What’s in the box this week?
Standard Shares include
Cauliflower - Although the leaves and stem of the cauliflower are edible, they have a tougher texture and stronger flavor than the florets. If you like, you can save them to use in soups and stews.
Red Beets - How to Store: Cut the greens from the roots, leaving an inch of stem attached, and place the different parts in separate plastic bags and refrigerate. Beet roots will last at least a month, but you should use the greens within three or four days.
Radicchio - The star of this week’s recipe!
Batavian Lettuce - For a spiced chutney salad dressing: whisk 2 tablespoons each mango chutney and lime juice, and 1/2 teaspoon each ground cumin and kosher salt. Gradually whisk in 1/4 cup vegetable oil. Yum!
Spring Onions - Both the long, slender green tops and the small white bulb are edible, and are good either raw or cooked.
Butternut Squash - For a delicious mash! Heat 1 tbsp extra-virgin olive oil in a large pot over medium-high heat. Add a large butternut squash (trimmed, peeled, seeded, and cut into ¾-in chunks) and 1 tsp coarse salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add 1/2 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 8 minutes. Mash with a potato masher. Season with pepper.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Romanesco, Golden Beets, Celeriac (with tops), Spring Onions, Lacinato Kale, Butternut Squash, Sage
THANKSGIVING is coming! Due to the holiday, we’ll be shifting our normal delivery days.
Please note: next week’s delivery will take place on Tuesday November 22nd. Please put your share on hold or contact us asap if that causes any difficulty with your schedule. Thank you!
Crunchy Winter Vegetable Salad (Serves 8)
When we’re looking for brightness, this salad comes along using three colorful ingredients from this week’s box. Thank you Bon Appetit for the dish.
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
1 tablespoon thyme leaves
½ garlic clove, finely grated
4 cups ½–¾-inch pieces country-style bread
Kosher salt, freshly ground pepper
Dressing And Assembly
½ cup olive oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
½ garlic clove, grated
2 teaspoons finely chopped fresh tarragon, plus more for serving
Kosher salt, freshly ground pepper
1 head of Treviso or Chioggia radicchio, leaves coarsely torn
1 large head fennel, very thinly sliced
2 medium golden or red beets, very thinly sliced
8 small white turnips, trimmed, very thinly sliced
8 cups torn lettuce leaves (such as red oak or Little Gem)
½ cup pomegranate seeds
Preheat oven to 350°F. Mix oil, butter, thyme, and garlic in a small bowl. Scatter bread on a large rimmed baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread; season with salt and pepper.
Bake, tossing occasionally, until croutons are golden brown and crisp, 20–22 minutes. Let cool.
Do Ahead: Croutons can be made up to 1 day ahead. Store airtight at room temperature.
Dressing and Assembly
Shake oil, vinegar, mustard, and garlic in a jar to combine. Add 2 tsp. tarragon; season dressing with salt and pepper.
Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with salt and pepper.
Toss in croutons and pomegranate seeds and serve topped with more tarragon.
Do Ahead: Dressing can be made 3 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.