That’s what one of our fellow organic farmers at Salvaterra Gardens told Farmer Reuben this week.

He’s a great grower—hardworking, passionate, and producing beautiful organic vegetables. But like us, he’s struggling to sell enough to keep his farm going.

What’s most frustrating? The people who live right across the road from his farm don’t even walk over to buy from him.

The freshest, most nutrient-dense food—including organic strawberries, probiotic dairy, and pastured meats—is just steps away, and yet, many still choose convenience-store produce shipped from across the country.

It makes you wonder:
Do they even cook?
Or have they become so disconnected from real food that they no longer recognize its value?

At Willow Haven Farm, we understand that small farms can’t survive on passion alone. It takes people like you—conscious, committed eaters—who are willing to support local farmers by choosing seasonal produce, fresh dairy, and local meats every week.

When you become a part of our Market Box CSA or shop at our General Store, you’re doing more than feeding your family. You’re helping build a stronger local food system—one that includes farmers like:

Salvaterra Gardens, Alburtis – Growing exceptional organic vegetables just miles from your home
Flint Hill Dairy Farm, Coopersburg – Creating small-batch, probiotic-rich yogurts and kefir to support your gut health
Harvest Home Meats, Nazareth – Raising 100% grass-fed beef and pastured pork with integrity and care

These farmers are our partners in your health.

Together, we grow the food your body needs—without the shortcuts, chemicals, or compromises of industrial agriculture.

If you’re looking for fresh ideas for organic strawberries, probiotic dairy, and local meats, you’ll find them in the meal tips and recipes that follow—rooted in what’s truly seasonal and local.

Want to support them all in one easy step?

Join our Market Box CSA or upgrade to the Farmer’s Favorites Large to get more seasonal vegetables and local goods each week—automatically.

FEATURED: Probiotic Dairy from Flint Hill Farm

This week, we’re featuring probiotic dairy products from our friends at Flint Hill Farm. These cultured dairy staples are creamy, tangy, and brimming with gut-friendly probiotics that support digestion, immune function, and nutrient absorption. Rich in calcium, B vitamins, and high-quality protein, they make a satisfying and nutrient-dense base for both sweet and savory meals. Kefir is drinkable and tart with a broad spectrum of beneficial bacteria—great on its own or blended into smoothies. Buttermilk (especially the traditional cultured kind) has a thinner texture and bright acidity that shines in dressings, marinades, and baked goods. Yogurt is endlessly versatile, from spoonable bowls to dips, sauces, and marinades. All three help balance the microbiome, and pair beautifully with fiber-rich seasonal produce for a well-rounded, nourishing boost to any meal.

FEATURED: Strawberries

There’s no question that we’re moving toward early summer when sweet, vibrant, local strawberries are available! These juicy red gems are bursting with vitamin C, fiber, and antioxidants like anthocyanins and ellagic acid, which support heart health, promote glowing skin, and reduce inflammation. Their natural sweetness and subtle acidity make them equally at home in simple snacks or as the star of a more composed dish. Use them raw, roasted, or simmered into a sauce. They’re especially good when paired with cultured dairy for a seasonal probiotic boost.

Pro Tip: To keep strawberries fresher longer, rinse them in a mix of 1 part white vinegar to 3 parts water, then dry thoroughly before storing. This helps remove bacteria and mold spores that speed up spoilage—your berries will stay bright and delicious for days longer. (Don’t worry—the vinegar smell disappears once they dry!)

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!

This time of year brings a fresh wave of flavor with juicy strawberries, crisp greens, and tangy cultured dairy. This week, we’re pairing probiotic-rich staples like kefir, yogurt, and buttermilk with vibrant seasonal produce and pasture-raised meats to create meals that are as nourishing as they are delicious.

Berry Yogurt Bowls with Greens & Granola
Top a scoop of yogurt with sliced strawberries, toasted granola, and a handful of torn spinach or baby arugula. A drizzle of honey or rhubarb compote adds brightness, while the greens bring a refreshing balance and fiber to support gut health.

Kefir Smoothie with Ginger, Nettle & Berries
Blend kefir with blanched stinging nettle, fresh ginger, strawberries, and banana or apple. This smoothie is cooling, anti-inflammatory, and energizing—perfect for a light breakfast or afternoon pick-me-up.

Strawberry Kefir Smoothie with Beet or Rhubarb Add-In
Blend strawberries and kefir with banana and a spoonful of roasted beet or stewed rhubarb. Earthy, sweet, and probiotic-rich. Serve with a hard-boiled egg or nut butter toast for a light meal.

Strawberry Rhubarb Yogurt Parfaits
Layer roasted rhubarb, fresh strawberries, and thick yogurt in a glass. Top with chopped nuts, granola, or oats for texture. This sweet-tart treat is both satisfying and loaded with antioxidants, protein, and beneficial bacteria.

Probiotic Pancakes with Strawberry Rhubarb Compote
Top your favorite pancakes with a quick strawberry-rhubarb compote simmered with a splash of maple syrup. For a tangy, tender twist, make the batter with buttermilk or kefir—both add depth of flavor and a probiotic boost. Serve with extra strawberries or a dollop of yogurt for a full cultured dairy celebration.

Savory Kefir Dressing over Spring Greens
Blend kefir with garlic chives, green onion, lemon juice, and olive oil for a probiotic ranch-style dressing. Pour over butterhead lettuce, watercress, and shaved asparagus, then top with pastured egg or grilled chicken for a creamy, tangy, nutrient-dense meal.

Arugula & Strawberry Salad with Tangy Poppyseed Dressing
Peppery arugula, sliced strawberries, toasted nuts, and goat cheese drizzled with tangy probiotic buttermilk or kefir poppyseed dressing. Serve alongside grilled chicken or pork chops for a sweet-savory, gut-friendly pairing.

Buttermilk-Marinated Grilled Chicken with Strawberry-Ginger Relish
Soak chicken thighs in a probiotic buttermilk marinade with garlic chives and spices, then grill and top with a bright relish of diced strawberries, cilantro, green onion, and fresh ginger. Tender, juicy, and loaded with flavor and digestive support.

Salmon over Bok Choy Slaw with Yogurt-Ginger Sauce
Pan-sear wild salmon and serve over a crisp slaw of bok choy, Napa cabbage, cilantro, and green onion. Finish with a yogurt sauce flavored with fresh ginger and garlic chives for a bright, gut-friendly way to enjoy healthy fats and fiber together.

Grilled Portobello Tacos with Buttermilk Crema
Marinate and grill Portobello caps, then slice and tuck into tortillas with sautéed kale or spinach, cherry tomatoes, and a dollop of garlic buttermilk crema. This meatless main is rich, zesty, and boosted with probiotics and seasonal greens.

Tip: To make a quick buttermilk crema, mix ½ cup plain Greek yogurt with 2–3 tablespoons buttermilk until smooth and pourable. Add a pinch of salt and lime juice to taste. Let it sit for 10–15 minutes to thicken slightly. Use it over tacos, grilled vegetables, or spicy dishes for a tangy, cooling finish.

‍ Portobello Mushrooms with Balsamic Strawberries & Herbed Yogurt
Roast or grill mushrooms and top with strawberries simmered in balsamic vinegar, then finish with herbed yogurt. Add a grilled steak or pastured sausage for a satisfying, probiotic-boosted plate. An herbed goat cheese would also be delicious in place of the yogurt.

Lion’s Mane Sauté with Kale, Ginger & Yogurt Sauce
Cook Lion’s Mane mushrooms and Red Russian kale with fresh ginger and olive oil. Finish with a spoonful of seasoned yogurt. Serve alongside pan-seared steak, pork chops, or lentil patties.

Beef, Pork, or Lamb Meatballs with Yogurt-Herb Sauce
Make meatballs with ground pastured meat, green onion, and garlic chives, and serve over sautéed collards or spinach with a lemony yogurt-herb sauce. It’s comforting, balanced, and a great way to bring probiotic brightness into a hearty meal.

Gingered Beef Meatballs with Bok Choy & Yogurt Sauce
Make spiced beef meatballs with fresh ginger and green onion. Bake and serve over sautéed bok choy with a drizzle of seasoned yogurt for a savory, tangy-probiotic finish.

Tip: These meatballs work just as well with ground turkey for a lighter twist—just be sure not to overcook, as turkey dries faster than beef.

Bitter Greens & Rhubarb Hash with Eggs + Yogurt Dollop
Sauté chopped red beets, collard greens, and rhubarb with onion and garlic chives. Top with a poached or fried egg and a dollop of tangy plain or herbed yogurt to mellow the bitterness and add probiotic creaminess.

Sweet Potato Mash with Buttermilk & Garlic Chives
Whip roasted fingerling sweet potatoes with probiotic buttermilk, garlic chives, and black pepper. Creamy and tangy—serve as a nourishing side with meatballs, roast chicken, or grilled salmon.

Kefir-Marinated Grilled Veggies
Toss sliced cremini mushrooms, cherry tomatoes, and green onions in kefir with garlic chives, salt, and a pinch of cumin. Let them marinate 30–60 minutes, then grill or roast. The kefir tenderizes and infuses the vegetables with gentle acidity and probiotic goodness. Great alongside grilled meats or in a grain bowl.

Strawberry Rhubarb Chutney
Simmer strawberries, rhubarb, onion, ginger, and a splash of red wine vinegar into a tangy-sweet chutney. It pairs beautifully with grilled pork chops, sausages, or a wedge of sharp cheddar cheese.

BREAD & BAKERY:

•  Add a loaf (or two) to your market box. Our hearty sourdough bread makes delicious toast and is a great partner for soups, salads, and egg dishes.
  • Tip: Make sure you never run out of your favorite bread with our Sourdough Bread Subscription.
• Check out our selection of sourdough pastries. Choose from sourdough croissants, cinnamon rolls, scones, and the famous chocolate hazelnut twist. Yum!
• Grab some of the Farm Girls’ Mexican hot chocolate cookies before they’re gone!

MEAT & SEAFOOD:

• We’re into cookout season! Be sure to pick up your favorite grilling meats. Whether you like salmon burgers, beef burgers, brats, steak, ribs, or chicken on the grill, we’ve got you covered!
  • Tip: Add a pack of sourdough brioche rolls if you’re making burgers or brats.
• If you’re preparing meals from the suggestions above, be sure to check out our selection of organic and pastured ground meats, steaks, chicken, pork, and seafood. Add your favorites to create satisfying, nutrient-dense meals.

DAIRY:

• This week’s meal suggestions feature plenty of ways to incorporate Flint Hill Farm’s probiotic-rich buttermilk, kefir, and yogurt into your diet. Add some to your market box order for a nutritious and flavorful way to enhance your meals.
  • Tip: These dairy staples are just a few of the options you can select if you add a Dairy Subscription to your weekly order. Look under the Dairy & Eggs section of our Subscriptions page to find your favorites.
• Add some creamy, pasture-raised goat cheese to your order to use for salads, toast, dips, and more. It’s delicious on pizza!

PANTRY:

• Stock up on items from our Ferments & Pickles and Condiments & Dressings sections. We have all you need for preparing delicious summer meals.
• Don’t miss our selection of balsamic vinegars! Delicious for salads, but also great for making glazes to use on your favorite meats, seafood, and pasta!
  • Tip: Take advantage of the beautiful first-of-the-season cherry tomatoes to make this 10-minute Cherry Tomato Pasta.
• If you’re making your own salad dressings, check your ingredients and add mustard, maple syrup, honey, oils, vinegar, herbs, and seasonings as needed.
  • Tip: Olive oil and red wine vinegar are mentioned in meal ideas above.

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.)

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FRUIT:

Strawberries – Juicy, fragrant, and naturally sweet, strawberries are a beloved spring fruit rich in vitamin C, antioxidants, and fiber. Enjoy them fresh as a snack, sliced into salads, blended into smoothies, or baked into crisps and shortcakes. For longer storage, refrigerate unwashed berries in a paper-towel-lined container and wash just before eating. Use within 2–3 days for best flavor and texture.

Fun Fact: Strawberries are the only fruit with seeds on the outside—about 200 per berry! To quickly hull them, insert a straw from the bottom and push up through the top.

Zero-Waste Tip: Don’t toss the strawberry hulls! Steep them in water for a refreshing infused drink, blend into smoothies for extra fiber, or simmer with other scraps to make a subtly fruity vinegar or syrup base.

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: berries, bok choy, chives, green onions, salad greens, mushrooms, tomatoes

Longest Storage: 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, Chinese (Napa) – Chinese cabbage, also called Napa cabbage, is a tender, pale green variety with a mild, slightly sweet flavor and crisp texture. It’s excellent raw in slaws and salads, quick-pickled for a tangy side, or cooked in stir-fries, soups, dumplings, and fermented as kimchi. Low in calories but rich in fiber, folate, and vitamins C and K, it’s a versatile choice for both fresh and cooked preparations. Store whole heads unwashed in the crisper drawer, loosely wrapped, for up to a week; once cut, use within a few days for best texture and flavor.

Fun Fact: Napa cabbage has been cultivated in China for over 1,000 years and is one of the most commonly used vegetables in East Asian cuisine, especially in kimchi, where it’s the star ingredient.

Tip: Its leaves cook quickly but stems stay crisp, so it’s great for layering texture—try adding it at the end of a stir-fry or soup for a refreshing crunch.

Cilantro – This fragrant herb has delicate green leaves and a fresh, citrusy flavor. It is widely used in cuisines like Mexican, Indian, and Thai. Cilantro is rich in vitamins A, C, and K, along with antioxidants that support immune health and digestion. It is often used as a garnish, blended into sauces like salsa or chutney, or added to soups and salads for extra flavor. Store cilantro in the refrigerator with the stems in a jar of water, loosely covered with a plastic bag, for up to a week. Alternatively, freeze chopped leaves in ice cube trays with water or oil for longer storage.

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

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.

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, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. This would be delicious in the winter added to a potato soup or vegetable stir fry. I love it sauteed with garlic and olive oil until bright green and tender. Store kale in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a freezer bag.

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, Butterhead (Green) – Butterhead lettuce is a tender, mild-flavored leafy green known for its soft, buttery-textured leaves that form loose heads. It’s rich in vitamin K and folate, and because it’s about 95% water, it’s a hydration hero that helps keep you refreshed and nourished. Butterhead lettuce is best stored unwashed, wrapped loosely in a damp paper towel inside a plastic bag, and kept in the refrigerator’s crisper drawer, where it will stay fresh for about 5 to 7 days.

Fun fact: Butterhead varieties like Boston and Bibb were once prized in royal European gardens for their delicate texture and subtle sweetness.

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 are10 Things You Should Do With Mushrooms.

This roundup of 20 Mushroom Recipeshas you covered with meal ideas for breakfast, lunch, or dinner. 

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, Lion’s Mane – Lion’s mane mushrooms are known for their shaggy, white appearance and mild, slightly sweet, seafood-like flavor. Rich in antioxidants, they contain compounds that may support brain health, nerve regeneration, and immune function. These mushrooms can be sautéed, roasted, or added to soups and stir-fries, often used as a meat substitute due to their tender, meaty texture. Store them in a paper bag in the fridge and use within a few days for the best texture and flavor.

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.

Onion, Fresh Bulb – Fresh bulb onions are early, fresh-picked onions harvested after overwintering in the field, with a mild flavor and tender texture that make them a welcome spring treat. They provide vitamin C, folate, antioxidants like quercetin, and sulfur compounds that may help reduce inflammation, lower cholesterol and blood pressure, and even offer antibacterial benefits. Sweeter and more delicate than cured storage onions, they’re delicious raw in salads, salsas, or quick pickles, and also shine when lightly sautéed. Store in the fridge, loosely wrapped or in a ventilated container; use greens within a few days and bulbs within a week for best flavor.

Fun Fact: The sulfur compounds in onions make your eyes water when chopped, but they also give onions their bold flavor and health benefits, so the tears are definitely worth it. To reduce the sting, chill onions before cutting or slice near an open window to help the compounds disperse.

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.

Tomatoes, Red Cherry – Red cherry tomatoes are small, sweet, and juicy with thin skins and vibrant flavor, perfect for raw snacking, salads, roasting, or tossing into pasta and grain bowls. Rich in lycopene, a powerful antioxidant linked to reduced cancer risk, they also offer vitamin C, potassium, and folate. Keep at room temperature out of direct sunlight for best flavor—refrigeration dulls their taste and texture, though very ripe ones can go in the fridge if needed and used soon.

Fun Fact: Cherry tomatoes were once considered ornamental plants in Europe before becoming a kitchen staple. They tend to have higher sugar content than larger tomato varieties, which is why they burst with flavor even when raw.

• 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…

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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
Bok Choy E-Book
Cabbage E-Book
Collard Greens E-Book
Fresh Herbs E-Book
Lettuce E-Book
Mushrooms E-Book
Scallion/Green Onion E-Book
Spinach E-Book
Tomatoes E-Book

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

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After giving a talk on the power of local food to a group of corporate employees, I felt energized—but also completely drained. I passed a dozen drive-thrus on the way home, tempted by the ease of grabbing something fast. But I knew better.

Because in my fridge, I had what I needed: sourdough bread, grass-fed butter, and pastured eggs. No guesswork. No compromise. Just real food I could trust.

That’s the beauty of seasonal greens and pastured eggs—they’re simple, nourishing, and always ready to anchor a quick meal that actually supports your health.

If there’s one combo that never lets us down in the kitchen—or the garden—it’s this one.

These two are the backbone of quick, nourishing meals that celebrate what’s fresh, local, and good for your body.

This time of year, our market boxes are bursting with bold leafy greens like kale, mustard, and dandelion—each one packed with flavor and nutrients.

Add in our richly golden-yolked eggs from hens raised on pasture, and you’ve got the makings of effortless meals with serious health benefits.

Let’s explore how to turn this powerful pair into simple, delicious dishes all week long.

FEATURED: Seasonal Greens and Pastured Eggs

Greens are full of flavor, fiber, and goodness—and they’re easier to enjoy than you might think. Start with familiar ones like spinach or loose leaf lettuce, then add in bolder options like kale, watercress or dandelion a little at a time. Cook them lightly, mix them into meals, or toss them into soups and grain bowls. However you use them, greens bring nourishment and balance to the plate without a lot of fuss.

Eggs are a natural partner to greens—quick to cook, endlessly flexible, and satisfying any time of day. Fold them into a skillet with wilted greens, poach them over soup, or top a salad or grain bowl for a little extra richness. They make meals feel complete without a lot of extra work.

Whether you’ve got a handful of fresh greens, a carton of eggs, or both, there’s plenty you can do with just a few ingredients and a little time. These easy meals are built around what’s on hand, with flexible, no-stress ways to enjoy the season’s best.

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!

Garlicky Greens & Eggs on Toast
A savory, bright, and simple way to enjoy bold greens with runny eggs and crusty bread.
Ingredients: Kale, dandelion or mustard greens, green garlic or garlic chives, olive oil, 2 eggs, bread
Method: Sauté chopped garlic in olive oil. Add chopped greens; cook until wilted. Fry or poach eggs. Serve over toast with greens.

Skillet-Baked Eggs with Mustard Greens & Mushrooms
A hearty one-pan meal with peppery greens and creamy eggs that’s great for any time of day.
Ingredients: Mustard greens, cremini mushrooms, green onions, 3–4 eggs, olive oil or butter, salt & pepper
Method: Sauté mushrooms and onions. Add greens, cook until soft. Make wells, crack in eggs. Cover and cook until set.

Warm Watercress & Egg Salad
Bright and bitter greens mellowed by soft egg and crisp spring veggies for a fresh and filling meal.
Ingredients: Watercress greens, cherry tomatoes, French breakfast radishes, 2 boiled eggs, olive oil, vinegar, salt
Method: Boil eggs. Toss greens, tomatoes, and radishes with oil and vinegar. Top with sliced eggs.

