What’s in the box this week?
Standard Shares include
Romanesco – You may be wondering how to break down this incredible fractal vegetable: Cut the base of romanesco if a thick stem protrudes beyond the florets. The stem should be flush with the base of the romanesco. Position the head upright against your board. Use a sharp chef’s knife to cut straight through the middle of the head — tip to base. Place the halves flat against your board and cut straight through the middle of each half to produce quarters. Stand each quarter upright. At an angle, slide your knife between the florets and the inner stalk — this will release the florets from the core in one motion. Pull the florets apart if needed. Any florets that sit above the core may hold together. Cut them to match the size of the other florets for even cooking. Give them a quick steam and serve them whole. They make a fantastic vehicle for a dip, vinaigrette, or sauce — just pull apart the florets, dip, and repeat like an artichoke.
Broccoli – Don't throw out those delicious broccoli stems! Slice them into small pieces, and start to cook them about two minutes before you do the florets.
Kale - To perk up limp leaves, trim the base of their stems and soak the kale for a few minutes in tepid water. Shake dry and store kale in an airtight container in the coldest part of your refrigerator.
Chard - The star of this week’s recipe!
Navel Oranges - For candied orange peel: Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again. Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain. Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Broccoli, Cauliflower, Celeriac, Kale, Chard, Navel Oranges
Say Hay is hiring! With two of our seasoned crew members moving on to parenthood and another city, we are putting out the call for applications for two full-time positions. We also have a couple part-time and seasonal positions coming available to accommodate our increase in operations at our new home in Esparto. Check out our website for details and pass it on!
Chard with Orange and Shallots (Serves 4)
This quick and easy recipe is from journalist and cookbook author Mark Bittman’s tome How to Cook Everything. Of it, he says it’s “a perfect winter dish, this warm salad has vibrant color and tangy sweet-sour flavor. The skin of the orange becomes almost candied and provides a nice chew, but if you’d rather not eat it, simply peel before chopping. Other vegetables you can use: any chard, bok choy, kale, or any cabbage.” Thank you Mark for the recipe!
1 lb chard, washed and trimmed
2 tbsp extra virgin olive oil
2 shallots, thinly sliced
2 tbsp sugar
1 small orange, seeded and coarsely chopped
2 tbsp sherry vinegar
Salt and freshly ground black pepper
Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems (on the diagonal if you like); keep the leaves and stems separate.
Put the oil in a large skillet with a lid over medium heat. Add the shallots and sugar and cook for a minute, then stir in the orange or tangerine bits and reduce the heat to low. Cook, stirring frequently, until everything is caramelized, about 10 minutes. Stir in the vinegar.
Return the heat to medium and stir in the chard stems. Cook, stirring occasionally, until they soften a bit, just a minute or two. Add the chard ribbons, cover, and turn off the heat. Let the chard steam for 2 or 3 minutes, then stir and re-cover the pan for another couple of minutes. Sprinkle with salt and lots of pepper and serve immediately or within an hour or two at room temperature.
Pics of the Week
Snapshots in a work day at Say Hay