Contents for April 13–16:

MEDIUM VEGGIE BOX (Tuesday, Wednesday, Thursday, Friday)

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.

Warmer temps are bringing a few more spring goodies this week, including a pint of small tomatoes. Yes, tomatoes! We were just reading about the new book from Reem Kassis, The Arabesque Table, which left us feeling inspired to peel raw beets and shred them, then lightly pickle in a mix of lemon juice (or vinegar), olive oil, honey, salt and pepper. This would go well on salad greens with herbs and spring garlic, and maybe roasted fingerling sweet potatoes or cooked lentils if you have them. Parsnips are so good when cooked in a skillet, glazed in miso and maple syrup. If you get potatoes, make a giant rosti and top it with fried eggs and kimchi for brunch. And if your box includes dandelion greens, check out our blog post from last season for several ideas. (You could use kale or chard in those recipes, too.)

• ¾ pound custom mix salad greens
• 1 pint small mix tomatoes
• Handful of herbs (probably African basil or thyme)
• 1 ½ pounds mixed color fingerling sweet potatoes
• 1 bunch of spring garlic
• 4 parsnips or 2 pounds of russet potatoes
• 1 bunch of hearty greens like kale, chard, or Italian dandelion
• 2 ounces of pea shoots
• 2 pounds beets

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