What’s in the box this week?
Standard Shares include
- Detroit Beets – The star of this week’s recipe!
- Nelson Carrots – Q: What did one snowman say to the other? A: Doesn’t it smell like carrots?
- Lacinato Kale – Make a delicious kale salad with miso and pistachios… Discard the stems and cut the kale into thiny sliced strips. In a large bowl, toss the kale with the 3 tbsp fresh lemon juice and a generous pinch of salt. In a small bowl, whisk 2 tbsp apple cider vinegar with 2 tbsp lightly crushed sesame seeds, 1 tbsp brown miso, and 1 tsp dark brown sugar. Gradually whisk in 3 tbsp extra virgin olive oil. Add the dressing to the kale and toss well. Scatter thinly sliced scallions and unsalted and roasted, chopped pistachios on top and serve.
- Florence Fennel – Even a very fresh fennel bulb can have a slightly tough exterior. Trim off a thin layer with a paring knife or sharp vegetable peeler. The stalks can also be used! Added to fish or chicken broth, they contribute their aroma and sweetness. Or lay them in the pan instead of using a rack when roasting meat, chicken or fish. The green fronds can be chopped like an herb. Try mixing them with parsley and scallions.
- Oregano – This is a match made in heaven. Chop up a few tablespoons of fresh oregano and add it to a pot of home-cooked beans in the last fifteen minutes or so of cooking. Your entire pot will be infused with that earthy oregano flavor.
- Romanesco – This mathematical vegetable (often described as a cross between cauliflower and broccoli) makes one last triumphant return into your Shares. Don't stare at it for too long or we may request a sobriety test.
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.
Butternut Squash, Carrots, Beets, Curly Kale, Onions, Sage
The holidays are approaching! Remember we deliver 50 weeks/year, and we’re coming up on the only two weeks of the year that we will take a break from harvesting for your homes. There will be no deliveries December 24th and December 31st. You can visit us at the farmers’ markets if you need to freshen up your produce.
Starting this week, we’re switching our CSA boxes to a local Yolo farm waxed box for the remainder of the rainy season. After much consideration, we decided to go with the waxed boxes with the assumption that we will actually get more uses out of the boxes in the long term than our current dry box. This has been the first real wet season since we started our CSA and we’ve noticed that you’re receiving your Shares in a soggy cardboard boat and/or we’re not receiving re-usable returned boxes. The food-grade wax that coats the boxes protects the cardboard from water, and will allow us many more opportunities for re-use. They also fold flat or ‘break down’ much more easily for transport and storage at your host site. Please be diligent about returning your boxes so we can maximize their useful life. We’ll switch back to our usual CSA boxes as soon as the weather dries up.
Lentils with Roasted Beets and Carrots
Did you know that beets and carrots become more nutritious when you cook them??? Roasting them whole, while leaving their skins on keeps the nutrients intact. AND, you can even use some of the carrot tops from your bunch in this recipe -- amazing! The roasted veggies pair beautifully with the lentils and an aioli that’s very quick to whip up. Thank you to PBS Kitchen Vignettes for the recipe.
- 2 1/2 cups French lentils (also called Puy lentils)
- 1 bunch medium carrots, with their tops on
- 1 bunch beets
- 2 tbsp. olive oil
- 1/2 c chopped fresh herbs (whatever you have on hand: basil, chives, or parsley)
- 1/2 c chopped carrot tops
- Grated zest of one lemon
- 1/2 c feta cheese
For Eggless Aioli:
- 1/2 c olive oil
- 2 cloves garlic
- Fresh-squeezed juice of one large lemon (about 1/4 c)
- 1/2 tsp. salt
Remove the leafy tops from the carrots and beets. Reserve the carrot tops. (Beet greens can also be kept as they are extremely nutritious and delicious!). Wash and scrub the carrots and beets, removing any soil, leaving their skins on. Place the whole carrots and beets in a large French oven or enamelled iron pot and mix in the 2 tbsp. olive oil, fully coating the vegetables in oil.
In a 375 F oven, roast the vegetables for about 30 to 45 minutes, until tender when pierced with a fork. If you wish, once the beet are cool enough to handle, you can remove the skins from the beets by gently rubbing them off with your fingers.
Meanwhile, rinse the lentils and check them for small pebbles, then place them in a medium saucepan. Cover them with water and bring to a boil.
Simmer on medium heat, uncovered, for about 30 to 40 minutes, until tender but not falling apart or turning mushy. (Add water if necessary through the cooking). Drain the lentils and place them in a large shallow serving bowl.
In a blender or food processor, puree the garlic, lemon juice, and salt to make the aioli. Add the olive oil and puree until thick and opaque and no chunks of garlic remain. Pour this mixture over the lentils. Add the chopped carrot tops, chopped herbs, and grated lemon zest and toss it all together. Season with a bit of salt and pepper if you wish.
Place the roasted carrots and beets on top, then crumble the feta all around. Serve warm or cold.
Pics of the week