What’s in the box this week?
Standard Shares include
Leeks - For simple yet decadent buttered leeks: A Scottish favorite, this is one of the best ways to cook leeks – slowly and gently in their own juices. The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook. To serve, put a large pan over a medium heat, add butter and let it melt over the base of the pan. Add the leeks and plenty of thyme leaves and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.
Oranges - There are four different kitchen tools that can be used to zest citrus fruits: a microplane, citrus zester, vegetable peeler, or paring knife. The choice about which tool to use is entirely up to you. It all depends on how you plan to use the zest and your personal preference. For finely grated zest that melts into a pound cake or batch of cookies, a microplane produces the best results. If you’d like a pretty garnish for your cocktail glass, then a citrus zester will give you a little curlicue. On the other hand, if appearance and size don’t matter, a simple paring knife or peeler will get the job done just fine.
Kale Raab - “Raabs” – be they kale raab, broccoli raab, or any other kind of raab – are just flowers with a funny name. Raabs are the tender flowering tops of the bolted Brassica genus, i.e., the cabbage family. But more important, these are flowers you can, and should, eat. When the brassica vegetables bolt after the long winter, the flowers they produce are tender and delicious. TO PREPARE: Simplest is probably also best: saute it in some olive oil, salt and pepper to taste, and enjoy. The thicker, lower parts of the stems may be a bit tougher than the rest; you might chop them into one-inch lengths and blanch (boil for a minute or two) first, to cook them slightly and soften them up before adding them to the blossoms and thinner stems in the saute pan. While kale raab is fantastic as a simple stir-fry, you could also add it to soups or toss with pasta.
Celeriac - The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Celeriac Ribbons Tossed with Chard, Garlic & Pumpkin Seeds (Serves 2) A delicious spin on celeriac, as well as a great dinner idea for two, especially if you’re looking for gluten free options! Thank you to BBCgoodfood for the dish…
1 small celeriac, peeled then cut into ribbons using a vegetable peeler
1 lemon, juice only
¼ cup pumpkin seeds
2 tbsp extra virgin olive oil
1 tbsp butter
4 thyme sprigs, leaves removed
2 garlic cloves, finely chopped
½ tsp dried chilli flakes
1 bunch chard, stalks sliced and leaves shredded
⅓ cup pecorino or hard vegetarian cheese
salt and freshly ground black pepper
Using a good vegetable peeler, cut long, wide strips (about the width of pappardelle) around the circumference of the celeriac, into a bowl of water and lemon juice, until you have lots of ribbons. Allow for more than you would if using pasta.
Dry-fry the pumpkin seeds in a pan until they’ve puffed and popped. Set aside.
Bring a large pan of salted water to the boil. Add the celeriac for 1 min, drain and reserve the water. In a non-stick frying pan, heat the oil and butter until the butter has melted and foamed up. Add the thyme, garlic and chilli.
Cook the garlic mixture for 5 mins until fragrant and almost golden, add the chard stalks and stir, cooking for a couple more mins. Add the pumpkin seeds and the chard leaves, season and squeeze in some lemon juice. Turn up the heat and stir in half the grated cheese. Add the celeriac and a slosh of the cooking water and toss, shaking the pan until the sauce looks glossy. Divide between plates, top with more cheese and serve.
Pic of the Week: