What's in the box? Plus a carrot & cippolini dish.

Announcing our box for the week of 4/7 through 4/13:

Here's what it looks like, in box form:


Normally, we bring our own bag and leave the box behind, but this week we forgot - so this is what the box looks like in all its glory. An actual box.

Our box contained:

Asparagus
French breakfast radishes
Sun-dried peaches
Chard
Cippolini onions
Salad mix
Oranges from Guru Ram Das Orchards in Esparto - guaranteed not to have freeze damage!

This quirky flyer was in in the box, inviting us the the Chautauqua Revue on Sunday, May 2nd. There will be a slack rope walker! And bands? We're not sure what it really is. But there will be Clowns on a Stick! Can't miss it ...


This is a week of TWO new veggies for me!

French breakfast radishes:



And cippolini onions!

Cippolinis are Italian pearl onions that are normally braised or roasted. I have always wanted to cook with them! I only wish we got more than the three that were in our box.

We also got some more lovely asparagus. These spears are a bit fatter but look divine.


I truly love asparagus - it is definitely one of my favorite veggies.

For dinner tonight, we had Roasted Carrots & Cippolini Onions. They were delicious!

The recipe came from our Full Belly Farm newsletter and was quite simple. It used a technique that was new to me - roasting in wine.

I combined about 1 pound of chopped carrots (including two carrots from last week's box), plus the three cippolini onions and half a regular yellow onion, quartered, with 1/4 cup white wine, 1/4 cup veggie broth, and 2 tablespoons olive oil, plus S&P. Tossed it in the oven for about 45 minutes and the veggies got nice and caramelized. They were simply delicious!

Served alongside pan-fried polenta topped with melted cheese. Delicious, satisfying comfort food! Not too bad for a Wednesday evening.

It's going to be another wonderful week, thanks to our farm!