Farm box recipes: How to use your fresh goodies from garden to table

Farm boxes are a wonderful way to get your food local and fresh but sometimes figuring out what to do with your ingredients can be puzzling. Don’t get stumped by your farm box! Enjoy simple and fresh recipes.

 

One of our weekly farm boxes
Lemon Balm Sleepy Time Herbal Syrup

You need:

  • Honey
  • Lemon balm
  • Water

Place about ¾ cup lemon balm leaves into a small pot and add enough water just to cover the leaves. Simmer, covered partially, until the liquid is reduced in half. Strain out and compost the leaves. While still quite warm, measure out about ½ cup of the concentrated tea and stir 1/4cup raw honey into it. Add more honey to taste if you wish. You can make larger or smaller batches- keeping a ratio of about 2 part lemon balm infusion and 1 part honey. Store in refrigerator. Dose by the spoonful at night to help calm and relax everyone from children to adult.

Credit: thenerdyfarmwife.com

 

Chinese Sautéed Garlicky Purple Tree Collards

This is a basic way to prepare sautéed purple tree collard greens or swiss chard (or both together!!).

  • 1 large bunch greens of your choice
    Getting their from box from the garden

    (chard, kale, or collard greens), 12 to 16 ounces

  • 1 tablespoon extra-virgin olive oil
  • 3 to 4 cloves garlic, minced (or use more, to your heart’s content!)
  • Juice of 1/2 lemon or apple cider vinegar to taste
  • Chinese five-spice to taste
  • Salt and freshly ground pepper to taste

Remove stems and thick mid-ribs from whatever type of greens you are using. Wash the leaves thoroughly, dousing a batch at a time in a large bowl to make sure that all sand and grit are removed.

Slice the midribs very thinly. Stack a few leaves atop one another and cut into wide strips.

Heat the oil in an extra-large skillet or steep-sided stir-fry pan. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden.

Add the greens to the pot and stir to coat with the oil. Add just enough water to keep the bottom of the pan moist. Cook over medium heat, stirring frequently, until the greens are bright green and just tender. Swiss chard takes 3 to 5 minutes; kale and collards about 5 to 8 minutes.

Add the lemon juice and the Chinese five-spice. Season to taste with salt and pepper and serve at once straight from the pan, or transfer to a covered container.

Enjoy!!

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