Hi everyone, Jess here. Hope you all are doing wonderfully! I’m a bit under the weather at the moment, but I have the cure for what ails me right here in this share box! Let’s get to it!
- Bok Choy/Pak Choi
- Microgreens (I got arugula) from Johnny Putt Farm (Littleton, MA)
- Oranges from our Florida Farm Family
- Tully Farms Dairy (Lowfat Milk and Heavy Cream for me)
- Tomatoes from Backyard Farms (Maine)
- Springdell Farms Meats (I got Pork Kabobs)
- Rainbow Carrots
- Sweet Potatoes
- Jonathan’s Organic Alfalfa Sprouts (Rochester, MA)
I’m looking forward to getting to that yummy vitamin C for an immune boost!
I also swung by the farm stand and picked up some fresh beef bones and started a bone broth simmering with the rainbow carrots, and onion and garlic from the previous CSA boxes. There was a couple of marrow bones in the mix of beef bones, so I thought I’d soak them a special treat of beef marrow medallions. At 1.99 a pound, these are one of the farm’s best kept secrets! Seriously. A couple of cups of bone broth from the market is super expensive, and who knows the story of those bones? This broth will have me back up and running in no time.
Finally, I went to the Jordan Brother’s Truck for some of the Faroe Islands Salmon. Orange Hoisin Glazed Salmon will be on the menu for the Anderson boys this evening. Though I’m a bit ill to enjoy a fancy dinner or cook up a St. Patrick’s day corned beef and cabbage dinner, this recipe is quick, easy, and incorporates several of this week’s ingredients.
A quick reminder if you haven’t signed up for a summer CSA, now is the time! Eat locally and check in with CSA365 for ideas and support, it’s a wonderful way to invest in your local community and your health!