Find out what's in your surprise bag here (including ingredients of smoothies and mylks)
We’re answering Spring’s call with blooms of fresh flowers and greens. This week's menu features an array of greens like our Gourmet Lettuce Mix, Early Mizuna, Radish Leaves, Red Acre Cabbage, and sprinkles of Curled Cress. In our Microgreen box you'll find Crimson Tide, Red Streak Mustard, Micro Kale, and sprinkle of Lemon Basil. We're also featuring beautiful Valentine inspired herbs and edible flowers this week like Pea Shoots, Candy Pop Mint, Coreopsis flowers, Nepitella Flowers, Dianthus Flowers, Oxalis leaves, Marigold, Begonia Flowers, and Viola Flowers.
This week's mushrooms are a mix of Yellow Oyster and Lion's Mane mushrooms.
Power through your days with the smoothies of the week: Wow Ram, Red or Dead, and Biscay Green. The full list of ingredients can be found here.
On behalf of all of our Members, this week we're making a donation to the Hell's Kitchen Farm Project, an urban rooftop farm growing for nutritional security. All of the food grown on the rooftop supports the Hell's Kitchen Community through a local food pantry and CSA program.
In 2010, four organizations, embedded in the neighborhood - Clinton Housing Development Company, Metro Baptist Church, Rauschenbush Metro Ministries, and Metropolitan Community Church decided to address this issue. The organizations drew upon their varied but crucial resources to produce what they called The Hell's Kitchen Farm Project.
Dianthus is a parent category for about 300 perennial sub (or dwarf) shrubs. This variety produces glossy stems and leaves which bloom rich, ruby-red flowers. They have a spicy, clover-like zest to them which complement pumpkin or ginger desserts, curries or glazed hams.
This mellow-flavored micro mizuna produces dark red shades that taper out from the stem, adding pizzazz to a dish. Due to its aggressive growth rate, it can be harvested either as a fine garnish or baby-green stand-in. It pairs well with robust pork dishes such as smoked briskets and glazed hams, or in garlic-braised sautees.
Micro cabbage has a mild but sweet flavor. This Japanese version of the Chinese cabbage grows green, serrated leaves. It is a prized microgreen for its versatility and contains a particularly high concentration of Vitamin C.
The recipes for this week's menu highlight the great flavors in this week's greens pack. This meal plan includes quick and everyday recipes for breakfast and lunch when times are busy, snacks that provide an energy boost for the afternoon, and a few involved dinners for a chance to unwind!
Strawberry Stuffed French Toast is a fun breakfast or brunch idea for Valentine's Day made with brioche bread, cream cheese, strawberries and our freshly made nut mylk!
Pile this sandwich high with fresh Baby and Microgreens for a bite full of flavor.
This Breakfast Salad with Everything Bagel Seasoning Dressing is going to be your new favorite go-to breakfast with our Greens Pack. Try with sautéed mushrooms in place of the sausage for a meat free meal.
A delicious easy lunch with smoky chipotle mushroom filling topped with guacamole, quick pickled red onions, and fresh lime juice.
These adorable mini layer cakes are easier to make than they look. With small edible blooms pressed gently into the top and sides of the cake covered in homemade whip cream, you have the perfect treat.
Blue Oyster Mushrooms from our Shrooms Pack marinated in this week's surprise of Lime Leaf Sambal and piled on top of fresh avocado.
A quick, easy, and COLORFUL salad perfect to usher in those spring vibes and get a healthy dose of fruits and veggies.
Vegan and Gluten-free tarts made with coconut milk or coconut cream and topped with fresh Edible Flowers.
Breakfast Salad for the win again this week! Roasted Sweet potatoes, our fresh Baby Greens, quinoa, and avocado make a healthy, vibrant, delicious breakfast.
Made with mashed avocado, Baby and Microgreens, purple cabbage, edamame, and zucchini then wrapped in a warm whole grain tortilla. It's clean, lean and comforting.
Make Thirsty Thursday a tradition with these vodka lemonades. These beautiful, cheerful and delicious cocktails are a perfect sipping drink for the Holiday weekend ahead.
This savory vegan breakfast bowl recipe features healthy ingredients like kale, mushrooms, onions, tofu scramble, avocado, and brown rice for a nutritious breakfast that doesn’t skimp on flavour. Try with this week's surprise of Lime Leaf Sambal for a breakfast you won't forget.
A salad popping with green, spring ingredients. Use our Baby greens as the base for this salad and add in peppermint leaves and marigold flower petals from this week's Herbs and Edible Flowers box.
A tasty and easy way to incorporate the pops of peppermint in this week's Herbs and Edible Flowers Box.