Planning your holiday cookout but discovered you’re out of pre-formed patties?
Don’t worry—you can still pull off a delicious and memorable Memorial Day feast with a little creativity and the right know-how.
Brats and fresh seasonal veggies are the heart of a truly satisfying cookout, and when you add our grass-fed ground beef to the mix, you’ve got everything you need to make burgers from scratch that are healthier, tastier, and more nutrient-dense than anything you’ll find at the store.
Since grass-fed beef cooks differently than conventional grain-fed, it pays to know a few tricks to keep your burgers juicy and flavorful. Whether you’re forming patties from scratch or grilling bratwursts alongside a platter of grilled portobello mushrooms, arugula, and homemade ferments—your guests will be raving.
👇 Keep reading for our top 10 tips to help you grill the perfect grass-fed burger and make the most of your brat and burger lineup.
🍔 Best Burger Tips with Grass-Fed Ground Beef
1. Start at room temperature.
Let the beef sit on the counter for about 20 minutes before cooking. Cold meat cooks unevenly and dries out faster.
2. Add a little fat or moisture.
Because grass-fed beef is lean, a little extra fat helps. Mix in a bit of bacon fat, chopped onions, or a splash of Worcestershire if you like. Or brush the outside with avocado oil before grilling.
3. Shape your patties thick—with a thumbprint.
Form thick patties and press a shallow thumbprint into the center. This helps the burger stay flat and cook evenly.
4. Sear, then lower the heat.
Get a nice crust by searing each side for 2–3 minutes on high heat, then lower the grill or move to a cooler part of the grate to finish cooking.
5. One flip is enough.
Flip once, don’t press them down, and don’t walk away. Grass-fed beef cooks about 30% faster than conventional meat—medium-rare is usually best.
🌭 Perfectly Grilled Pastured Pork Brats
1. Preheat the grill to 400°F.
Get your grill good and hot. Then turn off the burner on one side to create a cooler, indirect heat zone.
2. Cook over indirect heat first.
Place the brats over the unlit burner and close the lid. Let them cook gently for about 8 minutes.
3. Flip and repeat.
Turn the brats over, close the lid again, and cook for another 8 minutes. This helps them cook through slowly without bursting or drying out.
4. Finish with a flame kiss.
Move the brats to the direct heat side of the grill and sear them for about 2 minutes per side. Keep an eye on flare-ups—move the brats if flames hit them directly.
5. Cook to the right internal temp.
Use a meat thermometer to check for doneness. Pork brats are done at 160°F. Don’t guess—checking ensures they’re safe, juicy, and perfect every time.
FEATURED:
MEAL IDEAS FOR YOUR LOCAL ORGANIC FOOD THIS WEEK:
Many of these recipes include produce or other items you may have received in your market box. You may also see ingredients you can purchase at the WHF General Store. Experiment and see what you can use to create your meal plan!
💡Pro tip: Always check your recipes to see what you have and what you need to purchase. Takes a few extra minutes in planning, but it beats finding out at the last minute that you’re missing ingredients!
🍔Burgers & Brats🌭
These classic sandwiches start with familiar favorites that are simple, flavorful, and satisfying on their own. Each one also comes with a few fermented twists to add brightness, depth, and even a little funk if you’re feeling adventurous. Whether you keep it classic or level it up, there’s room to make each one your own.
Smoky Cheddar Beef Burger
- Patty: Ground beef with smoked paprika, garlic powder, salt, and pepper.
- Cheese: Sharp cheddar, melted.
- Bun: Toasted brioche with garlic aioli.
- Toppings: Arugula, caramelized onions, sliced red watermelon radish, thinly sliced celery.
- Fermented Upgrades:
- Swap pickles for kimchi or sauerkraut for a bolder tang.
- Add fermented jalapeños for smoky heat.
- Stir fermented hot sauce into the aioli.
Asian-Inspired Salmon Burger
- Patty: Salmon with ginger, garlic, scallions, soy sauce, and sourdough bread crumbs.
- Bun: Toasted brioche with wasabi or sriracha mayo.
- Toppings: Crunchy slaw with red cabbage and bok choy, green onions, grated fresh ginger, thinly sliced watercress, and avocado.
- Fermented Upgrades:
- Add chopped kimchi or fermented pickled ginger to the slaw.
- Stir fermented chili paste into the mayo.
- Finish with a splash of rice vinegar brine from fermented veggies.
Mediterranean Turkey Burger
- Patty: Ground turkey with garlic, oregano, parsley, salt, and pepper.
- Bun: Toasted brioche with tzatziki.
- Toppings: Tomato, cucumber, red onion, crumbled feta (optional), plus a handful of red dandelion greens and sliced celery for crunch.
- Fermented Upgrades:
- Add lacto-fermented red onions or cucumber pickles.
- Include a spoonful of fermented garlic spread under the patty.
- Stir some fermented lemon paste or brine into the tzatziki.
Balsamic Portobello Burger
- Patty: Grilled portobello marinated in balsamic, olive oil, garlic, and thyme.
- Bun: Toasted brioche with mayo or pesto.
- Toppings: Roasted red peppers (optional), fresh lacinato kale or loose leaf lettuce, thinly sliced garlic chives.
- Fermented Upgrades:
- Add a layer of sauerkraut or fermented carrot slaw.
- Try a swipe of miso mayo for earthy umami.
- Include a few fermented olives or capers for a briny touch.
Classic Beer-Brat Sandwich
- Brat: Grilled and simmered in beer with onions.
- Bun: Pretzel roll or hoagie bun.
- Toppings: Sautéed onions and peppers, yellow mustard, with a handful of sautéed lacinato kale or green cabbage for texture.
- Fermented Upgrades:
- Classic sauerkraut is always welcome.
- Add fermented jalapeños or spicy fermented peppers.
- Mix fermented mustard or pickled mustard seeds into your topping spread.
Spicy Apple Slaw Brat
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- Brat: Grilled bratwurst.
- Bun: Soft roll.
- Toppings: Apple (Crimson Topaz or Evercrisp), shredded green cabbage, carrot slaw with mustard vinaigrette, plus chopped garlic chives.
- Fermented Upgrades:
- Mix in chopped kimchi or fermented slaw for tang and heat.
- Add fermented hot sauce for a punchy finish.
- Top with pickled mustard seeds or a few fermented red onion slices.
SPECIAL RECOMMENDATION:
Looking for easy meal options? Our ready-to-eat soups are the answer. Made with organic ingredients and bone broths, these soups are healing foods that you can eat any time. Enjoy them on their own or build a meal plan around these healthy, convenient foods. 💡Tip: Pair with a fresh green salad and sourdough bread for a simple and satisfying meal!
MEAT AND SEAFOOD:
Let us help with your Memorial Day cookout!
We have grass-fed beef patties, several varieties of wild-caught salmon burgers, and pasture-raised German bratwurst. If you prefer to mix up your own burgers, choose from grass-fed ground beef, organic ground turkey, and pastured ground pork. 💡Tip: Love pork? Make a delicious pork burger. Or mix beef and pork together.
BREAD & BAKERY:
Vince’s sourdough brioche buns are a perfect addition to your cookout menu.
Add a loaf (or two) of sourdough bread to pair with our ready-to-eat soups.
If you need something sweet for dessert, check out our selection of sourdough baked goods. (That rhubarb vanilla cream danish looks delicious!)
PANTRY RECOMMENDATIONS:
Every cookout needs condiments and toppings. Whether using our meal ideas above or creating your own, check your recipe and add what you need to your market box order.
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- ketchup, mustard
- chili sauce, miso (white and red)
- salsa, sriracha, Andres’ salsa macha
- Kimchi, pickled ginger
- giardiniera
- sauerkraut (several varieties!)
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HEALTH & HOME
If you’re working in the garden or kitchen, Jewelweed Salve is a great item to have handy. Made by our friends at Storms End Homestead, this salve is great for bug bites, nettle stings, poison ivy, minor kitchen burns, and more. Pick up one for the kitchen and one to take along when you’re outside.
Warm weather means more time outside – and plenty of laundry! Make sure the clothes you wear are as clean as the food you eat. Our Clean Haven laundry detergent is chemical-free and made here at Willow Haven Farm. (Available in liquid or powder.)
FRUIT:
Storage for all apple varieties: Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.
Apple, Crimson Topaz – Crimson Topaz is a striking red apple with a tangy-sweet flavor, originally bred in the Czech Republic and now grown in small quantities elsewhere. It’s an organic grower’s favorite thanks to its natural disease resistance. Nutritionally, it’s similar to other apples – low in calories, high in fiber, and rich in vitamin C and antioxidants from its deep red skin. Crimson Topaz apples are great for fresh eating if you like a sharper bite, and they add depth to salads and cheese boards. They also bake beautifully, adding tartness to pastries and tarts.
Apple, EverCrisp – EverCrisp apples are a hybrid of Honeycrisp and Fuji, combining the crisp texture of the former with the sweetness and dense flesh of the latter. Developed for late-season storage, they retain their crunch and flavor for months when kept cold. Nutritionally, EverCrisp apples offer about 80–100 calories per medium apple, with around 4 grams of fiber and a good dose of vitamin C. They’re excellent for snacking due to their satisfying crunch and balanced sweetness, but also hold up well in pies, crisps, and slaws.
Apple, Fuji – Fuji apples are sweet, crisp, and juicy, with a dense texture, making them a popular snacking apple. They are rich in dietary fiber, vitamin C, and antioxidants, which support digestion, immune health, and skin vitality. Fuji apples can be eaten fresh, added to salads, baked into desserts, or cooked into sauces.
Grapefruit – Grapefruit is a citrus fruit known for its juicy, tangy-sweet flavor with a slight bitterness. It is rich in vitamin C, fiber, and antioxidants like lycopene, promoting immune health, heart health, and skin health. Grapefruit can be eaten fresh, added to salads, or juiced for a refreshing drink. Store whole grapefruit at room temperature for up to a week or in the refrigerator for up to three weeks.
Lemon – Lemons are tangy citrus fruits packed with vitamin C, antioxidants, and citric acid, which aid digestion, boost immunity, and enhance skin health. They are commonly used to add flavor to beverages, marinades, dressings, and desserts or as a natural cleaning agent. Store lemons at room temperature if using them soon or refrigerate them in a perforated bag to extend their shelf life up to 3-4 weeks.
Orange, Mandarin – These small, sweet citrus fruits have a thin, easy-to-peel skin. They are high in vitamin C, fiber, and flavonoids, supporting immune function, digestion, and heart health. Mandarins are perfect for snacking, adding to desserts, or tossing into salads. Store them at room temperature for a few days or refrigerate to extend freshness for up to two weeks.
Orange, Navel – Navel oranges are sweet, seedless, and easy to peel, making them an excellent snack or addition to salads and desserts. They are high in vitamin C, fiber, and antioxidants, which promote immune health and support heart health. Store navel oranges at room temperature for up to a week or refrigerate them in a mesh bag for up to three weeks to maintain freshness. Wash before peeling or slicing.
Organic Veggies We Harvested This Week:
To help you use everything in your box this week, use this Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.
Every member’s customized Market Box is unique, so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.
Tessa’s Tips
What to use first: bok choy, chives, green onions, green garlic, salad greens, mushrooms
Longest Storage: apples, beets, potatoes
Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.
Arugula – This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor. Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.
💡Tip: Arugula isn’t just for salad. Here are 29 Ways to Eat Arugula including pasta dishes, pizza, sandwiches, and more.
Asparagus – This spring vegetable is prized for its tender, nutrient-packed stalks. Rich in vitamins A, C, E, K, and folate, asparagus is also a good source of fiber and antioxidants. Its mild, earthy flavor makes it versatile in various dishes, from grilling and roasting to adding to pastas and salads. Asparagus is available in green, white, and purple varieties, with the green being the most common. Store fresh asparagus upright in a jar with a little water in the fridge, or wrapped in a damp towel inside a plastic bag, and use within 3–5 days for the best taste and texture.Fun Fact: Asparagus is one of the few vegetables that comes in multiple colors! The green variety is the most commonly consumed, but purple asparagus is sweeter, while white asparagus, grown underground to avoid sunlight, has a milder flavor and more delicate texture.
Beet, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, dietary fiber, and antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beetroots can be stored in a plastic bag in the fridge’s crisper drawer for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year.
Bok Choy – This leafy green vegetable is a member of the Brassica family. It is rich in vitamins A, C, and K, folate, calcium, and iron. Low in calories and packed with antioxidants, it supports eye health, bone strength, and immune function. Bok choy can be eaten either raw or cooked. With a mild, slightly sweet, and peppery taste, bok choy is versatile in cooking—perfect for stir-fries, soups, and salads. If stir-frying or sautéing, chop the white stalks separately from the green leaves and start cooking the white stalks several minutes before adding the leaves to avoid overcooking the greens. Bok choy can also be grilled by cutting the vegetable lengthwise and drizzling with oil. To store, keep it unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it stays fresh for 3-5 days.💡Tip: Dirt often gets trapped in the widest part of the white stalks, so wash it well.
