Box #2: Spring Veggies, While They Last

Thank you for the positive remarks about the first box!  You may notice that this week’s selection is very similar to the last.  Two reasons:  we want to offer you the spring produce before it succumbs to the 104 degrees forecasted for this weekend.  Enjoy it while it lasts!  Also, we’ve had some insect damage to two of my personal favorites, kale and collards, so we have excluded that from the box.  I hope to be able to include them soon.

Too many salads?  Well then, check out the recipe below for a GREEN smoothie!  Perfect for a hot summer day.

What’s inside:

“Nevada” Green Leaf Lettuce – this Batavian type lettuce has a crunch texture and a smooth taste

Watermelon Radish

Watermelon Radish

Little Gem Lettuce -a miniature green “gourmet” romaine

Sugar Snap Peas – a sweet snack or salad topping

Arugula – a spicy addition to any salad, stir fry or sandwich

Rainbow Chard – red, yellow, pink and white leaves add color to any dish, cooked or raw

Spinach – large succulent leaves

Baby Fennel – the sweet bulb and stems can be thinly sliced in a salad. Try out the fronds to garnish any meal!

Carrots – snack time!

Tokyo Market Turnips – love, love, love these raw in salads

Watermelon Radishes – spicy, and beautifully magenta inside.  Raw or sautéed.

Fresh Dill – try it in cooked rice or quinoa for a little something different.

Red and Gold Beets – the combination is especially eye-catching when grated

How we beat the heat, or at least try

We farmers are up at daybreak and generally take a “siesta” midday; we avoid the hottest part of the day, and return to the fields in early evening.  The plants have no such option.  We’ve strung up 30% shade cloth over the more sensitive greens, hoping to extend their lifespan and flavor with a little sun protection.   For the potatoes, we’ve laid down a heavy mulch of grass clippings to keep out the weeds and the sunlight, which causes green spots on tubers.  The heavy mulch will also reduce the soil temperature, thereby reducing the evaporation and our water usage.

Beginner’s Green Smoothie Banana Blueberry Spinach

from the Low Fat Vegan Chef


3 ripe bananas (see my post on how to tell if your bananas are ripe enough)BlueberryBananaSmoothie
2 cups baby spinach, packed
2 cups fresh or frozen blueberries
1/4-1/2 cup water (as desired)


  1. Place ingredients into blender in the order above putting the bananas on the bottom. Add a little water if desired to help it liquify.
  2. Blend for 30-45 seconds if you have a Vitamix. (If you have a regular blender you may need to break up the banana pieces into smaller chunks and blend with a little more water or a little longer depending on how strong the motor is.)

I find that having frozen fruit gets the smoothie cool enough without the need to add ice. Unless you have a Vitamix adding ice to a smoothie can make it too gritty and not very smooth to drink.

2 responses to this post.

  1. Posted by Sharie on June 6, 2013 at 8:52 pm

    Hi Veganic Eaters –

    I had mentioned this item, “Fresh Paper” to a few peeps when i was picking up my veggies yesterday and they mentioned posting it here. What it is, is a natural way to preserve your veggies 2-4 times longer… I ordered some, so will let you know how it goes. In the meantime, her’s the founder’s TED talk on her nonprofit and Fresh Paper:!OUR%20STORY_INVENTOR|cokr


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