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

September 4, 2018

What’s in the box this week?

Standard Shares include

  • Mountain Magic Tomatoes- This variety is known as a “campari” type of tomato, noted for its juiciness, high sugar level, low acidity, and lack of mealiness. Camparis are deep red and larger than a cherry tomato, but smaller and rounder than a plum tomato. Great for eating straight up, or in salads!

  • Mixed Sweet Peppers - For roasted sweet pepper and walnut dip: roast about 1 lb peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.  Toast one 6-in (2 oz) pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with 1 cup water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside. Combine 1 small garlic clove and ¾ cup (4 oz) walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add 1 ½ tsp paprika, ¾ tsp ground cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add 1 tbsp balsamic vinegar, 1 tbsp freshly squeezed lemon juice, 2 tsp extra-virgin olive oil, and ¾ tsp coarse salt, and season with freshly ground black pepper. Pulse until combined.  Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with additional oil; sprinkle with walnuts or paprika, as desired.

  • Hot Pepper Mix - The star of this week’s recipe!

  • Barbarella Eggplant - This Italian eggplant has a distinctive bready texture that has been described as 'floury'; It's flexible: firm enough for eggplant Parmesan, but tender enough to cook on a grill.

  • Lemon Verbena - Dry leaves individually on screens or bundle stems together and hang upside down in a dark, dry place. Store dried leaves in sealed containers in a dark place. To release flavor, crumble leaves finely just before using. You can freeze lemon verbena, whole or chopped, in ice cube trays filled with water. You can also blend chopped leaves into softened butter. Store butter in an airtight container in the refrigerator for a few weeks, or form into balls and freeze on a cookie sheet. Store frozen balls in zipper bags, using them to flavor vegetables and fish or spread on bread or pancakes.

  • Lunchbox Peppers- The best way to eat them is raw, or lightly sautéed.

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

 

Vegetable Forecast

TBA

 

Recipe

Giardiniera (Yields about 2 quarts) Get ready to make this - a gorgeous (and delicious!) Italian relish of pickled vegetables in vinegar or oil.  You can use a variety of different hot peppers of your choosing, depending on your desired heat level. Then, only three days later, you can enjoy your pickled bounty!  Thank you to The New York Times for the recipe!

  • 4 serrano chiles, thinly sliced, with seeds removed

  • 2 red sweet peppers, cut into 1/2-inch pieces

  • 1 or 2 celery ribs, sliced or julienned

  • 1 or 2 carrots, sliced or julienned

  • 1 medium head cauliflower, cut into small florets

  • ½ cup salt

  • 2 cloves garlic, slivered

  • 3 teaspoons dried oregano

  • 1 teaspoon red pepper flakes

  • ½ teaspoon celery seeds

  • 1 teaspoon crushed black peppercorns

  • 1 cup white vinegar

  • ½ cup olive oil (not extra virgin)

  • ½ cup grapeseed or safflower oil

In a large bowl, using a big wooden spoon or GLOVED(!) hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.

Drain the vegetables and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.

In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.

Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving.

Pic of the Week:

 Summer Color Medley

Summer Color Medley

August 28, 2018

What’s in the box this week?

Standard Shares include

  • Sungolds - Have you ever tried cooking down your Sungold tomatoes with garlic, olive oil, salt, and pepper to make a delicious pasta sauce?  Remember to take off the stems first!

  • Mixed Sweet Peppers - Sprinkle pepper halves with slivers of garlic and dried oregano, then pop them in the oven until charred and sweet. Serve alongside beef, lamb, or chicken!

  • Snow Leopard - Companion flavors include salty Italian meats such as salami and prosciutto, parmesan cheese, feta, balsamic vinegar, berries, grapes, tomato, olives and lime juice.

  • Armenian Cucumber - Their delicate flavor makes them a perfect textural component in sandwiches and sushi!

