Springtime! Loving these great veggies……and all these GREENS!
Fruit members – this is your LAST week! Enjoy the oranges. If you want to sign up for winter veggies – last few weeks – call me! Kathy – 530-292-3776.
Riverdog’s Newsletter
This Week’s Veggies
1 bu carrots
1 bu Asparagus
1 bunch green garlic
.5 lb baby green romaine
1 hd fennel
.33 lb arugula
1 bu dragon tongue radish
1 bu dandelion greens
.5 lb braising mix
LAST WEEK OF FRUIT!
Navel Oranges
Recipes
Thanks member and blogger Arica for this: Honey Mustard Root Veggies & Quinoa
Citrus Arugula Salad
Pestos – try making pesto using your green garlic, dandelion greens, arugula or even your asparagus! Try these -
Dandelion Pesto
Asparagus Pesto
Green Garlic Pesto
or how about White Pizza with Arugula
Caramelized Pancetta and Fennel Salad (use the dandelion, arugula, or even braising mix!)
Spring Vegetable Ricotta Tarts (use the greens, garlic, asparagus and more!)
And thank you to member Margaret Bloebaum for this one…..
Pan-Roasted Veg with Apples and Oranges
2 T. sweet butter
2 T. olive oil
2 beets, wedged and nuked for a few minutes to tenderize them
1 bulb fennel, sliced
4 small carrots, scrubbed, trimmed, and sliced in thirds
4 dragon tongue radishes, ditto
juice of one or two oranges
1 orange, cut in eighths
1 Granny apple, cut in eighths
dried or fresh thyme
Melt the butter and combine with olive oil in a large skillet.
Add the veg, toss well, season with salt and pepper and let cook over low heat for a few minutes.
Pour in the orange juice and add the orange wedges and thyme. Stir well to combine.
Cover and simmer on very low heat (I use a heat diffuser) for about 20 minutes, stirring occasionally.
Stir in the apple and cook a few minutes more, until it’s tender. The orange tends to go away but leaves a nice chewy peel.
Yum!
