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Weekly Updates & Recipes from Milk Lady Markets
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Week of March 27 - April 2
Spring planting brings hope, yet we're still catching up with the seasons. Look forward to diverse greens in your CSA boxes–perfect for a cozy meal amidst the lingering winter.
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Chicken With Spinach, Sweet Potatoes, And Mushrooms
Creamy mushrooms, spinach , and potatoes to create a delightful balance of flavors with every bite.
Week of March 20 - 26
Discover the unsung hero: cabbage! From slaws to stir-fries, enjoy its versatility and health benefits, like homemade sauerkraut, a gut-friendly delight.
Collard Green Spring Rolls with “Peanut” Sauce
Collard green spring rolls filled with crisp veggies & herbs, dipped in "peanut" sauce for a farm-fresh twist on a classic.
Week of March 13 - 19
Celebrate the signs of spring: from bustling chickens to fresh asparagus and strawberries, it's a promising start to a bountiful season ahead.
Strawberry, Feta, Arugula & Walnut Salad
Fresh strawberries, peppery arugula, creamy feta, and crunchy walnuts create a vibrant salad bursting with flavor and texture.
Recipes
A Beginner's Guide to Curry
What the word curry really means, where garam masala and curry powder fit in, and how curries vary around the world.
Andalusian Cabbage Stew
A simple Spanish-style stew of cabbage, red pepper and tomatoes, finished with a splash of sherry vinegar.
Arroz con Maíz y Crema (Cheesy Rice Casserole With Corn)
A Guatemalan baked rice casserole with corn, sour cream, roasted peppers and two kinds of cheese.
Ash Reshteh (Greens, Beans and Noodle Soup)
A hearty Iranian soup of lentils, chickpeas, beans, noodles and heaps of herbs and chard, topped with kashk, mint oil and crispy onions.
Asparagus, Goat Cheese and Tarragon Tart
A puff pastry tart spread with herbed goat cheese and crème fraîche and lined with thin asparagus spears.
Asparagus, Spinach and Leek Soup
A bright green purée of asparagus, leeks, fennel, zucchini, spinach and fresh herbs, finished with lemon.
Bacon and Basil Wrapped Corn
Sweet corn on the cob wrapped in bacon and fresh basil, then grilled until the bacon crisps.
Baked Stuffed Acorn Squash
Acorn squash halves filled with a sweet-tangy tomato, bean and corn filling and topped with Gruyère breadcrumbs.
Bangers with Mashed Winter Squash and Fried Sage
Sheet-pan sausages and butternut squash, with the squash mashed with maple and finished with sage brown butter.
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