If March comes in like a lion, it seems this year it will arrive as a sun-warmed, contented lion: the temperatures this week are forecast to be in the 50s. Though this warmth may prove to be transient, it’s a reminder of what will soon come, and is a gentle nudge toward waking up to welcome spring. Like resting perennial plants and waiting seeds, we can use this week's produce to start to stretch towards the sun.
Wake Up and Smell the Sauerkraut
Sourdough bread, kombucha, cheese and wine are everyday examples of fermentation. This ancient method of preserving food—through which beneficial bacteria transform produce, dairy and grains—yields delicious and healthful results. Eating fermented foods introduces these beneficial bacteria to your body, helping promote biodiversity in your gut. To help give your microbiome a boost, try this recipe for Sauerkraut for Beginners using organic cabbage from Broodford Farm. It’s a great gateway to the wonderful world of home fermentation, one that encourages experimentation and lots of taste-testing.
Fresh, bright organic citrus has helped us remember the sun all winter. We love eating raw citrus, bursting the juicy, balloon-like clusters in each segment beween our teeth. Have you ever tried roasting it? Wake up your inner culinary adventurer and try citrus in a whole new way: roasted. This recipe for Roasted Blood Orange Salad with Scallion, Red Onion and Mint will stretch your cooking muscles while reminding you of warm weather to come.
After spending frigid winter evenings curled up alone with Netflix or a good book, March may be a good time to wake up socially too. It’s time to break up the ice coating on your conversation skills and come out of hibernation. Coax a friend over for tea with flavorful and flakey Rosemary Shortbread. The surprising sweeness of the organic rosemary and buttery texture of these delicious cookies are sure to be conversation starters.
Warm days and cold nights mark the beginning of maple sugaring season. During the day, sap begins to run in the maple trees. Moisture is drawn back into the trees when the temperature drops at night, allowing sap to flow freely again when the temperatures rise the next day. Though spring produce may be a few weeks off yet, salute this transitional time with Maple-Glazed Parsnips with Popped Mustard Seeds. The maple syrup, with its promise of spring, brings out the sweetness of the parsnips, those delicious roots of winter.
See below for our other local offerings this week.
This Week's Local Produce
Dwight Miller and Son Orchards
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that's both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It's the easiest way to eat like a locavore!