December 19, 2018

What’s in the box this week?

Standard Shares include

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

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

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

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

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

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

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

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


Vegetable Forecast




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

  • 1 medium onion, peeled, halved

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

  • Kosher salt

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

  • 4 cups coarsely torn whole wheat sourdough bread

  • ¾ cup plus 2 tablespoons olive oil, divided

  • 1 red chile, such as Fresno, sliced

  • 2 tablespoons seasoned rice vinegar

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

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

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

  • 2 tablespoons red wine vinegar

  • Freshly ground black pepper

  • 1 tablespoon (or more) fresh lemon juice

  • 2 tablespoons sliced chives

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

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

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

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

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

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

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

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

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

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

Pic of the Week: