What’s in the box this week?
Standard Shares include
Celeriac - Many people view its crude, rough exterior with suspicion and may never give it a try, which makes celeriac a truly underrated vegetable. However, once the peel is removed, you’ll find flesh that’s nutty, sweet, and full of a delicate celery flavor. And like other winter-root vegetables, celeriac is hearty and versatile, and can be prepared in so many different ways. It can be boiled, braised, steamed, roasted, or eaten raw. Potatoes take on a new character when boiled and mashed with celeriac. It’s delicious simmered in soups and stews, or baked in gratins. And it’s wonderful roasted with meats, or shredded for salads and slaws.
Oranges - Why do oranges wear suntan lotion? Because they tend to peel.
Leeks - A great addition to any frittata!
Arugula - A blend of chiles, arugula, mint, and lime, this herby lime dressing brightens up everything from salads and grains to fish and meat! Purée 1 chopped serrano or jalapeno chile (seeds removed; optional), ½ c packed arugula, ½ c packed fresh mint leaves, ½ c vegetable oil, ¼ c olive oil, ½ tsp finely grated lime zest, ¼ c fresh lime juice, and ½ tsp sugar in a blender until smooth; season with Kosher salt and freshly ground pepper. Yum!
Dino Kale - If you find that kale has a bit more of a bitter edge than you care for, try blanching it before using it in the recipes above. Blanching is simply quickly cooking a fruit or vegetable in salted boiling water. For dino kale, put whole or chopped leaves in salted boiling water for about 1 minute, drain, rinse with cold water to cool off, and use your hands to squeeze as much water out of it as possible. This process will leech out much of the bitterness.
Parsley - The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Chopped Herb Salad with Farro (Serves 6) Based on a Middle Eastern tabbouleh, this dish puts an interesting spin on the old favorite by using farro instead of bulgur.. And, it’s easy to throw together! You can use other herbs like dill or basil if you’d like. Thanks to The New York Times for the recipe.
2 cups chopped fresh flat-leaf parsley (from 2 large bunches)
¼ cup chopped fresh mint
1 cup chopped arugula or a mix of arugula and other herbs
¾ pound (2 large) ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
1 cup cooked farro or spelt
1 teaspoon ground sumac
Juice of 1 to 2 large lemons, to taste
Salt to taste
¼ cup extra-virgin olive oil
Small leaves from 1 romaine lettuce heart, leaves separated, washed and dried (optional)
In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn’t. Serve with lettuce leaves if desired.
Pic of the Week: