That’s the beauty of a simple shallot sauce. It lifts the honest flavors of real food without covering them up.

In spring, I spoon it over asparagus or baby carrots. In summer, I let it mingle with zucchini, eggplant, or sweet peppers. By fall and winter, it’s the perfect finishing touch for sweet potatoes, cauliflower, or a hearty pan of root vegetables.

Some meals are simple. Others feel like they were meant to linger over—meals that make you pause and appreciate the food in front of you. For me, that’s where shallot sauce comes in.

This little recipe is proof that it doesn’t take complicated steps to create something extraordinary. A few finely minced shallots, a splash of wine or vinegar, and a swirl of cream from our grass-fed milk come together in the pan to transform dinner into something memorable.

This sauce has a way of pulling the whole meal together—it makes good food taste even better.

Why Shallot Sauce Belongs in Every Kitchen this Fall

Here on the farm, I’m always thinking about the foods that make the best match. Just imagine balsamic shallot sauce drizzled over pasture-raised pork spare ribs—the sweet tang of vinegar and shallots playing against the smoky richness of pork.

Or spooning a little over wild-caught sockeye salmon to bring out its deep, clean flavor.

One of my family’s favorites is pairing a robust red wine variation of this sauce with grass-fed beef short ribs, letting the flavors slowly mingle in the pan until the meat is falling-off-the-bone tender.

Of course, you can’t go wrong with a classic pan-seared grass-fed NY strip steak topped with shallot sauce that makes the whole dish feel like a celebration.

Recipe Preview: Balsamic Shallot Sauce

Ingredients

• 3 tbsp minced shallots

• 2 tbsp butter (or ghee)

• ½ cup chicken or vegetable stock

• 2 tbsp balsamic vinegar (available in our Willow Haven online market)

• 1 tbsp cream from our grass-fed cream-top milk (optional, for richness)

• Salt & pepper

Method
Sauté shallots in butter until soft. Deglaze with vinegar; simmer until reduced. Add stock and reduce slightly. Optional: stir in cream for extra richness. Season and serve warm.

Download the full recipe here:
https://willowhavenfarmpa.com/wp-content/uploads/2025/08/Balsamic-Shallot-Sauce-Recipe.pdf

Seasonal Vegetables That Shine with Shallot Sauce

And don’t stop at the proteins. Shallot sauce is also a farm cook’s best friend for vegetables:

• Spring: drizzle it over tender asparagus, green beans, or baby carrots.

• Summer: pair with zucchini, eggplant, mushrooms, or colorful bell peppers.

• Fall: bring out the sweetness in roasted beets, Brussels sprouts, or cauliflower.

• Winter: make hearty roots like parsnips, turnips, onions, or leeks sing with just a spoonful.

Even something as simple as roasted sweet potatoes or broccoli becomes a special dish when it’s finished with this sauce.

Farm Kitchen Cooking Tip

I’ve learned over the years that our meats don’t need the upgrade. Each one is amazingly delicious with just sea salt and black pepper. But when shallots are in season, they inspire me to make this sauce and turn dinner into something just a little more special.

And here’s my tip: I almost always double the recipe. This sauce keeps beautifully in the fridge because of the vinegar—it practically preserves itself. You can even freeze it, though my best advice is not to forget it’s there. Use it, enjoy it, and let it bring that same farm-fresh inspiration to another meal later in the week.

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

Reuben and Tessa DeMaster
Willow Haven Farm

P.S. Let me know if you enjoyed the Shallot Sauce Recipe. I love to hear your cooking adventures.

Stock Your Kitchen with the Best from the Farm

Discover nutrient-dense, local foods grown and raised with care. Shop our online market for grass-fed meats, seasonal vegetables, wild-caught seafood, and the real-food kitchen staples your family deserves.

Shop Meat & Seafood

Shop Vegetables

That’s wild to think about. Texas is cattle country—home of the longhorns, open spaces, ranching culture, cowboy pride. And yet now the land just can’t support year‑round grazing.

A few years ago, I read that a well‑known Texas grass‑fed ranch actually relocated their entire herd to Pennsylvania.

Because here in the Lehigh Valley, PA, we have something they don’t:

Grass that grows.  
Our long growing season, steady rainfall, and lush pastures create a perfect environment for animals to thrive on pasture. That makes our region ideal for grass fed beef and grass fed meat in the Lehigh Valley

That means we have something special.
Real, accessible, nutrient‑dense grass fed beef.
From real farmers. Like us.

