February 17, 2016

What’s in the box this week?

Standard Shares include

  • Kale – For tahini lemon garlic dressing, place ¼ c tahini, 1-2 garlic cloves, ½ c fresh lemon juice, ¼ c nutritional yeast, ½ c extra virgin olive oil, 1 tsp kosher salt, and fresh ground black pepper, to taste, in a food processor, and process all ingredients until smooth (makes about 1 1/2 cups).

  • Chard – The star of this week’s recipe!

  • Cauliflower -  The white head, or curd, is surrounded by long green leaves that are attached to the stem. These leaves protect the cauliflower from the sunlight, preventing chlorophyll from developing in the cauliflower. Because the head is protected by the leaves, the head stays white. The older varieties of cauliflower had to have the leaves tied up around the curd to protect it but now varieties have been developed where the leaves grow up and around the curd to protect it without tying.

  • Broccoli - Try baking broccoli leaves like you would kale chips: toss them with some olive or coconut oil and sea salt and roast 375°F for 4 to 6 minutes.

  • Green Cabbage - Raw leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks.

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

 

Vegetable Forecast

 

Cauliflower, Broccoleaf, Dandelion, Chard, Grapefruit, Celeriac

 

 

News

 

76 degrees!? In February?! A record heat wave leaves us scratching our heads. .

It has definitely been a nice break from the consistent rainfalls - allowing us to get in the field with tractors and set up beds for spring plantings.  But… one has to wonder what type of crazy weather pattern this is.  And one can’t help but ponder how it fits into the narrative of unprecedented climate patterns and long-term climate change.

We’ll keep doing our best to provide a variety of crops year-round to our CSA members.

 

 

Recipe

Ribollita (Serves 6)

This classic Tuscan soup is made from leftover vegetables, cannelini beans, and thickened with day-old bread.   Its name literally means "reboiled".  This dish uses several of this week’s box ingredients, and the cool thing about this soup is, YOU CAN EAT IT FOR DAYS! Add more vegetables (brussel sprouts, spinach, or anything else you have lying around)  as you reheat the pot, and keep eating it for up to a week. Go nuts, make it your own…. Thank you to Cook With Grazia for the recipe!

 

  • ½ lb. dried cannellini beans (1 1/3 cups)

  • 1/3 cup extra-virgin olive oil

  • ½ onion

  • 1 carrot

  • 1 celery stalk

  • 1 garlic clove

  • 2-3 thyme sprigs (leaves only)

  • 1 tsp salt

  • 1 potato, medium sized

  • ½ lb kale (roughly a bunch)

  • ½ head Savoy cabbage (about ¾ lb.)

  • 1/3 lb chard

  • 1 tbsp tomato paste or 1/3 cup of canned diced tomatoes or 1 fresh tomato

  • ½ lb whole wheat, rustic, stale bread (brown paesano or pain de champagne or country brown, but a rustic white such as sourdough would also work)

 

To taste, freshly ground black pepper

Place the (unsoaked!) dried beans in the smaller pot with 4 cups of cold water and just ½ teaspoon of salt. Turn on the heat to medium and bring to a gentle boil, then turn down the heat to the lowest setting and cover with a lid. Keep simmering until cooked (between 3- and 3 ½ hours in my experience). Otherwise use soaked beans and cook them in the same amount of water, until done (cooking time will be quicker).

Meanwhile, chop the carrot, onion, and celery. Mince the garlic. Peel and dice the potatoes, clean and cut the remaining vegetables into ½-inch slices or cubes. Set aside.

When the beans are cooked, drain them, reserving the cooking water. In a blender or food processor, puree about ¾ of the beans and return the bean purée to the cooking water. Set aside. Also set aside the remaining whole beans.

In a large pot, prepare the soffritto: heat 1/3 cup extra-virgin olive oil, and sauté the carrot, celery, garlic and onion over medium-high heat, until golden in color, about 7-8 minutes. Stir often to avoid burning.

Add the thyme leaves, the remaining 1/2 tsp. of salt, the remaining fresh vegetables, the tomato paste, the bean purée with its water, along with an additional 4 cups of water.Cook over low heat, covered, for about 1 hour.

Finally, add the previously cooked whole beans and the stale bread, cut into ½-inch slices, crust on. Stir, cook for another 5 minutes and turn off the heat.

Let soup sit for at least a few hours, ideally overnight. Then, reheat the soup, boiling for a few minutes at low heat.  

Serve sprinkled with freshly ground black pepper and drizzled with a little high-quality extra-virgin olive oil. This soup is traditionally served without Parmigiano-Reggiano cheese.

 

Pics of the Week:

Farmer Jess (and soon mom-to-be!!) packing your CSA Shares.

Maggie and Ruben opening the vents on a coop during the morning routine in a hot February.