What’s in the box this week?
Standard Shares include
Leeks - The star of this week’s recipe!
Curly Kale Rabe - Similar in shape and size to broccoli rabe, kale rabe is produced when kale plants are overwintered, or left in the soil through the cold months. Once the weather warms up in the spring, the kale goes to seed, and all of the plant's energy is directed toward the flowering stem of new growth at the top of the plant. All that energy translates into an extra-sweet and tender "kale-adjacent" flavor. Get kale rabe while its young, and it will be crunchy, sweet, and excellent stir-fried. They're also perfect simply finished with a drizzle of soy sauce.
Chard - For wilted chard with shallots and vinegar: Cut 1 bunch chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you’ll want some water still clinging to the leaves). Heat 2 tbsp oil in a large skillet over medium-high. Add chard stems, 2 large shallots (thinly sliced into rings), and 2 grated garlic cloves and season with Kosher salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes. Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch). Mix in 2 tsp sherry vinegar or red wine vinegar; taste and season with more salt if needed.
Celeriac - Use a spiralizer to transform celeriac into spaghetti-like strands and topped them with bolognese sauce or a meatless alternative. While it won’t have the same taste or texture as pasta, it is much closer to the real thing than other noodle dupes thanks to its neutral flavour, which really let the tomato sauce shine.
Thyme - If a recipe calls for a "sprig" of thyme, the leaves and stem should be used together, intact. When adding a whole sprig of thyme to soups, stews or other recipes, the leaves usually fall off during cooking and the woody stem can be removed prior to serving. To remove the leaves from a sprig of fresh thyme, simply hold the sprig at the top with one hand, pinch the sprig with the other and pull back down the stem. The leaves will detach easily. Fresh thyme leaves are so small that they usually require no chopping.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Soupy Leek Rice (Serves 3-4) “The recipe has no pedigree, no sense, and pretty much no rules. It’s what happens when ingredients you love have no place to go, when they stop waiting for a recipe to join and make one up on their own. Leeks stop acting like a supporting player and go all in, using the entirety of the bunch and the entirety of the leek. Even with numbers, their flavor is still soft and delicate; bolstering with rice and stock elevates them to a meal where they aren’t upstaged. From there, the rest is up to you. If you’d like this dish to commit to being a soup, add more stock; if you’d like it more solid, just let it hang out for 10 minutes and it will set up into a sliceable ricecake. You can add more vegetables that have found themselves stranded in your fridge, stir in leftover scraps of meat that you’re trying to use up, or swap out the cheese for what you have on hand. And if the thought of going off book frightens you, just follow the recipe exactly as written. You can be brave next time.” Thank you to TASTE for this amorphous, inspiring ode to experimentation, AND to using the whole leek!
3 large leeks
4 tablespoons butter
1 ¼ cup Arborio rice
¼ cup white wine
4 cups vegetable or chicken stock
8 oz shredded Gouda (about 2 cups)
6 Say Hay eggs
salt and pepper
Begin by prepping the leeks. Fill a large bowl with cold water. Trim the tops and bottoms from the leeks, and remove any outer leaves that look not so great. Cut in half, and put the whites to the side. Slice the leek greens on a bias into thin ¼" pieces, put them in the bowl of water, and swish them around for a while to make sure any dirt trapped in the leaves gets rinsed away.
Melt butter in a saute pan over medium heat. Use a sieve to remove the floating leek greens from the water, give them a good shake, and throw them in the pan with a hefty pinch of kosher salt. Stir well, then cover and cook for five minutes. While that's going, split the leek whites in half lengthwise, then prep exactly the same way as you did with the greens. When your 5-minute timer is up, throw the whites in the pan, stir, then cover and cook for another five minutes.
Remove the lid from the pan and turn the heat up to high. Continue cooking the leeks until most of their moisture has evaporated, then add the rice. Cook for 2-3 minutes, stirring occasionally, until the rice gets a bit toasty, then add the white wine and cook for another minute. Stir in the stock, then cover and reduce heat to medium-low. Simmer for 5-7 minutes, until most of the stock has absorbed but the rice is still very runny.
Stir in ¾ of the shredded gouda and taste for seasoning, adding more salt and pepper to taste. Crack your eggs into a measuring cup with a spout. Working quickly, use a spoon to part sections of the rice, sliding an egg into each divot before it collapses on itself. Once all 6 eggs are in, cover the pan and continue simmering until the rice has absorbed all the stock and is fully cooked through.
Pic of the Week: