Box #22

Box #22

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Box #22

 

We’ve waited patiently for a year to be able to sing our favorite song….All together now!

“This is the dawning of the age of A-SPARA-GUS, the age of A-SPARA-GUUUU-UUUS….ASPAAARAGUUUUUUSS…..ASPARRRRRAGUUUUUUS!”

As always, our sweet mother nature has delivered again.  We should have a couple nice weeks now of asparagus, which truly is the dawning of the new year of fresh food.  It stores best standing up in a glass of water in your fridge.  (as if you had the patience to keep it longer than 1 day before eating)

We had a run last year where we had like 14 straight weeks with some form of berry in every box...strawberry, blackberry, blueberry, red raspberry, the elusive black raspberry, and maybe even mulberry.  That time is approaching quickly so stay tuned for updates and more importantly, get your recipes ready...I know this because the first pint of strawberries came through our doors today.

Let me give you a few *PRO TIPS for your weekly boxes

-Whatever you decide to cook or prepare...i.e.  Saute greens, prep a salad, chop and clean carrots etc….Just do them ALL.  You will be much more likely to use the rest in the future if they are already prepped and ready to go.  You are also much more likely to eat them the next day on something if they are already cooked.
EX.  I might cook at the kale, spinach, or collard greens all at once and eat a little of them at the time.  The next day, we might make anything...even something like spaghetti, and if the greens are already cooked, I will just throw some in...YES, literally into spaghetti.

-The more salad you eat, the more you WANT to eat salad.  I have noticed that if I eat a giant salad for dinner that has about 15 different ingredients in it, I finish feeling satisfied but not “heavy”.  Because of that, I notice the opposite...when I eat a big heavy meal I finish feeling like I overate and I’m no good to anyone for about 3 hours.  After doing this enough, I have started wanting that big salad more and more because of how yummy it is, but also because of how good I feel after.  

-Make it a habit to give something away each week to a neighbor, friend, or family member.  It encourages this habit in other areas of your life as well as gives you something to talk about the next time you see them besides quarantine and the weather.  

We love you all so much and continue to be amazed at the ways you have responded during this once in a lifetime event.

Yellowbird Team Signing Off,
Benji, John, Erik, Chris, Erin, Lindsy, Mel, Luke, Michael, Clayton, Jason, Olivia, Josephine, Jack, Haley, Brandon, and about 4 new people I haven’t even met yet
 

Disclaimer: These are the items we have planned for you to get this week! However, due to the nature of... well, nature, these items are subject to change. If we are unable to put a planned item in the box we will do our best to substitute it for a cost comparable item in this box, or in a box in the future. Different size boxes allow for different items, either by type or by quantity.
Golden Delicious Apples
Bauman Orchards
Fuji Apples
Bauman Orchards
Alfalfa Sprouts
Sunsprouts
Asparagus
Pleasant View Organics
Hydro Artisan Lettuce
Old Souls Farm
Spinach
Mile Creek
Curly Kale
Happy Hill Farm
Radishes OR Carrots
Clarina Organic Produce // Richland Gro-op
Millet OR Gold Flax Seed
Stutzman Farm
Golden Delicious Apples
Bauman Orchards
Fuji Apples
Bauman Orchards
Sprouted Legumes
Sunsprouts
Asparagus
Pleasant View Organics
Hydro Arugula OR Carrots
Old Souls Farm // Richland Gro-op
Hon Tsai Tai
Bradwood Farm
Red Kale
Happy Hill Farm
Collard Greens OR Swiss Chard
Hardin Creek Farm
Lettuce Head
Toad Hill Farm
Radishes
Clarina Organic Produce
Golden Delicious Apples
Bauman Orchards
Fuji Apples
Bauman Orchards
Sprouted Legumes
Sunsprouts
Asparagus
Pleasant View Organics
Hydro Bibb Lettuce
Old Souls Farm
Wild or Shiitake Mushrooms
Broad Cap // Swainway Organics
Pinto Beans
Shagbark Seed & Mill
Hon Tsai Tai
Bradwood Farm
Rhubarb
Clarina Organic Produce
Strawberries
Hardin Creek Farm
Curly Kale
Happy Hill Farm
Microgreens
Swainway Urban Farm
Hydro Arugula
Old Souls Farm





ASPARAGUS

Storage:   Stand the asparagus up in a glass or jar with about an inch or two of water, making sure all the ends are sitting in the water. Loosely cover the asparagus with beeswax and store in the refrigerator for up to a week.

