What’s in the box this week?
Standard Shares include
Green Beans- For garlicky green beans with pine nuts: Bring a large pot of salted water to a boil. Add 1 ½ lbs green beans and cook until just tender, 3 to 5 minutes. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 large, thinly sliced cloves of garlic and cook, stirring, for 1 minute. Add ⅓ c pine nuts and cook until golden brown, about 3 minutes. Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.
- Red Beets - In 1975, during the Apollo-Soyuz Test Project, cosmonauts from the USSR’s Soyuz 19 welcomed the American Apollo 18 astronauts by preparing a banquet of borscht (beet soup) in zero gravity.
Rainbow Chard - The star of this week’s recipe!
Little Gem Lettuce - You can use this lettuce for any recipe you would normally use romaine or butter lettuce
Lacinato Kale - Ever tried grilling kale? Strip away and discard the stems of a bunch of kale. Tear the leaves into large bite-size pieces and toss them with 1 tbsp extra-virgin olive oil and a good pinch of salt. Cook the leaves briefly over a medium fire seasoned with chunks of maple or oak. They will begin to burn and sizzle almost immediately. This is a good thing. Resist the temptation to turn them; the burn is good; the burn is your friend. After 4-5 minutes, turn them once to give a slight char to the wilted leaves that have been on top. Cook for another minute or two, and then remove them from the grill. That's it. Serve immediately. YUM
Red Kuri Squash - According to the Environmental Working Group, winter squash is on the list of produce with the highest levels of pesticide residue. Especially with squash like red kuri, where you can eat the skin (the most delicious part?), it’s important to know your squash is coming from a farm like Say Hay!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Rainbow Chard, Catalogna Greens, Red Beets, Spring Onions, Batavian Lettuce, Sage, Delicata Squash
We’re expecting our first big rain of the year this Thursday! Forecast is for over an inch overnight. That’s welcome news since the last rain didn’t end up sending us much rain. So we’re working fast to make sure crops are cultivated, cover crop seed is sown, and we get an early jump on the harvest since it’s slow going once we have our rain gear on and can’t get our trucks in the field.
We hope you enjoy the fall bounty in this week’s box!
Chard and Mushroom Galette (Serves 4)
This yummy white pizza is simple yet elegant, and a perfect addition to your dinner table! Don’t be intimidated by the prospect of making dough, a galette is supposed to look… “rustic”. Thanks Bon Appetit!
Whole Wheat Dough
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon kosher salt
¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
1 cup ricotta
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided
4 oz. maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced
1 garlic clove, finely chopped
1 bunch large chard, ribs and stems removed, leaves cut into bite-size pieces
All-purpose flour (for parchment)
1 large Say Hay egg, beaten to blend
1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Flaky sea salt (such as Maldon)
Whole Wheat Dough
Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
Do Ahead: Dough can be made 2 days ahead. Keep chilled.
Preheat oven to 400°. Season ricotta with kosher salt and pepper; set aside.
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.
Heat 1 Tbsp. oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.
Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1½” border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1½” border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.
Toss herbs with lemon juice and remaining 1 Tbsp. oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.