What Makes Grass Fed Beef So Different?

It’s not just marketing. It’s not a trendy label.
Grass fed beef is fundamentally different food.

“Grass‑fed meat is so nutritionally superior to factory‑farmed meat that it is practically a different food.”
— Dr. Mark Hyman, physician and nutrition author (Cleveland Clinic)

Let’s break it down:

1. Fat that fuels your body, not inflames it

Grain‑fed beef tends to be high in omega‑6 fats, which contribute to inflammation when not balanced by omega‑3s.

Grass‑fed beef flips that ratio. It’s richer in omega‑3 fatty acids, which support brain health, reduce inflammation, and protect your heart.

Grass‑fed beef also contains conjugated linoleic acid (CLA)—a powerful fat linked to immune support, lean muscle, and fat metabolism.

2. More antioxidants, fewer toxins

Grass‑fed beef contains significantly higher levels of vitamin E, beta‑carotene, and glutathione—compounds that help protect your cells from damage and support overall immunity.

At the same time, it’s free from the antibiotics, hormone implants, and genetically modified feed found in feedlot operations.

3. Better for the soil

When cattle graze rotationally on pasture, their manure nourishes the soil, their hooves help aerate the land, and their presence supports a full cycle of regeneration.

This is how we rebuild fertility, carbon content, and biodiversity—all while producing food that deeply nourishes people.

Local Grass Fed Beef You Can Trust

At Willow Haven Farm, we raise a few beef steers right here in New Tripoli.
And we proudly partner with Harvest Home Meats in Bangor, PA—a family farm with the same uncompromising standards.

Together, we raise animals that live well, eat well, and contribute to something bigger: a farming system that’s ethical, sustainable, and rooted in reverence for life.

When you fire up the grill this weekend or next, you have a choice.

You can settle for gmo, grain‑fed, feedlot meat from across the country.
Or you can choose beef that supports your health, your values, and your local food economy—right here in Pennsylvania.

“But I don’t even know how to cook grass fed beef.”

I get it. Instead of nutritious grass fed beef, you settle for boring meals or grab junk on the go.

That stops you from enjoying its full power.

Here’s your solution: must-know cooking tips and a foolproof pan-seared sirloin tip steak recipe to guide you to perfection every time.

What Is Sirloin Tip Steak?

• Origin & Texture: Cut from the round (back leg) just below the top sirloin, sirloin tip is a hardworking muscle with a firm texture and moderate marbling.
• Local Grass‑Fed Benefits:
  • Deeper Beefy Flavor: Seasonal grasses in the Lehigh Valley give our cattle a richer taste than feedlot beef.
  • Nutrition Boost: Higher levels of omega‑3s, CLA, vitamin E, and glutathione support your health.
  • Versatility: Perfect for quick pan‑sears, skewers, or even slow‑cooker meals.

Your Solution: Foolproof Pan‑Seared Sirloin Tip Steak

Servings: 4-6 | Prep Time: 10 minutes | Cook Time: 1 hour

Ingredients

• 1 lb grass‑fed sirloin tip steak
• 2 Tbsp neutral oil (rapeseed or sunflower)
• 1 tsp kosher salt
• ½ tsp cracked black pepper

Instructions

1. Rest & Season: Pat steaks dry, let sit 20 minutes at room temp. Season both sides with salt and pepper.
2. Heat Your Pan: Warm a heavy skillet over medium‑high until it shimmers, then add oil.
3. Sear to Perfection: Lay steaks in the pan without moving them. Sear 3 minutes on the first side, flip, then sear 3 minutes more for medium‑rare (130–135 °F internal).
4. Rest & Slice: Transfer to a cutting board, tent with foil for 5 minutes, then slice thinly against the grain.

Tips & Suggestions

• Marinate First: Even a quick 30-minute marinade (olive oil, vinegar or citrus, garlic, herbs) helps tenderize.
• High-Heat Sear: Grill, pan-sear, or broil on high to develop a flavorful crust; then finish at medium heat to your desired doneness.
• Rest Well: Tent the steak for 5–10 minutes after cooking so juices redistribute.
• Robust Seasonings: Garlic-rosemary rub, smoked paprika, or fresh chimichurri.
• Sauce Options: Mustard-pepper cream sauce, salsa macha yogurt sauce, red-wine jus, or salsa verde.
• Sides: Roasted root vegetables or a crisp summer green salad.