Tip:  You can mix and match greens in almost any salad. Start with something familiar like spinach or loose leaf lettuce, then toss in a handful of mustard, dandelion, or whatever else you’re curious about. A little bitterness brings character, and you can always soften it with sweet apple slices, a soft-boiled egg, or a splash of lemon. Don’t overthink it—just start mixing and tasting.

Tip:  Hard-boiled eggs and greens are a quiet power couple. Keep a few eggs in the fridge, and you’ve got an easy add-on for any salad or grain bowl. especially ones with bold greens like dandelion or mustard. The egg softens the bite, adds protein, and turns a side into a real meal.

Oven-Baked Salmon with Kale & Roasted Sweet Potato
Comforting and tender with sweet potato’s mellow sweetness.
Ingredients: Salmon fillet, kale, garlic chives, lemon, olive oil, salt, pepper, sweet potato.
Method: Roast diced sweet potato at 400°F for 25–30 minutes until tender and golden. Sauté garlic chives and kale in olive oil until wilted. Bake salmon at 375°F for 12–15 minutes, seasoned with salt, pepper, and lemon. Serve salmon alongside greens and sweet potato.

Pan-Seared Salmon with Mustard Greens & Fresh Radish Salad
Light, bright, and crisp with peppery radishes and crispy skin.
Ingredients: Salmon fillet, mustard greens, garlic chives, lemon, olive oil, salt, pepper, radishes.
Method: Toss thinly sliced radishes with lemon juice, olive oil, and salt. Sauté garlic chives and mustard greens in olive oil until wilted. Pat salmon dry, season, then pan-sear skin side down in hot oil until crispy (4–5 mins), flip and cook another 3–4 mins. Finish with lemon. Serve salmon with greens and radish salad.

Chicken & Bok Choy Egg Fried Rice
Fast, flexible, and filling way to use leftover rice with crisp greens and protein.
Ingredients: Bok choy, green onions, eggs, cooked chicken (shredded), cooked rice, oil, soy sauce
Method: Scramble eggs, set aside. Sauté chopped bok choy and green onions. Add chicken and rice. Stir in eggs, season with soy sauce.

Hearty Greens, Grain & Bean Soup
Flexible, filling, and packed with protein. Use any greens (mustard, dandelion, kale), cooked grain (quinoa, farro, sorghum), and beans, plus optional meat or eggs.
Ingredients: Greens, cooked grain, onion, carrots, celery, garlic, broth/water, cooked beans (any kind), optional chicken/beef/eggs
Method: Sauté onion, carrots, celery, garlic. Add broth, simmer. Stir in greens, grain, and beans. Add protein or crack eggs in to poach. Season and serve.

Tip: Use leftover cooked grains, beans, and meats for quick, nourishing meals.

Greens & Beef Stir-Fry
Bold greens soak up the savory sauce and pair perfectly with tender beef in this fast and flavorful meal.
Ingredients: Mustard or dandelion greens, green garlic, ginger, thinly sliced beef, soy sauce, oil
Method: Sear beef in hot oil, remove. Sauté garlic and ginger, then add greens. Return beef, splash with soy sauce, and stir to combine.

‍ Portobello Mushroom & Red Russian Kale Sauté
Earthy mushrooms and hearty kale make a simple, satisfying side or main.
Ingredients: Portobello caps, red Russian kale, garlic, olive oil, salt, pepper, lemon juice.
Method: Slice mushrooms and sauté in olive oil with garlic until browned. Add chopped kale, salt, and pepper; cook until kale is tender. Finish with a squeeze of lemon. Great as a side or over grains.

Tip:  If a green feels too intense raw, just cook it down a little. A quick sauté in olive oil with garlic or green onion takes the edge off mustard, kale, or dandelion. Finish with a splash of vinegar, a squeeze of lemon, or even a bit of grated cheese. Cooked greens are warm, hearty, and super forgiving.

BREAD & BAKERY:

• Nothing goes with greens and eggs like hearty sourdough bread. Add a loaf (or two) to your market box so you’re prepared for this week’s meal ideas, plus enough for sandwiches.
  • Tip: Make sure you never run out of your favorite bread with our Sourdough Bread Subscription.
• If you haven’t tried our sourdough pastries, you’re missing out! We have sourdough danish, cinnamon rolls, croissants, and scones. Yum!

MEAT & SEAFOOD:

• We’re into cookout season! Be sure to pick up your favorite grilling meats. Whether you like salmon burgers, beef burgers, brats, steak, ribs, or chicken on the grill, we’ve got you covered!

DAIRY:

Eggs are on special this week! Buy two dozen eggs and get one free. Perfect for breakfast (or any time of day!), making pickled and deviled eggs, adding to grain bowls, and so much more. Check out the meal ideas above to help you plan.

• Eggs are delicious with a little bit of cheese. Choose your favorite and add to egg dishes, sandwiches, and salads.
  • Tip: Did you know you can add a cheese subscription to your market box order? Look under the Dairy & Eggs section of our Subscriptions page to find your favorites.
• Fromage blanc is delicious with sourdough toast and raw or sautéed greens. Makes a quick breakfast or lunch!

PANTRY RECOMMENDATIONS:

• It’s salad season, so check your pantry to make sure you have plenty of oil, vinegar, or bottled vinaigrette ready to go.
• Don’t miss our selection of balsamic vinegars! Delicious for sales, but also great for making glazes for your meat and seafood, and using on pasta!
  • Tip: This 10-minute Cherry Tomato Pasta is a fresh, delicious weeknight meal. Add pasta to your order and give it a try!
• If you’re making your own salad dressings, check your ingredients and add mustard, maple syrup, honey, oils, vinegar, herbs, and seasonings as needed.

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.)

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FRUIT:

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. Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

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.

Strawberries – Juicy, fragrant, and naturally sweet, strawberries are a beloved spring fruit rich in vitamin C, antioxidants, and fiber. Enjoy them fresh as a snack, sliced into salads, blended into smoothies, or baked into crisps and shortcakes. For longer storage, refrigerate unwashed berries in a paper-towel-lined container and wash just before eating. Use within 2–3 days for best flavor and texture.

Fun Fact: Strawberries are the only fruit with seeds on the outside—about 200 per berry! To quickly hull them, insert a straw from the bottom and push up through the top.

Zero-Waste Tip: Don’t toss the strawberry hulls! Steep them in water for a refreshing infused drink, blend into smoothies for extra fiber, or simmer with other scraps to make a subtly fruity vinegar or syrup base.

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: berries, bok choy, chives, green onions, green garlic, salad greens, mushrooms, tomatoes

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, Chinese (Napa) – Chinese cabbage, also called Napa cabbage, is a tender, pale green variety with a mild, slightly sweet flavor and crisp texture. It’s excellent raw in slaws and salads, quick-pickled for a tangy side, or cooked in stir-fries, soups, dumplings, and fermented as kimchi. Low in calories but rich in fiber, folate, and vitamins C and K, it’s a versatile choice for both fresh and cooked preparations. Store whole heads unwashed in the crisper drawer, loosely wrapped, for up to a week; once cut, use within a few days for best texture and flavor.

Fun Fact: Napa cabbage has been cultivated in China for over 1,000 years and is one of the most commonly used vegetables in East Asian cuisine, especially in kimchi, where it’s the star ingredient.

Tip: Its leaves cook quickly but stems stay crisp, so it’s great for layering texture—try adding it at the end of a stir-fry or soup for a refreshing crunch.

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. 

Cilantro – This fragrant herb has delicate green leaves and a fresh, citrusy flavor. It is widely used in cuisines like Mexican, Indian, and Thai. Cilantro is rich in vitamins A, C, and K, along with antioxidants that support immune health and digestion. It is often used as a garnish, blended into sauces like salsa or chutney, or added to soups and salads for extra flavor. Store cilantro in the refrigerator with the stems in a jar of water, loosely covered with a plastic bag, for up to a week. Alternatively, freeze chopped leaves in ice cube trays with water or oil for longer storage.

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

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, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. This would be delicious in the winter added to a potato soup or vegetable stir fry. I love it sauteed with garlic and olive oil until bright green and tender. Store kale in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a freezer bag.

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, Butterhead (Green) – Butterhead lettuce is a tender, mild-flavored leafy green known for its soft, buttery-textured leaves that form loose heads. It’s rich in vitamin K and folate, and because it’s about 95% water, it’s a hydration hero that helps keep you refreshed and nourished. Butterhead lettuce is best stored unwashed, wrapped loosely in a damp paper towel inside a plastic bag, and kept in the refrigerator’s crisper drawer, where it will stay fresh for about 5 to 7 days.

Fun fact: Butterhead varieties like Boston and Bibb were once prized in royal European gardens for their delicate texture and subtle sweetness.

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 are10 Things You Should Do With Mushrooms.

This roundup of 20 Mushroom Recipeshas you covered with meal ideas for breakfast, lunch, or dinner. 

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, Lion’s Mane – Lion’s mane mushrooms are known for their shaggy, white appearance and mild, slightly sweet, seafood-like flavor. Rich in antioxidants, they contain compounds that may support brain health, nerve regeneration, and immune function. These mushrooms can be sautéed, roasted, or added to soups and stir-fries, often used as a meat substitute due to their tender, meaty texture. Store them in a paper bag in the fridge and use within a few days for the best texture and flavor.

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.

Onion, Fresh Bulb – Fresh bulb onions are early, fresh-picked onions harvested after overwintering in the field, with a mild flavor and tender texture that make them a welcome spring treat. They provide vitamin C, folate, antioxidants like quercetin, and sulfur compounds that may help reduce inflammation, lower cholesterol and blood pressure, and even offer antibacterial benefits. Sweeter and more delicate than cured storage onions, they’re delicious raw in salads, salsas, or quick pickles, and also shine when lightly sautéed. Store in the fridge, loosely wrapped or in a ventilated container; use greens within a few days and bulbs within a week for best flavor.

Fun Fact: The sulfur compounds in onions make your eyes water when chopped, but they also give onions their bold flavor and health benefits, so the tears are definitely worth it. To reduce the sting, chill onions before cutting or slice near an open window to help the compounds disperse.

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.

Swiss Chard –  Swiss chard is a vibrant leafy green vegetable, rich in vitamins A, C, and K, as well as magnesium, potassium, and iron, making it a nutritious, low-calorie option. The stems come in various colors or simply a whitish green. Both the leaves and the stalks are edible. When picked very young, chard can be part of a green salad. But full-grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Its slightly bitter, earthy flavor pairs well with garlic, lemon, and olive oil, and it can be sautéed or steamed. After cooking for several minutes, it can also be added to rice and beans or omelets. Chard can be sliced or chopped and added to soups. The stems work well in soups, stews, or as a celery substitute. Use Chard any way you would prepare spinach, allowing for longer cooking time for the stems. To store, keep unwashed in a plastic bag or container in the refrigerator’s crisper drawer, using it within 3–5 days; if it wilts, revive it by soaking in cold water before use. Before using, wash well in cool water and separate the leaves from the stems.

Fun fact: Chard is in the chenopod family which includes beets, spinach, and quinoa.

Tomatoes, Red Cherry – Red cherry tomatoes are small, sweet, and juicy with thin skins and vibrant flavor, perfect for raw snacking, salads, roasting, or tossing into pasta and grain bowls. Rich in lycopene, a powerful antioxidant linked to reduced cancer risk, they also offer vitamin C, potassium, and folate. Keep at room temperature out of direct sunlight for best flavor—refrigeration dulls their taste and texture, though very ripe ones can go in the fridge if needed and used soon.

Fun Fact: Cherry tomatoes were once considered ornamental plants in Europe before becoming a kitchen staple. They tend to have higher sugar content than larger tomato varieties, which is why they burst with flavor even when raw.

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…

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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
Bok Choy E-Book
Cabbage E-Book
Collard Greens E-Book
Fresh Herbs E-Book
Lettuce E-Book
Mushrooms E-Book
Scallion/Green Onion E-Book
Spinach E-Book
Tomatoes E-Book

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

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Updated May 2026: I first shared these grass-fed burger and brat grilling tips last spring, but they’re just as useful heading into Memorial Day again. I’ve refreshed this post with current grilling ideas and simple ways to plan your cookout from the online farm market.

Memorial Day weekend has a way of sneaking up fast. This year it is as early as it can be.

Suddenly the grill is coming out, family is asking what’s for dinner, and you realize you need something simple that still feels special.

If you don’t have pre-formed patties ready to go, don’t worry.

Grass-fed ground beef makes beautiful homemade burgers — and with a few small changes, you can keep them juicy, flavorful, and worthy of the holiday table.

Brats, burgers, sourdough buns, fresh greens, ferments, seasonal vegetables, and a few good condiments can turn a simple cookout into a meal that feels generous and nourishing.

And when you start with real grass-fed beef, you’re already ahead.

Grass-fed beef cooks differently than conventional grain-fed beef. It’s usually leaner, which is one reason people love it — but that also means you can’t treat it exactly the same on the grill.

The trick is not to overwork it, overcook it, or press all those juices out while it’s cooking.

A little gentleness goes a long way.

Here are my best tips for grilling better grass-fed burgers, plus a few brat and burger meal ideas to help you plan your Memorial Day cookout.

5 Tips for Juicy 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. Giving it a little time to warm up helps it cook more gently and evenly.

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.

You don’t need to overcomplicate it. Just remember that leaner beef appreciates a little help.

3. Shape your patties thick—with a thumbprint.
Form thick patties and press a shallow thumbprint into the center.

That little indentation helps the burger stay flatter as it cooks instead of puffing up in the middle.

Try not to overwork the meat as you shape it. Keep your hands gentle and stop once the patty holds together.

4. Sear, then lower the heat.
Start with a hot grill so you can get a nice crust.

Sear each side for 2–3 minutes over higher heat, then lower the grill temperature or move the burgers to a cooler part of the grate to finish cooking.

This gives you flavor on the outside without drying out the inside

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 to medium is usually where grass-fed burgers shine best. A meat thermometer is your friend here, especially if you’re cooking for a group.

Planning Ahead for Summer Grilling?

If your family uses ground beef regularly, summer is a good time to stock up.

We have an aged beef presale open now for grass-fed ground beef and beef patties. This is the kind of food that makes sense to keep in the freezer for cookouts, quick weeknight meals, and simple family dinners.

One customer asked if she could stock up and reserve five at a time.

Yes — absolutely.

If you know your family will use it, this is a practical way to plan ahead.

Planning burgers for summer?

Reserve grass-fed aged ground beef and beef patties now so your freezer is ready for Memorial Day, summer cookouts, and quick weeknight meals.

Reserve Beef

5 Tips for Perfectly Grilled Pastured Pork Brats

Brats are another cookout favorite because they’re easy, flavorful, and satisfying.

The key is to cook them gently first, then finish them with direct heat.

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. This helps them cook through without bursting.

3. Flip and repeat.
Turn the brats over, close the lid again, and cook for another 8 minutes. Slow, steady heat keeps them juicy.

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.

MEMORIAL DAY BURGER & BRAT MEAL IDEAS:

These ideas are built around simple farm foods you may already have in your fridge — grass-fed beef, brats, fresh greens, seasonal vegetables, ferments, sourdough buns, and pantry condiments.

A good burger doesn’t need to be complicated.

But one spoonful of something fermented — sauerkraut, kimchi, fermented jalapeños, pickled mustard seeds, or fermented hot sauce — can turn a simple sandwich into something bright, tangy, and memorable.

Use these ideas as inspiration, then make them 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

• 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.

  

  Grass-Fed Ground Beef & Brats

  Our 100% grass-fed ground beef and pastured pork brats is perfect for building flavorful, nutrient-dense grill outs from scratch.

  Shop Now

  

  Salmon Burgers-Wild for Salmon

  Made with simple organic herbs, spices and wild caught salmon—these clean, flavorful burgers grill up beautifully.

  Shop Now

  What to Add to Your Cookout Order

  Before you head into the weekend, take five minutes to check what you already have and what you still need.

  A simple cookout can come together quickly when you have the basics covered.

  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.

  • • • ketchup, mustard
      • chili sauce, miso (white and red)
      • salsa, sriracha, Andres’ salsa macha
      • Kimchi, pickled ginger
      • giardiniera
      • sauerkraut (several varieties!)

  Not Grilling This Weekend?

  If your weekend is full and you need something easier, ready-to-eat soups, sourdough bread, and a fresh green salad can make a simple real-food meal.

  It doesn’t have to be complicated to be nourishing.

  One Last Planning Tip

  Always check your recipes before you order.

  Look at what you already have. Then make a quick list of what you still need.

  It takes a few extra minutes, but it beats realizing at the last minute that you’re missing buns, mustard, greens, or something simple that would have pulled the meal together.

  Ground beef.
  Brats.
  Buns.
  Greens.
  Ferments.
  Condiments.
  Something simple for dessert.

  A little planning now makes the holiday meal feel easy later.

  Shop the online farm market for Memorial Day cookout foods here.

  Shop Now

  Tessa’s Tips For In Season Vegetables

  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…

  Shop Now

  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-Book

  Shop Now

  We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

  We’ll keep farming for you!

  Reuben and Tessa DeMaster
  Willow Haven Farm

  

It makes dinnertime feel less like a scramble and more like a rhythm—exactly what I need in this busy season.

Cooking seasonal meals with clean, wholesome ingredients grown right here in our community helps me feel grounded and prepared, even on the busiest days.

Because when it’s 4:30 and I don’t have a plan, that’s when stress sneaks in, and I’m more likely to resort to something rushed or disappointing.

But when I’ve got a plan—even a flexible one—I can cook with peace, using what’s on hand and trusting the seasons to guide the menu.

I’m all about flexible plans.

I just need a starting point.  That’s what the Easy Meals Meat Bundle this week gives me.

If that sounds like you too, this post is for you.

I’ve gathered some of our favorite spring meals using meats on special this week and fresh local produce from the farm. Use these ideas to fill your Market Box, stock your pantry, and make your week a little more grounded and a lot more delicious.

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!

Cook With the Season: Spring Meals Featuring Sale Meats and Local, Organic Produce

Take advantage of our current meat specials and build simple, satisfying meals around what’s in your market box. These meal plans highlight flavorful cuts like ground beef, Italian sausage, and chicken thighs—paired with fresh, in-season produce and pantry-friendly staples. It’s a great way to cook resourcefully and deliciously, without overthinking dinner.

• Tip: Of course, not everyone will have the exact same items in their box. These meal plans are designed to work using whatever you happen to have on hand. Don’t be afraid to substitute and experiment!
• ‍ Mushroom Tip: If you picked up our Artisan Mushroom Sampler, you can easily substitute or enhance the cremini or portobello mushrooms in these recipes. Whether you get oyster, enoki, trumpet, shiitake, or Lion’s Mane, just slice and sauté gently with garlic and green onion to bring extra umami to pastas, stir-fries, and bowls.
• Note: Curtido is a lightly fermented Salvadoran slaw—tangy, crunchy, and perfect with rich meats or tacos. It’s usually made with cabbage, carrots, and oregano, and pairs beautifully with many of the meals below. Here’s a quick curtido recipe if you want to try it.

Ground Beef – 4 Spring Meals

Burger Night

• Main Dish: Grass-fed burgers on brioche buns, topped with sautéed mushrooms, and a fried egg (optional).
  • Optional: Add a fried egg on top of your burger.
• Cooked Veg Side: Roasted fingerling sweet potatoes with garlic chives and green garlic.
• Salad: Loose leaf lettuce with shaved watermelon radish, Fuji apple matchsticks, and lemon vinaigrette.
• Fermented Veg: Classic curtido or green cabbage kraut.
• Bread: Brioche buns (used for burgers).

Taco Bowl

• Main Dish: Ground beef taco-seasoned with green garlic, served over rice with shredded bok choi, green cabbage, and watermelon radish.
  • Optional: Add a fried egg on top of your bowl.
• Cooked Veg: Sautéed spinach and Tuscan kale with cumin and garlic chives.
• Salad: Red cabbage and orange slaw with ginger-lime dressing.
• Fermented Veg: Fermented bok choi or cabbage.
• Bread: Serve with toasted ancient grain tortilla wedges.

Hearty Soup & Bread Night

• Main Dish: Ground beef and mushroom soup with green onions, bok choi, celery, and mushrooms.
• Cooked Veg: Soup includes veg. Serve extra roasted red beets on the side if desired.
• Salad: Watercress, grapefruit, and watermelon radish with olive oil vinaigrette.
• Fermented Veg: Red cabbage kraut.
• Bread: French country or olive rosemary.

Herbed Meatballs with Green Sauce

• Main Dish: Ground beef meatballs with garlic chives and green garlic, served with chimichurri or spring herb sauce.
• Cooked Veg: Roasted red beets and sautéed spinach.
• Salad: Loose leaf lettuce with Fuji apple and watermelon radish.
• Fermented Veg: Curtido or fermented green cabbage.
• Bread: Ancient grain or walnut.

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Italian Pork Sausage – 3 Spring Meals

Italian Sausage Sheet Pan Dinner

• Main Dish: Sheet pan sausage and roasted vegetables – Italian sausage links roasted with celery, green cabbage wedges, bok choi, and green onions. Add sweet potatoes to the sheet pan, if desired.
• Cooked Veg Side: Add fingerling sweet potatoes to the sheet pan, if desired.
• Salad: Shredded red beet and apple salad with watercress and green onion.
• Fermented Veg: Fermented asparagus spears.
• Bread: Italian einkorn or baguette.

Pasta Night

• Main Dish: Italian sausage cooked with cremini mushrooms, garlic chives, and green garlic over pasta.
• Cooked Veg: Sautéed  Tuscan kale with lemon and olive oil.
• Salad: Lettuce with mandarin orange, shaved radish, and honey-lemon vinaigrette.
• Fermented Veg: Curtido.
• Bread: Italian einkorn or French country.

Sausage Sandwiches

• Main Dish: Grilled sausage on brioche buns with sautéed green onions and mustard.
• Cooked Veg: Grilled cremini mushrooms and celery.
• Salad: Loose leaf lettuce with grapefruit, green onion, and sliced watermelon radish.
• Fermented Veg: Sauerkraut.
• Bread: Brioche buns.

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Maple Breakfast Sausage – 3 Spring Meals

Brunch Plate

• Main Dish: Maple sausage links, scrambled eggs with green garlic and spinach, and roasted fingerling sweet potatoes.
• Cooked Veg Side: Sautéed rhubarb and/or apples (Crimson Topaz or Evercrisp) with a touch of ginger, cinnamon, and honey.
• Salad: Watercress, orange segments, and shaved watermelon radish with a honey-lemon vinaigrette.
• Fermented Veg: Curtido or pickled red cabbage.
• Bread: Toasted honey wheat Pullman slices.

Salad & Sausage Supper

• Main Dish: Chilled sausage slices over a robust salad of spinach, arugula, green onions, and grapefruit.
  • Optional: Add a fried or jammy egg on top of the salad dish. Or serve deviled eggs on the side.
• Cooked Veg: Steamed beets with citrus zest.
• Salad: Main dish.
• Fermented Veg: Asparagus or bok choi.
• Bread: Walnut or ancient grain.

Savory Breakfast-for-Dinner Bowl

• Main Dish: Chopped maple sausage with sautéed greens and sweet potato hash.
  • Optional: Add a fried or poached egg on top.
  • Tip: Substitute or add red beets to the hash for a different twist.
• Cooked Veg: Hash includes dandelion greens, Tuscan kale, and bok choi.
• Salad: Loose leaf lettuce with Fuji apples and lemon vinaigrette.
• Fermented Veg: Curtido or kraut.
• Bread: Toasted bagels or alpine rye slices.

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Ground Pork – 3 Spring Meals

Stir-Fry Bowl

• Main Dish: Stir-fried ground pork with garlic chives, green onions, ginger, bok choi, and red/green cabbage. Serve over rice or noodles.
  • Optional: Add a fried or jammy egg on top of the stir-fry bowl.
• Cooked Veg Side: Steamed spinach and dandelion greens with lemon and garlic.
• Salad: Loose leaf lettuce with shredded beet, sliced mandarin, and a light vinaigrette.
• Fermented Veg: Kimchi-style fermented greens or curtido.
• Bread Note: Stir-fry bowls aren’t traditionally served with bread. Serving over steamed white or brown rice or noodles would work best here.

Pork & Mushroom Soup

• Main Dish: Ground pork, cremini mushrooms, celery, and garlic chive soup.
• Cooked Veg: Soup-based. Serve roasted beets or cabbage wedges on side.
• Salad: Watercress with apple and radish.
• Fermented Veg: Bok choi kraut or kimchi.
• Bread: Olive rosemary or baguette.

Pork Lettuce Wraps

• Main Dish: Seasoned pork in lettuce cups with shredded bok choi, radish, and green onion.
  • Optional: Serve sliced boiled egg on the side.
• Cooked Veg: Roasted mushrooms and celery.
• Salad: Main dish includes salad element.
• Fermented Veg: Curtido or kimchi.
• Bread Note: Pork lettuce wraps aren’t traditionally served with bread. A side of steamed white or brown rice would complement the wraps well. Rice cakes would also be a fun option.

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Chicken Leg & Thigh Packs – 3 Spring Meals

Roasted Chicken Dinner

• Main Dish: Roasted chicken legs and thighs with a dry rub of garlic, ginger, and citrus zest.
• Cooked Veg Side: Roasted cremini mushrooms, celery, asparagus, and sweet potato.
• Salad: Spinach and arugula with grapefruit, green onion, and olive oil vinaigrette.
• Fermented Veg: Fermented bok choi or classic curtido.
• Bread: Alpine rye or walnut sourdough.
  • Optional: Add your favorite deviled eggs as a starter or side, especially if you’re cooking for a crowd.

Chicken & Cabbage Skillet

• Main Dish: Pan-seared chicken with sautéed red and green cabbage, green garlic, and bok choi.
• Cooked Veg: Mixed in skillet. Add sauteed asparagus spears on side with a squeeze of lemon or a splash of balsamic vinegar.
• Salad: Loose leaf lettuce with sliced apple, green onion, and vinaigrette.
• Fermented Veg: Red cabbage kraut.
• Bread: French country or Italian einkorn.

Chicken Noodle Bowl

• Main Dish: Shredded chicken thigh over noodles with broth, garlic chives, mushrooms, and spinach.
  • Optional: Serve a soft-boiled egg on top.
• Cooked Veg: In soup. Add roasted sweet potato on side.
• Salad: Watercress with mandarin and shaved radish.
• Fermented Veg: Curtido or dill sauerkraut.
• Bread: Toasted ancient grain or baguette.

PANTRY RECOMMENDATIONS:

Take a look at the menu plans above for your bread, dairy, and meat recommendations this week.

Based on these plans, check your pantry and add what you need to your market box order. We’ve included a few suggestions and tips below.

• Rice, pasta, quinoa, or other grains.
• Vinegars, olive oil, spices, and seasonings.
• Condiments such as mustard, ketchup, sriracha, salad dressings, and more.
  • Tip: If you prefer to try making your own, check out our spring salad dressing recipes. Check your pantry for ingredients.
• Ferments and pickles – we have a great selection!
  • Tip: Want to ferment your own veggies? It’s easy! Our Ferment Any Vegetable guide will help you.
• Don’t forget to try our new peanut and almond butters.
  • Tip: If you missed our post on ideas for using nut butters, check it out now!

Visit our Mother’s Day page for special brunch and tea bundles and great gift ideas.

 Stop in and visit us at WHF General Store for your Mother’s Day meal needs. We also have cards, flowers, treats, and unique locally-made gifts!

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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: chives, green onions, green garlic, salad greens, mushrooms

Longest Storage: apples, beets, carrots, 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.

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!

Carrot – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, store carrots unwashed in the fridge, preferably in a plastic bag or container to maintain moisture, where they can last for several weeks. If the greens are attached, cut them off to prevent the carrots from becoming limp. Stored properly, they should last around 1-2 weeks.

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.

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, 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.

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!

Onion, Red – Red onions are a vibrant, mildly sweet onion variety with a sharp bite, commonly used raw or cooked in various dishes. They are a good source of vitamin C, antioxidants, and fiber, contributing to overall health and supporting the immune system. Red onions add color and flavor to salads, salsas, sandwiches, pickles, and roasted vegetable dishes. Store whole red onions in a cool, dry, well-ventilated space away from sunlight; once cut, refrigerate in an airtight container and use within a few days to preserve freshness.

Fun Fact: Red onions get their color from anthocyanins, which can turn bluish-green when cooked with alkaline foods such as some beans and legumes. Adding a little acid (like vinegar or lemon juice) helps keep their color vibrant.

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.

Swiss Chard –  Swiss chard is a vibrant leafy green vegetable, rich in vitamins A, C, and K, as well as magnesium, potassium, and iron, making it a nutritious, low-calorie option. The stems come in various colors or simply a whitish green. Both the leaves and the stalks are edible. When picked very young, chard can be part of a green salad. But full-grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Its slightly bitter, earthy flavor pairs well with garlic, lemon, and olive oil, and it can be sautéed or steamed. After cooking for several minutes, it can also be added to rice and beans or omelets. Chard can be sliced or chopped and added to soups. The stems work well in soups, stews, or as a celery substitute. Use Chard any way you would prepare spinach, allowing for longer cooking time for the stems. To store, keep unwashed in a plastic bag or container in the refrigerator’s crisper drawer, using it within 3–5 days; if it wilts, revive it by soaking in cold water before use. Before using, wash well in cool water and separate the leaves from the stems.

Fun fact: Chard is in the chenopod family which includes beets, spinach, and quinoa.

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.

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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
Carrots E-Book
Fresh Herbs E-Book
Lettuce E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book
Scallion/Green Onion E-Book
Spinach E-Book

Swiss Chard E-Book

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

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Local nut butter—like creamy almond butter and classic peanut butter—might seem like cozy, cold-weather staples, but they’re just as perfect for bringing creamy balance to lighter spring meals.

These pantry favorites reward creativity: a spoonful here or there can turn simple spring dishes into something nourishing and special —especially if you’re looking for a dairy-free way to add richness.

Whether stirred into a fresh dressing, blended into a smoothie, or used in a satisfying snack, local nut butters add comfort without heaviness.

They’re a simple way to bring a little indulgence to everyday meals while keeping them fresh, light, and perfectly in tune with the season.

Nourishing Starters & Sides with Local Nut Butter

• Nutty Root Veg Soup — Stir a spoonful of almond or peanut butter into pureed carrot, sweet potato, or squash soup to deepen flavor and add creaminess.
• Lively Spring Salad with Nut Butter Dressing — Combine mixed greens, radishes, snap peas, and cucumber. Toss in a creamy dressing made from almond or peanut butter, olive oil, lemon juice, and a touch of honey or maple syrup. Top with seeds or nuts for crunch.
• Cooked Greens with Nut Butter Glaze — Use a small amount of nut butter in a finishing sauce for sautéed kale, bok choy, or broccoli.

Flavorful Main Spring Dishes

• Oatmeal & Porridge — Stir almond or peanut butter into oatmeal or quinoa porridge. Top with banana, seeds, cinnamon, or a drizzle of honey.
• Stir-Fry Bowls or Noodle Dishes — Use almond or peanut butter in a creamy sauce with tamari, garlic, ginger, rice vinegar, and chili. Toss with noodles, stir-fried veg, tofu, or chicken.
• Satay-Style Protein — Make a classic satay sauce (peanut butter, coconut milk, lime, chili flakes) to serve with grilled chicken, tofu, or shrimp.
• Grain & Greens Bowl with Nut Butter Drizzle — Thin almond butter with lemon juice, olive oil, and a touch of maple syrup for a warm or cold grain bowl topper (farro, quinoa, millet, etc.).
• Savory Nut Butter Toasts — These work as open-faced mains or hearty snacks.
  • • Almond butter, sliced radish, olive oil, sea salt
    • Peanut butter, cucumber, sriracha, shredded chicken

Indulgent Drinks Featuring Local Nut Butter

• Nut Butter Milkshake — Blend almond or peanut butter with banana, vanilla, and almond milk for a rich, creamy treat. (dairy free)
• Nut Butter Latte — Whisk peanut butter into your morning coffee or espresso for a creamy twist.
• Nut Butter Hot Chocolate — Stir almond or peanut butter into hot chocolate for an extra layer of richness.
• Chocolate Berry Nut Butter Shake — Blend almond or peanut butter with frozen berries (like strawberries or raspberries), cocoa powder, milk, and a touch of honey or maple syrup. Add a frozen banana for extra creaminess, or top with whipped cream and shaved chocolate for a rich finish.
• Fruity Nut Butter Smoothie — Blend almond butter with frozen mango, pineapple, a splash of orange juice, and coconut milk. Creamy, tropical, and totally refreshing — like a beach vacation in a glass. (dairy free)
• Tip for the Grown-Ups: To turn any of these into an adult treat, add a splash of bourbon, dark rum, coffee liqueur, or nocino (a walnut liqueur with warm spice notes). Each pairs beautifully with the richness of nut butter and chocolate or fruit. (dairy free)

Wholesome Snacks & Sweets

• Smoothies — Nut butters add body and protein to smoothies. They’re great in banana-based smoothies with spinach, cocoa, or berries. (dairy free)
• Energy Balls or No-Bake Bars — Mix nut butter with oats, seeds, dried fruit, and a bit of honey or maple syrup. Chill and roll/slice. (dairy free)
• Baked Goods — Substitute into muffins, cookies, or brownies. Replace up to half of the butter or oil in your recipe with nut butter for a richer, denser texture.
  Tip: Almond butter especially shines with chocolate and berries.

Versatile Toppings with Almond or Peanut Butter

• Drizzle for Puddings & Parfaits — Use thinned almond or peanut butter as a topping for chia pudding, parfaits, or yogurt bowls. (dairy free)
• Sweet Sauce for Pancakes, Fruit, or Ice Cream — Whisk almond butter with maple syrup and a splash of milk for an easy dessert drizzle.
• Dressing or Dipping Sauce — Use thinned peanut or almond butter (with soy sauce, citrus, and aromatics) as a dipping sauce for veggies, dumplings, or wraps. (dairy free)

Why Choose Local Nut Butter?

When you choose local nut butters—like the ones we carry from Nutty Novelties—you’re getting more than just great flavor. Small-batch producers use clean ingredients, skip the fillers and oils, and craft their nut butters fresh for better taste and texture. You’re also supporting sustainable practices, reducing food miles, and keeping your dollars in the local food economy. It’s a simple swap that’s better for your health, your community, and the planet.

]]> https://willowhavenfarmpa.com/beyond-toast-creative-ways-to-use-local-nut-butter-spring-dishes/feed 0 https://willowhavenfarmpa.com/how-to-cook-mothers-day-any-spring-celebration-using-fresh-spring-veggies https://willowhavenfarmpa.com/how-to-cook-mothers-day-any-spring-celebration-using-fresh-spring-veggies#respond Wed, 30 Apr 2025 21:31:46 +0000 https://willowhavenfarmpa.com/?p=6475 Mothers who garden probably have the best Mother’s Days… but I think moms who don’t garden still deserve to celebrate with the same joy, beauty, and nourishment that comes from using fresh spring veggies.

Whether you’re planning a brunch, dinner, or just a quiet moment in the sun, we’ll show you in this post how to create a celebration that feels special, seasonal, and deeply nourishing.

You don’t need a backyard garden to enjoy vibrant, just-picked produce. At Willow Haven Farm, we grow organic, nutrient-dense vegetables so families like yours can eat well, live well, and stay connected to their food—even if you never touch a trowel.

In today’s video, you’ll join me and two of our farm kids in the field as we transplant bok choy and endive into the spring soil.

You’ll get a behind-the-scenes peek at how your food is grown with care, sunshine, and a little help from homeschool hands.

Because the best meals start with real food—and real connection.

FEATURED: More Meal Ideas Using Fresh Spring Veggies

As spring vegetables come into their prime, they offer vibrant colors and fresh flavors perfect for celebrating Mother’s Day or any spring occasion. From tender greens to sweet roots, these early-season veggies brighten up any dish. Here are some creative recipe suggestions and pairing ideas to inspire a wholesome and flavorful celebration all season long.

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!

Asparagus (spring spears—tender, grassy, and quick to cook)

• Quick Recipe:
  • Pan-Seared Asparagus – Trim ends, sear spears in a hot skillet with olive oil or butter until just tender and slightly charred, 5–7 min. Finish with lemon zest or grated cheese.
• Easy Uses & Pairings:
  • Add to frittatas, quiches, or scrambled eggs.
  • Toss into pasta, grain bowls, or risotto with lemon and herbs.
  • Serve alongside salmon, chicken, or pork for a spring-forward meal.
  • Shave raw into salads or slaws with citrus or vinaigrette.
• Tip: Tough ends can be simmered in broth or puréed into soup for zero waste.
• Tip: You can also pickle the tough ends! Slice into smaller pieces and pickle in a simple brine of vinegar, sugar, salt, and water. They’ll make a tangy, crunchy snack or a unique salad addition.

Baby Red Beets (tender, earthy, and slightly sweet — great roasted, raw, or pickled)

• Quick Recipe:
  • Baby Beet & Greens Soup – Sauté chopped onion and garlic in olive oil. Add chopped beet greens (stems too!) and cook a few minutes. Pour in broth, add cooked grains (like farro) and white beans. Simmer, season, and finish with roasted baby beet halves for sweetness and color. A splash of lemon or vinegar brightens it all up.
• Easy Uses & Pairings:
  • Slice raw baby beets thinly for a colorful, earthy addition to mixed greens. Pair with goat cheese, arugula, and a citrus vinaigrette.
  • Toss roasted baby beets with whole grain pasta, fresh herbs, and olive oil.
  • Serve roasted or pickled baby beets with farro, quinoa, or rice and pair with roasted chicken, lamb, or grilled fish.
  • Roast baby beets as a side dish to accompany meats like pork, steak, chicken, or turkey.

Dandelion Greens (bitter, bold greens — great raw or cooked)

• Quick Recipe:
  • Sautéed Dandelion Greens – Blanch greens 1 min, then sauté in olive oil with garlic and chili flakes. Finish with a splash of vinegar or lemon juice.
• Easy Uses & Pairings:
  • Use raw in salads with bacon, apples, or goat cheese.
  • Add to hearty dishes like pasta, beans, soups, or stews to balance richness.
  • Pairs well with eggs, fatty meats (like sausage or pancetta), or sharp cheese.
  • Blend into pesto with nuts, garlic, olive oil, and lemon for a bold twist.

Garlic Chives (flat leaves, grassy and garlicky, milder than bulb garlic)

• Quick Recipe:
  • Garlic Chive Oil – Blend 1 cup chopped garlic chives with ½ cup neutral oil (or olive oil), a pinch of salt, and a squeeze of lemon. Use immediately or store in the fridge for a few days.
  • Tip: Add a few mint or basil leaves for a herby variation.
• Easy Uses & Pairings:
  • Drizzle on eggs, grain bowls, noodles, or roasted veggies.
  • Mix into softened butter or cream cheese for toast.
  • Pairs well with seafood, tofu, rice, and spring rolls.
  • Chop garlic chives into small pieces and sprinkle them over scrambled eggs, avocado toast, or a bowl of soup for a burst of mild garlic flavor without the sharpness of raw garlic.

Green Garlic (young garlic before it bulbs, tender and mild)

• Quick Recipe:
  • Green Garlic Sauté – Thinly slice green garlic (white and light green parts). Sauté in butter or olive oil until soft. Use as a base for scrambled eggs, pasta, or pan sauce.
• Easy Uses & Pairings:
  • Stir into risotto, mashed potatoes, or savory tarts.
  • Add to soups or use in pesto for a garlicky spring twist.
  • Pairs well with asparagus, mushrooms, chicken, or white beans.
  • Use green garlic as a substitute for onions in savory dishes for a unique twist. Its milder flavor works well when blended into mashed potatoes or added to vegetable stir-fries.

