What’s in the box this week?
Standard Shares include
Summer squash - Bake them with a generous coating of breadcrumbs and Parmesan - yum! Preheat the oven to 350°F. Remove the stem ends and slice 2 lbs squash cross-wise in 1/4-inch-thick rounds. Toss with ¼ c olive oil.In a small bowl, combine the ⅓ c bread crumbs, ½ c grated Parmesan cheese, ½ tsp flaked salt, and ¼ tsp freshly ground pepper. Arrange the squash rounds in a 9x12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over. Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.
Savoy Cabbage - For “Unstuffed Cabbage” from Mark Bittman: Sauté 1 lb ground beef, 1 chopped onion and 1 chopped carrot in olive oil until browned. Add chopped savoy cabbage leaves (1 small cabbage), 1/4 cup raisins, a pinch of cinnamon, salt and pepper. Cover and cook until cabbage wilts, then add a 28-oz can of whole tomatoes (with juice) and 1/2 cup stock. Simmer, partly covered, until cabbage is tender and sauce thickens. Garnish: Parsley.
Kale - Grill that kale! Toss clean, dry kale leaves with a little oil and seasoning, then place on the grill for a couple minutes to crisp up. Turn, crisp the other side and you're done. The grilled leaves are browned and crunchy in some spots, chewy and tender in others. The stalks — which don't have to be removed, perhaps this method's biggest selling point — soften up and become pleasantly crunchy. You are limited by the capacity of your grill or grill pan, but each batch takes just a few minutes, so the cooking is quick. Get fancy, adding balsamic vinegar, lemon juice and garlic to the pre-grill oiling, or go with just a little lime juice, sea salt and pepper.
Sage - Pairs beautifully with squash, summer or winter.
Spring Onions - To finish off some fish (like hake or sea bass): Heat 2 tbsp sesame oil in the wok; add 3 chopped spring onions and 1 knob freshly peeled and thinly sliced ginger and stir fry for 1 minute. Add the 1 tbsp soy sauce and 1 tbsp water and simmer for a few minutes to thicken. Then, pour the sauce over the steamed fish and serve.
Beets - The star of this week’s recipe!
Batavian Lettuce - Batavia is a type of lettuce (not a variety) that forms a loose-head and is a member of the crisphead family. There are five distinct types of lettuce: leaf (also called loose-leaf lettuce), Cos or romaine, crisphead, butterhead and stem (also called asparagus lettuce). Leaf lettuce, the most widely adapted type, produces crisp leaves loosely arranged on the stalk.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Summer Squash, Kale, Spring Onion, Beets, Savoy Cabbage, Fennel
Save the Date! Say Hay Day 2017 is Saturday, July 29th.
Lettuce Salad with Vinegar-Roasted Beets (Serves 6)
These sweet and tangy beets are a highlight of this bright salad, using two items from this week’s box! Thank you to Food & Wine for the recipe!
1 1/4 cups plus 3 tablespoons rice wine vinegar
1 1/4 cups water
1 tablespoon sugar
1 1/2 pounds small beets
2 thyme sprigs
2 garlic cloves, crushed
1 bay leaf
3/4 cup plain yogurt
3 tablespoons minced shallot
Two 8-oz heads of lettuce, large leaves torn
Cilantro leaves and small dill sprigs, for garnish
Preheat the oven to 425°F. In a large, deep ovenproof skillet, whisk 1 1/4 cups of the vinegar with the water, sugar and 1 tablespoon of salt. Add the beets, thyme, garlic and bay leaf. Cover the skillet and roast the beets for about 45 minutes, until tender, turning them halfway through.
Remove the beets from the skillet and let cool completely, then peel and cut into wedges; discard the cooking liquid.
In a medium bowl, whisk the yogurt with the shallot and the remaining 3 tablespoons of vinegar. Season the dressing with salt and pepper.
Arrange the lettuce on a platter and top with the beets. Drizzle with half of the dressing and garnish with cilantro leaves and dill sprigs. Serve right away, passing the remaining dressing at the table.
MAKE AHEAD: The drained roasted beets can be refrigerated for up to 3 days.
Pic of the Week: