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




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