November 30, 2016

What’s in the box this week?

Standard Shares include

  • Broccoli - To blanch: Prepare a bowl of ice water and have it next to the stove. Bring a large pot of water to a rapid boil. Add a heaping tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1 1/2 minutes. Remove with a slotted spoon and plunge immediately in the ice water. Let the water come back to a boil, then cook the stems until they are also crisp-tender, 1 1/2 to 2 minutes. If you would like softer vegetables, cook for an additional 30 seconds.  Uses for blanched broccoli: Vegetable platters, cold salads, frittatas, and other casseroles.

  • Beets - For cooked, grated beets: Preheat oven to 375℉. Place 2 lbs medium beets (well scrubbed and trimmed) on a large piece of parchment-lined aluminum foil. Drizzle with 1 tbsp oil. Season with coarse salt and freshly ground pepper. Wrap beets, enclosing them tightly. Place on a baking sheet, and roast until fork-tender, about 1 hour. Remove from oven; set aside to cool.  Peel beets when cool enough to handle. Using the largest holes of a box grater, coarsely grate beets into a large bowl. Drizzle with 2 tbsp apple cider vinegar, and sprinkle with 1 tbsp sugar. Toss to combine. Fold in ¼ c sour cream, and serve.

  • Radicchio - The star of this week’s recipe!

  • Batavian Lettuce - For lemon-anchovy vinaigrette: Cut all peel and white pith from two lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.  Mix in 4 anchovy fillets packed in oil (drained, finely chopped), ½ c olive oil, and ¼ tsp crushed red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with Kosher salt and freshly ground black pepper.  Dressing can be made 4 days ahead. Transfer to a jar; cover and chill.

  • Lacinato Kale - Saute it with sausages!  Brown split sausages (such as linguica or chorizo) in a skillet. Add 2 garlic cloves, a pinch of red-pepper flakes, and some olive oil; saute for 30 seconds. Add 1 bunch washed kale (still wet); cook until tender, about 8 minutes. Season with salt.

  • Spring Onions - Caramelize these delicious onions and bake them in a savory tart – this will bring out their natural sweetness and complex flavors.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

Purple/cheddar Cauliflower, Kale, Beets, Onions, Celeriac, Batavian Lettuce

 

News

We hope you have fully digested the Thanksgiving holiday and are ready for some hearty winter greens!  

 

Recipe

Lentils, Radicchio, and Walnuts with Honey (Serves 4)

Yotam Ottolenghi does it again in The Guardian with vegetarian delights.  He says that the bitterness of the radicchio balances the sweetness of the honey, but if it’s too much for you, feel free to leave the honey out.

  • 1 cup French green lentils

  • 2 bay leaves

  • 5 tablespoons honey

  • ¼ teaspoon red pepper flakes

  • ½ teaspoon turmeric

  • 3 tablespoons red wine vinegar

  • 6 tablespoons olive oil

  • 1 head radicchio

  • 2 oz. pecorino cheese

  • ⅔ cup basil leaves, coarsely chopped

  • ⅔ cups dill leaves, coarsely chopped

  • ⅔ cups flat leaf parsley, coarsely chopped

  • Salt and pepper

Preheat oven to 325℉

Place lentils in a small saucepan and cover with water that raises above lentils by 2 inches. Add bay leaves and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Drain well, remove bay leaves and return to the pan.

While the lentils are cooking, prepare the walnuts. Pour half of the honey in a small bowl and microwave for 30 seconds. Add pepper flakes, turmeric and ¼ teaspoon salt. Pour in walnut and stir well to coat. Bake the walnuts on a sheet of parchment paper for 20 minutes, stirring once. As soon as the walnuts are cool enough to handle, remove them from the parchment paper to a plate, so that they don't stick.

In a small mason jar or bowl, combine the remaining honey, 3 tablespoons olive oil, vinegar, ¾ teaspoon salt and pepper. Shake well or whisk together until the ingredients come together. Stir into the lentils while they are still warm.

Pour the remaining 3 tablespoons olive oil into a large skillet and place over high heat. Cut the radicchio into 8 spears and place the wedges in the hot oil. Cook for about 1 minute per side and transfer to a large serving bowl. Pour the lentils over the radicchio and top with the fresh herbs, pecorino and walnuts. Stir gently and serve warm or at room temperature.

 

Pics of the Week:

Sean at the San Rafael Farmers' Market with our Fall bounty.