  • Red Onions - To make cured onions: Place 2 red onions (thinly sliced crosswise) in a medium bowl. Stir in 2 cups freshly squeezed lime juice, and ¼ seeded and minced habanero chile; season with coarse salt. Cover, and refrigerate for 3 days

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

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

 

Vegetable Forecast

TBA

 

Recipe

Eggplant with Cashew Butter and Pickled Peppers (Serves 4) Don’t be scared off by the multiple components of this dish, it is worth it!  And, each one can be eaten on their own. The cashew butter alone will quickly become a staple to use year round.  Plus, this recipe uses basically all of the veggies in the Say Hay summer bounty. Thanks to Bon Appetit for the recipe!

Pickled Peppers

  • 1 cup distilled white vinegar
  • ¼ cup sugar

  • 1 Tbsp. kosher salt

  • 3 mini bell peppers, seeds and ribs removed, thinly sliced crosswise

  • 3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise

Cashew Butter

  • 1 medium shallot, thinly sliced

  • 2 garlic cloves, smashed

  • 1 cup cashews

  • ⅓ cup extra-virgin olive oil

  • ⅓ cup vegetable oil

  • 1 tsp. sugar

  • 1 tsp. kosher salt

  • 2 Tbsp. fresh lime juice

  • 1 tsp. fish sauce

Eggplant and Assembly

  • 3–6 Tbsp. vegetable oil

  • 2 lb. eggplants, preferably fairy tale, cut into 1½"-thick wedges, halved if small

  • Kosher salt

  • 1 medium shallot, finely chopped

  • 2 Tbsp. fresh lime juice

  • ¼ cup basil leaves

  • ¼ cup cilantro leaves with tender stems

  • 1 Tbsp. thinly sliced chives

 

Pickled Peppers

Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.

Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.

Do Ahead: Pickles can be made 1 week ahead. Cover and chill.

 

Cashew Butter

Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sugar and salt and toss to combine. Let cool.

Blend cashew mixture, lime juice, fish sauce, and ½ cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).

 

Eggplant and Assembly

Preheat oven to 450°F. Heat a dry large cast-iron skillet over medium-high. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.

Note: When it comes to eggplants, we generally find the smaller the fruit (yes, it’s a fruit!), the better the flavor and texture. And of all the miniature varieties cropping up at the farmers’ market right now, we’re especially digging fairy tale eggplants. They’re palm-size and streaked with purple and white. Unlike large globe eggplants, which can sport tough skins and mealy, seedy insides when cooked, fairy tales are ideal for roasting or confiting whole until tender and creamy.


Pic of the Week:

 Summer still going strong!

Summer still going strong!

August 22, 2018

What’s in the box this week?

Standard Shares include

  • Charentais Melon - The most aromatic, decedent, firm and deliciously rich French Cantaloupe! This melon is incredible on its own but with a squeeze of lime and some fresh mint you have the perfect summer snack.

  • Mixed Sweet Peppers - These sweet peppers are almost too good to cook with. Sweet and crunchy, the perfect grab-and-go snack!

  • 1 pint Sun Gold Tomatoes - The start of this week’s recipe!

  • Yellow Onions - Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook.

  • 1 lb Barbarella Eggplant- Barbarella Eggplant will take to stir-frying, grilling, and roasting in slices to be enjoyed as is (or roasting whole to be peeled and puréed). You can toss these eggplant with pasta — excellent with tomato sauce, a touch of cream, mozzarella, and basil) or dredged in breadcrumbs and cornmeal and pan-fried or baked.

  • 1 bunch Lemon Verbena - Lemon Verbena can be used to brighten the taste of fish, poultry, veggie marinades, salad dressing, tea, and vinegar. Finely crumbled dried leaves can be added to batters of carrot, banana, or zucchini bread.

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

 

Vegetable Forecast

TBA

 

Recipe

Sun Gold Tomato Caprese Salad  (Serves 4) A delightful, refreshing dish perfect for those hot summer lunches. Caprese salad is the perfect keep-it-simple summer recipe, since these beautiful Sun Golds need very little adornment - just a lap of fruity olive oil, a sprinkle of salt and pepper, bright basil, and rich fresh cheese make them sing.

  • 1 pint Sun Gold Tomato cut in half

  • 1.5 tablespoons extra-virgin olive oil

  • 3 ounces small fresh mozzarella balls

  • 1 pinch sea salt

  • ¼ cup torn fresh basil

  • Fresh black pepper

Combine all ingredients except basil in a large bowl; toss gently. Season to taste and top with basil.


Pic of the Week:

Image-1.png

August 15, 2018

What’s in the box this week?

Standard Shares include

  • Green Curly Kale - There is nothing better than an easy garlic sauteed curly kale side dish or served with a sunny side up egg. Heat olive oil over medium heat add a few cloves of garlic sliced until soft. Add a bunch of curly kale stemmed and coarsely chopped. Turn heat on high and add ½ cup of stock. Cover and cook for about 7 mins until soft and wilted. Remove cover and continue to cook for another minute until moisture evaporates. Season to taste with salt, pepper and a splash of red wine vinegar.

  • Sweet Pepper mix - Fun addition to any salad, eaten like an apple or stir fried up with summer squash and eggplant.

  • Charentais Melon - This French musk melon is delicious on its on or to really impress your guests squeeze some lime and serve with mint.

  • Shallots - Unlike onions, which can be sharp and particularly pungent, shallots have a more delicate, sweet flavor with subtle notes of garlic. Don’t mistake the word “delicate” for wimpy - shallots pack a powerful flavor punch, just without the same level of intensity.

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

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

 

Vegetable Forecast

TBA


 

Recipe

Grilled Barbarella Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs(Serves 2) Grilled eggplant is a perfect way to add a smokey note to its sweet flavor. This is a perfect summer side dish. Thank you to Fine Cooking for the recipe!

For the vinaigrette:

  • 1 small clove garlic

  • Kosher salt

  • 1-½ Tbs. fresh lemon juice

  • 1 small shallot, finely diced

  • 3 Tbs. extra-virgin olive oil

  • ½ tsp. Cumin seed, lightly toasted and pounded in a mortar

  • Pinch of cayenne

For the eggplant:

  • 1 Barbarella eggplant, trimmed and cut into ½ inch-thick rounds

  • 3 Tbs. extra-virgin olive oil

  • Kosher salt

  • ¼ cup of crumbled feta

  • 2 Tbs. coarsely chopped fresh mint

  • 2 Tbs. coarsely chopped fresh cilantro

Start by making the vinaigrette. With a mortar and pestle, pound the garlic and a pinch of salt to a paste. Combine the garlic paste and 1 Tbs. of the lemon juice and let sit for 10 mins. Combine the shallot with the remaining ½ Tbs. lemon juice and a pinch of salt and let sit for 10 mins. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to take with salt or cayenne, if necessary.

Prep your grill. Brush both sides of the eggplant slices with olive oil and season with salt. Grill until golden-brown grill marks form, 3-4 minutes. Turn the eggplant and grill until tender, an additional 3-4 minutes.

Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.


Pic of the Week:

 Farmer's Market bounty including the Barbarella Eggplant. 

Farmer's Market bounty including the Barbarella Eggplant. 

August 8, 2018

What’s in the box this week?

Standard Shares include

  • Dunja Summer Squash - For curried summer squash soup that can be served hot or cold! Heat 3 tbsp vegetable oil over medium-high heat. Add 2 large chopped squash, 1 chopped small onion, and 1 tsp curry powder; season with Kosher salt and freshly ground pepper. Cook until tender, 8–10 minutes. Add 4 cups low-sodium chicken or vegetable broth. Bring to a boil, reduce heat, and simmer until very tender, 25–30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.

  • Gypsy Sweet Peppers - There is no heat to gypsy peppers whatsoever – a big goose egg on the Scoville scale, parked right next to its sweet pepper cousin, the bell pepper. That puts them at 2,500 to 8,000 times milder than our jalapeño reference point. But you aren’t choosing gypsies for their heat.  And if there was a sweetness scale, the gypsy would be near the top of it. The mature peppers have a blast of sweetness – almost floral in flavor. Few peppers can rival this complexity of sweetness, and it’s a big differentiator between it and the bell pepper.

  • Snow Leopard - The start of this week’s recipe!

  • Marketmore Cucumbers - Refrigerate cucumbers, loosely wrapped in plastic, up to 5 days.

  • Baby Mix Eggplant - Most of these smaller varieties will take to stir-frying, grilling, and roasting in slices to be enjoyed as is (or roasting whole to be peeled and puréed). You can toss these eggplant with pasta — excellent with tomato sauce, a touch of cream, mozzarella, and basil) or dredged in breadcrumbs and cornmeal and pan-fried or baked.

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

 

Vegetable Forecast

TBA

 

Recipe

Spiced White Melon Salad (Serves 2) A delightful, refreshing dish for two balances the unique melon’s flavor with the tart and spice of chili and sumac.  Perfect for those hot summer lunches. Thank you to Food52 for the recipe!

  • 1/2 small melon

  • 2 tablespoons unseasoned rice wine vinegar

  • 2 pinches sumac

  • 1 pinch aleppo pepper

  • 1 pinch sea salt

  • 1/4 cup soft sheep milk feta

  • 1 tablespoon olive oil

  • ¼ cup chopped mint

  • Sumac (for serving)

Chill your melon for at least an hour or more. Slice melon in half. Remove seeds and pith with a wide metal spoon. Slice melon as you like, small bites or larger thin triangle shapes.

Place in bowl and toss with rice vinegar and spices. Top with crumbled feta and a drizzle of olive oil. Serve chilled. Optionally: let melon pickle slightly in vinegar for an hour or two before serving.

 

Pic of the Week:

 Oldie but goodie

Oldie but goodie

July 25, 2018

What’s in the box this week?

Standard Shares include

  • Crookneck Squash - Sliced thin it can be layered into lasagna or ratatouille or utilized raw in carpaccio.  Yum!

  • Sweet Peppers -Slice peppers into thin strips with cabbage, celery and scallion for a unique, sweet-and-tart bell pepper slaw.

  • Carrots - Carrots can be traced back about 5,000 years through historical documents and paintings. No one knows exactly when the first carrots appeared, because many people mistook them for parsnips, a close relative of the carrot.

  • Snow Leopard - They’re sweet but the white flesh has a firmer texture than a regular green-flesh honeydew. They’re lovely eaten simply with a squeeze of fresh lime juice, wrapped with prosciutto, or on a fruit salad skewer.

  • Marketmore Cucumbers - The star of this week’s recipe!

  • Barbarella Eggplant - As with any eggplant, slice or dice it, then grill, fry, saute, bake, roast, or steam. Puree, if you like. But given its stoutness and seediness, this variety is naturally built to be hollowed out and stuffed.

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

 

Vegetable Forecast

TBA

 

Recipe

Cantaloupe and Cucumber Salad (Makes 4 servings) This savory fruit and vegetable salad is easy to put together, colorful, and a little unusual - in a good way!  Thank you to Bon Appetit for the recipe!

 

  • ½ cup olive oil

  • ¼ cup Champagne vinegar or white wine vinegar

  • 1 teaspoon ground coriander

  • 1 teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • ⅛ teaspoon ground cardamom

  • ½ large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces

  • 1 large cucumber, sliced on a diagonal ½ inch thick

  • 2 Fresno chiles, thinly sliced

  • ½ cup unsalted, roasted pumpkin seeds (pepitas)

  • ¼ cup chopped cilantro

  • ¼ cup chopped mint

  • Sumac (for serving)

 

Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.

To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.

 

Pic of the Week:

 A gorgeous snow leopard melon - in this week's CSA box!

A gorgeous snow leopard melon - in this week's CSA box!

July 18, 2018

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.

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

  • Carrots - There is a persistent belief that the alkaloids in carrot tops make them slightly dangerous for consumption, but this isn't really true, as alkaloids are a substance found throughout nearly every leafy green vegetable.  Throw them in your next vegetable stock!

  • Beets - Did you hear about the guy who stopped eating vegetables? His heart missed a beet.

  • Cucumbers - The flesh of the cucumber is mostly water, but also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling–these acids prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis.

  • Fresh Onion - The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.

  • Basil - Pesto tip: Love garlic? Great. Just be sure that the amount of garlic you're using doesn't overpower the rest of the sauce. You should be able to taste every element of the pesto, from the greens to the olive oil and nuts. Start with a small amount of garlic, and add more if the sauce needs a little zip. Remember: You can always add more, but you can't take any out.

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

 

Vegetable Forecast

TBA

 

Recipe

Peperonata (Makes about 6 cups) Common in Italian cooking, peperonata consists of sweet peppers sauteed in olive oil, but could include ingredients like tomatoes, onion, garlic, herbs (basil), capers, and olives. Serve your peperonata hot or cold! While hot, it can be used as a condiment for meat, pizza or pasta topping. When served cold, it can be used as a stuffing for omelets or simply eaten as an antipasto.  Enjoy! Thank you to The New York Times for the recipe!

 

  • 8 gypsy peppers, about 2 1/2 pounds total

  • ½ cup extra-virgin olive oil, plus more for roasting

  • Kosher salt

  • 2 tablespoons salt-packed capers, soaked

  • 1 tablespoon tomato paste

  • ½ red onion, diced (about 1 cup)

  • ½ fennel bulb, cored and diced

  • ½ teaspoon dried chili flakes

  • 2 tablespoons red-wine vinegar

 

Preheat the oven to 400 degrees. In a bowl, toss the peppers with a dash of olive oil and a pinch of salt, coating them evenly. Arrange in a single layer on a baking sheet. Roast, turning the peppers once about halfway through cooking, for 20 to 30 minutes, or until the skins have started to blister and pull away from the flesh. Remove from the oven, place in a bowl and cover tightly with plastic wrap until cool enough to handle. Remove the plastic wrap and peel the peppers. The skins should slide right off. Tear the peppers into roughly equal pieces, about ½ inch wide, discarding the stems, seeds and membranes.

In a large pot, heat the olive oil over medium heat. Dab the capers dry with a paper towel and add them to the oil. Fry the capers for about a minute, or until they bloom and become crispy. Stir in the tomato paste and cook for 2 minutes, until the paste turns brick red. Stir in the onion, fennel, chili flakes and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes, or until the onion and fennel are tender.

Deglaze the pan with the vinegar, dislodging any browned bits, and stir in the peppers. Cook for a few minutes, taste for seasoning, and adjust with more salt or vinegar if needed. Can be served warm or stored in a tightly covered container for up to two weeks.

 

Pic of the Week:

 Slicers!

Slicers!

July 11, 2018

What’s in the box this week?

Standard Shares include

  • Mixed Summer Squash - The star of this week’s recipe!

  • Basil -The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.

  • Carrots - For a carrot-almond dressing that’s a great topping with fish, greens, and more! Combine ¼ c grated carrots, ¼ chopped roasted almonds, 1 tbsp white wine vinegar, 1 tsp orange zest, and ¼ cup of olive oil, and ¼ teaspoon each Kosher salt and black pepper in a medium bowl.  Drizzle away!

  • Beets - Have you ever wanted to use your beets dye your icing a gorgeous, dark red?  Natural dyes work best in royal icing or buttercream frosting, not cake batter.  Bring 3 medium beets (peeled and quartered) and 3 cups water to a simmer in a small saucepan over medium-low heat; cook until beets have lost their vibrant red color and liquid is reduced by about one-third, 25–30 minutes.  Remove beets with a slotted spoon. Add ½ c sugar to beet liquid and simmer, swirling pan occasionally, until very deep red and reduced to about 1 cup, 10–15 minutes. Let dye cool before using.

  • Cucumbers - Cucumbers are extremely susceptible to frost damage; the soil must be at least 70ºF for germination. That's why it's important not to plant cucumber seeds or plants too soon in the season!

  • Spring Onions - Spring onions are bulb (storage) onions harvested early when they have a small, tender bulb. They aren’t dried for storage and are milder than full-size dried storage onions. You’ll usually find them at farmers’ markets and occasionally at the supermarket. If picked very early, their bulbs are barely formed; such spring onions may be sold as green onions or (incorrectly) as scallions. While these very immature onions can be used interchangeably with scallions, a true scallion is actually a separate cultivar of the bulb onion, one selected to be tender, mild, and not produce a bulb. The white bottom part of a scallion stays straight and does not bulge outward. Both the whites and greens of scallions are used for cooking, and the greens are often used raw as an herb.

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

 

Vegetable Forecast

TBA

 

Recipe

Grilled Summer Squash Ribbons with Pesto and White Beans (Serves 2 as a main, 4 as a side) A This attractive and delicious dish includes 2 ingredients from this week’s box!  The incomparable Deb from Smitten Kitchen gives us the lowdown on this recipe’s versatility and encourages you to use it as a base for your culinary creativity… “Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if you don’t have a grill outside or an indoor grill pan, you could roast or broil it instead. It will taste essentially the same, which is to say, I hope, awesome. You could eat this with grilled bread for a light summer meal. You could crack open a ball of burrata over it for extra luxury (you may find the parmesan unnecessary in this case). You could finish it with toasted pine nuts for extra crunch. You could build it into a larger meal for a small crowd with grilled sausages and a caprese salad too.”  We’re convinced!

 

  • 1 1/4 to 1 1/2 lbs summer squash, thinner longer ones are ideal here

  • Olive oil

  • Coarse or kosher salt

  • Freshly ground black pepper

  • 1 lemon

  • 1 3/4 cups (from 1 15-oz can) small-to-medium-sized white beans, drained

  • 1 garlic clove, peeled

  • A 2-oz bundle of basil

  • 1 to 2 tablespoons white wine vinegar

  • Coarsely grated parmesan, to taste

 

Prepare the summer squash: Trim ends and cut it the long way into 1/4-inch strips. I use a mandoline for this, but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.

On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill squash in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer squash back to platter and squeeze lemon juice over it.

Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.

Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled squash on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste.

Finish with a light blanket of parmesan and eat whenever you’re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else.

 

Pic of the Week:

 Our eggs are pastured, certified organic, and raised on a custom soy-free feed!  #liveyourbestbrunchlife

Our eggs are pastured, certified organic, and raised on a custom soy-free feed!  #liveyourbestbrunchlife

July 4, 2018

What’s in the box this week?

Standard Shares include

  • Mixed Summer Squash - Slice them up and sauté with garlic and butter (or bacon fat!), then mix in a big handful of fresh herbs (e.g. basil, parsley, mint) right before serving.

  • Kale - Toss kale with lemon, pasta, and pecorino cheese for a simple and hearty weeknight meal!

  • Carrots - Quick-pickle your carrots! If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit.Place carrots - 1 lb, peeled and sliced on the diagonal into ⅛-in-thick coins in a heatproof resealable container or jar. Combine 1 c apple cider vinegar, ¼ c sugar, 2 tbsp Kosher salt, 1 tbsp black peppercorns, 1 tbsp mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.  Cooks' note: Pickled carrots can be stored in the fridge in a resealable container for up to 3 weeks.

  • Beets - Shredded or grated beet is a beautiful, nutritious, and tasty addition to a green salad!

  • Mixed Cucumbers - Botanically speaking, the cucumber is classified as a pepo, a type of botanical berry with a hard outer rind and no internal divisions. Much like tomato and squash, it is often perceived, prepared and eaten as a vegetable.

  • Fresh Onion - The star of this week’s recipe!

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

 

Vegetable Forecast

TBA

 

Recipe

Parsley and Onion Salad (Serves 4) A simple, fresh salad on it’s own or lovely served atop grilled bread as an appetizer.  Great for picnics! Thank you to SAVEUR for the recipe!

 

  • 2 tbsp. finely chopped mint

  • 1 large red onion, halved and thinly sliced lengthwise

  • Kosher salt and freshly ground black pepper, to taste

  • 2 cups lightly packed flat-leaf parsley leaves

  • 14 cup salt-packed capers, rinsed and drained

  • 14 cup extra-virgin olive oil

  • 2 tbsp. fresh lemon juice

  • 1 tbsp. lemon zest

  • Grilled country white bread, to serve

 

In a medium bowl, toss together mint, onion, and salt and pepper; let sit until onion softens, about 10 minutes. Add parsley, capers, oil, juice, and zest, and toss until evenly combined. Serve immediately with grilled bread.

 

Pic of the Week:

 this is how we roll

this is how we roll

June 27, 2018

What’s in the box this week?

Standard Shares include

  • Summer squash - The star of this week’s recipe!

  • Lacinato Kale - Kale seems sturdy but wilts quickly. Store it loosely in a plastic bag in the coldest part of the fridge for up to three days.

  • Carrots - Spice up the classic carrot-ginger combo with some lime juice: Pass 2 ½ lbs scrubbed and trimmed carrots and 1 4-in piece ginger through a juicer; stir in ¼ c fresh lime juice. Serve over ice.

  • Chard - This green pairs beautifully with polenta!

  • Bunching Onions - This variety is a bulbless type with a milder flavor than many larger onions. They are highly versatile, and can be eaten raw or cooked in soups, salads, dips, stir-fries, and more.

  • Savoy Cabbage - Savoy is excellent sliced in soup, as a green in salads, and of course, in slaws!

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

 

Vegetable Forecast

TBA

 

Recipe

Summer Squash Gratin (Serves 8 as a side) A note from Heidi from 101 Cookbooks: “Be sure to slice your potatoes as thin as possible. They get all melty and creamy. Slice them too thick and you'll have trouble cooking them through because the zucchini cooks up more quickly. I use a box grater to shred the cheese here (as opposed to a micro-plane) - you get heartier, less whispy pieces of cheese which is what you want here. I'd also strongly recommend homemade bread crumbs here (see asterisk below).”

  • zest of one lemon

  • 1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices

  • 1/2 teaspoon fine grain sea salt

  • 1/4 cup fresh oregano leaves

  • 1/4 cup fresh Italian parsley

  • 1 large garlic clove, chopped

  • 1/4 teaspoon fine grain sea salt

  • pinch of red pepper flakes

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup unsalted butter

  • 2 cups fresh whole wheat bread crumbs*

  • 1/2 pound waxy potatoes, sliced transparently thin

  • 3/4 cup grated Gruyere cheese, grated on a box grater (or feta might be good!)

 

Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.


 

 

Pic of the Week:

 We Hella <3 Oakland!

We Hella <3 Oakland!

June 20, 2018

What’s in the box this week?

Standard Shares include

  • Summer squash - For a summer squash salad: Preheat oven to 400℉.  Wash the 1.5 lbs summer squash, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with ½ tsp salt. Place in oven for 5 to 7 minutes, until they soften slightly.  Transfer the rounds to a bowl and toss them lightly with ½ tsp ground black pepper, 2 tbsp white wine vinegar and 4 tbsp corn or safflower oil. Serve immediately.

  • Lacinato Kale - Dino 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.

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

  • Beets - Roasted with goat cheese - the classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens (like arugula!) and piquant goat cheese. Add some hazelnuts and you're in heaven.

  • Chard - Yummy pizza topping ideas: torn chard, spicy sausages, and dollops of ricotta!

  • Bunched Onions - The onion plant has been grown and selectively bred in cultivation for at least 7,000 years.

  • Savoy Cabbage - These cabbages are immediately recognizable - with a tight, round head, like green or red cabbages - but the leaves have the distinctively wrinkled appearance of Napa cabbage leaves. Savoy varieties are milder-flavored than regular green cabbage, but the two can be used interchangeably in recipes.

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

 

Vegetable Forecast

TBA

 

Recipe

Grilled Carrots with Avocado and Mint (Serves 4) This dish is a colorful, elegant way to celebrate the summer season!  Thank you Bon Appetit for the recipe.

 

  • 1 tsp. cumin seeds

  • 3 Tbsp. fresh lemon juice

  • 2 tsp. honey

  • ¼ cup plus 2 Tbsp. extra-virgin olive oil

  • 1 serrano chile, thinly sliced

  • 1 1" piece ginger, peeled, finely grated

  • 1½ lb. medium carrots, scrubbed, halved lengthwise, tops trimmed to about 1"

  • Kosher salt

  • 2 avocados, cut into large pieces

  • ½ cup mint leaves

 

Note: You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.

Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.

Coarsely crush cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil until combined, then stir in chile and ginger. Let sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.

Toss carrots with remaining 2 Tbsp. oil on a rimmed baking sheet; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with sauce. Toss to coat; season with salt.

Arrange avocado and carrots on a platter. Spoon any remaining sauce over, then top with mint. Serve carrots warm or at room temperature.

 

Pic of the Week:

 We’re really excited about these baby chicks. Brooder Check.

We’re really excited about these baby chicks. Brooder Check.