In Your Boxes
We've bumped up the amount of Strawberries in the Medium and Large boxes this week.  If you still want more berries, beginning next week you can get six baskets (half a flat) for $12 delivered with your box.  Small boxers who just want a second basket every week should upsize their subscription to a Medium box for the duration of strawberry season.  (Although we may occasionally add a second basket to the Small boxes).

Medium and Large boxes are both getting two kinds of peas this week so I will repeat the process for determining which is which.  Take a pea out of one bag and try to break it in half with your fingers.  Snap Peas will crack in half easily and cleanly -- both peas and pods are edible.   Shelling Peas will not -- the skin of the pods is leathery and tough and only the peas inside should be eaten.   

We have a new planting of Carrots ready for you, and is the case whenever we are digging them fresh for you, they have their tops attached.  We do this mostly for ease of harvest and washing -- while the tops are technically edible, they are usually discarded.

Asparagus fans who get a Small or Medium box will notice that today is the first time in over a month that there are no spears in your box this week.  With a myriad of other items coming out of our fields now, you will be seeing asparagus less frequently between now and the end of the season in a month or so.  Large boxes will continue to get a bunch every week for a few more weeks.

Spring produce disclaimer: Strawberries, peas, salad greens and other spring vegetables are generally lighter and higher value than winter and summer produce.  For the next two months, your box may feel lacking in a volume as a result.  The total value inside, however, is equal to (if not greater) the boxes at other times of year.

Recipe --  Potato/Carrot "Risotto" with Peas
Quicker than rice-based risotto but similar in texture.

Dice 1 1/2 lbs. of potatoes in 1/4" cubes and cover with water.

Dice 6 carrots in similar sized pieces.

Shell peas to make 1 C. or trim and dice snap peas to make 1 C.

Melt 2 T. butter or olive oil in a 5-6 quart pan or heavy bottomed pot and add 2 T. minced green garlic.  Cook until translucent.

Add 1 T. chopped fresh thyme and 1 t. minced fresh rosemary and the carrots.  Saute for 5 minutes, stirring.

Add the potatoes and saute for another 8 minutes.  Deglaze the pan with a splash of white wine, then add 1 1/2 C. vegetable broth and stir until the vegetables have absorbed all the liquid, about 12-15 minutes.

Add the peas to the mixture along with 1/2 C. heavy cream (or half 'n half).  Cook until the cream is almost completely absorbed, 2-4 minutes.

Season with salt and pepper to taste.



Slice 1-3 spring onions thinly (cut larger ones in half lengthwise first).  You can use the greens in this recipe as well if they are tender enough to chop easily.

Thinly slice 4-6 shittake mushrooms, either fresh or dried and hydrated with hot water for 10 minutes.

Boil water and cook 12 oz. of either wide rice noodles (pho) or Japanese soba noodles as per directions.  However, you will want to err on the side of undercooking as they will be going into hot broth.  Drain and rinse, then place an equal amount into 6 bowls.

Distribute the peas and the tofu equally among the bowls.

Add the asparagus to the broth and cook until it turns bright green and is just tender.  Throw the onions into the soup, stir a few times, then ladle soup into the bowls.

Garnish with fresh cilantro and mint.  Serve with sliced fresh green chiles on the side (optional) and slices of lime or lemon.

Bonus Recipe Link --  Curried Mussels with Peas

While searching for ideas for this week's recipe, I found this.  While mostly about the mussels, I was still happy to see the inclusion of a seasonal vegetable in a timely fashion.