February 13, 2019

What’s in the box this week?

Standard Shares include

  • Arugula Rabe - Delicious as a braising green!

  • Oranges- All citrus trees belong to the single genus Citrus and remain almost entirely interfertile, meaning they are capable of interbreeding. This includes grapefruits, lemons, limes, oranges, and various other types and hybrids. As the interfertility of oranges and other citrus has produced numerous hybrids and cultivars, and bud mutations have also been selected, citrus taxonomy is fairly controversial, confusing or inconsistent.  Maybe we should just eat and enjoy them all!

  • Dino Kale - For kale lemonade: Pass 2 lbs kale (with stems, chopped), 2 apples (such as Honeycrisp, chopped - with peels and cores), and 1 lemon (chopped - with rind and pith) through a juicer. Stir to combine; serve.

  • Leeks - The star of this week’s recipe!

  • Celeriac - Storage: Since celery root is a root vegetable, it stores well and for a long time if it is kept cool. Having spent most of its life underground, it also enjoys the dark. Kept loosely wrapped in plastic in the fridge it will last up to several weeks—even longer if it was freshly harvested. Don't peel celery root to store it—the peeled vegetables will oxidize and turn brown. Don't wash it either. If it has dirt clinging to the peel (it often does) brush off what you can, then store the root loosely wrapped in plastic to keep the dirt contained. As with all root vegetables, bits of dirt clinging to it will actually help the celery root stay fresh longer.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Caramelized Leek and Fava Bean Toast (Serves 4) Move over avocado toast from your 2018 brunch pedestal… A new spread is coming to town!  From the amazing female chef duo at LA’s Botanica, via Bon Appetit, this lovely bfast combo is sure to feature heavily in your morning rotation!

Caramelized Leeks

  • 4 leeks, white and light green parts only, sliced in half lengthwise, rinsed well

  • ¼ cup extra-virgin olive oil

  • Kosher salt

  • 2 tsp. very finely chopped rosemary leaves

  • 1 tsp. Aleppo-style pepper

  • 1 tsp. finely grated lemon zest

  • 1 Tbsp. fresh lemon juice

Tartine Assembly

  • 2 cups shelled fava beans (from about 2 lb. pods), shelled fresh peas (from about 2 lb. pods), or one 10-oz. package frozen peas, thawed

  • 2 Tbsp. fresh lemon juice

  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling

  • Kosher salt, freshly ground black pepper

  • 4 thick slices whole grain sourdough bread, toasted

  • 1 garlic clove

  • Aleppo-style pepper, finely grated lemon zest, and sliced chives (for serving)

Caramelized Leeks

Slice leeks crosswise into 3" pieces, then lengthwise into thin matchsticks. Heat oil in a large skillet over medium. Add leeks; season with a pinch of salt. Cook, covered, stirring and tossing occasionally (and reducing heat if needed to avoid getting color on leeks at this point), until leeks are soft, 8–10 minutes. Add rosemary, Aleppo-style pepper, and lemon zest. Continue to cook, stirring often, until leeks are golden brown and caramelized, 5–10 minutes longer. Remove from heat and stir in lemon juice; season with salt.

Tartine Assembly

Toss beans with lemon juice and 2 Tbsp. oil in a medium bowl; season with salt and black pepper.

Drizzle toasts with oil and rub with garlic clove. Top toasts with a dollop of caramelized leeks and a big spoonful of dressed beans. Season with Aleppo-style pepper, then sprinkle lemon zest and chives over.

Pic of the Week:

Green Wave

Green Wave

February 6, 2019

What’s in the box this week?

Standard Shares include

  • Arugula Rabe- The flower buds of brassicas from the turnip family are often referred to as rabe, or raab, derived from raps, which means turnip in Italian. This time of the year, you will find the rabes of many types of brassicas in the market—kale, mustard greens, Brussels sprouts, turnips, bok choy and Chinese cabbage.  While each of these are from a common family there are slight differences in taste between them. With each, you are meant to eat the stems, buds and leaves, making them very easy to prep for cooking. Don’t be alarmed if the buds have begun to show their yellow flowers. Some feel that the flowers are a sweeter version of the parent plant.  All of the aforementioned brassicas are excellent roasted, sautéed or lightly steamed. We don’t recommend boiling because it is easy to overcook the leaves in boiling water. The usual additions of garlic and a pinch of red pepper flakes makes for an easy and delicious preparation. Finish your dish with salt and pepper to taste and a squeeze of fresh lemon juice.

  • Celeriac - Refrigerate whole celeriac in a plastic bag for up to a week.  Before using celery root, peel and soak it briefly in water with a little vinegar or lemon juice to prevent cut surfaces from darkening.

  • Dino Kale - Unlike more tender greens, dino kale doesn't store better if washed first so you can put off that task until you're ready to use it.

  • Scarlet Queen Turnips -Try them grated with apple, parsley, oil, and vinegar, for a crunchy, bright winter salad.

  • Leeks - The star of this week’s recipe!

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Split Pea Soup (Serves 6)  Get through these wild rainy days we’re having with this classic... Deb from Smitten Kitchen says,I make a quick and hasty herb sauce by blending 1 large or 2 small, peeled garlic clove(s) and a couple handfuls of fresh flat-leaf parsley leaves (or a mix of herbs, such as mint and/or cilantro, that you’d like here) with the finely grated zest of half a lemon, salt, and red pepper flakes until well chopped and then drizzling in olive oil with the machine running until the mixture becomes saucy. Season with more salt and pepper. This sauce keeps in the fridge for a week and is also great on roasted potatoes, squash or even fried eggs.”

  • 2 tablespoons olive oil or 1 tablespoon olive oil and 1 tablespoon butter

  • 3 leeks, halved and sliced into ribbons

  • 1 carrot, chopped small

  • 1 large rib celery, chopped

  • Salt and freshly black pepper

  • 4 cloves garlic, cloves peeled and sliced thin

  • 1 pound dried green split peas, rinsed and picked over

  • 2 quarts vegetable stock or broth.

  • 2 to 3 sprigs of thyme, leaves still on (optional)

  • 1 bay leaf

To finish

  • Fresh herb sauce (instructions up top)

  • Sour cream

  • Two slices of crumbled crisp bacon (obviously would no longer be vegetarian)

  • Garlicky or gruyere croutons

On the stove: Heat a 4 to 5-quart heavy pot over medium. Add oil, or oil and butter, and once warm, add leeks, carrots and celery. Season with salt and pepper and cook until softened and beginning to get slightly brown at edges, about 10 minutes. Add garlic and cook two minutes more. Add the dried peas and stir to coat with the vegetables, then add the vegetable stock or broth, thyme, if using, and bay leaf. Increase the heat to bring the mixture to a simmer, then reduce to a low simmer and cook, partially covered, until peas have softened, 50 to 60 minutes. Remove thyme sprigs (most of the leaves will have fallen off) and bay leaf and season very well with salt and black pepper.

In an InstantPot or electric pressure cooker: Set your pot to sauté and cook the vegetables as written above. Once you’ve added the stock, dried peas, and herbs, cook the mixture under high pressure for 15 minutes and then let it naturally release for at least 5 minutes manually releasing it the rest of the way. Remove thyme sprigs (most of the leaves will have fallen off) and bay leaf and season very well with salt and black pepper.

Both methods: I do not puree this soup, but you can at this point with an immersion blender, either all or just halfway. Ladle soup into bowls and finish with garnishes of your choice.

Do ahead: Split pea soup keeps fantastically in the fridge or freezer but, just to warn you, it looks crazy thick once it has chilled. It should loosen as you rewarm it, but if it doesn’t enough to your liking, add another splash of broth or water as needed.

Pic of the Week:

Winter Wonderland

Winter Wonderland

January 30, 2019

What’s in the box this week?

Standard Shares include

  • Oranges - Oranges thrive best where the trees are chilled somewhat by occasional light frosts in winter. The trees are semi-dormant at that season, and temperatures just below freezing will not harm trees or fruit unless frost occurs early, before the trees have finished their annual growth.

  • Celeriac - Try it raw - Although cooked celery root is excellent in soups, stew, and other hot dishes, it can also be enjoyed raw, especially grated and tossed in salads. Raw celery root has an intense flavor that tends to dominate salads, so pair it with other strongly flavored fruits and vegetables, such as carrots, beets, and apples.

  • Dino Kale - The leaves are so sturdy that you don't need to be nearly as careful to avoid bruising and crushing as with other greens. There's no need to beat them up, but also no need to treat them tenderly. One of the advantages of this hearty green is its ability to take a bit of handling without damaging results.

  • Scarlet Queen Turnips - Dice these up and throw ‘em in your next big root roast - yum :)

  • Leeks - The star of this week’s recipe!

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Celeriac, Potato, Leek, and Apple Soup (Makes 8 bowls)  This sweet and savory mixture of ingredients include two items from this week’s box!  Warm up with this lovely wintertime soup from The New York Times.

  • 1 tablespoon extra virgin olive oil

  • 1 medium onion, chopped

  • 2 leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped

  • Salt to taste

  • 2 pounds celeriac, peeled and diced (retain tops for bouquet garni and garnish)

  • 1 large russet potato (about 3/4 pound), peeled and diced

  • 2 granny smith or braeburn apples, cored, peeled and diced

  • 2 quarts water, chicken stock, or vegetable stock

  • A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, and a stem or two of the celery from the celery root, if still attached

  • Freshly ground pepper to taste

  • Slivered celery leaves for garnish

Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.

Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.

Advance preparation: You can make this a day or two ahead and reheat. The soup can be frozen, but you will need to blend it again when you thaw it.

Pic of the Week:

Lovely staff and winter veg at market

Lovely staff and winter veg at market

January 23, 2019

What’s in the box this week?

Standard Shares include

  • Oranges - Oranges can be stored at room temperature for several days or in the refrigerator for up to two weeks.

  • Cilantro - The plant is native to regions spanning from southern Europe and northern Africa to southwestern Asia, which helps explains its presence in so many different cuisines.

  • Dino Kale - This type of kale is particularly well suited to braising in a bit of broth—simply heat a pan, add a little bit of broth, add the cleaned and chopped kale, cover, and cook over gentle heat until the leaves are wilted and tender.

  • Scarlet Queen Turnips - The start of this week’s recipe!

  • Leeks - Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Shaved Turnip Salad with Arugula and Prosciutto (Serves 4)  This is a simple yet elegant dish that tastes amazing!  Thank you to The New York Times for the recipe!

  • 4 teaspoons red wine vinegar

  • ¼ teaspoon fine sea salt

  • 2 teaspoons honey

  • ¼ cup extra virgin olive oil

  • Pepper

  • 4 small turnips, about 5 ounces, peeled

  • 8 cups arugula, wild if possible

  • 4 ounces thinly sliced prosciutto, torn into bite-size pieces

In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.

Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

Pic of the Week:

EGGSTRAVAGANZA

EGGSTRAVAGANZA

January 16, 2019

What’s in the box this week?

Standard Shares include

  • Oranges - The star of this week’s recipe!

  • Arugula - Add arugula to your next bunch of risotto for that lovely kick...

  • Curly Kale - Kale has more vitamin C than any other leafy green!

  • Scarlet Queen Turnips - Cook cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Mixed Citrus and Arugula Salad (Serves 4)  Use two ingredients from this week’s box to add a wonderful burst of color and flavor to your day amidst the rain and gloom we have been experiencing.  Thanks to Food & Wine for the recipe!

  • 2 navel oranges

  • 2 tangerines

  • 3 clementines

  • 1 large shallot, sliced paper-thin

  • 3 tablespoons chopped mint leaves

  • 1 tablespoon fresh lime juice

  • 1 tablespoon walnut oil (or use another oil like corn, canola, safflower, or peanut)

  • 1 tablespoon crème fraîche or sour cream

  • 2 bunches of arugula (1/4 lb each), tough stems discarded

  • Salt and freshly ground pepper

Using a sharp knife, peel the oranges, tangerines and clementines, removing all the bitter white pith. Slice the clementines crosswise 1/2 inch thick and remove the pits. Transfer the clementines to a medium bowl. Working over the bowl, cut between the membranes of the oranges and tangerines, releasing the sections into the bowl. Add the shallot and mint.

In a large bowl, whisk the lime juice with the walnut oil and crème fraîche. Add the arugula, season with salt and pepper and toss gently. Using tongs, transfer the arugula to plates. Add the citrus fruits to the remaining dressing, season with salt and pepper and toss to coat. Top the arugula with the citrus and serve.

Pic of the Week:

market spread

market spread

January 9, 2019

What’s in the box this week?

Standard Shares include

  • Celeriac - Many people view its crude, rough exterior with suspicion and may never give it a try, which makes celeriac a truly underrated vegetable.  However, once the peel is removed, you’ll find flesh that’s nutty, sweet, and full of a delicate celery flavor. And like other winter-root vegetables, celeriac is hearty and versatile, and can be prepared in so many different ways.  It can be boiled, braised, steamed, roasted, or eaten raw. Potatoes take on a new character when boiled and mashed with celeriac. It’s delicious simmered in soups and stews, or baked in gratins. And it’s wonderful roasted with meats, or shredded for salads and slaws.  

  • Oranges - Why do oranges wear suntan lotion? Because they tend to peel.

  • Leeks - A great addition to any frittata!

  • Arugula - A blend of chiles, arugula, mint, and lime, this herby lime dressing brightens up everything from salads and grains to fish and meat! Purée 1 chopped serrano or jalapeno chile (seeds removed; optional), ½ c packed arugula, ½ c packed fresh mint leaves, ½ c vegetable oil, ¼ c olive oil, ½ tsp finely grated lime zest,  ¼ c fresh lime juice, and ½ tsp sugar in a blender until smooth; season with Kosher salt and freshly ground pepper. Yum!

  • Dino Kale - If you find that kale has a bit more of a bitter edge than you care for, try blanching it before using it in the recipes above. Blanching is simply quickly cooking a fruit or vegetable in salted boiling water. For dino kale, put whole or chopped leaves in salted boiling water for about 1 minute, drain, rinse with cold water to cool off, and use your hands to squeeze as much water out of it as possible. This process will leech out much of the bitterness.

  • Parsley - The star of this week’s recipe!

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Chopped Herb Salad with Farro (Serves 6)  Based on a Middle Eastern tabbouleh, this dish puts an interesting spin on the old favorite by using farro instead of bulgur..  And, it’s easy to throw together! You can use other herbs like dill or basil if you’d like. Thanks to The New York Times for the recipe.

  • 2 cups chopped fresh flat-leaf parsley (from 2 large bunches)

  • ¼ cup chopped fresh mint

  • 1 cup chopped arugula or a mix of arugula and other herbs

  • ¾ pound (2 large) ripe tomatoes, very finely chopped

  • 1 bunch scallions, finely chopped

  • 1 cup cooked farro or spelt

  • 1 teaspoon ground sumac

  • Juice of 1 to 2 large lemons, to taste

  • Salt to taste

  • ¼ cup extra-virgin olive oil

  • Small leaves from 1 romaine lettuce heart, leaves separated, washed and dried (optional)

In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.

Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn’t. Serve with lettuce leaves if desired.

Pic of the Week:

Happy 2019! Winter Market from Say Hay! <3

Happy 2019! Winter Market from Say Hay! <3

December 19, 2018

What’s in the box this week?

Standard Shares include

  • Celeriac - Many soups and stews start out with a base of onions, garlic, and other aromatics, called a mire poix. In French cooking, it’s typically onion, celery, and carrot. Cajun is the holy trinity of onion, pepper, and carrot. Try onion, carrot, and the celery root as your next soup base!

  • Hot Peppers - The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.  When peppers are consumed by mammals such as humans, capsaicin binds with pain receptors in the mouth and throat, potentially evoking pain via spinal relays to the brainstem and thalamus where heat and discomfort are perceived.

  • Onions - For a creamed onion gratin: Heat oven to 350°F. Toss 2 medium yellow onions (cored and quartered lengthwise) with ¼ c olive oil in a 9″ × 11″ baking dish and season with Kosher salt and freshly ground black pepper. Bake, stirring occasionally, until soft and lightly browned, about 1 hour; set aside. Heat oven to broil. Heat 2 tbsp unsalted butter in a 2-qt. saucepan over medium-high heat; add 2 tbsp flour, and cook, stirring, until smooth, about 1 minute. Add 1 c heavy cream and ¼ c dry white wine, and cook, stirring, until thickened, about 5 minutes. Season sauce with salt, pepper, and freshly grated nutmeg (to taste).  Pour sauce evenly over onions. Sprinkle with ½ c finely grated parmesan, dot with 3 oz crumbled Gorgonzola, and sprinkle with ¼ tsp paprika; broil until cheese is melted and golden brown on top, about 2 minutes.

  • Sweet Potatoes - Just as you can make “noodles” from spiralized zucchini, you can use the same method to create sweet potato “noodles.” It’s not necessary to cook the noodles before topping them with your favorite pasta fixings, though you can stir-fry them if you choose.

  • Dino Kale - The start of this week’s recipe!

