May 29, 2013

What’s in the box this week?

Standard Shares include:

Cauliflower Our last spring crop.  See Farmer May’s recipe below for Smoky Cauliflower Frittata.

Chantenay Carrots A bunch of young Chantenay carrots.  One of Chris’ favorite simple ways to prepare carrots is to roast them along with potatoes and cauliflower.  Serve with lightly sautéed kale and some type of protein, like beans.

Beets A bunch of spring beets.  Beets and chard are both beta vulgaris; one plant has simply been bred to have large roots, the other bred to have large broad leaves.  Use the roots in your salad and the tops as you would chard.  No matter how you plan to use them, store the roots and tops separately for better shelf life.

Romaine Believe it or not, this is a “young” head of romaine, already sweet and crisp.  Romaine becomes monstrous in size, often stripped back to enjoy its hearts alone.  We like eatin’ the whole thing!

Fingerling New Potatoes These waxy Red Thumbs are freshly dug (by hand!) and can be stored for a few weeks or enjoyed right away. 

Green Garlic A bunch of fresh, green garlic.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

Preserve Share: Crushed Roma Tomato

Vegetable Forecast: red butterhead lettuce, german butterball potatoes, carrots, cauliflower, kale, onions

We hope you enjoy your produce as much as we enjoy growing it for you!

pic of the week: a freshly transplanted field of peppers, eggplant, and tomatoes


May's Smoky Frittata

1 small cauliflower, cut into medium florets

6 eggs

4 T creme fraiche or thick yogurt

1 T dijon mustard

2 t smoked paprika

3 T chopped chives (sub green onion or green garlic is you wish)

7 oz. smoked cheddar grated (or, if you can't find that, use 5 oz. smoked mozzarella plus 2 oz. mature cheddar)

salt and pepper

2 tbsp olive oil

Blanch cauliflower in salted water, drain and dry. Preheat oven to 375. Combine remaining ingredients except for 1/4 of the cheese. Season with salt and pepper. Heat oil and lightly brown cauliflower.  Pour egg mixture over cauliflower and cook for about 5 minutes. Add remaining cheese on top and cook in oven for 10-12 minutes or until set.