What’s in the box this week?
Standard Shares include
- Baby Salad Mix – Looking for a dressing to top your salad? In a clean jar, mash together 1 tbsp minced shallot or garlic, 1 tsp Dijon mustard, 1 tsp light brown sugar, ¾ tsp coarse salt, ¼ tsp ground black pepper, and ¼ tsp Worcestershire sauce. Pour in 2 ½ tbsp red-wine vinegar, 2 tbsp fresh lemon juice, and ¾ c olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.
- Red Jewel Cabbage – Shredded cabbage is a great addition to fish and other tacos!
- Nelson Carrots – Enjoy these delicious little carrots! The domesticated carrot that we know today originated from the wild carrot called Daucus carota which was native to Europe and southwestern Asia.
- Rainbow Chard – The star of this week’s recipe!
- Raw Almonds – Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The trees we farm are almost 30 years old, which allows us to almost dry-farm them.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Don’t forget – you can always add extra items to your order at our Online Market.
Beets, Carrots, Kale, Chard, Fennel, Oregano, Sun-dried Cayenne Peppers
Carrots are here! And they’re oh-so-delicious. If you’re not going to be eating them right away, snap the greens off and store the roots separately. This is best practice for any root vegetable that still has the tops attached. Keeping them intact will hasten the desiccation of the root as the vegetable continues to draw moisture from the root to the greens (as it did while alive).
It’s best to eat them soon to enjoy their sugars. This cold weather produces slow growth and concentrated sugars. In contrast, warm weather encourages the production of terpenes – which is why summertime carrots can taste ‘soapy.’ Looking for a quick raw treat? Toss the carrots in a little red wine vinegar, cilantro, and a dash of olive oil for a simple carrot salad.
Missed our post about growing carrots?? Catch it here.
Chard and White Bean Stew
This is a fabulous, hearty stew to enjoy with all the rainy weather we’re having. This recipe incorporates a couple ingredients from this week’s box, and you can even work in your eggs. Any greens would be great in this! Thank you to Smitten Kitchen for the dish.
- 1 lb Rainbow chard, ribs and stems removed and cleaned
- 3 tbsp olive oil
- 1 c chopped carrots
- 1 c chopped celery
- 1 c chopped shallots, about 4 medium
- 2 garlic cloves, finely chopped
- 1 c dry white wine
- 2 15-oz cans white beans, drained and rinsed (or soaked and cooked dry beans)
- 2 c (or more to taste) vegetable broth
- 1 c pureed tomatoes (from a can/carton/your jarred summer supply)
- Salt and freshly ground black pepper
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 tbsp sherry vinegar
- Toasted bread slices, Say Hay Farms poached eggs, chopped herbs such as tarragon, parsley or chives or grated Parmesan or Romano to serve (optional)
Bring medium pot of salted water to boil. Cook for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard.
Wipe out medium pot to dry it, and heat olive oil over medium. Add carrots, celery, shallots and garlic and saute for 15 minutes, til onions have a light, golden color. Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add chard and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.
Serve as is drizzled with sherry vinegar. Or you can ladle the stew over thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, top that with a poached egg and a few drops of sherry vinegar and/or some grated cheese.
Pics of the week