It was so fun to deliver the Hart Farm box shares to friends, family and new members in NYC yesterday! Even at the beginning of our season, the bounty is large; we filled the shares with lacinato kale, 2 heads of lettuce, hakurei salad turnips, salad greens, baby fennel, bok choy, fresh mint, wild flowers, farm fresh eggs, Hart Farm maple syrup, picked ramps and Hungry Ghost country bread. We hope that the assortment of items inspire our members to cook amazing and creative meals!
Here are some recipe ideas for the June box share items:
- 1 bunch lacinato/dinosaur kale, de-stemmed and thinly sliced
- juice of 1 lemon (3 tablespoons)
- 3 tablespoons extra-virgin olive oil
- 2-3 cloves garlic, minced
- pinch of fine sea salt
- pinch of freshly ground pepper
- pinch of red pepper flakes, to taste
- 2/3 cup grated Parmesan cheese
- optional – dried fruit or nuts
To de-stem the kale, cut or pull the leaves away from the stem. Stack the de-stemmed leaves together and thinly slice. Place in a large bowl.Mix the olive oil, lemon juice, garlic, salt, pepper, and red pepper in a small bowl or measuring cup. Whisk well. Pour dressing over kale and massage it into the leaves using your hands. Let kale rest for 5 minutes to well… I’ve gone as long as 5 days. Top with desired optional toppings before serving and toss again.
Creamy, Lemon and Pepper Dressing on Romain Lettuce
- 1 heaping tablespoons mayonnaise
- 1/2 lemon, zested and juiced
- 1/2 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
- 1 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano
- Pinch salt
- 1 heart romaine lettuce, chopped
Fennel Cucumber Salsa
1 English cucumber, diced
1 fennel bulb, diced
1 avocado – peeled, pitted, and diced
1/2 red onion, chopped
1/2 cup pickled banana peppers, diced
Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.
Simple Stir Fry with Bok Choy
- 1 tablespoon olive oil or sesame oil
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 8 cups chopped fresh bok choy
- 2 tablespoons reduced-sodium soy sauce
- Salt and ground black pepper, optional sesame seeds
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
Fresh Mint Mojitos (or Iced Tea)
10 fresh mint leaves
1/2 lime, cut into 4 wedges
2 tablespoons white sugar, or to taste
1 cup ice cubes
1 1/2 fluid ounces white rum
- 1/2 cup club soda
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
If you aren’t a rum drinker, try sprucing up your ice tea blend with a few mint leaves. I have even been using a few leaves in my water bottle.
The sky is the limit with Hungry Ghost bread!
Here are a few ideas that have been submitted by fellow Hart Farm box share members:
The BLAT – Bacon, lettuce, avocado and tomato on country bread. Good idea Norel!
The eggy snack – Fried egg garnished with picked ramps on a slice of Hungry Ghost bread. Looks delicious Mo!
Other member-submitted ideas:
Egg, Kale and Turnip Fritata
Hart Farm eggs, a splash of milk, cheese, kale and sliced turnips mixed with any desired spices. Bake at 450 degrees for about 15 minutes in a 9″ pan or skillet.
With Hart Farm Eggs, bok choy, turnips and maple syrup (instead of sugar for sauce). Lydia also used carrots, onion and garlic in this recipe. Yum!
We would love to share your culinary creations as well. If you would like to share, please send a photo and the recipe to email@example.com
Top photo of box share items credit to Mona Jones