What’s in the box this week?
Standard Shares include
Arugula Rabe- The flower buds of brassicas from the turnip family are often referred to as rabe, or raab, derived from raps, which means turnip in Italian. This time of the year, you will find the rabes of many types of brassicas in the market—kale, mustard greens, Brussels sprouts, turnips, bok choy and Chinese cabbage. While each of these are from a common family there are slight differences in taste between them. With each, you are meant to eat the stems, buds and leaves, making them very easy to prep for cooking. Don’t be alarmed if the buds have begun to show their yellow flowers. Some feel that the flowers are a sweeter version of the parent plant. All of the aforementioned brassicas are excellent roasted, sautéed or lightly steamed. We don’t recommend boiling because it is easy to overcook the leaves in boiling water. The usual additions of garlic and a pinch of red pepper flakes makes for an easy and delicious preparation. Finish your dish with salt and pepper to taste and a squeeze of fresh lemon juice.
Celeriac - Refrigerate whole celeriac in a plastic bag for up to a week. Before using celery root, peel and soak it briefly in water with a little vinegar or lemon juice to prevent cut surfaces from darkening.
Dino Kale - Unlike more tender greens, dino kale doesn't store better if washed first so you can put off that task until you're ready to use it.
Scarlet Queen Turnips -Try them grated with apple, parsley, oil, and vinegar, for a crunchy, bright winter salad.
Leeks - The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Split Pea Soup (Serves 6) Get through these wild rainy days we’re having with this classic... Deb from Smitten Kitchen says, “ I make a quick and hasty herb sauce by blending 1 large or 2 small, peeled garlic clove(s) and a couple handfuls of fresh flat-leaf parsley leaves (or a mix of herbs, such as mint and/or cilantro, that you’d like here) with the finely grated zest of half a lemon, salt, and red pepper flakes until well chopped and then drizzling in olive oil with the machine running until the mixture becomes saucy. Season with more salt and pepper. This sauce keeps in the fridge for a week and is also great on roasted potatoes, squash or even fried eggs.”
2 tablespoons olive oil or 1 tablespoon olive oil and 1 tablespoon butter
3 leeks, halved and sliced into ribbons
1 carrot, chopped small
1 large rib celery, chopped
Salt and freshly black pepper
4 cloves garlic, cloves peeled and sliced thin
1 pound dried green split peas, rinsed and picked over
2 quarts vegetable stock or broth.
2 to 3 sprigs of thyme, leaves still on (optional)
1 bay leaf
Fresh herb sauce (instructions up top)
Two slices of crumbled crisp bacon (obviously would no longer be vegetarian)
Garlicky or gruyere croutons
On the stove: Heat a 4 to 5-quart heavy pot over medium. Add oil, or oil and butter, and once warm, add leeks, carrots and celery. Season with salt and pepper and cook until softened and beginning to get slightly brown at edges, about 10 minutes. Add garlic and cook two minutes more. Add the dried peas and stir to coat with the vegetables, then add the vegetable stock or broth, thyme, if using, and bay leaf. Increase the heat to bring the mixture to a simmer, then reduce to a low simmer and cook, partially covered, until peas have softened, 50 to 60 minutes. Remove thyme sprigs (most of the leaves will have fallen off) and bay leaf and season very well with salt and black pepper.
In an InstantPot or electric pressure cooker: Set your pot to sauté and cook the vegetables as written above. Once you’ve added the stock, dried peas, and herbs, cook the mixture under high pressure for 15 minutes and then let it naturally release for at least 5 minutes manually releasing it the rest of the way. Remove thyme sprigs (most of the leaves will have fallen off) and bay leaf and season very well with salt and black pepper.
Both methods: I do not puree this soup, but you can at this point with an immersion blender, either all or just halfway. Ladle soup into bowls and finish with garnishes of your choice.
Do ahead: Split pea soup keeps fantastically in the fridge or freezer but, just to warn you, it looks crazy thick once it has chilled. It should loosen as you rewarm it, but if it doesn’t enough to your liking, add another splash of broth or water as needed.
Pic of the Week: