What’s in the box this week?
Standard Shares include
Summer squash - Unlike their winter counterparts, summer squash have soft, thin skin that is perfectly edible, with varying degrees of light to dense flesh. They can all be eaten raw or cooked, and have a mild flavor that can range from sweet to nutty, and though the difference in flavor between varieties is subtle, it's distinct.
Nantes Carrots - Last of the spring season.
Lacinato Kale - Kale is particularly well suited to braising in a bit of broth.
Parsley - The star of this week’s recipe!
Spring Onions - Preheat oven to 350℉. Place 15 onions in a baking pan. Sprinkle with 1 tsp fresh thyme leaves and season with coarse salt and pepper. Add 1 tbsp unsalted butter in slivers, especially around bulbs. Roast onions until tender, browned, and caramelized, about 35 minutes. Transfer to a warmed bowl and drizzle with pan juices.
Red Beets - For roasted beets with mint yogurt sauce: Preheat oven to 425℉. In a 9-by-13-inch baking dish, toss about 1 ½ lbs scrubbed beets with 2 tbsp extra-virgin olive oil. Season with coarse salt and ground pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins. Meanwhile, in a small bowl, whisk together ½ c plain yogurt, 1 tbsp finely chopped fresh mint leaves, ⅛ tsp ground cumin, and 1 tbsp fresh lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Summer squash, broccoleaf, green curly kale, beets, spring onions, mint
Save the date! Say Hay Day 2017 is scheduled for Saturday, July 29th. Details to follow....
Roberta’s Parsley Cake (Serves 12-14) As this recipe’s author says, “If we can put rosemary in our frozen yogurt and thyme in our cookies, there's nothing stopping parsley from treading over the line.” Broach unchartered territory and bring parsley into the realm of sweet treats with this fun, very green recipe, thanks to Food52!
4 cups tightly packed parsley leaves
1 cup tightly packed mint leaves
3/4 cup good olive oil, plus more for the pan
2 cups plus 1 tablespoon all-purpose flour
1 tablespoon plus 2 teaspoons cornstarch
2 1/4 teaspoons kosher salt
1 1/2 teaspoons baking powder
4 large Say Hay eggs, at room temperature
1 2/3 cups sugar
To make the herb-oil mixture, put a fourth of the parsley and mint in a strong blender or food processor, and blend it on low speed. Use a blender stick to help crush the herbs while the blade is spinning (or stop the machine from time to time to push the herbs back down toward the blade). Slowly increase the speed to medium (or a steady puree, in a food processor) and continue adding the rest of the herbs until you have added all of them.
In a steady stream, add half of the olive oil. Mix on medium-low speed (or pulsing, if using a food processor) until all is combined. Add the remaining olive oil and blend for no longer than 10 seconds. The mixture will look loose and stringy. Scrape out the blender to get all of the parsley mixture, transfer it to a bowl, and refrigerate until ready to use.
In a bowl, combine the flour, cornstarch, salt, and baking powder and set aside.
In a stand mixer fitted with the paddle attachment, whip the eggs for about 30 seconds. Add the sugar and mix on high speed until the mixture is very thick and turns a pale yellow color, about 3 minutes. Turn the mixer speed down to low and add the herb-oil mixture.
With the machine still running, add the flour mixture and mix until just combined. Do not over mix. Pour the batter into a container and refrigerate it for at least 6 and up to 24 hours (the cake will turn out much greener than it would if you baked it right away).
When you're ready to bake, preheat the oven to 340°F and lightly oil a sheet pan -- ideally a 13- x 18-inch for a thin cake but 11 3/4- x 16 1/2-inch will work with a slightly longer baking time (at Food52, we used a 10- x 15-inch jelly roll pan). Line the bottom of the pan with parchment paper and lightly oil the paper. Pour the batter into the sheet pan and smooth out the top with a spatula.
Bake for 12 to 18 minutes, rotating the cake halfway through. If the top begins to brown before the inside of the cake is done, turn the heat down to 330° and let it cook a couple of minutes longer. When a cake tester inserted in the center of the cake comes out clean, it's done. Let it cool in the pan.
To serve, tear serving-size squares of cake into a few larger pieces and divide them among individual plates. If desired, serve with vanilla ice cream and lemon zest. Alternately, eat warm with butter for breakfast.
Pic of the Week: