Contents for May 18–21:

Medium Veggie Box

The medium veggie box is for two-to-three veggie lovers who enjoy having vegetables throughout the week. Your box is harvested to order, changes weekly, and is chosen to express the best of what is seasonal and delicious, guided by nature and the farmers of Path Valley Farms. Eat all these veggies within a week or so, and go for the delicate greens first.

Spring’s goodness continues with more asparagus, radishes, baby carrots and ramps. Depending on the weather, the ramps may or may not include the leaves. If you only get bulbs, try pickling them to preserve their funk a bit longer. Maybe pickle carrot coins in the same liquid, then use them throughout the week in salads of mixed greens or mini lettuce. Do you have a weekly pizza night tradition yet? If so, try a few pies with radish top pesto and thinly sliced potatoes, then as soon as they come out of the oven, top it with fistfuls of arugula and thinly shaved, raw asparagus. Drizzle it with some hot honey if you’ve got it. (If you don’t, just add something spicy to a honey or syrup that you do have.) Or go a totally different direction and make a few big stir-fries with the asparagus, carrots and ramps. Fish sauce really kicks up all the savory flavors of those veggies, and anything you douse it on.

• ½ pound arugula
• ½ pound mixed greens
• 1 bunch radishes
• ½ pound asparagus
• 1 bunch of new baby carrots
• 1 pint small mixed tomatoes
• ½ pound ramps 
• 2 pounds potatoes
• 2 heads mini lettuces

Note: Occasionally the farm will make harvest substitutions depending on what is at peak.

Happy Family Veggie Box

The Happy Family Veggie Box is delightful for a larger family, or four voracious vegetable-centric eaters. Your box is harvested to order, changes weekly, and is chosen to express the best of what is seasonal and delicious, guided by nature and the farmers of Path Valley Farms. Eat all these veggies within a week or so, and go for the delicate greens first.

Spring’s goodness continues with more asparagus, radishes, baby carrots and ramps. Depending on the weather, the ramps may or may not include the leaves. If you only get bulbs, try pickling them to preserve their funk a bit longer. Maybe pickle carrot coins in the same liquid, then use them throughout the week in salads of mixed greens or mini lettuce. Do you have a weekly pizza night tradition yet? If so, try a few pies with radish top pesto and thinly sliced potatoes, then as soon as they come out of the oven, top it with fistfuls of arugula, pea or fava shoots and thinly shaved, raw asparagus. Drizzle it with some hot honey if you’ve got it. (If you don’t, just add something spicy to a honey or syrup that you do have.) Or go a totally different direction and make a few big stir-fries with the asparagus, carrots and ramps. Fish sauce really kicks up all the savory flavors of those veggies, and anything you douse it on. Add the spring garlic to dressings and stir-fries, or snip it right into a big salad of shaved asparagus and warm, freshly boiled potatoes.

• ¾ pound arugula
• ¾ pound mixed salad greens
• 1 bunch spring garlic
• 2 pounds potatoes
• 1 pint small mixed tomatoes
• 2 ounces pea shoots or fava shoots
• 1 bunch spring onions
• 1 pound ramps or ramp bulbs
• 1 pound asparagus
• 2 heads mini lettuce
• 1 bunch spring radishes

Note that though it’s rare, occasionally the farm will make substitutions when they run out of certain vegetables.