Box #15

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Week #15 ROOT SLAW!!   What is it??   Rainbow Carrots - 29% Beets - 29% Parsnips - 29% Black Radish - 5% Chioggia Beets - 5% Pink Daikon Radish - 3% Add mayo, mustard, vinegar, salt, pepper, and whatever else is in your fridge to create a raw slaw.   OR Cook in an oven or in a pan to create a hash.   OR Throw it in a salad to add an amazing amount of nutrients and texture!     Actual Ramps in the Bases and Fulls this week!     We have heard the word...no, not “bird”...ASPARAGUS is close.   This means you get to hear me sing the “Age of Asparagus” parody very soon!!     SPOILER ALERT!!  Shhhhhhhh….Chef Meagan is almost ready to start making her amazing meals for us again! First dish is rumored to be coconut curry. *A foodshed is the geographic region that produces the food for a particular population. The term is used to describe a region of food flows, from the area where it is produced, to the place where it is consumed, including: the land it grows on, the route it travels, the markets it passes through, and the tables it ends up on. "Foodshed" is described as a "socio-geographic space: human activity embedded in the natural integument of a particular place."[1] A foodshed is analogous to a watershed in that foodsheds outline the flow of food feeding a particular population, whereas watersheds outline the flow of water draining to a particular location. Through drawing from the conceptual ideas of the watershed, foodsheds are perceived as hybrid social and natural constructs. Austrian Crescent Potatoes Mile Creek Bunched Carrots Richland Gro-Op Field Lettuce Mix Richland Gro-Op Green Cabbage Great River Organics Hydro Arugula Chef's Harvest LLC Jerusalem Artichokes Country Grist Mill Living Legumes Sunsprouts Mild Microgreens Chef's Harvest LLC Mushroom Mix Swainway Urban Farm Mustard Greens Richland Gro-Op Ramps Creek Valley Farm (Monroe Miller) Red Tatsoi Bradwood Farm Root Slaw Oberlin Food Hub Scallions Richland Gro-Op Spinach Great River Organics Sweet Potatoes Great River Organics Swiss Chard Bradwood Farm White Potatoes Country Grist Mill Disclaimer: Different size boxes allow for different items, either by type or by quantity.  The items in each box vary and no box will include the entire list above. Fulls will have the greatest variety, and bases will have more variety than the minis.  Austrian Crescent Potatoes Storage:   Store in your pantry. Recipe: Roasted Fingerling Potatoes Bunched Carrots Storage: Remove any greens and store in a glass of cold water in your fridge. Beginner Recipe: Moroccan Carrots Chipotle Tofu Rainbow Wrap Cabbage Fried Rice Intermediate Recipe: Carrot Lox Sushi **potato peel your carrots into strips (vs slicing) for a perfectly tender and flavorful stir fry addition! Field Lettuce Mix Storage:   Store in your crisper.  Recipe: Chipotle Tofu Rainbow Wrap Green Cabbage Storage:   Store in your fridge crisper. Wrap unused portion with beeswax wrap. Recipe: Chipotle Tofu Rainbow Wrap Cabbage Fried Rice Hydro Arugula Storage: Store in your crisper. Keep attached to the main bulb until ready to eat. Recipes: Simple Roasted Beet Salad Arugula Radish Apple Salad Hydro Lettuce Storage:  Store in your crisper. Keep attached to the main bulb until ready to eat. Recipe: Chipotle Tofu Wraps Jerusalem Artichoke Short-term storage: Store in your pantry away from light. Longer storage: Wrap the sunchokes in paper towels and store in your crisper drawer. Recipe: Jerusalem Artichoke and Artichoke Heart Linguini Roasted Sunchoke and Barley Bowl Living Legumes Storage:   Store in the container. Beginner Recipe: Easy Cucumber Salad Intermediate Recipe: Carrot Lox Sushi Mild Microgreens Storage:   Store in the container. Beginner Recipe: Easy Cucumber Salad Intermediate Recipe: Carrot Lox Sushi Mushroom Mix Storage: Store in the clamshell in your fridge. Recipe: Roasted Sunchoke and Barley Bowl Mustard Greens Storage:   Wrap in paper towels and store in the lower part of the fridge in the high humidity bin for up to 3 days. Recipe: Mustard Greens Ramps Storage:   Store uncleaned ramps at room temperature with their bulbs submerged in water, like a bouquet. To store cleaned ramps, wrap them loosely in moist paper towels, seal in a container, and store in the fridge for up to 3 days. Recipe: Cabbage Fried Rice Mustard Greens Red Tatsoi Storage:   Store in your crisper. Recipe: Thai Curry Vegetable Soup (use in place of the bok choy) Root Slaw Storage:   Store in the container and use within 1-2 days. Recipe: Roots and Bulbs Slaw Scallions Storage:   Store iin a glass of water in the fridge. Recipe: Jamaican Jerk Tofu (OUR NEW FAVORITE!) Cabbage Fried Rice Spinach Storage:   Store in your crisper with a paper towel to soak up extra moisture. Recipe: Chipotle Tofu Wrap Sweet Potatoes Storage:   Store in your pantry. Recipe: Sweet Potato Tempura Sushi Thai Curry Vegetable Soup Swiss Chard Storage:   Store in your crisper. Recipe: Unconventional Swiss Chard Recipes White Potatoes Storage:   Store in your pantry. Recipe: Homemade Pierogies Common Q's Home Delivery Folks: Please check your account for your delivery day (MY ACCOUNT >> UPCOMING DELIVERIES). Deliveries are mid-morning until late evening. Pick up Folks: If you have questions about your pick up location or what to do if you missed pick up PLEASE check out that info under MY ACCOUNT after logging in. You can view all info related to your goodies whereabouts from that tab. If you ever have a question about a veggie feel free to send a pic to erin@yellowbirdfs.com to help you identify it!

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