What’s in the box this week?
Standard Shares include
Broccoli Crowns– Many cookbooks and recipes will direct you to discard the leaves and peel the stems, but many nutrients and fiber will be lost. Keep the stems intact, and simply chop them or cut them into julienne strips to take advantage of their valuable vitamins and minerals. Same with the leaves! They are delicious and can be used like kale and other sweeter greens.
Little Gem & Rhazes Lettuce – The star of this week’s recipe!
Red Curly Kale - In Ireland, kale is mixed with mashed potatoes to make the traditional dish colcannon. It is popular on Halloween when it is sometimes served with sausages. Small coins are sometimes hidden inside as prizes!
Rainbow Chard – For coconut braised chard: Bring a large pot of salted water to a boil. Add chard (stemmed and roughly chopped) and cook for 2 minutes; drain well and set aside. Meanwhile, heat oil in a large skillet over medium heat. Add 1 small onion, thinly sliced, and cook, stirring often, until soft and translucent, 5 to 7 minutes. Add salt, pepper, reserved greens, ¾ c coconut milk and 1 tbsp lemon juice, stir well and simmer until tender, 5 to 7 minutes more. Season with salt and pepper and serve.
Eggplant - The seeds can be bitter, especially if crushed. This is why when making baba ghannouj - the popular eggplant dip - mash the cooked flesh with a fork rather than prepping it in a food processor or blender.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Broccoli, Lettuces, Kale, Chard, Green Onions
Broccoli is here! And we love it. Not to be confused with your grandmother’s unwanted steamed side dish, broccoli can be so delicious when harvested fresh and prepared well. And not just the crown, which is a cluster of unopened flowers; the whole plant is actually edible and delicious. You’ve had the leaves in your boxes, now enjoy the shoots, stems, and crowns all as one tender, nutty, sweet nutrient-packed vegetable with the versatility to bake, fry, steam, or saute. One note: broccoli is it’s most tender when kept cool, so extra care should be taken to get them back in your refrigerator and/or cooked as soon as possible - especially for this first helping of the year.
Little Gem Lettuce with Roasted Beets and Feta Dressing (Serves 4-6)
This lovely salad is colorful and easy to make, as we transition into fall weather (sort of!) and flavors. Feel free to add grated carrots, mandolined radishes, and other fun fixins... Thank you to Food & Wine for the recipe!
1 tbsp cumin seeds
1 tsp flaky sea salt
4 beets (2 lbs), peeled and cut into wedges
2 medium red onions, cut into wedges
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
2 tsp honey
3/4 c crumbled feta cheese
2 tbsp plain Greek yogurt
1/2 tsp grated lemon zest
2 heads of Little Gems/Rhazes Lettuce (10 oz)
Chopped cilantro and mint, for garnish
Preheat the oven to 375°. In a small skillet, toast the cumin seeds over low heat until fragrant, 2 minutes; let cool.
In a mortar, coarsely grind the cumin seeds with the salt. Transfer to a bowl and add the beets, onions and olive oil; toss to coat. Scrape the vegetables onto a rimmed baking sheet and roast for about 1 hour, stirring occasionally, until tender. Let cool to room temperature.
In a bowl, whisk the lemon juice and honey. In another bowl, mix the feta, yogurt and lemon zest so it remains a bit chunky. Season with pepper.
Arrange the lettuce on plates. Top with the beets and onions and drizzle the lemon honey on top. Dollop the feta dressing on the salad; season with pepper. Garnish with cilantro and mint and serve.
Make Ahead: The roasted beets can be refrigerated overnight.