November 17, 2015

What’s in the box this week?

Standard Shares include

  • Cauliflower – Great tip: Make a healthier mac and cheese by substituting half of the pasta with chopped cauliflower.

  • Rainbow Chard – Sauté chopped chard with onions and diced pancetta, bacon or prosciutto, then use the mixture as an amazing pizza topping - Yum!

  • Green Curly Kale - As the weather gets colder, ribbons of kale add a bright note to any hearty soup.

  • Golden Beets - The star of this week’s recipe!

  • Sugar Loaf Chicory-  Also known as Pan di Zucchero, It’s delicious raw (alone or with pears, nuts and Gorgonzola cheese, with sherry or red wine vinaigrette), braised (braise the outer leaves in olive oil and garlic and serve them as a side dish or as part of a pasta sauce) or grilled (slice the heads in half, brush them generously with olive oil, sprinkle with salt and ground black pepper and throw them on the BBQ!)

  • Green Onions - Keep them wrapped in a wet paper towel in the fridge and cover in plastic. The paper towel should be damp — not wet, not dry, but just damp.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.




Vegetable Forecast

Romanesco, Celeriac, Golden Beets, Rainbow Chard, Kale, Green Onions





Next week is the best holiday of the year: Thanksgiving!  We can give thanks for so many things: our health, our families… and don’t forget your food and your farm!  


Next week is the perfect week to take advantage of our Online Market if you don’t already.  You can add on items to be delivered with your Shares - like extra eggs, beets, kale, celeriac, or honey (!)  for that dish you have planned.  And you can get 24-hour fresh produce delivered with your Share.

Or, if you plan on placing your holiday box on hold, please log in to your account manager and select your vacation hold asap.  This helps with our planning for the week.  Our chickens don’t take holidays, so we’ll still be working some on Thanksgiving day, but we plan on scaling back harvest so we can spend time giving thanks too.


And thanks to YOU(!) for supporting our farm and making the commitiment to eat organic seasonal produce, sourced locally from our small farm.





Cauliflower and Roasted Beet Salad with Rich Herb Dressing (Serves 6)


Food & Wine sums up this delicious, hearty salad from one of the chefs of the Chez Panisse Restaurant: “One of Cal Peternell's key lessons is the importance of salt. He sprinkles it generously over the beets for this salad to concentrate their earthy taste and uses it to season the water for boiling the cauliflower. He also has a trick for adding creaminess to a dressing: He stirs finely chopped hard-boiled eggs into it for a silky richness.” Sounds good to us!


  • 6 medium beets (about 1 1/2 lbs)

  • Salt

  • 1/4 c plus 3 tbsp extra-virgin olive oil

  • 3 tbsp red wine vinegar

  • Freshly ground pepper

  • 3 large eggs

  • One 2 1/2-lb head of cauliflower, cored and cut into 1-in florets

  • 1 tbsp fresh lemon juice

  • 1 large shallot, thinly sliced

  • 1/4 cu chopped flat-leaf parsley

  • 2 tbsp chopped mint


Preheat the oven to 400°F. Put the beets in a small roasting pan and add 1/4 inch of water and salt. Tightly cover the pan with foil and bake the beets for 1 hour, or until tender. Drain and let cool, then peel the beets and slice them 1/4 inch thick. In the roasting pan, toss the beets with 1 tablespoon each of the olive oil and vinegar. Season with salt and pepper.

Meanwhile, in a small saucepan, cover the eggs with cold water and bring to a gentle boil. Reduce the heat to low and simmer for 8 minutes. Pour off the hot water and shake the eggs against the sides of the pan to crack the shells. Cover the eggs with cold water; let them soak for 5 minutes, then pat dry, peel and finely chop.

In a large saucepan of salted boiling water, cook the cauliflower until just tender, about 3 minutes. Drain well. Transfer the florets to a large bowl and toss with 1 tablespoon of the olive oil and the lemon juice. Season with salt and pepper.

In a medium bowl, soak the sliced shallot in the remaining 2 tablespoons of vinegar for 5 minutes. Add the parsley, mint and the remaining 5 tablespoons of olive oil. Fold in the chopped eggs and season with salt and pepper. Arrange the sliced beets on a large platter and scatter the cauliflower florets over them. Spoon the dressing over the salad and serve.

Make Ahead: The cooked beets, eggs and cauliflower can be refrigerated separately overnight. Bring to room temperature before proceeding.

Notes: It is easiest to peel roasted beets with your hands while they are still slightly warm. Under cold running water, simply rub off the skins with your fingers. Slice the beets on a nonporous surface to avoid staining.




Pics of the Week


Last week marked a milestone when we were able to complete our first harvest using a tractor platform for the first time: saving our backs, adding to our quality, and increasing our efficiency.  Hooray!

Farmer Dusty harvesting cauliflower: the search, the cut, the trim.

Students from Granite High School getting their hands dirty in the SLEWS program, helping us plant hedgerows.