What’s in the box this week?
Standard Shares include
Brussel Sprouts – So many people hate Brussels sprouts because of the memory of stinky smells emanating from the kitchen way back when. But why do Brussels sprouts smell? Well, first of all, they tend to only get really stinky when overcooked – especially when boiled. The smell is associated with glucosinolate sinigrin, an organic compound that contains sulfur: hence the odor. It also happens to be responsible for the cancer-fighting characteristics of Brussels sprouts.
Green Onions – The star of this week’s recipe!
Kale – Even if you slice kale thinly, it will still be a little…rough. Hence the term, “roughage.” Choosing a creamy dressing like ranch or blue cheese might seem like a good idea. But it’s not. What you need is a dressing with a lot of acid like lemon juice or vinegar (or both). That acid will help break down the fibers in the kale, making it a lot more tender and easier to chew
Chard - Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed and their bitterness fades with cooking.
Kohlrabi - Make delicious beet, yam, and kohlrabi frites! Preheat the oven to 350°F. Peel vegetables and cut into 1/4 inch thick matchsticks. These veggies can be tough to cut, but do your best to cut them evenly. Toss in a bowl to coat with 2 tbsp olive oil, salt and pepper. Arrange flat on a baking sheet and bake until the fries begin to brown and crisp, about 30 minutes. Remove, top generously with salt, pepper and a sprinkle of paprika!
Navel Oranges - Why did the orange stop Rolling down the hill? Because it ran out of juice!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Cauliflower, Red Russian Kale, Chard, Little Gem Lettuces, Yellow Grapefruit
Rain! What seems like lots of it! We’re very happy to be wet, even though it slows things down dramatically on the farm. The simplest of tasks become difficult at best. But our State sure needs it.
The Sierra snow pack will feed farms on the east side of the Central Valley as well as cities that depend on reservoirs and rivers for their drinking water. Here on the west side near the Capay Valley, we rely on the Indian Valley Reservoir and Clear Lake for our water storage.
The best place to bank water is right where we need it! For every 1% increase in organic matter in our organically managed soils, we increase the water holding capacity by 10,000 gallons per acre. With our goals of increasing our soils another 3% in the next five to seven years, that’s an additional 1.2 million gallons of annual water holding capacity in our combined 40 acres of vegetable fields.
Chickpea Pancakes with Green Onions, Squash, and Yogurt (Serves 4)
Pancakes aren’t just for breakfast - Check out this savory option for lunch or dinnertime! Ribbons of kale or chard would make a great addition. Thank you Bon Appetit for the recipe!
6 tablespoons olive oil, divided
2-3 medium Green Onions, white and pale-green parts only, chopped
½ teaspoon kosher salt, plus more
Freshly ground black pepper
1 cup grated peeled squash (such as butternut or kabocha)
1 Say Hay egg
¾ cup chickpea flour
¼ teaspoon baking powder
½ cup plain yogurt
¼ cup coarsely chopped fresh parsley
Flaky sea salt (such as Maldon)
Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add the greenonOnion, season with kosher salt and pepper, and cook, stirring occasionally, until Green Onion is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool. Wipe out skillet and reserve.
Meanwhile, whisk egg, chickpea flour, baking powder, 1 Tbsp. oil, ½ tsp. kosher salt, and ½ cup water in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat.
Heat 1½ Tbsp. oil in reserved skillet over medium-high. Add batter by the ¼-cupful to make 4 pancakes, gently flattening to about ¼” thick. Batter should spread easily—if it doesn’t, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer. Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with another 1½ Tbsp. oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper.
Do Ahead:Green Onion and squash can be cooked 2 days ahead; cover and chill. Batter can be made 1 day ahead; cover and chill.
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