Recipe: 30 delicious ways to use asparagus


Apples

Storage: If you don't have a lot of apples, the refrigerator is a good option. Place them in the crisper drawer in an opened container with holes in it or cover the apples with a damp paper towel.

Recipe: Butternut Squash Cheese Fondue
Apple Salad
 

Sprouts (Legumes/Alfalfa/Micros)

Storage:   Place the sprouts in a plastic bag with a wet paper towel to keep them moist. You can also store sprouts in a bucket of icy water and change the water every day.

Recipe: Top on your favorite soups/salads/omelets!
Vegan California Burger

Collard Greens

Storage:   To store fresh collard greens, place the greens in an air-tight container without washing them first. 

Recipe: Collard Green Burritos



Swiss Chard

Storage:   Place chard in a container with a paper towel where it will keep fresh for up to 5 days. If you have large batches of chard, you can blanch the leaves and then freeze them.

Recipe: Swiss Chard Chickpea Scramble

Hon Tsai Tai

Storage:   Store hon tsai tai in a container in the hydrator drawer in the refrigerator. The leaves will wilt if allowed to dry out.

Recipe: Mushroom Stir-Fry


Dried Beans

Storage:  Store in your pantry

Recipe: Perfect Pintos
Kale and Bean Soup (precook them first)

Hydro Arugula

Storage:   Place in a large reusable container with a half-sheet of paper towel to absorb moisture. Use within 2-3 days. (Keep attached to the bulb until ready to eat).

Recipe: 31 Arugula Recipes




Millet

Storage:  Store in your pantry

Recipes: Vegetarian Millet Recipes

 

Gold Flax Seed

Storage:  Store in your pantry

Recipes: Flax Breakfast Cookies




Radishes

Storage:  Remove the leaves and store radishes in the crisper of the refrigerator. They will keep for up to a week. If storing the greens consumer within 3 days. 

Recipes: Swiss Chard Chickpea Scramble

Carrots

Storage:  Remove the leaves and store radishes in the crisper of the refrigerator. They will keep for up to a week. If storing the greens consumer within 3 days. 

Recipes: Spicy Carrot "Lox" Sushi

Mushrooms

Storage:   Place whole, unwashed mushrooms in a brown paper bag and fold the top of the bag over. Then stick the bag in the main compartment of your refrigerator.

Recipe: Mushroom Stir-Fry

Hydro Lettuce 

Storage:   Cover the top of the greens with damp paper towels and store in your refrigerator. Hydro lettuce with the root attached will last about a week if treated kindly. Remove leaves right before consumption.

Recipe: 50 Salad Dressings

Kale (Curly or Red)

Storage:   For a bunch of whole leaves, it's all about avoiding excess moisture. Wrap the bunch of kale in a layer of paper towels, and store in a container in the refrigerator crisper drawer. The kale should be in great shape for 3-5 days.

Recipe: Kale and Bean Soup
Massaged Kale Salad

Rhubarb

Storage:   Wrap in beeswax wrap and refrigerate, unwashed, up to a week. To freeze, prepare it by washing and cutting it into 1 inch pieces.

Recipe: Savory Rhubarb Chutney

Strawberries

Storage:   For the short term: Arrange the berries (without washing or removing the stems) on a paper towel-lined tray and cover with beeswax wrap; then refrigerate. Before eating or using them, wash the berries under cool water and then remove stems.

Recipe: Vegan Strawberry Crumb Bars

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