What’s in the box this week?
Standard Shares include
Carrots - A go-to dressing for grated carrots is a mix of olive oil (liberal amounts of it), lemon juice, strong mustard, Tabasco sauce, salt, and freshly ground black pepper. Mix, taste, and adjust. Throw in any fresh herbs — cilantro and chervil work especially well — and/or a handful of raisins. Feel free to add other grated vegetables besides carrots, such as radishes or zucchini in the summertime! The key to a truly juicy carrot salad is to assemble it an hour or two before serving, so the salt can start drawing some of the moisture out of the carrots and into the dressing.
Swiss Chard - A fantastic addition to any vegetarian or meaty winter/spring lasagna!
Celeriac - One of the most popular things to do with celeriac is make it into a luscious, silky purée. Bring 3 cups whole milk, 3 cups water, and 1 tbsp salt just to boil in heavy large saucepan over high heat. Add 2 large celeriac (about 2 1/2 lbs total - peeled, cut into 2-inch cubes), 1 medium russet potato (about 10 oz - peeled, cut into 2-inch cubes), and 1 small onion (peeled and quartered); bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid. Combine vegetables and 5 tbsp butter, cut into 5 pieces, in processor and puree until smooth. Season to taste with salt and ground white pepper. Cover and chill. Rewarm in microwave before serving. Transfer purée to bowl. Sprinkle with chopped fresh chives and serve. Note: Celeriac purée can be made 1 day ahead.
Leeks - The star of this week’s recipe!
Rosemary - Some studies showed that the aroma from rosemary can improve a person's concentration, performance, speed, and accuracy and, to a lesser extent, their mood!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Vegetarian Cassoulet Traditionally, cassoulet is a rich, slow-cooked casserole containing meat, pork skin and white beans, and originated in the south of France. It is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. This is a delicious vegetarian take by Smitten Kitchen, using three(!) items from this week’s box. But, if you just can’t resist that meat, Deb has some tips below for including sausage.
3 medium leeks (white and pale green parts only)
4 medium carrots, halved
lengthwise and cut into 1-inch-wide pieces
½ celeriac, peeled and diced into 1/2-inch-wide pieces
4 garlic cloves, chopped
1/4 cup olive oil
4 thyme sprigs
2 parsley sprigs
1 Turkish or 1/2 California bay leaf
3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained or 4 1/2 cups cooked dried beans
1 19-ounce can diced tomatoes, with their juice
3 tablespoons tomato paste
1 quart stock
For garlic crumbs
4 cups coarse fresh bread crumbs from a baguette
1/3 cup olive oil
1 tablespoon chopped garlic
1/4 cup chopped parsley
Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
Cook leeks, carrots, celeriac, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, tomatoes, tomato paste, then stock, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
Make garlic crumbs while cassoulet simmers:
Preheat oven to 350°F with rack in middle.
Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes. Cool crumbs in pan, then return to bowl and stir in parsley.
Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.
How about some sausage with that! Slice one pound of cooked sausage into discs and mix with the bean and vegetable stew before adding the breadcrumbs. From here, you can either heat them through for another 15 minutes on the stove, then finish with the breadcrumbs, or add an additional cup of water/broth, scatter that breadcrumbs on top and bake it in a 350°F oven for 20 minutes until the sausage is heated through.
Pic of the Week: