December 7, 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 - The star of this week’s recipe!

  • Celeriac - How to spiralize celeriac: After peeling and before spiralizing, soak it briefly in water with a little vinegar or lemon juice to prevent cut surfaces from darkening.  Raw celery root can have an intense flavor and dominate other ingredients, so pair it with other strongly flavored fruits and vegetables, such as carrots, beets, and apples.  Fresh and firm celeriac roots will ensure that you get the best tasting noodles possible.  Wash and peel the root, making sure to remove all whiskery parts, nubs and thick skin.  Place the unit on the countertop and press down on the spiralizer to engage the suction cups and secure.  Insert the blade cartridge you’d like to use, make sure that it clicks into place.  Cut flat ends on each end of the root.  Place the center of the root onto the cylinder part of the blade and press the teeth of the handle into the other side of it.  Take hold of the handle on the bottom (the horizontal one) with one hand and then spin the handle with the teeth to spiralize. Press steady with forward pressure, using the handle that you’re gripping, for best results.  Before dressing up the noodles, take a scissors when you’re done spiralizing and cut the noodles into manageable sized pieces.  Just grab a bunch of noodles and roughly snip.  Or enjoy that never-ending noodle!  You can make noodles in advance, they should keep for 5-7 days in the fridge, without sauce.

  • Batavian Lettuce - For 2-minute creamy salad dressing: Whisk together 1 tsp Dijon mustard (or other grainy mustard), 1 ½ tbsp mayonnaise, pinch salt, pinch sugar, and fresh pepper (to taste) until combined. Add 1 tbsp champagne vinegar and whisk until smooth. Toss with salad and serve.

  • Kale - It works well with sweet potatoes, winter squashes, and cauliflower as well as with hearty grains such as arborio rice or farro.

  • Onions - Onions release a gas called lachrymatory factor (LF), which causes tearing. To lessen the rate of LF production, try chilling the onion for an hour before cutting.

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


Vegetable Forecast

Broccoli, Beets, Batavian Lettuce, Spring Onions, Butternut Squash




Tomorrow we tend our hedgerows planted last fall and replant any of the species that didn’t survive their first year.  This is in partnership with the Natural Resources Conservation Service and the SLEWS program at the Center for Land Based Learning.  Keep an eye out on social media and next week’s newsletter for more pics.




Beet Gnocchi  (Serves 4)

If you’re okay with the two hour prep time, this dish is a vibrant, showstopping red delight!  Look below for sauce ideas…. Thank you to Mark Bittman and The New York Times for the recipe.

  • 1 lb starchy potatoes

  • ½ lb beets

  • 2 tbsp olive oil

  • Salt and pepper

  • ¾ c all-purpose flour, plus more as needed

Heat the oven to 400°F. Bake potatoes until tender, about an hour. Immediately split them open to let the steam escape. When you can handle the potatoes, scoop out their flesh.

While the potatoes bake, peel and grate the beets. Put the oil in a small skillet or saucepan over medium-low heat. Add the beets, season to taste, and cook, stirring occasionally, until very soft, 25 to 35 minutes. Transfer to a food processor and purée until smooth.

Bring a large pot of water to a boil and salt it. Pass potato flesh through a ricer or food mill, stir in the beet purée, and season to taste. Sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/2 cup flour, until the dough just comes together. Pinch off a piece of the dough, and boil it to make sure it will hold its shape. If it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little raggedy when ready.

Roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. Score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.

Add the gnocchi to the boiling water a few at a time, and gently stir; adjust the heat so the mixture doesn’t boil too vigorously. A few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish with any of the sauces below: and finish with any of the following sauces:

Tomato Sauce: Cook a small chopped onion in olive oil until soft. Add minced garlic, 3 to 4 cups of chopped tomatoes, canned or fresh, and salt and pepper. Cook at a steady bubble until ‘‘saucy.’’ If the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. Garnish with torn basil and/or grated Parmesan.

Brown Butter, Sage, and Parmesan: Put 4 tablespoons butter and a handful of fresh sage leaves (40 wouldn’t be too many) in a skillet over medium heat. Cook until the butter is light brown and the sage is sizzling, about 3 minutes. Toss with the gnocchi, some of their cooking water and loads of grated Parmesan.

Olive Oil and Garlic: Put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies. Cook until the garlic just turns golden (but no more than that). Toss with the gnocchi, some of their cooking water and plenty of chopped parsley.

Bacon and Cream: Cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. Stir in 1/2 cup heavy cream and a lot of pepper. Let the cream thicken slightly before adding the gnocchi.



Pics of the Week:

Fall spread at the Grand Lake Farmers' Market.

Rex Dufour of NCAT organizing 1000 hedgerow plants into planting groups.