOUR BOX Vegetables Cucumbers Mixed Baby Beets Broccoli Raab* Green Kale Red Onions* French Breakfast Radish Red Potatoes* Baby Spinach Roma Tomatoes Zucchini

Fruit Rome Apples

Farm Fresh Eggs

*standard and family shares only



Buttered RADISH with Poached EGG

Erin Alderson | Naturally Ella

INGREDIENTS 1 bunch French Breakfast Radishes 2 tbsp good unsalted butter 6 scallions, diced 1 tsp fresh thyme pinch of salt 2 eggs 2 pieces of bread, toasted

Serves 2


Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.

In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.

While radishes cook, poach eggs. If you don’t like runny eggs, this would also be great with scrambled or hardboiled.

To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.


Roasted BABY BEET Salad

Gjelina Cookbook

INGREDIENTS 7-8 baby beets 4 tbsp extra virgin olive oil kosher salt freshly ground black pepper 1 tbsp + 1 tsp sherry vinegar 2 oranges + 1 tbsp freshly squeezed orange juice 3 tbsp hazelnuts, toasted and coarsely chopped 1 ripe, yet firm avocado, sliced lengthwise, then horizontally into 1/2-inch slices small handful of micro greens (optional) olive oil, for drizzling


Prepare + Roast Beets: Preheat the oven to 400°. Trim any beet greens (set aside), leaving roughly half an inch of stem on the top of the beets. Do not remove the root. Scrub gently with fingertips to clean, without piercing or removing the skin.

Place beets in a small roasted pan or straight-sided ovenproof skillet. Fill with cold water–so that beets are halfway submerged. Add two tablespoons of the extra virgin olive oil and season with salt and pepper. Cover dish with foil, securing around the edges to prevent steam from escaping during the cooking process. Bake for 45 min - 1 hr (this will depend on the size of beets. Carefully fold back the foil (be careful of steam) and check doneness by piercing the center of the beets with a paring knife—if the knife meets no resistance, the beets are finished cooking. If the knife meets resistance, allow the beets to continue cooking for an additional 10 to 15 minutes.

Remove from oven, transfer the beets to a large bowl, and allow to cool until the beets are able to be handled (they will be easier to peel when they are still slightly warm). Peel gently with your hands. The root and tail should be easily removed.

Prepare Salad: Meanwhile, prepare the orange segments. Trim both ends of the oranges. Using a sharp pairing knife and using the edges of the orange as your guide, remove the peel of the orange. Be sure to remove all of the white pith. Using the knife, carefully segment the orange by slicing between the membrane and the fruit. Set the orange segments aside. Use the remaining orange core to squeeze out the orange juice.

Cut the peeled beets into quarters, and toss in a bowl with the remaining 2 tablespoons olive oil, sherry vinegar, and orange juice.

Spoon the beets on a large platter and drizzle on any remaining dressing. Add the avocado slices, and season with salt and pepper. Top with orange segments, hazelnuts, and a small handful of micro greens. Lightly drizzle with olive oil and serve immediately.


Menemen (Turkish EGG & TOMATO)

Sarah Copeland | NY Times

INGREDIENTS 3 tbsp extra-virgin olive oil 5 scallions, white and green parts, finely chopped 2 large red bell peppers, seeded and finely chopped 3 Roma tomatoes (about 1 pound), finely chopped 1 tsp red-pepper flakes Fine sea salt and freshly ground black pepper 4 whole-wheat pitas or flatbread 8 large eggs, beaten 6 ounces feta, crumbled ⅓ packed cup parsley or cilantro leaves, or a mix, chopped Meaty green olives (such as Cerignola or Castelvetrano

Serves 4


Heat 2 tablespoons oil in a large nonstick skillet over medium. Add half the scallions and cook until beginning to soften, about 2 minutes. Increase the heat to medium-high, add the bell peppers and cook until slightly softened, about 4 minutes. Add the tomatoes, red-pepper flakes and 1 teaspoon each salt and pepper and cook until some of the liquid from the tomatoes evaporates, about 10 minutes.

Meanwhile, toast the pita or flatbread on an open flame on the stovetop over low heat, turning with long metal tongs, until toasted and warmed on all sides. Wrap well in a kitchen towel to keep warm.

When most of the liquid has evaporated from the tomatoes, reduce the heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Add the eggs and let them cook, stirring occasionally, 2 to 3 minutes. Continue to cook, stirring frequently, until large curds form and the eggs are mostly cooked through but still slightly runny, about 3 minutes. Stir in the feta and cook until scrambled eggs are just cooked and feta is slightly melted, about 1 minute. Season with salt and pepper to taste. Remove from the heat and sprinkle with the parsley, cilantro and remaining scallions. Serve warm, with olives and pita on the side.

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon
bottom of page