This week’s lineup is all-organic:
• Bananas
• Broccoli
• Carrots
• Lemon
• Pink Lady Apples
• Red Onion
• Red Potato
• Romaine Lettuce
• Zucchini
This week’s lineup is all-organic:
• Bananas
• Broccoli
• Carrots
• Lemon
• Pink Lady Apples
• Red Onion
• Red Potato
• Romaine Lettuce
• Zucchini
This week’s lineup is all-organic:
• Avocado
• Banana
• Celery
• Green Leaf Lettuce
• Leeks
• Lemon
• Pink Lady Apples
• Sweet Potato
• Zucchini
This week’s lineup is all-organic:
• Bananas
• Bosc Pear
• Carrots
• Celery
• Grapefruit
• Kale Lacinato
• Yam
• Yellow Onion
• Zucchini
This week’s lineup is all-organic with a couple of locally sourced items:
• Cameo Apples (OPMA)
• Beets (Sound Sustainable Farms)
• Carrots (Sound Sustainable Farms)
• Avocado
• Lemon
• Leeks
• Red Leaf Lettuce
• Zucchini
• Sweet Potato
The DGC is also selling a chef’s mix of mushrooms (with Shitake, Oyster, and others), which makes it the perfect time to make Meera Sodha’s vegan recipe for leek, mushroom, kale and pea subji. We made it last week (after getting Meera’s book, East), and it’s a tasty, quick meal for midweek that’s also nicely low-carb on its own.
Here’s this week’s all-organic Essentials Box lineup with several locally sourced delights:
• Green Leaf Lettuce (Sound Sustainable Farms)
• Spaghetti Squash (The Crows Farm)
• Honeycrisp Apples (OPMA)
• Bosc Pears (OPMA)
• Bananas
• Red Onion
• Gold Potato
• Red Pepper
• Zucchini
Here’s a primer on how to cook spaghetti squash from Love and Lemons, as well as a few recipe starters:
Here’s this week’s all-organic Essentials Box lineup with several locally sourced delights:
• Zucchini (Sound Sustainable Farms)
• Carrots (Ralph’s Greenhouse)
• Sweet Corn (mix from Alvarez Farm and Hedlin Farm)
• Gala Apples (OPMA)
• Green Leaf Lettuce (Dharma Ridge)
• Avocado
• Bananas
• Green Onion
• Gold Potatoes
Here are a couple of recipe starters to get you going on this week’s box contents:
Here’s this week’s all-organic Essentials Box lineup:
• Red radishes (Sound Sustainable Farms)
• Spinach (Sound Sustainable Farms)
• Pink Lady apples
• Bananas
• Navel oranges
• Garlic
• Zucchini
• Red onions
• Broccoli
Recipe Starters
This week, DGC volunteer Agen Schmitz provides some starting thoughts for what to do with the contents of this week’s produce box.
Meet the Producer
As we move into the spring and summer growing seasons, our DGC Essentials Box will feature more and more local growers, and we want to introduce you to the folks who are filling our boxes with fresh produce.
Founded in 2017, WSDA certified organic Sound Sustainable Farms was launched by Cedar Grove, who picks up and processes our compost every week. Cedar Grove brought its organic compost to a dormant farm in Redmond to restore soil health and initiate productivity on land that was protected for farming. They grow their beautiful vegetables on 60 acres of farm land, right here in King County!
Sound Sustainable Farms is devoted to building and maintaining healthy soils by using compost, cover crops, rotating crops and reducing tillage. They reject the use of synthetic insecticides, herbicides, fungicides, and fertilizers.
We’re looking forward to partnering with them more throughout 2021.
Here’s what you’ve got coming in this week’s Essentials produce box — all items organic!
Agen from our DGCEB team brings you a couple of thoughts for what to do with this week’s box contents:
Get some mushrooms on your next grocery trip and make this easy-peasy stir fry with your bok choy from The Spruce Eats, or kick it up a notch with this recipe for glazed shitakes with bok choy from the New York Times (log-in be required).
The kid in our house is choosy about apples — he goes for Honeycrisp or Fuji, and nothing else. We’re in luck this week, but here’s an idea for when you’ve got a lot of apples hanging around: Apple Dutch Baby! Here’s a classic recipe from Bon Appetit. We like to top it with a bit of skyr (Icelandic yogurt), and it’s the perfect vehicle for using up some of the recent Sidhu Farm strawberry jam add-on.
I’m trying to be less carb-focused, and I’ll often prepare a zucchini-feta frittata for lunch that’s quick, full of protein, and filling (I got it from 5:2 Vegetarian by Celia Brooks). This recipe is for two (with 175 calories per serving):