  • Parsley - Treat it like a seasoning—baked into meatballs, chopped into starches, or kneaded into bread dough—or even as a vegetable snipped into sandwiches, deep-fried and salted as a side dish, or dressed like salad leaves and mixed with toppings like fennel, nuts and seeds or tomatoes.  Long cooking times tend to dilute leaf flavor, though, so if you're adding fresh leaves to hot food, be sure to do it at the very end. And skip the dried version for most purposes. It tastes overly grassy and hay-like—not much like the fresh flavor at all.

  • Tokyo Turnips - Just like many root vegetables, these turnips are incredibly versatile. You can slice them into thin disc and toss in fresh salads, or add them to soups, or steam or roast them with other vegetables/meat, or add them into stir-fries. In Japan, Tokyo turnips are commonly enjoyed in pickles and in miso soup. With their mild and juicy flavor, they make a delicious side dish to meat dishes like roast fish and savory grilled meat or with any vegetarian meal. Same goes with the turnip greens, you can literally enjoy them in endless preparations just like any greens. They are tender, sweet, a little spicy and delicious!  To retain the crisp texture, you want to avoid overcooking both the roots and the greens.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Bean and Grain Stew with Garlic and Chiles (Serves 4)  Warm and hearty, let this incredible stew get you through the holiday season and into the new year!  Thank you to Bon Appetit for the recipe!

  • 1 medium onion, peeled, halved

  • 2 cups soldier, cranberry, or pinto beans, soaked overnight, drained

  • Kosher salt

  • 1 cup any combination black barley, whole hull-less barley, rye berries, wheat berries, and/or other whole grains

  • 4 cups coarsely torn whole wheat sourdough bread

  • ¾ cup plus 2 tablespoons olive oil, divided

  • 1 red chile, such as Fresno, sliced

  • 2 tablespoons seasoned rice vinegar

  • 1 head of garlic, peeled, separated into cloves, sliced

  • 5 ounces maitake or other mushrooms, torn into bite-size pieces

  • 1 small bunch of Dino kale, center ribs and stems removed, torn into large pieces

  • 2 tablespoons red wine vinegar

  • Freshly ground black pepper

  • 1 tablespoon (or more) fresh lemon juice

  • 2 tablespoons sliced chives

Heat a medium skillet, preferably cast iron, over medium-high until very hot. Carefully lay a piece of foil inside skillet, followed by onion, cut sides down. Char onion until totally blackened on cut sides, about 15 minutes. Wipe out skillet and reserve.

Transfer onion to a small pot. Add beans and enough water to cover them by about 2". Give everything a stir and bring to a boil over medium-high heat, then reduce heat and simmer, skimming off any foam and adding water if needed to keep beans submerged, until beans are tender, 1½–2 hours. Season with salt. Ideally, they should cool overnight in their cooking liquid, but they’ll still be awesome if you can’t hit pause at this point.

Meanwhile, cook grains in a large pot of boiling salted water until al dente, 50–70 minutes. Let cool in their liquid—ideally overnight, but same story as with the beans.

Preheat oven to 300°F. Toss bread with ¼ cup oil on a large rimmed baking sheet. Season with salt. Squeeze and toss bread to absorb as much oil as possible. Bake until croutons are well-browned and very crisp, 35–45 minutes.

Meanwhile, combine chile and rice vinegar in a small bowl. Soak until ready to use.

Bring garlic and ½ cup oil to a simmer in a small saucepan over medium heat. Cook, lowering heat as needed to maintain a gentle simmer and swirling occasionally, until garlic is golden brown, 12–14 minutes. Using a slotted spoon, transfer garlic chips to paper towels. Reserve garlic oil.

Heat remaining 2 Tbsp. olive oil in reserved medium skillet over medium-high. Add mushrooms and cook, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing occasionally and adding kale a few pieces at a time, until mushrooms are browned and crisp and kale is just wilted, 5–6 minutes. Season with salt; transfer to a plate.

Transfer 2 cups grains (including some of their liquid) to a medium bowl; wipe out pot. Return grains and their liquid to pot. Add 4 cups cooked beans (including some of their liquid; discard onion). Bring to a simmer. Add red wine vinegar and ⅓ cup garlic oil. Season to taste with salt and pepper. Just before serving, chop half of mushrooms and kale and fold into stew. Add lemon juice, half of croutons, and half of garlic chips. Taste and add more lemon juice, if needed.

Divide stew among bowls and top with remaining mushrooms, kale, croutons, and garlic chips. Top with chives and drained chile slices. Drizzle with remaining garlic oil as desired.

Do Ahead: Beans and grains can be cooked 1 day ahead; let cool in their cooking liquid.



Pic of the Week:

Kalevision

Kalevision

December 12, 2018

What’s in the box this week?

Standard Shares include

  • Cabbage - Make caraway cabbage chips with dill yogurt!  Preheat oven to 200°F. Divide 8 innermost cabbage leaves (ribs removed, leaves cut into quarters) between 2 wire racks set inside rimmed baking sheets. Brush with olive oil; sprinkle with toasted caraway seeds and season with Kosher salt and freshly ground black pepper. Bake until crisp, 2–2½ hours. Mix together 1 finely grated garlic clove, 1 c plain yogurt, 2 tbsp chopped fresh dill, and1 tbsp fresh lemon juice; season with salt and pepper. Serve with chips.

  • Hungarian Wax Hot Peppers - This pepper is usually harvested before maturity when still yellow. It measures between 4"-6" inches in length (10-15cm) which tapers to a rounded point. Upon maturity, the pepper becomes orange then red in color. Although similar in appearance to banana peppers when immature, it is a different cultivar.

  • Leeks - The star of this week’s recipe!

  • Sweet Potatoes - According to sweet potato experts including the North Carolina Sweet Potato Commission, refrigerating sweet potatoes is a no-no. Your refrigerator is actually too cool, and can change the cell structure of the potatoes, making them hard in the center with white spots. Refrigeration can diminish the flavor of sweet potatoes as well. Ventilation is another key to properly storing sweet potatoes—another strike against the crisper drawer.  Instead, keep your sweet potatoes in a basket in a kitchen cabinet or basement. This is the best way to store them for longer lengths of time. If sweet potatoes don’t last very long in your house, you can also do as I do, and place them in a bowl in a cool spot on your kitchen counter, away from windows.

  • Baby Kale - Baby kale are the delicate leaves of the young immature kale plant. Their flavor is milder than that of traditional kale and has a slightly peppery flavor, similar to that of arugula. Though still hardier than most lettuce varieties the small leaves of Baby kale are much more delicate than mature kale.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Potato-Leek Soup with Toasted Nuts and Seeds (Serves 6)  This yummy soup is great for the chilly, sometimes rainy weather.  To attain a beautiful cream-white color (versus more of a beige), don’t let the leeks and celery take on any color when sauteeing.  Thank you to Bon Appetit for the recipe!

  • 3 large leeks

  • 4 sprigs thyme

  • 2 sprigs rosemary

  • 2 bay leaves

  • ¼ cup (½ stick) unsalted butter

  • 3 celery stalks, chopped

  • Kosher salt, freshly ground pepper

  • 1 russet potato, peeled, chopped

  • 5 cups (or more) low-sodium chicken broth

  • ½ cup heavy cream

  • 1 tablespoon olive oil

  • ¼ cup almonds, chopped

  • 2 tablespoons raw sunflower seeds

  • 1 tablespoon coriander seeds, crushed

  • Pinch of sugar

  • ¼ cup crème fraîche

Trim dark green leaves from leeks; discard all but 2. Tuck thyme, rosemary, and bay leaves inside leek leaves; tie closed with kitchen twine. Thinly slice light and pale-green parts of leeks.

Heat butter in a large heavy pot over medium-high. Add celery and sliced leeks and season with salt and pepper. Cook, stirring, until leeks begin to soften, about 5 minutes. Reduce heat to medium-low, add herb bundle, cover pot, and cook, checking and stirring occasionally, until leeks and celery are very soft, 25–30 minutes (this long, slow cooking draws maximum flavor out of the vegetables). Increase heat to medium-high, add potato and 5 cups broth, and bring to a boil. Reduce heat and simmer, stirring occasionally, until potato is very tender, 10–15 minutes. Let cool slightly. Discard herb bundle and any herbs that may have fallen out while cooking.

Working in batches, purée leek mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel). Transfer to a large bowl or pitcher.

Pour soup back into pot and add cream. Thin with broth, if needed. Taste and season with salt and pepper; keep warm.

Heat oil in a small skillet over medium. Add almonds, sunflower seeds, and coriander seeds and sprinkle sugar over; cook, stirring, until nuts and seeds are golden, about 4 minutes.  Transfer nuts to paper towels to drain; season with salt and pepper.

