What’s in the box this week?
Standard Shares include
Parsley - To make triple green salad: Whirl 1 cup very roughly chopped flat-leaf parsley leaves plus 1 cup whole leaves, 2 ½ tsp finely chopped fresh thyme, ½ tsp lemon zest and 2 tbsp lemon juice, ¼ c extra virgin olive oil, ½ tsp Kosher salt, and ½ tsp pepper in a blender with 1 tbsp. water until very smooth, 1 to 2 minutes. Toss parsley leaves, 3 green onions (thinly cut on the diagonal), and 4 oz baby greens in a large bowl with just enough dressing to coat; reserve any remaining dressing for another use.
Oranges - Orange zest is made from the top layer of an orange's peel. It contains the fruit's oils and adds a bright, citrus flavor to a dish or recipe. There are several kitchen utensils you can use to zest an orange, including a grater, microplane, vegetable peeler, or knife. Before you zest an orange, be sure to wash the fruit thoroughly with water and a drop of dish soap, and scrub the skin with your fingers or a brush!
Dino Kale - The star of this week’s recipe!
Scarlet Queen Turnips - Many folks who don’t like turnips do like mashed turnips with potatoes, in which chunks of peeled potato and turnips are cooked together until both are tender. Milk, salt and pepper go in as the drained vegetables are mashed. A small amount of sugar is often added to help smooth out any rough flavour edges, but when working with garden-grown turnips that mature in cool soil, taste before adding sugar. Or here’s another idea: add a finely chopped apple to the hot drained vegetables along with a pinch of cinnamon. The subtle sweetness of the apple works surprisingly well marrying the flavours and textures of turnips and potatoes.
Celeriac - Great in a breakfast hash!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Hazelnut and Celeriac Soup with Kale, Parsley, and Olive Oil (Serves 4) Straight from Gill Meller of the River Cottage Kitchen empire across the pond, this gorgeous soup will warm your heart and body during our latest cold snap.
4 tbsp extra-virgin olive oil, plus extra for drizzling
14oz celeriac, peeled and cut into 3⁄4-inch cubes
1 onion, finely diced
3 or 4 thyme sprigs
1 ¾ oz shelled hazelnuts, roughly chopped
2 garlic cloves, peeled and grated, plus an extra clove, halved, for rubbing
4–6 sage leaves, torn
1 liter good-quality, chicken or vegetable stock
1 small bunch dino kale, tough stem removed, leaves roughly chopped
1 bunch flat-leaf parsley, finely chopped
salt and freshly ground black pepper
toasted or chargrilled bread, for serving
Heat the olive oil in a large heavy-based pan over a medium heat. Add the celeriac, diced onion and thyme sprigs. Cook, stirring regularly, for 5–6 minutes, until the onion is soft but not coloured, then season the celeriac with salt and pepper. Scatter over the chopped nuts, the grated garlic, and the torn sage leaves and stir well. Cook for 1–2 minutes more, then add the stock and bring the contents of the pan up to a simmer.
Cook gently for 8–10 minutes until the celeriac is tender, then add the chopped kale and return to a simmer. Cook for a further 10 minutes, until the kale is tender, then remove the soup from the heat. Add the chopped parsley to the pan, then season well with salt and pepper.
Ladle the soup into bowls and serve with some toasted or chargrilled bread rubbed with a halved garlic clove and sprinkled with flaky salt, then drizzled with your best olive oil.
Pic of the Week: