What’s in the box?
2 pints blueberries
4 pints sugar snap peas
2 four-pound bags sweet potatoes
1 bag yellow squash
2 bunches Lacinato “dinosaur” kale
2 bunches spring onions
Total retail value of goods in this week’s box: $46
Total retail value of goods distributed so far this year: $459
Night 1: Dinosaur kale has beautiful, dark-colored leaves that are wonderful for kale chips. Serve this recipe for kale chips as a side dish.
Night 2: Use your sugar snap peas and onions in this stir-fry recipe, subbing in your favorite protein for tofu if you like.
Night 3: Potato, squash and goat cheese gratin (sub in your sweets for the new potatoes), with a side of this sugar snap pea salad.
Night 4: Lacinato kale salad aside grilled meat
Night 5: Quesadilla pie using your squash and onions as filling
Night 6 and 7: Here’s a recipe tip from North Stafford pickup manager Amy Oakley that’s especially great for households with special diets. Oakley recommends this Gluten-Free, Dairy Free Sweet Potato Chicken Casserole. She recommends adding salt, pepper and rosemary to taste during the cooking process, and says the dish doubles easily and freezes well.
Quick tip: Emmett Snead says this year’s sweet potatoes are particularly delicious. In his house, he simply wraps them in foil, roasts them until cooked through, quarters them and sprinkles with a small amount of cinnamon sugar for a healthy breakfast or snack. No butter needed, but you could certainly use some.