Serve soup topped with crème fraîche and nut mixture.

Do ahead: Soup and nut mixture can be made 4 days ahead. Let soup cool; cover and chill. Store nut mixture airtight at room temperature.



Pic of the Week:

Arugula, up close and personal

Arugula, up close and personal

December 5, 2018

What’s in the box this week?

Standard Shares include

  • Arugula - For arugula and broccoli salad: Cook 2 heads of broccoli (florets separated, stems peeled and reserved) in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool, then drain. Pat broccoli dry; place in a large bowl.  Prepare a grill for medium-high heat. Drizzle broccoli with 3 tbsp oil and toss to coat; season with salt. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Return to bowl and let cool, tossing occasionally. Purée 1 oil-packed anchovy filet, 1 garlic clove, ⅔ c mayonnaise, ¼ c buttermilk, 1 c chervil with tender sprigs, 1 c tarragon leaves, ¼ c chopped chives, 2 tbsp fresh lemon juice, and 1 ½ tsp Dijon mustard in a blender until smooth; season dressing with Kosher salt.  Add 3 c torn arugula leaves to broccoli and toss to combine. Drizzle salad with ¾ cup dressing and toss to coat; season with more salt if needed. Arrange salad on a platter and top with 3 ½ oz grated, smoked cheddar. Do Ahead: Dressing can be made 2 days ahead. Cover and chill.

  • Hot Peppers - How do you know how heavy a red hot chili pepper is?  Give it a weigh, give a weigh, give it a weigh now...

  • Celeriac - To prepare: Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you've done this.Store it in the salad drawer of your fridge before use. Celeriac discolours quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as 'acidulated water').

  • Spring Onions - The green tops can be used like chives, as a garnish or sliced in salads or stir fries.  

  • Sweet Potatoes- The star of this week’s recipe!

  • Parsley - Snip off the bases of the stems and remove any discolored or wilted leaves. Transfer them to a large Mason jar with an inch of water in the bottom. Seal the jar with the lid (if it fits), or cover the top of the jar with an overturned plastic bag sealed with a rubber band. Store in the refrigerator.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Miso Sweet Potato and Broccoli Bowl (Serves 4)  My mouth is watering just looking at the recipe!  Thank you to Deb from Smitten Kitchen for this simple yet tasty grain bowl idea and a dressing that can go with pretty much anything.

For the bowl

  • 1 cup dried rice or another cooking grain of your choice

  • 1 to 2 sweet potatoes (about 1.5 pounds)

  • 1 large bundle broccoli (about 1 pound)

  • 1 to 2 tablespoons olive oil

  • Coarse or kosher salt

  • Freshly ground black pepper

  • 1 teaspoon white sesame seeds

  • 1 teaspoon black sesame seeds

For the miso-sesame dressing

  • 1 tablespoon minced fresh ginger

  • 1 small garlic clove, minced

  • 2 tablespoons white miso (the mildest kind)

  • 2 tablespoons tahini (other nut butters can work in a pinch)

  • 1 tablespoon honey

  • 1/4 cup rice vinegar

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons olive oil

Heat oven to 400℉. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.

Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into 1/2- to 1-inch segments.

Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.

In a small skillet, toast black and white sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.

Pic of the Week:

Greens For All

Greens For All

November 28, 2018

What’s in the box this week?

Standard Shares include

  • Arugula - For a simple arugula salad, whisk 2 tbsp olive oil, 2 tbsp freshly squeezed lemon juice, ⅛ tsp Kosher salt, and a few grinds of black pepper together in a large bowl. Add 5 oz arugula and toss to combine. Top with 2 oz shaved Parmesan and serve immediately.

  • Hot Peppers - It is at the point where the seed is attached to the white membrane inside the pepper that the highest concentration of capsaicin (the compound giving peppers their pungent flavor) is found. Capsaicin, which makes hot peppers “hot” to the human mouth, is best neutralized by casein, the main protein found in milk.

  • Celeriac - The star of this week’s recipe!

  • Mixed Eggplant - Make a charred eggplant dip: Broil 1 small eggplants (prick before cooking) on a rimmed baking sheet, turning occasionally, until soft and charred, about 20 minutes. When cool, remove skin and stems and mash flesh.  Stir in 1 clove minced garlic and 1-2 tsbp fresh lemon juice and season with coarse salt and a pinch of red pepper flakes. Drizzle with extra virgin olive oil and serve with vegetables like radishes, wax beans, or carrots for dipping.  This smoky dip's flavors get stronger -- and better -- when it sits in the fridge for a couple of days. Try keeping it on hand to serve when friends drop by, or to add it to sandwiches.

  • Sweet Peppers - Grilled or roasted peppers pair beautifully with many polenta dishes.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Celeriac and Lentils with Hazelnut and Mint (Serves 4)  The irrepressible chef Yotam Ottolenghi strikes again with this delicious autumnal/winter recipe… Serve this hearty main course warm or cold, instructions below.  A unique combination of ingredients and flavors!

  • cup whole hazelnuts (skin on)

  • 1 cup French green or Puy lentils

  • 3 cups water

  • 2 bay leaves

  • 4 thyme sprigs

  • 1 small celeriac, peeled and diced

  • 4 tbsp olive oil

  • 3 tbsp hazelnut oil

  • 3 tbsp good-quality red wine vinegar

  • 4 tbsp chopped mint

  • salt and black pepper

Preheat the oven to 275°F.  Scatter the hazelnuts on a small baking sheet and roast in the oven for 15 minutes. Let them cool down, then chop roughly.

Combine the lentils, water, bay leaves and thyme in a small saucepan. Bring to the boil, then simmer for 15–20 minutes, or until al dente. Drain in a sieve.

Meanwhile, in a separate saucepan, cook the celeriac in plenty of boiling salted water for 8–12 minutes, or until just tender. Drain.

In a large bowl mix the hot lentils (if they have cooled down they won’t soak up all the flavors) with the olive oil, 2 tablespoons of the hazelnut oil, the vinegar, some black pepper and plenty of salt. Add the celeriac and stir well. Taste and adjust the seasoning.

To serve straight away, stir in half the mint and half the hazelnuts. Pile onto a serving dish or in a bowl and drizzle the remaining hazelnut oil on top. Garnish with the rest of the mint and hazelnuts.

To serve cold, wait for the lentils and celeriac to cool down before finally adjusting the seasoning and possibly adding some more vinegar, if you like. Add hazelnut oil, mint and nuts in the same way as when serving hot.


Pic of the Week:

Ravishing Radishes!

Ravishing Radishes!

November 21, 2018

What’s in the box this week?

Standard Shares include

  • Kale - Spice up that kale, chickpea, and bulgur grain bowl with some silky avocado dressing!  Process ½ avocado (peeled and pitted), 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tbsp water, 1 tbsp well-stirred tahini, 1 garlic clove, ¼ tsp ground turmeric, and 1/4 teaspoon salt in a food processor until smooth.

  • Red Fresno Hot Peppers - It looks like a jalapeño and even tastes like a jalapeño, but the Fresno pepper has a few tricks up its sleeve that make it a very popular chili in its own right. It delivers a slightly spicier kick, like a mild serrano chili, and in its mature red form, the Fresno pepper has a fruitier, smokier taste.  So how do you tell the difference between a jalapeño and a Fresno pepper?  Not easily. These two chilies are in fact often confused for each other. They both share similar size traits – two to three inches long, slightly curved, and smooth skin. They both mature from green to a fiery red. As green chilies, they even share very similar tastes. It’s easy to see why even supermarkets mislabel Fresno peppers as jalapeños.  Where the difference lie are the thickness of the walls, the taste as a mature red chili, and the overall heat. In terms of using them, any recipe that calls for a jalapeño or serrano pepper is fair game for a Fresno pepper. They are terrific in salsas, hot sauces, and ceviche, and they stuff decently well too. Pickled Fresno chilies are loved by many, and cutting them fresh into rings for sandwiches and burgers (like the jalapeño) is very popular too.

  • Parsley - Add whole sprigs of parsley to your soup as you prepare  it, and then roughly chop some fresh parsley while the soup is cooking and flavors are melding.  After you’ve portioned out the soup into bowls, add that fresh parsley at the end, just before you eat it!

  • Bunching Onions - Bunching onions (Allium fistulosum L.) produce no true bulbs, but are grown instead for their stems and leaves, which are used for flavoring many dishes. These perennial onions are grown as annuals or overwintered for harvest in early spring. Common onion varieties may be grown and harvested while the bulb is small, but unlike bunching onion varieties, they do develop a bulb if left in the ground until mature. There are many varieties of bunching onions requiring specific growing conditions.

