January 16, 2019

What’s in the box this week?

Standard Shares include

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

  • Arugula - Add arugula to your next bunch of risotto for that lovely kick...

  • Curly Kale - Kale has more vitamin C than any other leafy green!

  • Scarlet Queen Turnips - Cook cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

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

 

Vegetable Forecast

TBA

 

Recipe

Mixed Citrus and Arugula Salad (Serves 4)  Use two ingredients from this week’s box to add a wonderful burst of color and flavor to your day amidst the rain and gloom we have been experiencing.  Thanks to Food & Wine for the recipe!

  • 2 navel oranges

  • 2 tangerines

  • 3 clementines

  • 1 large shallot, sliced paper-thin

  • 3 tablespoons chopped mint leaves

  • 1 tablespoon fresh lime juice

  • 1 tablespoon walnut oil (or use another oil like corn, canola, safflower, or peanut)

  • 1 tablespoon crème fraîche or sour cream

  • 2 bunches of arugula (1/4 lb each), tough stems discarded

  • Salt and freshly ground pepper

Using a sharp knife, peel the oranges, tangerines and clementines, removing all the bitter white pith. Slice the clementines crosswise 1/2 inch thick and remove the pits. Transfer the clementines to a medium bowl. Working over the bowl, cut between the membranes of the oranges and tangerines, releasing the sections into the bowl. Add the shallot and mint.

In a large bowl, whisk the lime juice with the walnut oil and crème fraîche. Add the arugula, season with salt and pepper and toss gently. Using tongs, transfer the arugula to plates. Add the citrus fruits to the remaining dressing, season with salt and pepper and toss to coat. Top the arugula with the citrus and serve.

Pic of the Week:

market spread

market spread