What’s in the box this week?
Standard Shares include
Broccoli Crowns – Are you eating the stems? You should be - they are a totally underrated part of this vegetable! Add broccoli stems to any any roasted, steamed, sautéed, or stir-fried broccoli floret recipe. For roasting and steaming, remember, they can take slightly less time to cook.
Red Butterhead Lettuce – We always try to use our veggies ASAP, but sometimes we can’t get to all the items in our CSA box… did you know that wilted lettuce can be revived? Here’s how: place the bunch of wilted lettuce in a large bowl, cover it with ice water, squeeze a lemon into the bowl, and leave it to sit for 20-30 minutes. Come back and enjoy perked up lettuce in a fresh-tasting salad!
Fennel - Whether you're grilling, poaching, or steaming, laying a few stalks and fronds alongside any fish will infuse your dish with sweet fennel-tastic flavor.
Leeks - The star of this week’s recipe!
Celeriac - After peeling, shave celery root on a mandoline and toss it, simply, with a beautiful olive oil and lemon juice, and finish it with shavings of Parmesan cheese. Take it further with some chopped, roasted hazelnuts.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Delicata Squash, Broccoli, Leeks, Fennel, Romaine Lettuce
Stewing hens are here!! What’s a stewing hen, you ask? Well, It’s chicken as your grandparents would have known it.
Unlike today’s “broiler” chickens that are bred to be giant breasts with little else useful to the life of being a chicken, these stewing hens are what results from a full lifetime of chicken-ing around on pasture: mature hens with developed muscles. When chicken and eggs were largely a homegrown delicacy, hens that had reached an age where their productive laying life was waning would find their fate in a stock pot. The meat is also very tasty and can be juicy and delicious when properly prepared - the key is “low and slow,” minimal heat over a longer period of time using a method that retains their moisture.
Our hens come fully intact with head and feet, and in most cases, giblets packed inside. This allows you to take full advantage of their use as a stewing hen for rich bone broths and super-flavorful stews. This is something we do only once every two years or so, so stock up (pun intended!) and order yours today on our Online Market or on Good Eggs. Birds come frozen in cryo-vac packaging and will be delivered on ice with your Share.
Parmesan Polenta with Roasted Leeks, Fennel, and Mushrooms (Serves 4)
Use two of this week’s box items to make this hearty dish as a main or side - it’s delicious and perfect for the winter chill. Thank you Food & Wine for the recipe!
3 leeks, white and light green parts only, cut into 1-inch lengths
2 fennel bulbs—halved lengthwise, cored and thinly sliced
1 lb shiitake mushrooms, stemmed and thinly sliced
6 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
4 c chicken/veggie stock or water
1 c instant polenta
1/2 c finely grated Parmigiano-Reggiano cheese
2 tbsp unsalted butter
1/2 tsp thyme leaves, minced
Preheat the oven to 400°F. In a medium roasting pan, drizzle the leeks, fennel and shiitake with olive oil and season with salt and pepper. Toss to coat. Roast for about 50 minutes, until the vegetables are tender and browned in spots.
Meanwhile, in a medium saucepan, bring the stock to a boil. Slowly whisk in the polenta and cook over moderately low heat, whisking occasionally, until smooth, about 5 minutes. Remove from the heat and stir in the Parmigiano-Reggiano, butter and thyme. Season with salt and pepper. Spoon the polenta into shallow bowls, top with the vegetables and serve.