Why This Works for Lehigh Valley Grass‑Fed Meat

• Reliable Results: One pan, one timing guide—no more guesswork with lean cuts.
• Cost‑Effective & Local: Sirloin tip runs 20–30% less than top sirloin, so you can enjoy more pasture‑raised beef.
• Transferable Skill: Use the same sear‑and‑rest method on ribeyes, flank steaks, or grass‑fed burgers from your favorite Lehigh Valley farm.

Ready to Taste the Difference?

Grab your next sirloin tip steak from Willow Haven Farm or Harvest Home Meats, fire up your skillet, and let this simple recipe become your go‑to for grass‑fed perfection. Share your results in the comments below—and keep championing true pasture‑raised beef in the Lehigh Valley!

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

Reuben and Tessa DeMaster
Willow Haven Farm

P.S. Let me know if you enjoyed Fool Proof Pan Seared Sirloin Tip Recipe. I love to hear your cooking adventures.

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This was the biggest hit of the week when my extended family came to visit.

I roasted one of our pastured pork roasts until it was falling apart and served it on soft brioche buns with my homemade vinegar-based sauce and slaw from Caraflex cabbage.

No junk, no chemicals—just nourishing, satisfying real food you can enjoy all week or take to a summer picnic.

Real Food Pulled Pork Sandwiches
With Sweet Mustard Sauce, Fermented Dill Pickles & Tomato Cucumber Salad

When my whole family came to visit this week, I cooked real food for a crowd every night—and this meal was the clear favorite.

I roasted one of our pastured pork roasts low and slow, made my own sweet mustard sauce with local honey and cider vinegar, and served it up on brioche buns with slaw from my pointy Caraflex cabbage. I even took a picture before cutting it up—it looked that good.

Add a spoonful of the fermented dill pickles I had bubbling on the counter and a bowl of our fresh tomato cucumber salad, and it felt like real food heaven.

The best part? No ractopamine. No GMO corn or soy. Just clean pork, honest ingredients, and the kind of summer meal that nourishes and delights.

Dry Rub for the Pork:

• • • 3 tablespoons paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon brown sugar
    • 1 tablespoon dry mustard
    • 3 tablespoons Himalayan sea salt

Rub this blend all over your thawed pork roast. Cover and marinate in the fridge for at least 1 hour or overnight.

Slow Roast Instructions:

Preheat oven to 300°F.
Place the roast in a covered roasting pan and bake for 6 hours, or until it’s tender and falling apart. The internal temp should be at least 170°F.

Sweet Mustard Cider Sauce:

• ½ cup raw apple cider vinegar
• 2 tsp dry mustard
• ½ cup sucanat (natural cane sugar)
• 1 Tbsp local honey
• 2 garlic cloves, smashed
• ½ tsp sea salt
• ½ tsp ground black pepper
• 1 Tbsp arrowroot powder or organic cornstarch(to thicken)

Simmer all ingredients except the arrowroot over medium heat for 10 minutes. Whisk arrowroot into a small amount of hot sauce, then stir back in to thicken slightly.

To Assemble:

Let the pork rest 10 minutes.
Then shred it with two forks and mix in half the sauce.
Serve on brioche buns, top with slaw made from Caraflex cabbage, and add a few slices of your fermented dill pickles.

Serve with a tomato cucumber salad on the side, and pass the extra sauce around the table.

A crunchy, probiotic-rich snack you can make in just minutes

Pickling cucumbers are one of the joys of summer—but instead of vinegar and canning, this old-fashioned fermentation method uses salt and time to create naturally probiotic pickles that support your gut health.

They’re fizzy, tangy, and alive. Just the way your body likes it.

Hint: Use the freshest cucumbers you can. The sooner you get them into the brine, the better the flavor and crunch.

