What’s in the box this week?
Standard Shares include
Leeks - To make a leek gratin: Preheat oven to 375°F. Halve 8 medium leeks (white and green parts only) lengthwise, leaving halves attached at root, and rinse well, shaking off water. In a large skillet, combine 1 ¾ cups heavy cream and leeks; season with coarse salt and ground pepper. Bring to a boil over medium-high; reduce to a medium simmer, cover, and cook 5 minutes. Uncover and simmer until leeks are tender, 15 minutes. Transfer leeks and sauce to a shallow 2-quart baking dish. Sprinkle with ⅓ cup grated Pecorino Romano cheese and bake until golden and bubbling, about 35 minutes. Let gratin rest 10 minutes before serving.
Green Curly Kale - Our favorite in a hearty bean soup!
Arugula Flowers - We know you’re familiar with arugula, and you probably remember that once arugula has bolted, the leaves become quite bitter—at that point, they're best suited to being cooked. Though there is an upside to a lack of leaves for your salad: arugula flowers. After you procure them, use them quickly, as they are extremely perishable. Even a day makes a difference, as they wilt quickly! Embellish everything in sight with your arugula flowers: green salad, pasta, soup. Arugula flowers also pair nicely with eggs. Use them to top a frittata, a quiche, an egg sandwich, go nuts!
Celeriac - The star of this week’s recipe!
Oregano - Oregano tea relaxes nerves and settles an upset stomach.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Celeriac Galette (Serves 4) According to the James Beard Foundation, “this basic savory galette can be adapted for a variety of roots and tubers; simply adjust the quantity of liquid and cooking time based on how fibrous the vegetable is.” Use two ingredients from this week’s box and get ready to galette!
1 large celeriac (1 lb)
1/4 cup extra virgin olive oil
4 tablespoons unsalted butter
Fine sea salt
Freshly ground black pepper
3 tablespoons roughly chopped thyme or oregano, plus more leaves for serving
1/2 cup water
Coarse sea salt
Preheat the oven to 400°F. Using a mandoline, slice the celeriac crosswise into 1/16 -inch rounds; place in a medium mixing bowl and set aside.
Heat a 9-inch ovenproof frying pan (I use cast iron) over moderately high heat; add the olive oil and butter, and swirl both around the bottom and sides of the pan.
Pour the warm fat over the sliced celeriac; add a pinch of fine sea salt and a few grinds of black pepper; toss with about 2 tablespoons of the chopped thyme. Place the celeriac in the oiled pan, overlapping the slices to create a tight circular pattern; you will have 2 to 3 layers. Drizzle any remaining fat and herbs on top and add the ½ cup water. Bake until the celeriac can be pierced easily with the tip of a knife, about 45 minutes.
Remove the pan from the oven and transfer to the stove. Sauté over high heat (leaving the celeriac slices undisturbed) until the bottom and edges are golden and crispy, about 8 minutes. Cool for 15 minutes before unmolding.
Use an offset spatula or paring knife to loosen the edges of the galette. Flip the pan onto a serving platter, board, or plate; tap the bottom. Lift the pan; rearrange any celeriac slices that may have fallen out. Sprinkle the galette with coarse sea salt and a bit more black pepper; top with a few leaves of fresh thyme, oregano, or marjoram.
Pic of the Week: