What’s in the box this week?
Standard Shares include
- Nantes Carrots – The star of this week’s recipe! This one item comes from our friends at Riverdog Farms this week.
- Ruby Streaks Mustards – The English name ‘mustard’ is derived from the Latin mustum ardens, or burning must, referring to the early French practice of grinding the pungent seeds with grape must (the still-fermenting juice of wine grapes).
- Baby Arugula – Sauté some arugula in butter or olive oil with a touch of garlic. When the arugula has wilted (it should only take a minute), add beaten eggs and cook until done. Arugula also makes a nice bed to serve sunny side up eggs on. Just toss it with a little vinaigrette but not too much as the egg yolk will create a nice sauce.
- Green Garlic – One stalk and bulb of green garlic is equivalent to a small onion, or a leek and one clove of mature garlic.
- Tokyo Turnips – Looking to steam your turnips? Place the peeled, whole turnips in a steamer. Cook for 15-25 minutes. This short cooking time works for smaller turnips. For larger turnips, quarter or cut into large dices before steaming. Turnips are done when they’re tender to your liking. Toss with olive oil and salt and enjoy instead of potatoes!
- Spring Onion – “Banish (the onion) from the kitchen and the pleasure flies with it. Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest delicacy to hopeless insipidity, and dinner to despair.” – Elizabeth Robins Pennell, American writer & columnist
- Thyme – As with bay leaves, thyme retains its flavor well in slow cooked dishes so it can be added towards the start of the cooking process.
- Navel Oranges – A navel orange is a special type of orange which has a little surprise inside once it is peeled: a partially formed undeveloped fruit like a conjoined twin, located at the blossom end of the fruit. From the outside, the blossom end is reminiscent of a human navel, leading to the fruit's common name.
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.
Hearts of Romaine, Arugula, Baby Celery, Red Russian Kale, Tokyo Turnips, Spring Onions, Green Garlic, Oregano
Stewing hens this week! Be sure to order yours online for next Wednesday delivery.
For new members who don’t know what stewing hens are: Our egg-laying hens are over two years old and are ready to retire. “Stewing hens” are more like what your grandmother may recognize as chicken. They’re much leaner and more flavorful than grocery store chicken. They are best used by slowly boiling the meat and shredding into soups, and, making chicken stock with the entire bird – bones, flesh and all. We will slaughter Friday morning and have them available fresh for Saturday’s farmers’ market and pre-order for our CSA members. We offer them for $15/bird, 2 for $25, and 5 for $50. Stock up your freezer and have pastured chicken stock ready to go for the rest of the year. We only offer these hens once every two years.
Pic of the week
(1) What a difference a week makes. The same field from last week’s CSA news photo a little more than one week after a heavy rain followed by warm weather. Pretty impressive.
(2) The almond orchard at our new property.
(3) Our new fields prior to tilling and shaping beds (on a balmy day).
Roasted Carrot & Beet Salad with Oranges and Arugula (Serves 6)
This salad is a simple variation of a Tuscan root-vegetable salad. It is vibrant, colorful, and truly celebrates the gifts we have available during the early spring season – how exciting to incorporate so much of the produce from this week’s box! Thank you to Food & Wine Magazine for this delicious contribution!
- 3/4 cup walnut halves
- 8 carrots (1 lb), peeled and sliced on the diagonal 1/2 inch thick
- 3 beets (1 lb), scrubbed but not peeled
- Salt and freshly ground pepper
- 1/3 c plus 1 tbs extra-virgin olive oil
- 1 rosemary sprig
- 2 thyme sprigs + 2 tsp thyme
- 2 whole stalks green garlic, chopped
- 2 tbs fresh lemon juice
- 1 tbs Balsamic vinegar
- 1 tsp finely grated orange zest
- 3 navel oranges
- 6 cups baby arugula, loosely packed
- 1 tbs snipped chives
Preheat the oven to 400°. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes. Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and green garlic. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 11/2 hours for the beets. Let cool. Discard the herbs and garlic.
Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil. Stir in the orange zest; season with salt and pepper.
Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith. Slice the oranges crosswise.
Peel the beets and thinly slice them crosswise. Arrange the beet slices around the edge of a large platter. Scatter the oranges and carrots over the beets. Drizzle 1/3 cup of the vinaigrette over the beets, carrots and oranges.
In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper. Mound the arugula in the center of the platter. Scatter the toasted walnuts, chives, and remaining thyme around the platter and serve right away.
Make Ahead: The cooked vegetables and the citrus vinaigrette can be refrigerated overnight. Return to room temperature before serving.