Ingredients (per quart-sized jar)

• 3–4 small to medium pickling cucumbers, sliced into ¼-inch rounds

• 1 bunch fresh dill

• 1–2 cloves garlic, peeled

• 1 tablespoon sea salt

• 1 tablespoon mustard seeds or 1–2 tablespoons pickling spice mix (optional)

Instructions

1. Place a small handful of dill in the bottom of your clean jar.

2. Pack cucumber slices tightly into the jar, leaving about 1 inch of space at the top.

3. Tuck garlic and spices into the spaces between the cucumbers.

4. Add the sea salt and fill the jar with filtered water until the cucumbers are fully submerged. Stir or shake gently to dissolve the salt.

5. Loosely cover the jar with a lid or cloth and leave it on your counter at room temperature.

6. After 2–3 days, check for flavor—when the bright green color fades and the taste is pleasantly tangy, they’re ready!

7. Once you’re happy with the flavor, transfer to the fridge to slow fermentation. Pickles will keep for several weeks.

Recipe Notes

• For extra crunch, add 1–2 tannin-rich leaves to each jar—grape, raspberry, or oak leaves work great.

• Don’t have pickling spice? Mix up your own with a ¼–½ teaspoon of the following:
  black peppercorns, coriander seeds, mustard seeds, red pepper flakes, allspice berries, juniper berries, whole cloves, and a pinch of ground ginger.

• No need to be exact—and don’t be afraid to experiment. A cinnamon stick or dried chili can add a fun twist!

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If you’ve just unpacked your WHF Market Box or a CSA share from your local farmer and found a beautiful head of lettuce, you’re probably wondering:

• How do I store farm-fresh lettuce so it doesn’t wilt?

• How long will lettuce last in the fridge?

• What’s the best way to keep lettuce crisp and ready to eat?

We’ve got answers—and a tried-and-true method that actually works.

The Worst Thing You Can Do with Fresh Lettuce?

Nothing.
That’s right. If you toss the bag of lettuce in the fridge and forget about it for a few days, you might come back to slimy, wilted leaves—and a lot of disappointment.

The Best Way to Store Fresh Lettuce from Your CSA Box

The good news? With just a few simple steps, you can keep your lettuce fresh and crisp for up to 10 days—sometimes even longer!

Here’s our go-to technique, used by our own family every week at Willow Haven Farm.

Willow Haven’s Step-by-Step Method to Store Lettuce

1. Remove lettuce from the bag and separate the leaves from the core.
   Toss the core into your compost or give it to your chickens.

2. Rinse all the leaves in a sink full of cool water.
   This removes any soil or bugs from the farm field.

3. Tear large leaves into bite-sized pieces.
   No need to be perfect—this just makes salads easier later.

4. Dry the leaves thoroughly.

   • Use a salad spinner or

   • Lay the wet leaves on a thick kitchen towel and gently roll them up to absorb moisture.

5. Place the dry leaves in a large zip-top bag or storage container.
   Add a clean paper towel inside to absorb excess moisture.

6. Press out most of the air and seal.
   Store in the crisper drawer of your fridge.

Bonus: Your lettuce will be washed, prepped, and ready to eat all week long.

How Long Will Lettuce Last in the Fridge?

If stored properly using this method, your lettuce can last 7 to 10 days—sometimes even longer, depending on the variety. The key is keeping the leaves dry but not dehydrated, and avoiding excess moisture.

Other Popular Methods to Store Lettuce

Looking for options that match your routine or storage supplies?

Here’s a helpful comparison of different storage methods:

• Plastic Bag + Paper Towel

• Plastic Container + Paper Towel

• Plastic Bag Sealed with Puff of Air

Want a detailed breakdown? Check out this blog post that compares all three methods.

Final Tip: Do Something—Don’t Let It Go to Waste

The most important thing is to take action. Even just removing the lettuce from the original bag and repacking it with a paper towel will give you a much better shot at enjoying fresh greens all week.

Do what works for you, but do SOMETHING!

Taste the Difference: Farm-Fresh, Organic Lettuce

There’s just no comparison—once you’ve tasted lettuce straight from a local, organic farm, you won’t want to go back to store-bought. At Willow Haven Farm, we grow our greens with care, using sustainable, organic methods that nourish the soil and your health.

Our members tell us they’ve never loved lettuce more—because it’s vibrant, flavorful, and grown with your well-being in mind.

We harvest multiple varieties of lettuce and nutrient-packed greens all season long, and we even offer select greens throughout the winter.

Want to see what’s available now? Check out our current produce offerings here:

View What’s Fresh This Week

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!

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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, 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.

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
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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