What to Do With This Week’s Farm Box (Strawberries, Greens + Spring Staples)

What’s in This Week’s Box

• Arugula

• Rainbow carrots

• Italian parsley

• Strawberries

• Red radishes

• Yukon gold potatoes

• Green kale

It’s giving: fresh, crunchy, bright, and just hearty enough to still feel like real meals.

How to Store It (So Nothing Gets Forgotten in the Drawer)

Arugula

Keep in the fridge in a loose bag or container with a paper towel.

Rainbow Carrots

Remove greens if attached and refrigerate. Great raw or roasted.

Parsley

Treat like a bouquet. Jar of water in the fridge or on the counter.

Strawberries

Do not wash until ready to eat. Keep refrigerated.

Radishes

Remove tops if needed and store chilled. Snack energy all week.

Yukon Gold Potatoes

Cool, dark place. Not the fridge.

Kale

Fridge in a bag or container. Sturdy enough to last the week.

The Recipe: Warm Potato + Kale Salad with Strawberries, Arugula & Herb Dressing

This is one of those meals that feels like spring finally figured itself out.

Hearty potatoes, peppery greens, sweet strawberries, and a sharp herb dressing that ties everything together.

Ingredients

• 1 lb Yukon gold potatoes, halved

• 1 bunch kale, chopped

• 1–2 cups arugula

• 1 pint strawberries, sliced

• 1 bunch radishes, thinly sliced

• Handful parsley, chopped

• Olive oil

• Salt and pepper

Dressing

• 1/4 cup olive oil

• 2 tablespoons lemon juice or vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey (optional)

• Salt and pepper

• Finely chopped parsley

Instructions

1. Roast or boil potatoes until tender, then let them cool slightly.

2. Massage kale with a little olive oil and salt until it softens.

3. Whisk dressing ingredients together.

4. In a large bowl, combine kale, arugula, potatoes, radishes, and strawberries.

5. Toss with dressing and finish with extra parsley on top.

Sweet, savory, crunchy, and a little unexpected in the best way.

Real-Life Ways to Use Everything Else

Arugula

Throw into sandwiches or top roasted potatoes while they’re still warm.

Carrots

Snack raw, roast with olive oil, or shred into salads.

Parsley

Chop into everything. Eggs, potatoes, dressings, grain bowls.

Strawberries

Eat immediately. Or with yogurt. Or over the sink. No wrong answers.

Radishes

Salt + butter situation. Trust me.

Potatoes

Roast until crispy and pretend they’re the main character.

Kale

Massage with lemon and olive oil or sauté with garlic.