What’s in the box this week?
Standard Shares include
Red Butterhead Lettuce – For champagne vinaigrette - Put ¼ c champagne vinegar (or white wine vinegar), ¼ c olive oil, 1 tbsp dijon mustard, ½ juiced lemon, 1 ½ tbsp honey, ½ a lightly minced shallot, ½ tsp salt, and ½ tsp pepper in a food processor and blend until smooth! Then either serve in a bowl with a spoon or a little inconvenient carafe.
Chioggia Radicchio – The star of this week’s recipe!
Rainbow Chard - Sautee with bone broth and bacon. Yum!
Kohlrabi -- Make some delicious kohlrabi chips you won’t be able to get enough of: Toss thinly-sliced, unpeeled kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250°F, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they're done to a paper-towel-lined plate. Season with salt.
Red Curly Kale - Did you know? Gram for gram, kale has more than twice the vitamin C as an orange!
Green Onion - Finely sliced scallions sprinkled over a bowl of soup add bold eye-catching color as well as a zingy brightness to balance out rich stews. Beautiful AND tasty!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Cauliflower, Beets, Napa Cabbage, Green Onions, Head Lettuces
We welcomed 800 baby new chicks to the farm this morning! We are fortunate to live near Vega Farms, who breeds our hens. This allows us to have our chicks within hours of being born, so that we can get them off to the best start possible for their wild pastured-lives. We ceremonially offer (“teach”) each chick to drink from our water stations, which are fortified with probiotics to help jumpstart their little digestive tracts. It’s simultaneously amazing how small they are when hatched this morning and how quick they mature. At 10am they were little drunken children, oblivious to anything around them. Already at 10pm, they recognize sounds outside the coop and flock together. It’s a lot of daily work, but a lot of fun to watch and help them grow.
Seared Raddichio with Blue Cheese (Serves 1-2)
A recipe from the troves of the great Deborah Madison - a fantastic California chef who was the founding chef at Greens Restaurant in SF and author of the much-loved Vegetarian Cooking For Everyone. This straightforward dish showcases the delicious flavor of the browned radicchio, paired with a strong cheese. Thank you Deborah!
1 head of radicchio (about the size of a grapefruit)
Slices or small chunks of blue cheese
Sea salt and freshly ground pepper
Cut the radicchio into 6 or 8 wedges, keeping them joined at the base so they don’t fall apart. But even if they do, don’t hesitate to use them.
Coat a cast iron skillet or grill pan with olive oil. When the oil is hot, add the wedges of radicchio and season with them with salt. With the pan being hot but the heat only medium-high, cook until the wedges are browned on the bottom, then turn, adding a little more oil if needed and another few pinches of salt. Lay the cheese over the top, season with freshly ground pepper, and cover the pan. Cook until the leaves are browned all the way through and the cheese has softened, a matter of a few minutes. Remove to a plate and eat as is, or with a dash of vinegar. You can eat this over polenta, too, or with pasta, and it’s delicious paired with roasted winter squash.