  • Traviata Eggplant - Although grown and treated as a vegetable, eggplant is in fact a fruit, as it bears seeds within its flesh.

  • Sweet Potatoes - The star of this week’s recipe! Just in time for the holidays!

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Roasted Sweet Potato and Kale Quinoa Skillet with Sage (Serves 4)  The holiday season is upon us!  This recipe is a lovely addition to any Thanksgiving table with its robust autumnal flavors and an interesting spin on the ‘obligatory’ sweet potatoes.  This wonderful dish is a perfect respite from the heavier fare that is abundant during this time of year, make it for holiday meals and/or eat it in between.  You can also add feta or goat cheese if that makes your heart sing :) Thank you to With Food + Love for the recipe!

  • 3 tablespoons ghee (see notes)

  • 1/4 cup shallot minced

  • 2 medium sweet potatoes diced

  • 1 clove garlic minced

  • 1 tablespoon sage leaves chopped

  • 1 cup uncooked quinoa

  • 2 tablespoons white wine (see notes)

  • 2 cups low-sodium vegetable broth divided

  • 3 cups kale shredded {ribs removed}

  • 2 tablespoons fresh parsley chopped

  • sea salt to taste

  • black pepper to taste

Heat the ghee over low heat in a large skillet. Add in the shallot and sweat for 1 minute.

Turn the heat up to medium and add in the sweet potatoes, stir and sauté for 2 minutes.

Then add in the garlic, sage and quinoa, stir and sauté for 2 minutes more. Turn up the heat to medium-high and add in the white wine. Stir, allow the liquid to evaporate somewhat.

Then add in 1 1/2 cups vegetable broth, stir, turn heat down to low, cover and cook for 12 minutes.

Remove the lid, add in the remaining broth, kale and parsley. Stir and simmer uncovered for 3 minutes or until the kale is bright green, and the sweet potatoes and quinoa are tender.

Season with salt and pepper and serve warm.

Notes

Equal parts lemon juice or apple cider vinegar can be subbed in for the white wine. Olive oil or butter can be used in place of the ghee.


Pic of the Week:

Happy Holidays to you and yours!

Happy Holidays to you and yours!

November 14, 2018

What’s in the box this week?

Standard Shares include

  • Arugula - Grown as an edible herb in the Mediterranean area since Roman times, it was mentioned by various classical authors as an aphrodisiac, most famously in a poem long ascribed to the famous Roman poet Virgil.  Some writers assert that for this reason during the Middle Ages it was forbidden to grow rocket in monasteries

  • Poblano Hot Peppers - When traditionally ripened to red and dried, this pepper is known as an ‘Ancho’; it is also used green, as a ‘Poblano’, for making chiles rellenos.

  • Rosemary - Like the essence of a Mediterranean summer distilled into a sweet herbal syrup. Stir it into lemonade, flavor a cocktail, glaze a cake, or churn it into a sorbet. So refreshing. Store in the refrigerator for up to 1 month.  Combine 1 c water, 1 c white sugar, and ¼ c rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes. Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

  • Leeks - The star of this week’s recipe!

  • Hansel and Gretel Eggplant - To roast these delicious little eggplants: Rinse them under cold running water, and dry them with a clean paper towel. Lay the eggplants on a parchment-lined baking sheet, and puncture them several times with a sharp knife. This vents steam as they roast, and prevents the eggplants from exploding.  Roast in a preheated oven at 425℉ until the eggplants are tender when pierced with the tip of a knife, approximately 15 minutes depending on size. They will collapse somewhat as they cook, which is normal for any eggplant. Cool the roasted eggplants slightly, until they can be handled. Slice and serve hot, or cool to room temperature for marinating or other preparations.

  • Green Cabbage - All those people who tell you to discard the cabbage’s core? Don’t listen to them. Very thinly sliced, it’s absolutely delicious.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Roasted Leek and White Bean Galette (Makes one large - that can be cut into 8 appetizer-portion wedges - or four smaller ones ) Looking for some ideas for Thanksgiving dinner?  Whether you’re looking for another vegetarian side or an appetizer, this recipe offers delicious fall flavors and a pretty visual.  Thank you to Smitten Kitchen for the dish!

For the pastry:

  • 1 1/4 cups (160 grams) all-purpose flour

  • 1/4 teaspoon table salt

  • 8 tablespoons (4 oz or 115 grams) cold unsalted butter, cut into pieces and chill again

  • 1/4 cup (60 grams) plain yogurt or sour cream

  • 2 teaspoons (10 ml) fresh lemon juice

  • 1/4 cup (60 ml) ice water

For the filling

  • 6 small-to-medium leeks, dark green tops discarded, white and light green parts halved lengthwise

  • 2 tablespoons olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1 15-ounce can cannellini beans, rinsed and drained

  • 1 garlic clove, minced

  • 1/4 teaspoon finely grated lemon zest

  • 1/4 cup chopped flat-leaf parsley

  • 2/3 cup grated gruyère cheese, divided

Glaze:

  • 1 egg yolk beaten with 1 teaspoon water


Make dough: Stir the flour and salt together in a large bowl. Sprinkle bits of butter over dough and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

Meanwhile, prepare filling: Heat the oven to 400 degrees F. Arrange leeks cut-side-up in a large (9×13-inch) baking dish. Drizzle with olive oil. Sprinkle with 1 teaspoon kosher salt and freshly ground black pepper. Flip the leeks so that their cut sides face down, add 3 tablespoons of water to the dish, cover tightly with aluminum foil and bake for 20 minutes until tender. Uncover and continue roasting the leeks for 10 to 15 minutes, or until caramelized. Leave oven on. Let leeks cool slightly, then chop into segments and place in a large bowl. Toss with beans, garlic, lemon zest, parsley, 1/2 cup grated cheese and season with salt and pepper to taste.

Assemble galettes: Divide dough into 4 pieces. On a floured counter, roll the first piece dough out into a roughly 8-inch round, although it really doesn’t need to be perfectly shaped. Transfer to a large parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. Sprinkle about 1/4 of the prepared filling into the center of the dough, leaving a 1 1/2-inch border. Sprinkle with about 1/4 of the remaining cheese. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Repeat with remaining dough and filling, making 4 small galettes.

Bake the galettes: For 25 to 30 minutes, until golden brown all over. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Or, if you’re planning ahead, let cool completely and refrigerate until needed. Gently rewarm before serving in a low oven.


Pic of the Week:

Haaaayyyyyyy!

Haaaayyyyyyy!

November 7, 2018

What’s in the box this week?

Standard Shares include

  • Dino Kale - Back to basics: This kale is great simply pan cooked in olive oil with garlic and chile flakes. Zest and juice with lemon and coarse sea salt to finish and eat as a stand alone dish or utilize as a pair for pork dishes or add to a bean-based soup for complimentary flavor and texture.

  • Hungarian Hot Wax Peppers - TIt may look like a mild banana pepper, but really the Hungarian wax pepper has a lot more bite. In terms of spiciness, it’s more akin to a jalapeño with a chance for a bit more heat. This is a great chili for all sorts of cooking (including chiles rellenos) and a popular one to top off a salad with or to pickle.

  • Parsley - The leaves reduce quite a bit in volume when you chop them, especially if you chop them fine. 2 cups parsley leaves will yield a little over 1/2 cup of finely chopped parsley.

  • Sweet Potatoes - The star of this week’s recipe!

  • White Spear Bunching Onions - Beautiful, thin white bulbs, with deliciously edible greens, these spring alliums are overwintered, making them oh-so-sweet and juicy. They're perfect for the grill and can be used raw and thinly chopped in any place you'd use a scallion.

  • Fairytale Eggplant - For caramelized fairytale egpplant: Roast 1 red pepper, and allow to cool. Remove skin and seeds and julienne, then set aside.  Wash 15 small eggplants, and halve lengthwise. Lightly coat a hot 16-inch sauté pan with olive oil, and set heat to medium-high. Add eggplant, and caramelize until lightly browned, about 2 minutes. Season with salt and pepper. Deglaze with 2 tbsp aged balsamic vinegar, then add the roasted pepper and 1 tbsp dried oregano and 1 tbsp chopped parsley. Serve hot, drizzled with balsamic vinegar and olive oil.

  • Sweet Peppers - Unlike other members of the capsicum family, the sweet pepper does not contain capsaicin, which is the chemical responsible for the spicy heat of the chili pepper, and thus has a sweeter, more mild flavor.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Smoky Sweet Potato and Black Bean Casserole (Serves 8) A comforting casserole to add to your repertoire, as a main, or hearty side. This dish creates a fabulous foundation that you can riff off of, adding and adjusting vegetables, herbs, and spices to suit your tastes. Thank you to The Kitchn for the recipe!

For the casserole:

  • Cooking spray or olive oil

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes

  • 1 (28-ounce) can fire-roasted diced tomatoes, drained of juices

  • 1 (15-ounce) can black beans, drained and rinsed

  • 3 cups shredded smoked mozzarella cheese (about 7 1/2 ounces), divided

  • 1 tablespoon smoked paprika

  • 1 tablespoon kosher salt

  • 2 cloves garlic, minced

For serving:

  • Plain yogurt

  • Coarsely chopped fresh cilantro

Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or olive oil; set aside.

Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the mixture to a large bowl.

Add the black beans, drained tomatoes, 1 cup of the mozzarella, smoked paprika, salt, and garlic and stir to combine. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the remaining 2 cups mozzarella cheese.

Spray a large sheet of aluminum foil with cooking spray or coat with olive oil. Place the foil greased-side down over the baking dish and cover tightly. Bake for 30 minutes. Uncover and bake until the sweet potatoes are tender and the cheese on top is browned in spots, about 30 minutes more. Let cool 10 minutes before serving topped with yogurt and cilantro.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.


Pic of the Week:

Kale-valanche and Radish Ridge

Kale-valanche and Radish Ridge

October 31, 2018

What’s in the box this week?

Standard Shares include

  • Baby Arugula - Are you ready for an arugula gimlet?  Arugula’s spicy kick makes it a natural pairing for gin!  Combine 2 oz gin, ¾ oz fresh lime juice, and ½ oz simple syrup in a cocktail shaker. Fill partway with ice, then top with 1 cup arugula. Cover and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain through a very fine-mesh sieve into a coupe glass; garnish with a lime wheel.

  • Cayenne Peppers - These peppers are generally dried and ground to make the powdered spice of the same name, although cayenne powder may be a blend of different types of peppers, quite often not containing cayenne peppers, and may or may not contain the seeds!

  • Lemon Verbena - The star of this week’s recipe!

  • Yellow Onions - Because they last so long in storage once they've been harvested—undoubtedly a major reason why onions are such an integral part of so many cuisines the world over—they're available (and tasty) year-round. But onions are still seasonal: spring/summer onions, available March through August, have been recently harvested, and therefore tend to be sweeter and milder, excellent for use in raw applications. Fall/winter onions come from the same plant as spring/summer varieties, but are left in the ground a few weeks longer: beneath the surface, the onions grow larger, losing moisture and developing a thicker skin along the way. Ideal for storing, they also tend to taste more pungent, and are usually most delicious when cooked.  

  • Eggplant - For cold eggplant salad with sesame dressing: Trim eggplant, and cut into cubes of 1/2 to 1 inch.  Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta.  Toast 1 tbsp sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine 2 tbsp soy sauce (or to taste), 2 tbsp lemon juice, and ½ tsp sugar, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Charred Green Beans with Lemon Verbena Pesto (Serves 2-4) A cool way to use lemon verbena from this week’s box!  If you don’t have a grill, you can always sautee the green beans in a pan, and then add the pesto.  Thank you to Epicurious for the recipe!

  • Green Beans

    • 1 1/2 pounds slender green beans

    • 2 teaspoons olive oil

  • Lemon Verbena Pesto

    • 1 cup fresh lemon verbena leaves

    • 2 garlic cloves

    • 1/4 cup grated Parmesan cheese

    • 1/4 cup pine nuts or English walnuts

    • 1/2 cup olive oil

    • Fine kosher or sea salt and freshly ground black pepper to taste

Prepare a hot fire in your grill.

Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.

For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months

Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 cup of the Lemon Verbena Pesto or to taste.


Pic of the Week:

Market Chard

Market Chard

October 24, 2018

What’s in the box this week?

Standard Shares include

  • Green Peppers - You'll find that your bell pepper either has three or four points on the bottom.  The three bump peppers are male and those with four are female. If you're planning on eating the pepper raw, choose the female variety.  Although they contain more seeds, the flesh is sweeter in nature. The male variety includes less seeds but is slightly more-bitter in flavor and makes for a better pepper to cook with.

  • Dino Kale - Chiffonade a couple of kale leaves into your slaw for added color, crunch, and flavor!

  • Hot Peppers - Capsaicin is chemical found in fruits of the genus Capsicum, which includes peppers. It is present, usually in relatively high amounts, in the placental tissue that holds the seeds of the peppers, as well as in lower concentrations in other parts of the fruit.  The capsaicin works as a deterrent to stop various animals, particularly mammals that would crunch the seeds, from eating the fruits or otherwise harming the plants or seeds. It also functions as an anti-fungal agent, which further protects the plants. Allyl isothiocyanate, on the other hand, is a colorless oil that can be found in things like mustard, radishes, and wasabi.   Like capsaicin, it serves as a defense for the plant against various animals, as well as works as an anti-fungal agent. These chemicals end up not only causing a “hot” sensation on your tongue, but also irritate the mucous membranes in your nose, causing them to become inflamed. This triggers those membranes to produce extra amounts of mucous as a defense mechanism to try to keep out whatever unwanted substance or particles are causing the irritation.  This same type of irritation is why your eyes may also become watery when you eat very spicy foods. The capsaicin or allyl isothiocyanate can irritate the membranes in your eyes, causing your tear ducts to kick into overdrive trying to wash the irritant away. This can make your nose even more runny as some of the tears drain into your sinuses. Capsaicin and allyl isothiocyanate also irritate various tissues inside your body, such as your intestines. This causes your body to react by trying to flush the irritant out.

  • Parsley - Add parsley to many of the soups you will make… a couple of sprigs are great during cooking, and then finely or coarsely chop its leaves on top of your bowl to add delicious flavor right before you eat.

  • Leeks - Refrigerate leeks up to one week, loosely wrapped in plastic. Wait to trim the tops and roots until just before using.

  • Sweet Potatoes - The star of this week’s recipe!

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Kale and Sweet Potato Soup with Lemon and Cumin (Serves 6-8) A perfect dish for the turn in the weather, using mutliple items from this week’s box as we transition into autumnal produce.  This soup will keep you warm and it is flavorful and quite easy to prepare. Thank you to The Splendid Table for the recipe!

  • 2 large leeks, white and light green only, 6 oz. trimmed (180 g.)

  • 1 large onion (250 g.)

  • 2 Tbs. olive oil

  • 1 1/2 tsp. sea salt, more to taste

  • 12 oz. sweet potatoes (350 g.)

  • 1 small Yukon gold or white potato (100 g.)

  • 12 oz. dino kale (350 g.)

  • 4 green onions, sliced (75 g.)

  • 2/3 cup chopped fresh cilantro (45 g.)

  • 2- 2 1/2 cups vegetable broth, as needed (about ½ liter)

  • fresh ground black pepper

  • 1 Tbs. cumin seed

  • 1-2 Tbs. fresh lemon juice

  • a pinch of hot pepper

  • garnish: additional fruity green olive oil

  • optional garnish: crumbled feta cheese

Thoroughly wash and coarsely chop the leeks, using only the white and light green part, and chop the onion. Heat the olive oil in a non-stick pan and start sauteing the onions, with a sprinkle of salt. When they are translucent and soft, add the leeks and keep cooking, stirring often, until all the vegetables are golden, about 20 minutes.

Meanwhile, peel the sweet potatoes, scrub the small Yukon gold or white potato, and cut them all in 1/2 inch dice. Trim the thick stems from the kale, and cut the greens into one-inch strips, or chop them very coarsely. Combine the sweet potatoes and kale in a soup pot with 5 cups (1 1/4 liter) cold water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes.

Add the sautéed leeks and onions to the pot, along with the sliced green onions, cilantro, and a lot of fresh ground black pepper. Add as much of the vegetable broth as you need to give the soup a nice consistency - this is a hearty soup, but not a stew, and it should pour easily from a ladle. Simmer the soup gently, covered, for about ten more minutes.

Lightly toast the cumin seed in a dry pan, just until it is fragrant, and grind it in a mortar or spice grinder. Stir the cumin seed and a spoonful of lemon juice into the soup, and taste. Add more salt, pepper or lemon juice as needed, and finish with a pinch of cayenne or any red pepper.

Ladle the soup into warm bowls, and garnish each bowl with a swirl of fruity olive oil. If you like cheese, a heaping spoonful of tangy crumbled feta cheese dropped on top of each serving is fantastic.

Pic of the Week:

All about Alliums

All about Alliums

October 17, 2018

What’s in the box this week?

Standard Shares include

  • Lunchbox Peppers - Delicious to slice into green salads or your favorite slaw!