Cabbage, Green – Green cabbage is a nutrient-dense cruciferous vegetable in the Brassica family, known for its tightly packed, round, pale green leaves. It is rich in vitamins C and K, as well as fiber and antioxidants, which are beneficial for immune health, digestion, and bone strength. With a mild, slightly peppery taste, green cabbage can be enjoyed raw in salads and slaws, or cooked in stir-fries, soups, and stews. To store, keep green cabbage unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it can stay fresh for up to two weeks.
Cabbage, Red – Red cabbage is a vibrant vegetable with a slightly peppery and sweet flavor. It is rich in vitamins C and K, fiber, and antioxidants like anthocyanins, which support immune health, digestion, and reduce inflammation. Red cabbage can be eaten raw in salads and slaws, pickled, or cooked in stir-fries, soups, and stews. Store it in the refrigerator, unwashed, in a plastic bag, where it can stay fresh for up to two weeks.
💡Tip: Try using red cabbage to make quick pickled cabbage. Thinly slice the cabbage, then toss it with vinegar, lime juice, a pinch of sugar, and spices like cumin or chili flakes. Let it sit for 30 minutes to develop flavor. The result is a tangy, crunchy topping that adds both texture and a pop of color to your meal. Perfect for tacos, burgers, or grain bowls!
Celery – Celery is a crunchy, low-calorie vegetable known for its mild, slightly salty flavor. It is rich in vitamins K and C, folate, potassium, and fiber, supporting bone health, digestion, and hydration. Celery is often eaten raw as a snack, added to salads, or used as a base in soups, stews, and stir-fries. Store celery in the refrigerator, tightly wrapped in aluminum foil to retain its crispness, where it can stay fresh for up to two weeks. For longer storage, celery can be chopped and frozen.
💡Tip: Don’t forget to use those celery greens! They’re a great addition to cooked beans, salads, eggs. Use leaves to make pesto or dry them and make your own parsley flakes, powder, or salt.
Dandelion Greens, Red – A striking and slightly more tender variety of traditional dandelion greens, red dandelion greens are easily recognized by their deep green leaves and vivid reddish-purple stems and veins. Like their green-stemmed counterparts, they’re packed with vitamins A, C, and K, calcium, and antioxidants, but red dandelion greens tend to have a slightly milder bitterness and can be more visually appealing in dishes. Their bold color and flavor shine when lightly sautéed with garlic, added to soups or pasta, or eaten raw in salads (especially when balanced with citrus or fruit). Store unwashed greens in a loosely sealed bag with a damp paper towel in the fridge, using within 3–5 days for best quality.Fun Fact: Despite the name, red dandelion greens aren’t true dandelions — they’re actually a type of chicory! But their similar leaf shape and bitter flavor earned them the name.
Garlic Chives – Garlic chives are a member of the onion family, but with a distinct garlic flavor. Their long, flat leaves are a milder, more delicate alternative to garlic cloves and can be used both raw and cooked. Nutritionally, garlic chives are rich in vitamins A and C, calcium, and antioxidants. These versatile greens work wonderfully in salads, soups, stir-fries, or as a garnish for almost any savory dish. Store garlic chives in the fridge wrapped in a damp paper towel inside a plastic bag, and use them within 5–7 days.Fun Fact: Garlic chives are also known as “Chinese chives” and are used widely in Asian cuisine. They can be used to make a flavorful chive oil, perfect for drizzling on dishes like dumplings or noodle soups.
Green Garlic – Green garlic is simply young garlic harvested before the bulbs fully form. Its flavor is less intense than mature garlic, with a milder, fresher taste that is both garlicky and onion-like. Green garlic is a great source of vitamins A, C, B6, and minerals like manganese and calcium. It can be used in any recipe that calls for garlic, from sautés to soups, or used raw in dressings and pestos. Store green garlic in the fridge, ideally in a dry container with some airflow, and use it within a week for the freshest taste.Fun Fact: Green garlic is a seasonal treat, available only in the spring. While it looks like a scallion or young leek, its flavor is distinctly garlic—making it a great ingredient for early spring recipes!
Ginger – Ginger is a flavorful root widely used as a spice and natural remedy. It has a warm, slightly spicy taste and is rich in bioactive compounds like gingerol, which has anti-inflammatory and antioxidant properties. Ginger aids digestion, relieves nausea, and supports immune health. It is versatile in cooking and used in teas, curries, stir-fries, baked goods, and beverages. Store fresh ginger in a cool, dry place for short-term use or in the refrigerator in a paper towel or airtight bag for extended freshness. For long-term storage, freeze peeled or sliced ginger.
💡Tip: Freeze your fresh ginger for longer storage: Peel and slice or grate the ginger. Freeze in an airtight container or ice cube tray. You can also freeze the whole unpeeled root in a freezer bag. Grate or slice directly from frozen as needed.
Green Onions – Green onions, also known as scallions, have a mild, slightly sweet onion flavor and are packed with vitamins A and K. They are often used raw in salads, salsas, and garnishes but also add depth to stir-fries, soups, and omelets. Their green tops and white bulbs are both edible, making them a versatile ingredient. Store in the refrigerator, wrapped in a damp paper towel inside a bag, or stand them in a jar of water to keep them fresh longer.
Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kales, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.Fun fact: NASA has studied kale as a potential crop for space missions because of its high nutrient density. Per calorie, kale has more iron than beef and more calcium than milk. And one cup of raw kale has more vitamin C than a whole orange. (But don’t stop eating those other nutrient-packed foods!)
Lettuce, Loose Leaf – Leaf lettuce, known for its loose, leafy structure and mild, slightly sweet flavor, comes in green and red varieties. It is a low-calorie vegetable packed with vitamins A, C, and K, as well as folate and fiber, making it a nutritious choice for salads and wraps. Its tender leaves are best used raw in salads, sandwiches, or as a garnish. Store leaf lettuce in the refrigerator, loosely wrapped in a damp paper towel inside a plastic bag or container, and use it within a week to maintain freshness and crispness.
💡Tip: Don’t miss this exclusive Weekly Salad Greens Subscription to get the freshest greens in the Lehigh Valley every week!
Mushroom Varieties
Store mushrooms in a paper bag or breathable container in the refrigerator, avoiding moisture buildup, and only wash them right before use to maintain freshness.
Mushrooms are super versatile in the kitchen. Here are 10 Things You Should Do With Mushrooms.
This roundup of 20 Mushroom Recipes has you covered with meal ideas for breakfast, lunch, or dinner.
Mushroom, Oyster (Grey) – These delicate, fan-shaped mushrooms have a mild, slightly nutty flavor with a velvety texture. They are rich in antioxidants, fiber, and B vitamins, supporting immune health and energy metabolism. Best sautéed, roasted, or added to stir-fries and soups, they cook quickly and absorb flavors well.
Mushroom, Portobello & Cremini – Portobello mushrooms are mature versions of cremini mushrooms, offering a meaty texture and rich, earthy flavor. Cremini, also known as “baby bellas,” are younger, smaller, and have a firmer texture with a milder taste. Both are low in calories, fat-free, cholesterol-free, and provide B vitamins, selenium, potassium, and antioxidants. Portobellos are ideal for grilling, roasting, or as a meat substitute in burgers, sandwiches, or stuffed recipes. Creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.
Mushroom, Shiitake – Shiitake mushrooms are prized for their rich, umami flavor and slightly chewy texture, making them a staple in Asian cuisine. They are low in calories, fat-free, and a good source of B vitamins, copper, selenium, and immune-supporting polysaccharides. Shiitakes are versatile and can be sautéed, stir-fried, grilled, or added to soups, stews, and sauces for a depth of flavor. They are popular in dishes like ramen, risotto, and dumplings, and are often used in vegetarian recipes for their meaty texture.💡Tip: The artisan mushroom sampler is a great way to try different varieties of mushrooms. While we can’t predict or guarantee what will be included, the sampler often includes varieties such as enoki, oyster, shiitake, or trumpet mushrooms!
Radish, Watermelon – Watermelon radish is a striking root vegetable with a mild, slightly sweet flavor and a crisp texture. Its pale green skin hides a vibrant pink interior, resembling a watermelon. Rich in vitamin C, potassium, and antioxidants, it supports immune health and reduces inflammation. Watermelon radishes can be enjoyed raw in salads, sliced thinly for garnishes, pickled, or roasted for a milder flavor. Store unwashed watermelon radishes in a perforated plastic bag in the refrigerator, where they can stay fresh for up to two weeks. Wash and trim just before using.💡Tip: Watermelon radishes make beautiful and delicious chips! Try this easy recipe: Toss thin slices with a little oil and salt, spread on a parchment-lined sheet, and roast at 400°F for 15-20 minutes, flipping halfway through. They’re finished when the edges begin to curl and the radishes turn lightly brown and crispy. Keep an eye on them – they go from perfect to too dark very quickly. Pair finished chips with herbed goat cheese or yogurt, guacamole, or hummus.
Rhubarb – Rhubarb is a unique perennial vegetable known for its vibrant red or green stalks. While technically a vegetable, it’s most often treated as a fruit in cooking, thanks to its tart, tangy flavor. Rich in vitamin K, fiber, and antioxidants, rhubarb is often used in desserts like pies, crumbles, and jams, though it can also complement savory dishes when paired with meat like pork. The leaves of rhubarb contain toxins and should never be eaten, but the stalks are perfectly safe to enjoy. Store rhubarb in the fridge, wrapped in a damp cloth or in a sealed plastic bag, and use within a week for the best flavor.💡Tip: To reduce rhubarb’s natural tartness, cook it with some sugar or honey, or combine it with sweeter fruits like strawberries in desserts for a balanced flavor.
Fun Fact: Rhubarb was originally used in ancient Chinese medicine for its health benefits, long before it became a culinary favorite!
Spinach – Spinach is a nutrient-rich leafy green vegetable packed with vitamins A, C, K, folate, and minerals like iron and magnesium. Low in calories and high in antioxidants, it supports eye health, bone strength, and immune function. Spinach is versatile and can be enjoyed raw in salads, blended into smoothies, or cooked in soups, pasta, and omelets. To store, keep it dry in a perforated plastic bag in the fridge’s crisper drawer, and wash only before use. Properly stored, it stays fresh for 5-7 days.Fun Fact: During medieval times, spinach juice was used as ink for artwork due to its rich green pigment.
Stinging Nettle – This wild, nutrient-rich leafy green is known for its fine, hair-like spines that sting when touched raw, though cooking, drying, or blending neutralizes the sting entirely. It has a mild, earthy flavor similar to spinach and has long been used in both culinary and herbal traditions. Nettles are packed with vitamins A, C, K, and B-complex, as well as iron, calcium, magnesium, potassium, and plant-based protein. They’re popular in soups, pestos, egg dishes, sautéed greens, and teas. Always blanch before eating to remove the sting. Store fresh nettles in the fridge wrapped in a damp paper towel inside a produce bag. Use within a few days, or blanch and either freeze or dry for long-term use.💡Important Tip: Always handle raw nettles with gloves or tongs.
Fun Facts: Stinging nettles aren’t just good for you—they’re good for the planet, too. Nettles grow abundantly without fertilizer and can be harvested multiple times a season. They’re considered a low-impact wild green, especially when foraged responsibly. Plus, they’re a favorite host plant for butterflies like the Red Admiral and Small Tortoiseshell, making them a quiet hero in supporting local pollinators and biodiversity.
Sweet Potato, Fingerling – Sweet potato fingerlings are small, slender sweet potatoes with thin, edible skin and a naturally sweet, creamy texture. They are rich in fiber, beta-carotene, and vitamin C, promoting digestive and immune health. Roast, sauté, or air-fry them whole for a crispy skin and tender interior, or slice them into fries or hash. Store in a cool, dry place away from light, but avoid refrigeration as it can affect their texture.💡Tip: Roast whole or halved with herbs and spices for a simple side or mash with a touch of butter and cinnamon for a comforting dish.
Watercress – Watercress is a peppery, nutrient-dense leafy green packed with antioxidants, vitamins A, C, and K, and beneficial plant compounds. Its crisp, slightly spicy flavor makes it excellent in fresh salads, sandwiches, and as a garnish for soups or main dishes. Store unwashed watercress in a sealed container or produce bag in the fridge for up to 3–5 days; wrap in a damp paper towel to help maintain freshness.💡Tip: Use watercress in place of arugula or spinach for a sharper bite in salads or on pizza after baking.
Fun Fact: Watercress was once a staple for Roman soldiers and is one of the oldest known leaf vegetables consumed by humans.
Don’t forget: Online shopping opens Friday at 1 PM! 🛒 Stock your kitchen with these clean, nourishing ingredients to fuel your family with nutrient-dense meals. Be sure to grab your favorite staples and try something new for vibrant health this season.
Don’t wait to join…
Veggie E-Books
Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.
Arugula E-Book
Asparagus E-Book
Beets E-Book
Cabbage E-Book
Fresh Herbs E-Book
Lettuce E-Book
Mushrooms E-Book
Potatoes E-Book
Radish E-Book
Scallion/Green Onion E-Book
Spinach E-BookWe’ll keep farming for you!
Reuben and Tessa DeMaster
Willow Haven Farm
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