March 30, 2016

What’s in the box this week?

Standard Shares include

  • Bunched Spinach – From our friends at Riverdog Farm. For spinach braised with soy and ginger: Put 2 tbsp sesame oil in a large saucepan, along with 2 cloves minced garlic, 1 tbsp freshly grated ginger and 1 tbsp soy sauce. Add spinach and braise until completely wilted and soft, about 10 minutes.

  • Red Beets -  From our friends at Riverdog Farm. Make a big batch of oven-steamed beets: Preheat oven to 425°F. Toss beets (scrubbed and halved if large) with 2 tbsp oil in a 13x9” baking dish; season with Kosher salt and freshly ground black pepper. Add whatever herb you're using (handful of thyme, 1 sprig rosemary, and/or 2 bay leaves) and ¼ cup water. Cover pan tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Remove from oven and let cool in covered pan, which will help loosen the skins. Rub off skins with paper towels.  Do Ahead:Beets can be steamed 3 days ahead. Let cool; cover and chill.

  • Chard - The tall leafy vegetable is a part of the goosefoot family -- aptly named because the leaves resemble a goose’s foot. Other members are beets and spinach.

  • Kale - Its scientific name is Brassica Oleracea var. acephala – The Latin name Brassica derives from the Celtic bresic; oleracea refers to a vegetable garden herb that is used in cooking.  The distinctive part of kale’s name is acephala, meaning headless, which separates it (and collards, a non-curly sibling) from the rest of the other cabbages.

  • Baby Savoy Cabbage - The star of this week’s recipe!

  • Navel Oranges - Squeeze those oranges into a dry, sparkling wine for a perfect brunch treat: mimosas!  If you have the time, juice at room temperature for easier extraction, pour through a strainer, and chill for at least a few hours before serving.

  • Oregano - When cooking with fresh oregano, use it close to the end of the preparation of the dish when heating, in order to keep all nutritional value intact (heat tends to deteriorate nutrients in herbs and spices). Using a 3:1 oil-to-vinegar ratio, muddle fresh oregano leaves and whisk into the dressing. Serve over avocado slices, as a raw sauce for steak, and whatever else tickles your fancy!

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



Vegetable Forecast


Purple Carrots, Red Beets, Kale, Chard, Dandelion, Cabbage, Marjoram




Summer squash and cucumbers are going in the ground this week! It’s maybe a week or two later than we normally would direct seed due to the nice wet “atmospheric river” that passed through.  Nothing is a sure bet when working with Nature, but we can expect to have squash and cucumbers in the box by the last week of May or first of June.  

In the meantime, we should see the fruits of our transplanting labor in the next couple weeks.  We’ll leave behind  the winter duldrums to a fresh round of lettuces, cauliflower, broccoli, cabbage and beets.  Yum!







Baby Savoy Cabbage with Pancetta and Star Anise (Serves 6)


This recipe hails from across the pond, found in the UK’s Delicious Magazine (adapted from the metric).   Star anise is the fruit of a small evergreen tree, native to southwest China, whose fruits are picked just before they ripen and dried before we use them.  You probably recognize this star-shaped spice, named accordingly because it includes the same essential oil as the botanically unrelated Spanish anise seed.  They both share the unmistakeable strong, sweet, licorice-y taste.  The baby cabbages, pancetta, and star anise come together beautifully and enhance each other’s flavors.

  • 7 oz diced pancetta or smoked lardons

  • 4 star anise

  • ⅔ cup white wine

  • 2 ½ cups  fresh chicken stock, hot

  • 1 tbsp butter, softened

  • 1 tbsp plain flour

  • Ground black pepper

  • 12 baby savoy cabbages

Heat a frying pan over a medium-high heat. Add the pancetta and fry for 3-4 minutes, until golden. Add the star anise and cook for 1 minute. Pour in the wine, boil for a few minutes, then add the stock. Simmer rapidly for 5-6 minutes, until reduced by half.

Mix the butter and flour to a paste. Gradually whisk into the sauce, then simmer for 3-4 minutes, until thickened. Season with ground black pepper and discard the star anise.

Meanwhile, bring a large pan of water to the boil. Add the cabbages, cover and cook for 4-5 minutes, until just tender. Drain well. Pile the cabbages onto a platter and pour over the hot sauce.



Pics of the Week:



A new baby lettuce variety this year: Salanova.  Trialing along with our usual baby lettuce staple Little Gem. 

Looking back at a couple weeks of planting.