What’s in the box this week?
Standard Shares include
- Nelson Carrots – Mel Blanc, the voice of cartoon character Bugs Bunny, reportedly did not like carrots.
- Detroit Beets – Dress up roasted beets with a simple mint-yogurt sauce. A hint of ground cumin brings out the vegetable's earthiness. Preheat oven to 425°F. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins. Meanwhile, in a small bowl, whisk together a ½ cup yogurt, 1 tbsp finely chopped mint, 1/8 tsp cumin, and 1 tbsp fresh lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve. Yum!
- Green Curly Krauser Kale – Have you thought about a Caesar Salad with kale instead of lettuce? Make a lemon viniagrette with the juice and zest of a lemon, one anchovy fillet, one Say Hay egg yolk, a clove of minced garlic, a tsp of Dijon mustard and some good olive oil. Dress some chiffonaded kale, toss, and then add some grated cheese and croutons.
- Navel Oranges – The star of this week’s recipe!
- Spring Onions – Bulbs from the onion family are thought to have been used as a food source for millennia. In Bronze Age settlements, traces of onion remains were found alongside date stones and fig remains that date back to 5000 BC. However, it is not clear if these were cultivated onions.
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.
Rainbow Chard, Cherry Belle Radishes, Beets, Carrots, Spring Onions, Navel Oranges
Citrus trees are sensitive to frost and can be difficult to grow in parts of Northern California. The mouth of the Capay Valley down to Winters is an area whose climate is known for producing exceptional button oranges. It is at our property there, in Esparto, that we harvest these navel oranges for you.
Our navel oranges come from old trees that have not been irrigated in at least 25 years. A team of alpacas that have pruned and fertilized these trees for the last 10 years. This high fertility and dry-farming producing an orange that changes year to year and is reflective of the previous year’s weather pattern – though they are always a refreshing blend of tart and sweet with a strong aroma. This year’s crop is smaller than usual since there was so little water in the soil for these old tree roots to tap, but their flavor is intense.
You have a larger portion of oranges in the Shares this week, so eat them fresh, in salads, and this week’s recipe. If you do use them for juice, only juice them immediately before consuming, as navels lack the enzyme in their seeds that valencias have to prevent them from souring and losing their sweetness once juiced. We hope you enjoy them as much as we do!
Avocado, Beet, and Orange Salad (Serves 4)
So many fabulous winter things and ingredients from this week’s box for this fresh, bright seasonal salad! The secret to crispy croutons is tearing the bread – the nooks and crannies absorb more olive oil than evenly sliced pieces. Thank you to Martha Stewart for the recipe!
- 1 small bunch beets (1 lb), trimmed
- 2 slices rustic bread, torn into 1-inch pieces (2 cups)
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 teaspoons balsamic vinegar
- 2 tablespoons orange juice
- 2 avocados, sliced
- 2 navel oranges, peel and pith removed, segmented
- 2 cups spinach
- 1 tablespoon toasted salted sunflower seeds
Heat oven to 425°F. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.
Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with salt and pepper. Top with sunflower seeds.
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