What’s in the box this week?
Standard Shares include
Romanesco – How to break down this beautiful brassica: Cut the base of romanesco if a thick stem protrudes beyond the florets. The stem should be flush with the base of the romanesco. Position the head upright against your board. Use a sharp chef’s knife to cut straight through the middle of the head — tip to base. Place the halves flat against your board and cut straight through the middle of each half to produce quarters. Stand each quarter upright. At an angle, slide your knife between the florets and the inner stalk — this will release the florets from the core in one motion. Pull the florets apart if needed. Any florets that sit above the core may hold together. Cut them to match the size of the other florets for even cooking.
Celeriac –The star of this week’s recipe!.
Red Beets - One option is to peel your beets before juicing them! This prevents the “earthy” taste that many people complain about after juicing an unpeeled beet. Depending on the size of your beets, slice to fit your juicer shoot. Don’t forget to juice your beet greens, too!
Rainbow Chard - This ‘Sauteed Chard with Orange’ side goes well with roasted pork, dark-meat chicken, or seared steak: In a large skillet, heat 1 tbsp olive oil over medium-high. Add strips of chard and orange zest. Cook, tossing frequently, until chard wilts, about 4 minutes. Season with coarse salt and ground pepper, then add juice of the orange; toss to coat.
Green Curly Kale - Add kale with balsamic, pear/apple, your cheese of choice and pecans/walnuts for a tasty new salad!
Green Onions - When using green onions for a recipe, keep in mind that 1 medium green onion equals about 2 tbsp sliced green onions.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Broccoli, Butterhead Lettuce, Fennel, Leeks, Celeriac, Bunched Onions
We hope you had a great holiday. Happy Thanksgiving from all of us after a monumental 2015 season.
Celeriac and Lentils with Hazelnuts and Mint (Serves 4)
Yotam Ottolenghi does it again! Satisfying enough to be a main dish, or the perfect accompanying side, you will love this recipe. Serve it hot or cold, these awesome contrasting flavors bring out the best in one another! Thank you to The Guardian.
5 1/2 tbsp hazelnuts
1 ½ dry French lentils
3 c water
2 bay leaves
4 sprigs fresh thyme
1 small celeriac, peeled and cut into 1cm chips
Juice of 1 lemon
Salt and pepper
4 tbsp olive oil
3 tbsp hazelnut oil
3 tbsp cider vinegar
6 tbsp fresh mint, leaves picked and washed
Preheat the oven to 275°F. Scatter the hazelnuts over a baking tray and roast in the oven for 15 minutes. Remove from the oven, set aside to cool down, then chop roughly.
Put the lentils, water, bay leaves and thyme sprigs in a small saucepan. Simmer for 15-20 minutes, or until the lentils are al dente, then drain into a sieve. Remove and discard the bay leaves and the woody sprigs.
Meanwhile, in a large saucepan, bring plenty of water to a boil, drop in the celeriac, along with the lemon juice and some salt, and simmer for 12 minutes, or until just tender. Drain.
In a large bowl, mix the hot lentils (make sure they don't cool down - lentils soak up flavours much better when they're piping hot) with the olive oil, two tablespoons of the hazelnut oil, the vinegar, a few grinds of black pepper and plenty of salt. Add the celeriac, stir, taste and adjust the seasoning as necessary.
If you're serving this straight away, stir in half the mint and the hazelnuts, then pile in a big heap on to a suitable serving dish. Drizzle the remaining hazelnut oil over the top, then garnish with the rest of the mint and nuts.
If you're planning on serving it cold, wait for the lentil and celeriac mixture to cool down, taste again, then make a final adjustment to the seasoning. Add the rest of the hazelnut oil, the mint and the nuts just as you do when serving it hot.
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