Rhubarb (tart stalks — best cooked or sweetened to shine)

• Quick Recipe:
  • Simple Roasted Rhubarb – Cut rhubarb into chunks, toss with honey or sugar and a splash of orange juice, then roast at 375°F for 15–20 min. until tender. Serve over yogurt, oatmeal, or ice cream.
• Easy Uses & Pairings:
  • Make compote, jam, or sauce to top pancakes, toast, or pork.
  • Bake into crisps, muffins, or quick breads with strawberries or ginger.
  • Add diced rhubarb to chutneys or BBQ sauces for a savory contrast.
  • Use sweetened rhubarb syrup in cocktails or homemade soda.
• Important Tip: Leaves are toxic—discard or compost only.

Stinging Nettle (tamed by cooking — earthy, spinach-like flavor)

• Quick Recipe:
  • Nettle Pesto – Blanch 2 cups nettle leaves (30 sec), squeeze dry. Blend with garlic, nuts/seeds, olive oil, lemon, and salt. Spread on toast, stir into pasta, or swirl into soup.
• Easy Uses & Pairings:
  • Add blanched nettles to omelets, polenta, or pizza.
  • Mix into gnocchi or savory pancakes.
  • Excellent with earthy mushrooms, goat cheese, eggs, or grilled sausages.
• Important Tip: Always blanch nettles briefly to remove the sting before using in any dish.

FEATURED: Local, Organic Almond Butter and Peanut Butter

Local organic nut butters add rich, creamy texture and natural flavor to both sweet and savory dishes. They’re perfect for adding depth to sauces, baked goods, and snacks, all while offering a healthy dose of protein and healthy fats. Natural almond butter contains more Vitamin E, while peanut butter often has more protein per serving. Both are powerhouse pantry staples that can help keep meals satisfying. Need some new ways to use that jar of local nut butter? We’ve got you covered with easy, delicious ideas that go way beyond toast. Check out our guide for Creative Ways to Use Local Almond and Peanut Butter. You’ll never look at nut butter the same again!

BEVERAGES:

• Visit our beverages page to find ingredients to create special cocktails and mocktails for your spring celebrations.
  • Refreshing herbal sodas and sparkling waters
  • Juices and shrubs
  • Kombucha
• Of course, we have coffee and tea for your spring brunch (and every day) sipping pleasure!
• Visit our Mother’s Day page for new tea selections!

MEAT AND SEAFOOD:

• Salmon and shrimp are lovely spring brunch proteins. Check out our offerings from Wild for Salmon.
• Sausage, bacon, scrapple, and ham are also great brunch items.
• Boneless, skinless chicken breast is a perfect addition to grain and noodle bowls or fresh, spring salads.

DAIRY:

• Goat cheese pairs well with baby red beets and leafy greens. Explore our selection of goat cheeses (yummy flavors!) and add some to your market box order.
• You may find a quick milkshake recipe in our nut butter guide this week. Make sure you have plenty of raw milk on hand!
• Fresh, pastured eggs are a must for your spring brunch menus. Stock up this week!

PANTRY RECOMMENDATIONS:

• Several meal ideas this week call for items like noodles, farro, quinoa, or beans. Be sure to stock up on what you need.
• If you’re baking something sweet for Mother’s Day, now is the time to check your recipes and gather your ingredients. We can help with all your baking needs – flours, sweeteners, baking soda/baking powder, nuts, dried fruit, and more.

Visit our Mother’s Day page for special brunch and tea bundles and great gift ideas.

 Stop in and visit us at WHF General Store for your Mother’s Day meal needs. We also have cards, flowers, treats, and unique locally-made gifts!

Shop Now

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, 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: chives, green onions, green garlic, salad greens, mushrooms

Longest Storage: apples, beets, carrots, 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.

Baby Red Beet – These young, tender versions of mature red beets are harvested earlier for their milder, sweeter flavor and delicate texture. Like full-sized beets, they’re rich in folate, fiber, potassium, and antioxidants, but their gentle taste and thin skins make them especially suited for quick roasting, steaming, or even raw applications like grating into salads. The greens are also edible and nutrient-dense — great sautéed or added to soups. Store baby beets as you would store mature beets.

Tip: You don’t have to peel baby beets before eating — especially if they’re roasted or steamed. Their skins are thin and tender, so a good scrub is usually enough. After cooking, the skin often loosens and can be rubbed off easily if desired, but it’s totally fine (and nutritious) to leave it on. Raw baby beets can also be grated or thinly sliced with the skin intact.

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!

Carrot – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, store carrots unwashed in the fridge, preferably in a plastic bag or container to maintain moisture, where they can last for several weeks. If the greens are attached, cut them off to prevent the carrots from becoming limp. Stored properly, they should last around 1-2 weeks.

Carrot, Rainbow – In addition to the nutritional benefits above, rainbow carrots stand out from standard orange carrots with their vibrant colors—purple, yellow, red, and white—each offering unique nutritional benefits and distinct flavors. Purple carrots contain anthocyanins, powerful antioxidants linked to anti-inflammatory and heart-health benefits, with a slightly earthy, spicy taste. Yellow carrots are rich in lutein, which promotes eye health by protecting against macular degeneration and cataracts, and they have a mild, subtly sweet flavor. Red carrots contain lycopene, a potent antioxidant that supports heart health, reduces the risk of certain cancers, and helps protect skin from UV damage, with a richer, sweeter taste.

Tip: These colorful carrots are perfect for adding visual appeal to dishes and enhancing the taste profile, whether roasted to bring out their natural sweetness, or sliced raw for salads. Their distinct flavors can also add depth to juices and smoothies. The diverse hues, flavors, and nutrients of rainbow carrots make them perfect for garnishes or serving as part of a vegetable medley. Store rainbow carrots the same way you would store standard orange carrots.

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.

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 are10 Things You Should Do With Mushrooms.

This roundup of 20 Mushroom Recipes has you covered with meal ideas for breakfast, lunch, or dinner. 

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.

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!

Onion, Red – Red onions are a vibrant, mildly sweet onion variety with a sharp bite, commonly used raw or cooked in various dishes. They are a good source of vitamin C, antioxidants, and fiber, contributing to overall health and supporting the immune system. Red onions add color and flavor to salads, salsas, sandwiches, pickles, and roasted vegetable dishes. Store whole red onions in a cool, dry, well-ventilated space away from sunlight; once cut, refrigerate in an airtight container and use within a few days to preserve freshness.

Fun Fact: Red onions get their color from anthocyanins, which can turn bluish-green when cooked with alkaline foods such as some beans and legumes. Adding a little acid (like vinegar or lemon juice) helps keep their color vibrant.

Potato, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber and are low in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Tip: Looking for a surprising combo to elevate your potatoes? Try pairing roasted yellow potatoes with a drizzle of honey and a pinch of cinnamon for a sweet-savory side. Or, mix them into a salad with pickled beets for an earthy contrast that’s totally unexpected. For another twist, mash roasted yellow potatoes with beets for a creamy, earthy side dish – the sweetness of the beets complements the savory potatoes beautifully.

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.

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 winter.

Don’t wait to join…

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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
Carrots E-Book
Fresh Herbs E-Book
Lettuce E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book
Scallion/Green Onion E-Book
Spinach E-Book

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Farm News and Events:

Garden-Inspired Art Workshop: Create Stunning Flower-Pounded Prints!

Date: Saturday, May 3rd, 10 AM – 12 PM (THIS SATURDAY!)
Location: Willow Haven Farm General Store, 8150 Hamilton Blvd, Breinigsville, PA 18031
Cost: $40
Ages: 12+

What You’ll Create:

• Two 8×8” wooden plaques with beautiful, nature-inspired designs
• Four handmade note cards perfect for gifting or displaying
• A deeper appreciation for the colors and patterns of garden blooms

What to Expect:

• Step-by-step guidance on selecting, arranging, and transferring flowers
• A relaxed, welcoming atmosphere—no experience necessary!
• All supplies provided—just bring yourself and a creative spirit
  • Note: Paints used are permanent on clothing, so dress accordingly!

Stay for a fresh, organic lunch in our café after the workshop and enjoy the full farm-to-table experience!

Spots are filling fast—half of the class is already full, so don’t wait!
Register now by emailing WHFGeneralStore@gmail.com to secure your spot for this Saturday!

Visit our Facebook event page for more details!

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Mother’s Day Greeting Card Workshop with Barbara Benson

Date: Saturday, May 10th, 1:30 PM
Location: Willow Haven Farm General Store, 8150 Hamilton Blvd, Breinigsville, PA 18031
Cost: Free to attend (Registration required)

Join our greeting card crafter, Barbara Benson, and learn how to make beautiful, personalized cards just in time for Mother’s Day! This hands-on class will guide you through the process of creating heartfelt, handcrafted cards that will truly show Mom how much you care.

What You’ll Make:

• A unique, handcrafted card for Mother’s Day
• A fun, memorable experience creating something special with the kiddos

Who’s Welcome: All ages (perfect for kids and adults alike!)

How to Register: Email WHFGeneralStore@gmail.com to secure your spot!

Visit our Facebook event page for more details!

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

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It’s no surprise—my mom and dad have always been tea drinkers.

Even now, my mom keeps her pantry stocked with a special teecino blend just for me, and I always have a stash of herbal teas at home for those moments when someone’s under the weather or just needs a little comfort.

As we look ahead to Mother’s Day brunch, I’ve been reflecting on the simple, nourishing ways we can honor the women who care for us so deeply—starting with a beautiful meal made from fresh, local ingredients.

My mom lives just across the road from us on the farm and continues to be such a strong and quiet part of our everyday life. Even as her health has slowed her down, she welcomes our littlest kids into her cozy home, keeps her real-food pantry well stocked, and still nurtures her love of gardening—something she now shares with our daughter Annika, the flower farmer.

Moms pour so much into others—often quietly, steadily, and with deep love.

That’s why I believe the most meaningful way to celebrate them is with something simple, thoughtful, and nourishing.

