What’s in the box this week?
Standard Shares include
Arugula Rabe - Delicious as a braising green!
Oranges- All citrus trees belong to the single genus Citrus and remain almost entirely interfertile, meaning they are capable of interbreeding. This includes grapefruits, lemons, limes, oranges, and various other types and hybrids. As the interfertility of oranges and other citrus has produced numerous hybrids and cultivars, and bud mutations have also been selected, citrus taxonomy is fairly controversial, confusing or inconsistent. Maybe we should just eat and enjoy them all!
Dino Kale - For kale lemonade: Pass 2 lbs kale (with stems, chopped), 2 apples (such as Honeycrisp, chopped - with peels and cores), and 1 lemon (chopped - with rind and pith) through a juicer. Stir to combine; serve.
Leeks - The star of this week’s recipe!
Celeriac - Storage: Since celery root is a root vegetable, it stores well and for a long time if it is kept cool. Having spent most of its life underground, it also enjoys the dark. Kept loosely wrapped in plastic in the fridge it will last up to several weeks—even longer if it was freshly harvested. Don't peel celery root to store it—the peeled vegetables will oxidize and turn brown. Don't wash it either. If it has dirt clinging to the peel (it often does) brush off what you can, then store the root loosely wrapped in plastic to keep the dirt contained. As with all root vegetables, bits of dirt clinging to it will actually help the celery root stay fresh longer.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Caramelized Leek and Fava Bean Toast (Serves 4) Move over avocado toast from your 2018 brunch pedestal… A new spread is coming to town! From the amazing female chef duo at LA’s Botanica, via Bon Appetit, this lovely bfast combo is sure to feature heavily in your morning rotation!
4 leeks, white and light green parts only, sliced in half lengthwise, rinsed well
¼ cup extra-virgin olive oil
2 tsp. very finely chopped rosemary leaves
1 tsp. Aleppo-style pepper
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
2 cups shelled fava beans (from about 2 lb. pods), shelled fresh peas (from about 2 lb. pods), or one 10-oz. package frozen peas, thawed
2 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt, freshly ground black pepper
4 thick slices whole grain sourdough bread, toasted
1 garlic clove
Aleppo-style pepper, finely grated lemon zest, and sliced chives (for serving)
Slice leeks crosswise into 3" pieces, then lengthwise into thin matchsticks. Heat oil in a large skillet over medium. Add leeks; season with a pinch of salt. Cook, covered, stirring and tossing occasionally (and reducing heat if needed to avoid getting color on leeks at this point), until leeks are soft, 8–10 minutes. Add rosemary, Aleppo-style pepper, and lemon zest. Continue to cook, stirring often, until leeks are golden brown and caramelized, 5–10 minutes longer. Remove from heat and stir in lemon juice; season with salt.
Toss beans with lemon juice and 2 Tbsp. oil in a medium bowl; season with salt and black pepper.
Drizzle toasts with oil and rub with garlic clove. Top toasts with a dollop of caramelized leeks and a big spoonful of dressed beans. Season with Aleppo-style pepper, then sprinkle lemon zest and chives over.
Pic of the Week: