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




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