  • Swiss Chard - The star of this week’s recipe!

  • Mixed Baby Eggplant - Toss this easily roasted eggplant with pasta — excellent with tomato sauce, a touch of cream, mozzarella, and basil!

  • Poblano Hot Peppers - The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Mexican Spanish name ancho ("wide").  Stuffed fresh and roasted it is popular in chile rellenos poblanos.  While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.

  • Mountain Magic Tomato - Slow roast them! Preheat the oven to 225℉.  Slice the cherry tomatoes in half and place on the baking sheet.  Add the 1 head garlic cloves (don't remove the skin) to the baking sheet then drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste.  Place into the oven and roast slowly for 3 hours. Yum!

  • Yellow Onion - Top your end of summer burgers with charred rounds of these sweet alliums!

  • Rosemary - Rosemary is delicious in desserts:  You may not expect it but a hint of chopped rosemary gives a wonderful savory note to apple pie crust.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Lentil Soup with Sausage, Chard, and Garlic (Serves 6) This is a cool time of year where we can have fun with the outgoing summer produce and pair it with our incoming fall/winter veg!  Cooks in other parts of the world only dream of this convergence.  Take advantage and make this recipe to combine the best of both worlds.  Thank you to Smitten Kitchen for the recipe!

  • 1/2 cup olive oil, divided

  • 2 large links (about 8 o) of sweet Italian sausage

  • 1 medium onion, diced

  • 2 celery stalks, sliced or diced

  • 2 medium carrots, peeled and sliced into half-moons or diced

  • 4 cloves garlic, sliced (reserve half for later in recipe)

  • Kosher salt

  • A pinch of crushed red pepper flakes (optional)

  • 1 cup brown lentils, sorted and rinsed

  • 2 bay leaves

  • 1 28-ounce can crushed tomatoes or sub your crushed Mountain Magic tomatoes!

  • 6 cups water

  • Freshly ground black pepper

  • 3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale

  • Grated Pecorino Romano cheese to finish

Heat 1/4 cup olive oil (enough to generously coat bottom of pot) in a large pot on medium to medium-high heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes.

Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes.

Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, a little less than 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.)

When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.

Pic of the Week:

Hot Pickled Pepper Love

Hot Pickled Pepper Love

October 10, 2018

What’s in the box this week?

Standard Shares include

  • Gold Italian Sweet Peppers - A delicious yellow/gold horn-shaped variation on the Italian frying pepper. It has thick walls, few seeds and great sweet taste either raw, roasted, or fried.

  • Hot Pepper Mix - The easiest way to preserve peppers is to freeze them. Peppers are one of the few vegetables that can be frozen without having to blanch first. Surprisingly, frozen peppers do not turn to mush when thawed either. They do lose some of their crispness, but maintain the flavor of fresh peppers. Thawed peppers can be used to make salsa, fajitas, or any cooked recipe where you would normally use peppers. Frozen peppers are easy to chop while partially defrosted. Wear gloves when working with hot peppers.

  • Barbarella Eggplant - This variety can be grilled, roasted, sautéed or fried. Its rounded shape makes it ideal for hollowing out, stuffing with rice or meats, and baking. Barbarella eggplants can also be roasted whole then the flesh used to make baba ghanoush, tapenade and chutney. When cooked the weightiness and texture of the Barbarella eggplant’s flesh make it perfect for use as a meat substitute in preparations such as eggplant parmesan, ratatouille and curries.

  • Sweet Potatoes - Although the soft, orange sweet potato is often called a "yam" in parts of North America, the sweet potato is botanically very distinct from a genuine yam (Dioscorea), which is native to Africa and Asia.  While the sweet potato is not closely related botanically to the common potato, they have a shared etymology. The first Europeans to taste sweet potatoes were members of Christopher Columbus's expedition in 1492. Later explorers found many cultivars under an assortment of local names, but the name which stayed was the indigenous Taino name of batata. The Spanish combined this with the Quechua word for potato, papa, to create the word patata for the common potato.

  • Leeks - The star of this week’s recipe!

  • Lemon Verbena - Packed with delicious citrus flavor, thinly sliced leaves add zest and aroma to fish, salads, and steamed vegetables.

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Rigatoni with Brussels Sprouts, Parmesan, Lemon, and Leek(Serves 4) Fall into fall with this leek-y recipe!  We’re transitioning to more autumnal flavors and this dish is a quick and simple addition to your pasta repertoire.  Thank you to Bon Appetit for the great ideas!

  • 1 lb brussels sprouts

  • 1 large leek, white and pale-green parts only

  • 4 tablespoons olive oil, divided, plus more for serving

  • Kosher salt, freshly ground pepper

  • 1 lemon, zest removed with a vegetable peeler, cut into very thin strips

  • 4 garlic cloves, finely chopped

  • ½ cup dry white wine

  • 12 oz rigatoni

  • 2 oz Parmesan, finely grated, plus more for serving

  • Lemon wedges (for serving)

Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½"-thick rings, then chop remaining leek.

Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.

Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.

Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.

Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

Pic of the Week:

Get your leek on

Get your leek on

October 3, 2018

What’s in the box this week?

Standard Shares include

  • Mountain Magic Tomatoes - About the size of a large cherry tomato, they are perfect for roasting! They keep their moisture and gain a lovely rich and sweet flavor after about an hour in the oven.

  • Swiss Chard - Sauté thinly chopped chard in a little chili oil. Top with toasted sesame seeds - yum!

  • Globe Eggplant - The star of this week’s recipe!

  • Green Butterhead Lettuce - Generally grown to full-size heads, butterhead lettuce receives its name from the sweet buttery flavor and delicate texture of the large, ruffled outer leaves. Cutting into the lettuce reveals a soft, folded, and blanched heart.

  • Yellow Onions - Yellow onions are typically available throughout the year, grown between spring and fall, and then stored for the rest of the year.  It is the most commonly grown onion in northern Europe, and it makes up 90% of onions grown in the United States. They should be stored at cool room temperature in a dark place. Longer term storage requires them to be wrapped in paper and placed in a fridge. Cut or peeled onions also need to be stored in plastic in the fridge, but they will only last a few days.

  • Parsley - Some chopped parsley goes beautifully in any frittata or egg-based recipe!

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Gratin of Tomatoes, Eggplants, and Chard (Serves 4) Wowee! This dish uses FOUR ingredients from this week’s box and we can see brightly flavored, robust summertime produce out with a bang!  Chef Deborah Madison says that you can adjust proportions as you see fit. Thank you to Williams-Sonoma for the recipe!

  • 1 1/2 lb. eggplant, such as Globe

  • Sea salt, to taste

  • Sunflower seed oil or olive oil as needed

  • 2 Tbs. olive oil

  • 1 small onion, finely diced

  • 10 to 12 cups coarsely chopped chard leaves (about 1 lb.)

  • Freshly ground pepper, to taste

  • Several large fresh basil leaves, torn

  • 1 or 2 large tomatoes, sliced 1/4 inch thick

  • 4 oz. fresh mozzarella cheese, sliced

  • Handful of small fruit-type tomatoes

  • 1 cup fresh bread crumbs

Slice the eggplants into rounds a scant 1/2 inch thick. You should have 8 to 10 slices. Unless the eggplants are very fresh, salt the slices lightly and let stand for 30 minutes, then blot dry with paper towels.

Heat a ridged cast-iron pan over medium-high heat. While the pan is heating, brush both sides of each eggplant slice with sunflower seed oil. When the pan is hot, add the slices and cook for 6 to 7 minutes, rotating them 45 degrees, and then cooking for 5 to 7 minutes more. Turn the slices over and cook on the second side the same way. The second side may take less time because the pan will have amassed more heat. (Alternatively, brush the rounds with oil and bake in a 375°F oven until soft and nicely colored, about 25 minutes.)

In a wide fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, for 3 minutes. Add the chard and a few pinches of salt, cover and cook until the chard is wilted and tender, about 5 minutes. Turn the cooked chard into a colander or sieve set over a bowl to drain, then press with the back of a spoon to remove some of the liquid. It needn’t be bone-dry, as it will give moisture to the dish.

Preheat an oven to 350°F. Lightly oil a round or oval gratin dish large enough to hold 6 to 8 cups.

Cover the gratin dish with half of the eggplant slices and season with salt and pepper. Scatter the basil, then layer half of the tomato slices on top, followed by half of the mozzarella. Season again with salt and pepper. Strew the chard over the cheese layer and season lightly with salt and pepper. Layer the remaining eggplant slices, followed by the remaining tomato slices and cheese. Tuck any small whole tomatoes here and there among the vegetables.

