What’s in the box this week?
Standard Shares include
Broccoli – The head of the broccoli is made up of tiny flower buds. If you do not harvest a broccoli on time, the head will be full of yellow flowers. Even when harvested, broccolis need to be kept in a cool temperature to prevent the buds from flowering, which will make the vegetable taste bitter.
Cauliflower – For pan-fried cauliflower with a Mediterranean seasoning: Trim and core the cauliflower. Cut the cauliflower into mini-florets, about 1/2 an inch in diameter and no longer than 1 1/2 inches each and chop the stems into similar sized pieces. Heat a medium, non-stick frying pan with oil on medium heat until pan is hot. Add 2 cloves garlic (minced) and ¼ c pine nuts together for about a minute and add the cauliflower, coating it with the oil, garlic, and nuts. Saute the cauliflower for about 5 minutes and add 1 tbsp lemon juice, distributing evenly. Stir constantly for another 5 to 10 minutes, take off heat, and add salt and pepper to taste.
Celeriac - The star of this week’s recipe!
Chard - Make chard salsa verde, to spoon onto fish, chicken, steak, roasted veg, or even pasta! Remove ribs and stems from ½ bunch chard leaves and reserve. Finely chop leaves (you should have about 1¾ cups); thinly slice ribs and stems crosswise. Combine chard leaves and ribs and stems, 1 medium finely chopped shallot, ¾ c extra virgin olive oil, 2 tbsp finely chopped chives, 1 tbsp red wine vinegar, and 1 tsp finely grated lemon zest in a medium bowl; season with salt and pepper and toss to combine. Add more vinegar or oil, if desired. Yum!
Kale - Juice the stems to create one cup of juice, stir into two cups of sea salt, and dry in an oven at 200°F to create salt with a gorgeous green hue.
Navel Oranges - Zesty! Finely grated zest from a microplane: Use in batters and doughs, and other times you want the zest to melt into the dish. Curly zest from a citrus zester: Use for cocktail garnishes and for candied citrus decorations. Large pieces of zest from a peeler or knife: Use for rimming cocktail glasses and cocktail garnishes, and also for infusing things like oils or sugar syrups.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Kale, Chard, Cauliflower, Broccoli, Green Cabbage
We were happy to host a second visit from students of Granite Bay High School today. A dedicated team of NRCS staff, NCAT staff (Rex Dufour), and volunteer mentors assisted Matt Lechmaier from the Center from Land Based Learning’s SLEWS program to offer an opportunity for high school students to work on learn on our farm for the day. The bulk of their work consisted of assembling six owl boxes and 6 bee blocks for installation on our farm. They also took time to learn about mammals, watch birds, and sweep for insects to identify. Thanks to all who help coordinate these efforts.
Celeriac-Kale Gratin with Walnut Bread Crumbs (Serves 4)
This yummy gratin incorporates two of this week’s box items in a delicious dinner idea - a big thank you to the Washington Post for this recipe!
2 lbs celeriac, peeled and cut into 1/2-to-3/4-inch cubes
2 c homemade or no-salt-added vegetable broth
1 tsp fine sea salt
1/4 cup extra-virgin olive oil
1 large onion, sliced thinly from top to bottom
1 clove garlic, minced
1 1/2 tsp fresh thyme leaves
2 tbsp white wine or dry cider
Leaves from 1 lb (1 bunch) kale, rinsed (but not dried) and torn into bite-size pieces
1/8 tsp freshly ground black pepper
3 oz country-style white or whole-wheat bread, crusts removed
1/3 c walnut halves or pieces
Place the celeriac pieces in a large saucepan; add enough of the broth to barely cover, reserving at least 1/4 cup of the broth from the original 2 cups. Cook over medium heat; once the liquid starts to bubble, cook for about 5 minutes or until the celeriac is fork-tender. Turn off the heat.
Heat half of the oil in a heavy saute pan or Dutch oven over medium heat. Once the oil shimmers, add the onion and 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; cook for 5 minutes or until the onion is translucent, then stir in the garlic and thyme. Cook for 5 to 7 minutes, until the onion is tender and starting to pick up color.
Stir in the wine or cider; cook for a minute or two.
Use a slotted spoon to transfer the celeriac to the onion mixture, stirring gently to incorporate. Season with 1/4 teaspoon of the salt, and cook for a few minutes (over medium-low heat) to meld the flavors. Transfer the mixture to a mixing bowl. Discard the remaining broth used to cook the celeriac, or reserve for another use.
Pour 1 tablespoon of the oil into the same saute pan or Dutch oven over medium heat; once the oil shimmers, add the kale and half of the reserved broth. Season with 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; partially cover and cook for 3 to 10 minutes until softened, depending on the toughness/type of the kale used. Stir occasionally; reduce the heat to low if the kale seems dry, or add the remaining reserved broth.
Transfer to the mixing bowl and season with the pepper and remaining salt.
Preheat the oven to 375°F. Have a shallow 2-quart baking dish at hand.
Tear the bread into chunks, dropping them into a food processor as you work. Pulse to form coarse bread crumbs, then transfer to a separate bowl. Pulse the walnuts in the food processor briefly, just until coarsely chopped, then add to the bread crumbs. Drizzle the mix with the remaining 1 tablespoon of oil and toss gently to coat.
Spread the celeriac-kale mixture in the baking dish. Sprinkle evenly with bread-crumb-walnut mixture. Bake for about 25 minutes or until the top is deep golden and the gratin is bubbling.
Wait for 10 minutes before serving.
Make Ahead: The gratin can be refrigerated for up to 2 days. Reheat in a 350-degree oven for 20 minutes or until warmed through; cover with aluminum foil if the topping starts to brown too much.