What’s in the box this week?
Standard Shares include
Rainbow Chard – Small leaves can be cooked with the stems attached. Larger leaves have tougher stems, so separate them and give the stems a few minutes’ head start when cooking.
Catalogna Chicory – The star of this week’s recipe!
Gypsy Peppers – Sautee them with onions and sausages - yum!
Zucchini – Zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called "zucchini" were developed in Italy, many generations after their introduction to Europe from the Americas.
Eggplant – To roast deliciously: Heat oven to 450°F. Slice each eggplant (about 3 lbs) in half lengthwise, cutting only about 3/4 of the way through so the eggplant halves remain attached at the top. Arrange the eggplants in a baking dish at least 2 inches deep, such as a 9-by-13-inch pan. Thinly slice 1 lemon, and then squeeze the juice from 2 more lemons. Insert the lemon slices into the slit in each eggplant, then press 2 thinly sliced garlic cloves and 12 sprigs fresh oregano into each slit. Season with salt and pepper. Drizzle the eggplants with the lemon juice and oil. Cover with foil and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes. Remove foil and roast for 5 more minutes. Transfer to individual plates and top with the pan juices and 8 oz feta.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Chard, Green Curly Kale,, Zucchini, Eggplant, Honey
It’s not too late to join us this Saturday for a dinner and tour of the farm!
Slow Food Yolo presents Say Hay Farms and the owners of Savory Cafe in their series: “Young Farmers’, Young Chefs.”
Get your tickets now! Kids age 11 and under are free.
Catalogna Chicory with Almond Lemon Dressing (Serves 4)
Before making this salad, taste a leaf to make sure it's not too bitter for your taste; if it is too sharp, try soaking it for a few hours in a couple of changes of cold, salted water. This quick and easy recipe allows the unique taste of the chicory to shine through. Thank you Washington Post!
2 medium cloves garlic
1/2 teaspoon sea salt
12 raw almonds (about 1/2 ounce)
4 teaspoons freshly squeezed lemon juice
1/4 cup olive oil
1/4 teaspoon freshly cracked black pepper, or to taste
1 pound chicory, thick stems trimmed off and discarded, cut into 1-inch lengths
Pound the garlic and a pinch of the salt with a mortar and pestle, forming a coarse paste. Finely chop the almonds, then add them to the garlic and crush them lightly. Add the lemon juice, olive oil, the remaining salt and the pepper, and whisk until emulsified.
Pour the dressing over the chicories and massage it into the leaves. Serve immediately.