Toss the bread crumbs with the remaining 1 Tbs. olive oil to moisten and strew them over the surface. Bake until the gratin is bubbly and the bread crumbs are browned, about 35 minutes. Let rest for about 10 minutes before serving.

Pic of the Week:

Get summer while the gettin’s good!

Get summer while the gettin’s good!

September 26, 2018

What’s in the box this week?

Standard Shares include

  • Mountain Magic Tomatoes - The biggest tomato fight in the world happens each year in the small Spanish town of Buñol. The festival called La Tomatina, involves some 40,000 people throwing 150,000 tomatoes at each other.

  • Hot Pepper Mix - Oven drying instructions: Wash your chili peppers thoroughly after picking to remove any dirt.  Cut them in half, lengthwise to expose the pepper innards. Arrange the chili peppers over a baking sheet.  Bake at low heat, about 100-135℉. There is no set time to bake the chili peppers for drying. Keep an eye on them, turning every few minutes or so. You can leave the oven door cracked for some air flow. It will take several hours with this method. Keep in the oven until the moisture has been baked out of them. Use as desired!

  • Gretel Eggplant - Unlike large globe eggplants, which can sport tough skins and mealy, seedy insides when cooked, fairy tales like this variety are ideal for roasting or confiting whole until tender and creamy. Plus, they cook wildly fast. For perfectly cooked small eggplant, you can halve them lengthwise and place them cut side down in a hot cast-iron skillet to create a beautifully caramelized face and a custardy interior. As a bonus, leave the eggplant skin-side-up to help preserve some of their gorgeous color.  You can then finish off the eggplant in the oven until it is tender.

  • Little Gem Lettuce - Here’s a great walnut vinaigrette to go with your little gems: Whisk together both 2 tsp apple cider vinegar and 1 tsp red-wine vinegar, 1 tbsp minced shallot, and 1 tsp Dijon mustard. Gradually whisk in both ¼ c safflower oil and ¼ c extra virgin olive oil; season with coarse salt and freshly ground pepper. Stir in 2 tbsp finely chopped walnuts. Arrange 6 medium heads of the little gems, halved lengthwise, on a platter; spoon vinaigrette evenly over top and served.

  • Mixed Sweet Peppers - The star of this week’s recipe!

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Chickpeas with Tomatoes and Sweet Peppers (Serves 6) As we move towards the end of summer, it only seems right to go out with a bang!  This easy dish uses many of this week’s box items in a simple way that allows them to shine in all their delicious glory.  Thank you to SAVEUR for the recipe!

  • 2 cups dried chickpeas (or a 28 oz can, drained)

  • 1⁄2 cup extra-virgin olive oil

  • 2 medium red bell peppers, stemmed, seeded, and chopped

  • 1 small red chile, stemmed and finely chopped

  • 1 large yellow onion, peeled and chopped

  • 2 cloves garlic, crushed and peeled

  • 3 medium tomatoes, cored and finely chopped, (or the equivalent of Mountain Magics!)

  • 1 tsp. chopped fresh basil

  • 1⁄2 tsp. chopped fresh tarragon

  • 1⁄2 bunch fresh parsley, chopped

  • Salt and freshly ground black pepper

Put chickpeas in a medium bowl and add enough cold water to cover by 2''. Set aside to soak for at least 4 hours, or overnight, then drain.

Place chickpeas in a medium pot, add enough cold water to cover by 3'', and bring to a boil over medium-high heat. Cover, reduce heat to medium, and cook until chickpeas are tender, about 1 1⁄2 hours. Drain and set aside.

Heat oil in a heavy medium pot over medium heat. Add bell peppers, chiles, onions, and garlic and cook, stirring often, until vegetables have softened, about 10 minutes. Add tomatoes, basil, tarragon, half the parsley, and salt and pepper to taste. Cover, reduce heat to medium-low, and simmer for about 30 minutes. Add chickpeas and simmer until heated through, about 10 minutes. Adjust seasonings and serve hot or cold, sprinkled with remaining parsley.

Pic of the Week:

Chickening out

Chickening out

September 12, 2018

What’s in the box this week?

Standard Shares include

  • Mountain Magic Tomatoes- This variety is superb in bruschetta, whip some up with these deliciously sweet, flavorful tomatoes.

  • Yellow Onion- Onions are divided into two categories: sweet onions and cooking onions. Sweet onions are best suited for fresh eating as they have higher moisture content equaling a shorter shelf life and a tendency to mold. Cooking onions have a longer shelf life. These are the storage onion varieties that can be stored at room temperature in a dry dark location. Yellow onions are the most common cooking onion utilized in cuisines throughout the world. Fresh eating should be avoided as Yellow onions’ pungency will linger long in raw form and dominate any companion ingredient. Yellow onions are the ubiquitous soup and stock onion. They can also be dry-roasted, sautéed, grilled, caramelized and braised.

  • Hot Pepper Mix - Basic method for drying chili peppers: Wash your chili peppers thoroughly after picking to remove any dirt, then dry.  Place on a plate or a wire rack in a dry, well ventilated room. You can also string the chilies up on string or thread and hang to dry. Within several weeks, you will have dried chili peppers and you can grind them up or use them as ornaments as desired.  What can you do with your dried chili peppers? Grind them up to make your own chili powder, which is like cayenne powder, or keep them whole and use them as you might use a sun dried tomato. They can be rehydrated with hot water and go great with many recipes!

  • Traviata Eggplant - While it may look a whole lot like the standard globe eggplant you find at the grocery store, this Italian eggplant variety is distinct. It's slightly smaller, but still quite large and fat, and the flesh tends to be more tender. Use it in any preparation, but of course it's wonderful used in Italian dishes like caponata (see this week’s recipe!)

  • Clemson Okra - For roasted okra, a quick and easy dish that doesn’t require a lot of forethought: Preheat the oven to 450°F. Rinse 1 lb okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with 2 tbsp extra virgin olive oil until coated.  Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400°F. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

  • Lunchbox Sweet Peppers- Don’t forget to include these peppers in your next stir-fry!

    Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

TBA

 

Recipe

Caponata (Yields about 2 quarts) Some call caponata a sweet and sour version of ratatouille, but this cornerstone of Sicilian cuisine, made well, is a dream that needs no comparison to other dishes.  And, it uses several items in this week’s box! Thank you to Smitten Kitchen for the recipe! The levels of sweet and sour in caponata vary from household to household, so experiment with what balance works for you...

  • Enough olive oil to deep fry

  • 2 pound eggplant, cut into 1″ cubes

  • 1 large yellow or sweet-variety onion, chopped medium-small

  • 1 to 2 celery ribs, thinly sliced

  • Kosher salt and freshly ground black pepper, to taste

  • 3 tablespoons tomato paste

  • 1⁄4 cup water

  • 1 cup crushed canned tomatoes (or use fresh, see directions up top)

  • 6 ounces (about 1 cup) green olives, pitted and roughly chopped

  • 1⁄2 cup white wine vinegar

  • 1⁄2 cup golden raisins (I used half for a less sweet caponata)

  • 1⁄4 cup salt-packed capers, rinsed and drained

  • 1 to 2 tablespoons sugar (I used 1 tablespoon, but sweeter is more traditional)

  • 1⁄2 cup finely slivered basil

  • 2 tablespoons pine nuts, toasted until golden and cooled

In a large skillet (12 inches is ideal), heat oil over medium-high heat. Once very hot, working in batches, fry eggplant cubes in one layer at a time, stirring and turning occasionally until golden brown, about 3 to 5 minutes. Use a slotted spoon to drain eggplant over skillet, then transfer to a paper towel-lined plate and immediately season with salt. Repeat with remaining eggplant. Transfer drained and mostly cooled eggplant to a large bowl.

Pour off all but 3 tablespoons olive oil, and reserve the rest for another use. Cook onions and and celery with salt and pepper over medium-high heat until beginning to brown, about 10 minutes. Reduce heat to medium, add tomato paste and water and cook, stirring, until caramelized and almost evaporated, 2 minutes. Reduce heat to medium and add crushed tomatoes; cook for 10 minutes. Stir in olives, vinegar, raisins, capers, and sugar and cook, stirring occasionally, until thickened, about 15 minutes more. Transfer to bowl with eggplant, along with basil and pine nuts, and stir to combine. Season with salt and pepper to taste, and let cool to room temperature before serving.

Do ahead: If you have time to spare, covering your cooling bowl of caponata with plastic and letting it sit for at least 2 hours gives an even more developed flavor. It’s even better on the second day. Keep it in the fridge and bring it out an hour before you plan to eat it to take the chill off. Caponata keeps for one week in the fridge.

Pic of the Week:

Summer Color Medley

Summer Color Medley