Veggie Box Bounty

Path Valley Line Up - Week of 6/15

Path Valley Line Up - Week of 6/15

by Jordan Franklin

June 17, 2021

Veggie Box Bounty

Path Valley Line Up - Week of 6/15

by Jordan Franklin

June 17, 2021

Path Valley Line Up - Week of 6/15

Contents for 6/15–6/18:

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.

How’s this for a meal prep? The day you get your box, grill the shell peasspring onionscarrotsasparagus and garlic scapes. Eat the shell peas that night (keep the pods to make a veg broth later), maybe in a salad with the tomatoes, lettuce and a chopped garlic scape or two. Save everything else to use throughout the week, quickly chopped and stir-fried with rice, stirred into pasta, or strewn about a pizza or flatbread. Or invite a few friends over, spread some hommous on a platter, then top it with all your grilled goods. (Don’t forget pita.) For dessert? Sliced strawberries on gelato.

  • 1 quart small mixed tomatoes
  • 2 heads mini lettuce
  • 1 ½ pounds English shell peas
  • 1 bunch spring onions
  • 1 quart strawberries
  • 1 bunch of carrots
  • ½ pound asparagus
  • bunch of garlic scapes

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

Happy Family Veggie Box

You’ve got the makings for a tasty pasta or potato salad studded with fresh peas, asparagus and little tomatoes. But you must choose: dress it with mayo or a drizzle of oil and a splash of vinegar? It’s warm enough to not want to cook too much, so you might want to make a giant salad with thinly sliced fennel, blistered filet beans (aka haricots verts), and lettuce. (Check out this video from Sohla El-Waylly for more salad ideas.) Grill the asparagus and spring onions, then dip in nuoc cham (made with the Son Fish Sauce) or drizzle with olive oil and floral flaked salt. You can even grill the English shelling peas and eat them like edamame in pods. If you opt to shell the peas before cooking, use the shells to make a springy vegetable broth, or keep them in your freezer and pair with spent corn cobs later for a pea and corn broth that’d be excellent as a base for risotto. Cabbage is very nice grilled too; cut it into wedges (keep the heart, it’ll hold the wedges together), brush with oil, then let it get super charred on one side. The rest of the cabbage will turn soft and toothsome.

  • 1 quart strawberries
  • 2 heads mini lettuce
  • 1 ½ pounds English shell peas
  • 2 pieces of fennel
  • 1 pound asparagus
  • 2 cucumbers
  • 1 bundle of garlic scapes
  • ½ pound filet beans (haricots verts)
  • 1 quart small mix tomatoes
  • 1 bunch carrots
  • 1 head of cabbage or pac choi

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

Details:

Producer: Path Valley Farms

Location: South Central Pennsylvania

Path Valley Farms is a cooperative made up of a core group of about 10 farmers, with several more growers/producers contributing eggs, vegetables, fruit, nuts, and more. The collective is owned by the growers and operates with the intention of keeping families working together. Their goal is to grow tasty food on healthy land that will be sustained through generations.

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