What’s in the box this week?
Standard Shares include
- Baby Chard – Avoid cooking your chard in an aluminum or iron pan if you want it to retain its color through the cooking process. From our friends at Riverdog Farm.
- Salad Mix – Our baby blend of five varieties of sweet lettuces.
- Spring Onion – Store these teenage onions in a loose or perforated plastic bag in the veggie drawer of your refrigerator.
- Celery Root with Tops! – Just can’t wait to put that celery root to good use? Check out this week’s recipe… This is one of two items from our friends at Riverdog Farm.
- Baby Kale – Simply sautee these tender leaves with ginger and garlic for an easy side.
- Grapefruit – Following the 1929 stock market crash, citrus fruits could be had for free for orange-colored food stamps. This brought the grapefruit into families that had previously been so unfamiliar with it that welfare boards received the same complaint numerous times: the fruit had been boiled for hours and still remained tough.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Vegetable Forecast Bloomsdale spinach, Baby salad mix, Kabocha squash, Mustards, Green Garlic, Navel Oranges
The rain this past weekend has put a hold on tractors in the fields and spring plantings, but the water will be great for the cover crops and chicken’s pastures.
Pic of the week The chicks are growing strong and steady. May shows off one happy girl.
Pizza Bianca with Scamorza and Shaved Celery Root (Serves 4)
This pizza recipe is a cool way to use celery root with an old standard… use your own homemade or store-bought dough! Scamorza is an Italian cow’s milk cheese, similar to mozzarella, that is gaining in popularity among restaurant chefs and home cooks. Thank you to Bon Appetit for the deliciousness…
- ¼ bulb celery root (celeriac), peeled, very thinly sliced
- 2 tbs olive oil, divided, plus more for baking sheet
- Kosher salt and freshly ground black pepper
- 8 oz prepared pizza dough, room temperature
- 6 oz scamorza cheese or smoked mozzarella, thinly sliced
- ½ small red onion, very thinly sliced
- ½ c grated Parmesan
- 1 tbs fresh oregano leaves, plus more for serving
- 1 tbs drained capers, chopped
- Flaky sea salt (such as Maldon)
Place a rack in lower third of oven; preheat to 500°. Toss celery root and 1 Tbsp. oil in a medium bowl; season with kosher salt and pepper. Set aside.
Gently stretch dough into a 16x12” oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Brush with remaining 1 tbs oil and bake until dry and golden, about 5 minutes (this prevents dough from getting soggy once the toppings are added). Remove from oven; top with cheese, reserved celery root, onion, Parmesan, and oregano.
Bake pizza, rotating baking sheet halfway through, until cheese is melted, celery root is tender, and crust is golden brown, 12–15 minutes. Top with capers and more oregano; season with sea salt and pepper.