What’s in the box this week?
Standard Shares include
Fordhook Chard – For creamed swiss chard with lemony breadcrumbs - Preheat oven to 400°F. Toss ¼ c fresh breadcrumbs, 1 tbsp olive oil, and 1/2 tsp finely grated lemon zest on a rimmed baking sheet; season with Kosher salt. Toast, tossing once, until golden brown, 8–10 minutes. Meanwhile, cook chard leaves (cut into 2-in pieces) in a large pot of boiling salted water until tender, about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well in a clean kitchen towel to remove excess moisture. Heat 1 tbsp unsalted butter in a large saucepan over medium heat. Add 1 sliced shallot and chard ribs and stems, season with salt and pepper, and cook, stirring often, until tender, 5–8 minutes. Add ⅜ c heavy cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed through and coated with cream sauce; season with salt and pepper. Top chard with breadcrumbs just before serving.
Red Cabbage - Use two of this week’s ingredients in this delicious cabbage-fennel sautee! Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small, thinly spiced onion and 1 fennel bulb (cored and thinly sliced) and cook, stirring occasionally, until softened, 8–10 minutes. Add ½ head thinly sliced cabbage; season with salt and pepper. Cook, stirring often, until cabbage is crisp-tender, 10–15 minutes. Add 2 tbsp red wine vinegar and 1 tsp honey; season with salt, pepper, and more vinegar, if desired.
Fennel - Try tossing fennel pesto with pasta or rubbing it onto meat before roasting!
Siberian Kale - As the name suggests, Siberian kale is a cold-hardy kale variety from Northern Asia. One of the lesser known kales, you might see it in abundance as a baby kale leaf used in salad mixes. When it is left to get older and bigger, it is very tender when cooked.
Beets – Grown by our friends at Riverdog Farm. The star of this week’s recipe!
Broccoleaf - A perfect addition to any frittata, just chiffonade those leaves!
Leeks - Roasting or braising brings out the best flavors in leeks and simple grilling is a great option as well.
Rosemary - To make your own rosemary-infused oil, place a sprig or two of completely dry rosemary leaves into a glass jar, top with olive oil, replace the lid, and shake lightly. Store in a warm, dark place for two weeks, strain, and then simply pour back into the glass jar. Use ¼ cup for a fragrant bath or blend with balsamic vinegar to drizzle all over a salad for a delicious dressing.
Dried Cayenne - Add it to your hot cocoa for some spice!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
French Fingerling Potatoes, Cilantro, Kale, Chard, Broccoleaf, Fennel, Leeks
We’re all catching our breath after an around-the-clock week last week, ahead of the rains. We were able to keep up with our market, whoesale, and CSA orders, care for our hens, move the coops, rip up and till 5 acres of crops, prep and plant another 4 acres of 65,000 transplants. All with our crew of just 6 super-farmers.
Thankfully that was the minimum amount of work we needed to achieve in order to be in decent shape for this series of storms - projected to bring us close to 5 inches of rain between this week and last. We’re so thankful for the rain, but we’ll be even more thankful if it stops and dries up quickly after the 15th. We’ve got more transplants lined up and a summer to get ready for!
Roasted Beet Soup with Fennel and Orange (Serves 4)
This lovely soup is quite the winter treat, and we get to use two of this week’s box items! While the recipe is vegan as written, it would also be fantastic with a dollop of yogurt, creme fraiche, or sour cream on top. Thank you to The Kitchn for such a colorful dish!
2 lbs beets, peeled and cut into 1/2-in cubes
1 large (about 1 lb) fennel bulb, cut into wedges (reserve fronds for garnish)
4 tbsp extra virgin olive oil, divided
1/2 tsp dried thyme (or 2 tsp fresh)
Freshly ground black pepper
1 large onion, sliced
2 garlic cloves, chopped
4 c vegetable stock
1 c freshly squeezed orange juice (reserve zest of 1 orange for garnish)
1/2 tsp red wine vinegar
Preheat oven to 400°F.
Toss the beets and fennel with 2 tablespoons of olive oil, thyme, a generous pinch of salt and freshly ground black pepper. Spread evenly on a baking sheet and roast, stirring occasionally, until the beets are tender, about 45 minutes.
Heat the remaining 2 tablespoons of olive oil in a large pot over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 15 minutes. Add the garlic and cook, stirring, for a minute or two until fragrant. Add the beets, fennel, and vegetable broth, bring to a boil, and then reduce to a simmer for 15 minutes.
Working in batches, puree the mixture in a blender. Transfer the puree to a large pot and bring to a simmer. Stir in the orange juice and vinegar. Salt to taste.
To serve, garnish with orange zest and fennel fronds.