What’s in the box this week?
Standard Shares include
Green Beans- In the past, bean pods often contained a "string", a hard fibrous strand running the length of the pod. This was removed before cooking, or made edible by cutting the pod into short segments. Today, commercially grown green beans varieties lack strings. The first modern bean was bred in 1894 in New York by Calvin Keeney, called the "father of the stringless bean".
Red Beets - For a sweet and tart beet dressing: Place 1 c chopped up beets (about 1 lg beet), ½ chopped yellow onion, 2 tbsp honey, 1 clove crushed garlic, 2 tbsp apple cider vinegar, ½ c Greek yogurt in the food processor and puree until the mixture is smooth. This makes about 1 ½ cup of dressing.
Rainbow Chard - To make citrus chard + raisins, fill a large pot with 12 cups water and bring to a boil over high heat. Prepare an ice-water bath; set aside. Add 1 tbsp salt to boiling water; return to a boil. Add 2 large bunches chard (ribs removed, leaves thinly sliced, rinsed and drained) and cook until softened, about 1 minute. Drain and immediately transfer to ice-water bath; drain again. Heat 1 tbsp oil in a medium skillet over medium heat. Add 2 cloves minced garlic and cook, stirring, for 1 minute. Add chard, ⅔ c raisins, and 1/2 tsp salt; cook, stirring, 2 to 3 minutes. Add ⅓ c freshly squeezed orange juice and cook for 15 seconds; season with salt and serve immediately.
Little Gem Lettuce - Use the crunchy leaves whole, in salads or as a ‘scoop’ to hold fillings.
Lacinato Kale - The star of this week’s recipe!
Buttercup Squash - The flavor of the buttercup squash’s flesh is sweet and nutty, with a creamy consistency more in line with that of a baked sweet potato than a pumpkin, which tends to be more fibrous and watery by comparison. The flesh can tend toward dryness, a flaw that is easily compensated for by cooking method. Steaming and baking are preferred methods of preparation, as both will bring out the sweetness of and add moistness to the flesh.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Kale, Chard, Beets, Green Beans, Red Kuri Squash, Little Gem Lettuce
Checkout this event we’re hosting as proud members of California Farmlink! Know anyone who is interested? Grab your tickets now. Contact California Farmlink for more details.
And since the best things in life usually happen via word-of-mouth, reminder: we’re hiring!
Marinated Kale and Green Bean Salad (Serves 6-8)
This simple, easily-constructed salad highlights the flavors of two of this week’s box ingredients. What a special treat to have green beans as fall begins! Thank you to Bon Appetit for the recipe!
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon crushed red pepper flakes
1 large bunch Tuscan kale, center ribs and stems removed, leaves cut lengthwise into 1/2' strips (about 8 cups)
Kosher salt and freshly ground black pepper
1 pound green beans, trimmed
1/4 cup finely grated Parmesan or Pleasant Ridge Reserve
Combine oil, lemon juice, honey, and red pepper flakes in a large bowl. Add kale and toss to coat. Season to taste with salt and pepper. Let kale mixture sit at room temperature for 1-2 hours or cover and chill overnight, tossing occasionally.
Line a rimmed baking sheet with a kitchen towel. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain beans; transfer to a bowl of ice water and let cool. Drain beans; spread out on prepared sheet and blot with kitchen towels to dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then in plastic wrap. Cover and chill.
Add beans to kale and toss to coat. Season to taste with salt and pepper. Top with grated cheese.