What’s in the box this week?
Standard Shares include
Leeks - The star of this week’s recipe!
Oranges - The most important rule of zesting: No matter which type of citrus you’re working with or method you use, there is one universal rule that will always apply: Remove just the thin, colored skin, or zest, of the fruit. Always leave behind the soft, white pith that lies underneath. The pith has a bitter, unappealing taste that you simply don’t want to include. Removing just the right amount of zest without picking up any of the pith can be tricky, but it gets easier the more times you do it. It depends on the type of tool you’re using, as well as the amount of pressure you apply.
Turnip Raab - It’s great simply blanched and sautéed in olive oil, roasted until crisp or even pureed into a piquant pesto.
Celeriac - For baked celeriac: Heat oven to 350℉. Thoroughly wash whole celeriac and pat dry; brush the outside with olive oil, sprinkle liberally with coarse salt and bake for 1 to 2 hours (for celeriac, longer is better; many vegetables will be done sooner), until the outside is roasted and evenly crisp and the inside is tender. Remove from the oven, cut up if you like (you can also sprinkle with more oil and salt) and serve. (Yes, you can eat the skin.)
Parsley - Smash a few pinches into cream cheese for an herbaceous bagel spread.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Leek, Turnip, and Rice Soup (Serves 4) Martha Rose Shulman from The New York Times says, “this simple, fragrant soup is delicious as thick vegetable soup, not puréed. It becomes a different soup altogether when you purée it, and I like both versions equally.” Fine, you’ve convinced us, I’ll try both.
2 tablespoons extra virgin olive oil
4 large leeks, white and light green parts only, cleaned and sliced
1 pound turnips, cut in 1/2-inch dice
2 garlic cloves, minced
2 quarts vegetable stock, chicken stock or water
Salt to taste
1 bay leaf
½ cup rice, preferably arborio
Freshly ground pepper
2 tablespoons chopped fresh parsley
Freshly grated Parmesan for serving (optional)
Garlic croutons for serving (optional)
Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks. Cook, stirring often, until leeks are beginning to soften, about 3 minutes. Add the turnips and continue to cook, stirring often, until the turnips are translucent and the leeks thoroughly tender, about 5 minutes. Stir in the garlic and cook, stirring for about 30 seconds, until fragrant. Add the stock or water, salt, bay leaf and rice. Bring to a boil, reduce the heat to low, cover and simmer 30 minutes. Taste and adjust seasonings. If serving as is, add pepper, stir in the parsley and serve, over croutons if desired, passing Parmesan at the table for sprinkling.
Tips For a pureed soup, use an immersion blender (or a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until the mixture is very smooth. Return to the pot, heat through and adjust salt. Stir in the pepper and parsley and serve, passing Parmesan at the table for sprinkling.
Advance preparation: You can make this a day ahead, but omit the rice. About 30 minutes before serving, bring back to a simmer, add the rice and simmer until tender, 20 to 30 minutes. If you let the soup sit with the rice, it will continue to absorb the broth.
Pic of the Week: