What’s in the box this week?
Standard Shares include
Cauliflower – Instead of always cutting the florets off the stem, cut into the whole head and through the stem to make cauliflower steaks about 1/2-inch thick. The flat surface caramelizes well when you pan fry or roast them. Add in the tender leaves at the end of cooking.
Broccoleaf – So, broccoLeaf isn’t a new vegetable in the same way that pluots are a new (hybrid) fruit. In fact, broccoli leaves have been around forever—farmers have just historically used them to renew their soil. Now, they are just being distributed and eaten as the delicious farm treat that they are!
Dandelion- The star of this week’s recipe!
Chard - Known for being one of the most nutritious vegetables in the world, Swiss chard has numerous health benefits. Positively impacting blood sugar, working as an antioxidant, and supporting bone health, what’s not to love about this delicious green?
Grapefruit - A CSA exclusive. Store whole grapefruit at room temperature up to a week, or for 2 to 3 weeks in the refrigerator. Tip: You’ll find grapefruit to be juicier and sweeter if you return it to room temperature right before serving.
Celeriac - Roasted celeriac with walnuts and thyme - Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center. Preheat oven to 425°F. Toss 2 medium celeriac (peeled, cut into 1.5 in pieces) with 2 tbsp oil on a rimmed baking sheet and season with salt and pepper. Roast until golden and tender, 20–25 minutes. Toss warm celery root with 1 tbsp cider vinegar. Serve topped with 2 tbsp chopped toasted walnuts and fresh thyme leaves.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Cauliflower, Carrots, Kohlrabi, Cabbage, Chard, Kale
We’re getting ready to announce important changes to our CSA! We hope this will mean a better experience for you, and for our farm. Now entering our sixth season as a farm, we’ve got a better idea of what it is that we do well, and what the best parts of our farm are that we can offer our members. We are so grateful to those CSA members that have stuck with us through good times and bad over the years of growing together. Stay tuned to your inbox and our CSA Weekly page!
Grilled Brassica with Dandelion Green Vinaigrette (Serves 2)
Yummy caramelized brassica, balanced out with a bold bitter green - not only is it delicious, it incorporates two items from this week’s box! This recipe comes to us via Serious Eats from Daniel Patterson, Bay Area chef and restaurateur, food writer, and strong proponent of California cuisine.
1/2 cup dandelion greens, blanched quickly in salted water, shocked in ice water, squeezed dry in a towel, and very finely chopped
1 shallot, minced
1 teaspoon champagne vinegar, plus more to taste
1 caperberry, chopped
1/4 cup olive oil, plus more as necessary
Crushed red pepper flakes
About 2 cups of florets from different members of the Brassica family, such as broccoli, cauliflower, romanesco broccoli, broccoli di rape, and broccoli di cicco
1/2 cup cooked bulgur wheat
1/4 cup almonds, toasted and chopped
In a small bowl, stir together the dandelion greens, shallot, champagne vinegar, the juice of 1 lemon, the caperberry, the olive oil, a pinch of salt, and a pinch of red pepper flakes. Adjust for seasoning and consistency (it should look like a chunky pesto).
Heat a grill or a cast-iron pan on medium-high heat, add a splash of olive oil, and then add all of the Brassica with a pinch of salt. Spread out the vegetables and don’t move them until they start to color, at least 1 minute. Allow them to brown on all sides, a few minutes more, until thoroughly cooked (a knife should go through them easily), 7 to 8 minutes total. Set aside.
In a small bowl, stir the bulgur together with some of the dandelion dressing. Spoon the bulgur onto plates and top with more dressing. Squeeze the second lemon all over the hot Brassica and then spoon the vegetables on top of the bulgur. Drizzle with more dressing, sprinkle with the almonds, and serve immediately.