What’s in the box this week?
Standard Shares include
Brussel Sprouts – These delicious sprouts are generally believed to have evolved from a variety of Savoy cabbage during the 17th or 18th century. The little cabbages carry the name Brussels because they were first grown in Brussels, Belgium. They are one of the few vegetables to have originated in northern Europe.
Cauliflower – Whole heads of cauliflower can be kept in a loosely sealed plastic bag in the refrigerator for 4 to 7 days. Precut florets should be stored for no more than 4 days.
Broccoli – Roast and char it with peanuts: Preheat oven to 450°F. Slice 1 bu broccoli stems on a diagonal ¼” thick. Transfer to a rimmed baking sheet, toss with olive oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15–20 minutes. Add 2 tbsp unseasoned rice vinegar; toss to coat. Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add ¼ c unsalted, roasted peanuts (coarsely chopped) and ½ tsp sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tbsp nutritional yeast; season again. Serve broccoli stems and florets topped with thinly sliced scallions, sea salt, and more yeast.
Red Russian Kale - A great addition to any lasagna you’re making to stay warm during the rainy, cold weather!
Chard - The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Romanesco, Broccoli, Kale, Chard, Navel Oranges
We’re back from our visit to the Eco-Farm Conference, put on by the Ecological Farming Association. We spent three days attending workshops, eating meals together, and socializing in the evenings. It is a very unique community of folks that share a sense of camaraderie around trying to address larger social and environmental problems through the business of agriculture. So many great ideas are sprung by the cross-collaborations at this conference. We return underslept and voiceless, but emotionally recharged and ready to jump back into action for 2016!
Chard Leaves Stuffed with Rice and Herbs (8 rolls)
What a delightful way to use winter greens! You can serve these rolls as a side dish or appetizer, make more to feed a little chard army. Thanks to The New York Times for the recipe!
8 large chard leaves
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
Stems from the chard leaves
2 large garlic cloves, minced
1 cup, tightly packed, cooked medium-grain white or brown rice, such as Calrose
¼ cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
½ teaspoon Aleppo pepper (more to taste)
¼ cup currants (optional)
Greek yogurt seasoned with garlic, lemon and sumac for serving
Optional: crumbled feta for the filling or for topping
Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Next cut out the wide part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf. Set aside the leaves and cut the stems into small dice (about 1/4 inch). Set aside 1/2 cup of the blanching water for the baking dish.
Heat 1 tablespoon of the oil in a large, heavy skillet over medium-low heat and add the onion. Cook, stirring until very soft, about 8 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat.
Preheat the oven to 375° F. Oil a baking dish that can accommodate all of the chard rolls. In a large bowl mix together the rice, onion mixture, herbs, Aleppo pepper and currants if using. Taste and adjust seasoning.
Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish. Drizzle the remaining olive oil over the top and place 1/2 cup water in the baking dish. Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender. They should retain their bright green color.
Advance preparation: The filling will keep for a day or two in the refrigerator, and the filled rolls will keep for a day or two as well.