A little late but posting nonetheless – we are loving week #3 (listed below from 6/14) and looking forward to week #4 pick up on 6/21!

Veggies:
1 bunch Multi Color Beets & Tops
2 heads Baby Bok Choy
6 oz Garlic Scapes
1 pint Strawberries
1 bunch Radishes
1 head Lettuce
2 Seedless Cucumbers
1 bunch Parsley

Ready to Eat Share:

Seasonal Quinoa Salad
This delicious organic quinoa salad is filled with crunchy spring veggies like asparagus, radishes, cucumbers, and carrots, and it pairs perfectly with our light Citrus Dressing. Quinoa is a complete protein which means that it includes all nine essential amino acids that your body needs, so it makes for an easy filling lunch on its own, or a healthy dinner side for two.
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8 oz. Citrus Dressing
Our house-made Citrus Dressing is a delicious blend of organic lemon, lime, orange, and apple juices, and pairs well with green salads and grain salads. It also doubles as a wonderful marinade for your chicken, fish, or tofu. Use it with this week’s quinoa salad, and save the rest to use as a marinade, or keep it on hand to be paired with upcoming items in the next few weeks of your share. (For those of you who also get the vegetable share, make an easy salad with your head of lettuce and top it off with citrus dressing, strawberries, cucumbers & radish!
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12 oz. Mint Tea 
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