A beautiful brunch made with fresh, local ingredients is more than just a meal—it’s a way to say thank you with every bite.

Whether you’re cooking for your mom, sharing the kitchen with your kids, or honoring a mother-figure in your life, these ideas are meant to help you create something special with what you have—whether it’s in your Market Box or picked up at the General Store.

From savory mains to sweet treats and herbal sips, here’s how to build a Mother’s Day brunch that’s fresh, local, and full of love.

FEATURED: Mother’s Day Brunch Ideas with In Season Ingredients

Celebrate the special women in our lives with a brunch that highlights fresh, local produce and vibrant flavors.

We’ve compiled some simple ideas for you filled with seasonal flavor.

These recipes are designed to be flexible and easy to scale, whether feeding a crowd or preparing a more intimate spread.

Use these ideas to create a nourishing, creative, and delicious menu!

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!

Savory Mains

• Spring Greens Frittata – Use any tender greens: baby kale, spinach, arugula, parsley, dandelion greens, or blanched nettle. Add green onions and caramelized onion for flavor. Optional mix-ins: roasted potatoes, cheese, smoked salmon, or bacon.
  • Tip: Use this frittata formula for great results. Keep it on hand to use again.
• Sweet Potato & Beet Rösti – Grated sweet potatoes and beets formed into patties and pan-fried until crispy. Serve topped with eggs, smoked fish, or dressed greens.
  • Tip: Start with this basic potato rosti recipe and customize with beetroot. Or try this beetroot, potato, and horseradish rosti.
• Grilled Citrus Chicken or Shrimp Skewers – Marinate in citrus juice, olive oil, garlic, and herbs. Skewer with onion or sweet potato chunks and grill or roast. Simple to scale.
• Seared Scallops or Cod with Wilted Greens – Serve quick-seared scallops or cod over a bed of sautéed spinach, Swiss chard, or dandelion greens. Finish with a citrusy pan sauce.
  • Tip: Use the lemon pan sauce in this recipe and add or substitute orange juice.

Fresh & Vibrant Sides

• Shaved Cabbage, Apple & Radish Slaw – Combine cabbage, apples, watermelon radish, and parsley. Dress with citrus juice, honey, olive oil, and salt. Add chopped dandelion greens for a bitter note.
  • Tip: You can refer to our Spring Salad Dressings post for dressing help and specifics.
• Warm Potato & Dandelion Salad – Roast yellow potatoes and toss with lightly wilted dandelion greens and mustard vinaigrette. Optional: top with eggs, chicken, or salmon.
• Spring Tartines – Top toasted sourdough bread with a creamy spread (herbed fromage blanc, whipped ricotta, or dandelion pesto), and layer with smoked salmon, radishes, or greens.

Sweet Treats

• Carrot Citrus Mini Cakes – Grated carrots, citrus zest, olive oil, and a hint of spice. Bake into muffins or mini loaves. Serve with honey-sweetened yogurt or whipped cream.
• Beet-Chocolate Muffins – A moist, earthy-sweet treat. Optional add-ins: nuts, seeds, herbs, or a citrus glaze.
  • Tip: Herbs like thyme, mint, or lavender would work well with the flavors in this muffin. Use just a bit – 1-2 tsp. fresh or 1 tsp. dried.

Seasonal Sips

• Elderflower Citrus Spritzer – Mix citrus juice with elderflower soda or sparkling water. Add herbs or edible flowers. Optional: spike with gin or sparkling wine.
• Herb-Infused Iced Tea – Brew chamomile or green tea with parsley stems or mint. Chill and serve with citrus slices.

FEATURED: Tea and Honey

Nothing goes with tea like sweet local honey.

Want some new ways to use tea and honey in your kitchen?

Our Seasonal Pairing Guide highlights tea and honey combinations for each season, featuring ideas for drinks, savory dishes, and sweet treats. Whether crafting a refreshing iced tea or glazing roasted veggies, this guide will inspire your culinary creations all year long. Check it out and discover seasonal flavor combos to make life a little sweeter.

BREAD:

• Invite our sourdough bread to your Mother’s Day Brunch! Pick up a loaf or two for making the tartines above, then use the rest for sandwiches or toast later in the week.
• Our brioche makes amazing French toast!

MEAT AND SEAFOOD:

• Add smoked salmon to your frittata recipe or use it to top your potato and beet rösti.
• Bacon. It’s brunch. You need bacon! Add crumbled bacon to your frittata or serve as a side.
• Salmon, cod, and scallops from Wild for Salmon are great brunch choices.

DAIRY:

• Make sure you have plenty of eggs for your frittata recipe.
• We have a variety of raw milk and artisan cheeses to add to your frittata or use for an appetizer charcuterie board.
• Top your tartines with fresh cheese from our online store. Fromage blanc or chèvre would be excellent choices.

PANTRY RECOMMENDATIONS:

• We have all your baking needs in our online store: flours, sugars, honey, cocoa powder, chocolate chips, and more!
• Add coffee, tea, or Dandy Blend to your market box order.
• Visit our beverage section for sodas, sparkling waters, and juices to make delicious seasonal cocktails/mocktails to accompany your meals.

Stop in and visit us at WHF General Store for your Mother’s Day meal needs. We also have cards, flowers, treats, and unique locally-made gifts!

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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: greens, mushrooms, green onions

Longest Storage: apples, beets, carrots, 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.

Arugula isn’t just for salad. Here are 29 Ways to Eat Arugula including pasta dishes, pizza, sandwiches, and more.

 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.

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.

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!

Carrot – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, store carrots unwashed in the fridge, preferably in a plastic bag or container to maintain moisture, where they can last for several weeks. If the greens are attached, cut them off to prevent the carrots from becoming limp. Stored properly, they should last around 1-2 weeks.

Carrot, Rainbow – In addition to the nutritional benefits above, rainbow carrots stand out from standard orange carrots with their vibrant colors—purple, yellow, red, and white—each offering unique nutritional benefits and distinct flavors. Purple carrots contain anthocyanins, powerful antioxidants linked to anti-inflammatory and heart-health benefits, with a slightly earthy, spicy taste. Yellow carrots are rich in lutein, which promotes eye health by protecting against macular degeneration and cataracts, and they have a mild, subtly sweet flavor. Red carrots contain lycopene, a potent antioxidant that supports heart health, reduces the risk of certain cancers, and helps protect skin from UV damage, with a richer, sweeter taste.

These colorful carrots are perfect for adding visual appeal to dishes and enhancing the taste profile, whether roasted to bring out their natural sweetness, or sliced raw for salads. Their distinct flavors can also add depth to juices and smoothies. The diverse hues, flavors, and nutrients of rainbow carrots make them perfect for garnishes or serving as part of a vegetable medley. Store rainbow carrots the same way you would store standard orange carrots.

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.

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. 

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.

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 (baby) – Compared to mature kale, baby kale has a milder flavor and more tender leaves, making it ideal for raw applications like salads or smoothies. Nutritionally, it retains the same benefits—rich in vitamins A, C, and K—but may have slightly lower fiber content due to its delicate structure. Store it in a sealed container with a dry paper towel in the fridge and use within a few days to prevent wilting.

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, 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, Lion’s Mane – Lion’s mane mushrooms are known for their shaggy, white appearance and mild, slightly sweet, seafood-like flavor. Rich in antioxidants, they contain compounds that may support brain health, nerve regeneration, and immune function. These mushrooms can be sautéed, roasted, or added to soups and stir-fries, often used as a meat substitute due to their tender, meaty texture. Store them in a paper bag in the fridge and use within a few days for the best texture and flavor.

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!

Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.

Parsley, Flat Italian – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It is commonly used in Mediterranean and Middle Eastern cuisines, adding flavor to salads, soups, sauces, and marinades. Store in a glass with some water on the counter as you would any herb. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

Potato, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber and are low in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

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.

Seasoning Ideas:

• Mix olive oil with za’atar and a pinch of extra salt before roasting.
• Sprinkle with smoked paprika, garlic powder, and lemon zest post-roast.
• Toss with chili powder, cumin, and lime juice (add zest too for extra punch).

Pair finished chips with herbed goat cheese or yogurt, guacamole, or hummus.

Rutabaga – Rutabaga is a round, root vegetable with yellowish flesh and a mildly sweet, earthy flavor. It is packed with fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Rutabaga is excellent roasted, mashed, added to soups, or used in stews. Rutabaga can be thinly sliced and baked into crispy chips or grated and mixed into coleslaw for a unique twist. Its slightly sweet flavor also works wonderfully in casseroles or mixed with mashed potatoes for added depth. Store rutabaga in a cool, dark place or in the refrigerator, where it can stay fresh for several weeks.

Fun Facts: Rutabagas are a cross between a turnip and a cabbage, giving them their unique flavor. Rutabaga is also known as swede which is short for “Swedish turnip.”

Spinach – Spinach is a nutrient-rich leafy green vegetable packed with vitamins A, C, K, and folate, along with 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.

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. 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.

Swiss Chard –  Swiss chard is a vibrant leafy green vegetable, rich in vitamins A, C, and K, as well as magnesium, potassium, and iron, making it a nutritious, low-calorie option. The stems come in various colors or simply a whitish green. Both the leaves and the stalks are edible. When picked very young, chard can be part of a green salad. But full-grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Its slightly bitter, earthy flavor pairs well with garlic, lemon, and olive oil, and it can be sautéed or steamed. After cooking for several minutes, it can also be added to rice and beans or omelets. Chard can be sliced or chopped and added to soups. The stems work well in soups, stews, or as a celery substitute. Use Chard any way you would prepare spinach, allowing for longer cooking time for the stems. To store, keep unwashed in a plastic bag or container in the refrigerator’s crisper drawer, using it within 3–5 days; if it wilts, revive it by soaking in cold water before use. Before using, wash well in cool water and separate the leaves from the stems.

Fun fact: Chard is in the chenopod family which includes beets, spinach, and quinoa.

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 winter.

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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
Beets E-Book
Cabbage E-Book
Carrots E-Book
Fresh Herbs E-Book
Kale E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book
Scallion/Green Onion E-Book
Spinach E-Book
Swiss Chard E-Book

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We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

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