What’s in the box this week?
Standard Shares include
Batavian Lettuce - Lettuce was first cultivated by the ancient Egyptians who turned it from a weed, whose seeds were used to produce oil, into a food plant grown for its succulent leaves, in addition to its oil-rich seeds.
Lacinato Kale - Cut finely, this kale is a wonderful addition to cabbage slaws, if you’re not doing it already!
Rainbow Chard - Sautee your chard with garlic, canned tomatoes, and white beans for a fabulous accompaniment to pasta!.
Snap Peas - Pickles? Absolutely! Start with equal parts cold water and white wine vinegar. Heat the vinegar in a saucepan with equal parts sugar and salt until dissolved, and then mix with cold water. Pour over the peas and some cloves of garlic, or chili peppers. Store covered.
Beets - Is anything bad in chip form? Preheat oven to 350°F. Toss thinly sliced beets with oil and lay flat in a single-layer on a sheet pan (baking multiple batches if necessary). Bake for 10 - 20 minutes, until chips are crispy. Remove from oven and top with sea salt. Serve.
Kohlrabi - Shred kohlrabi for a fresh spring roll filling - yum!
Thyme - The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Snap peas, Loose Leaf Salad Mix, Beets, Kale, Chard, Fennel, Parsley
We’re enjoying a wave of really nice spring crops here on the farm. All of the greens are crisp, peas and roots are sweet, and herbs are fragrant! When the weather first warms up is usually when we see some pest issues. Pests can reproduce quickly and it takes some lag time for the beneficial predator population to catch up. Some of you may see some little black aphids on your beet leaves this week, but do not be alarmed. We have not sprayed the beets with any organic pesticides, so it is just part of the mix when you grow organically and don’t rely on regular applications of organic pesticides. Just think of them as extra protein! Actually, if they bother you, they are easy to wash and rub off.
The Batavian lettuce in the box this week is one of my favorite varieties. It is a butter-romaine cross, called a “bibb” type. It has some softer texture yet remains crisp. And it’s huge! Enjoy some cool salads this warm weekend.
Roasted Chicken with Carrots, Kohlrabi, and Thyme (Serves 4)
Try this main course idea, and include kohlrabi to put a new spin on an old classic! The sweetness of the kohlrabi in this dish is a delight! Thank you to New York Times for the recipe!
1 whole chicken (about 3 to 3 1/2 lbs), trussed
Salt and freshly ground black pepper to taste
3 tbsp finely chopped fresh thyme
3 tbsp unsalted butter, 1 tablespoon of the butter at room temperature
1 tsp corn oil
3 small onions, peeled and cut in half through the root end
1 ¼ c chicken stock or bouillon
4 small kohlrabi, peeled and quartered
3 medium-size carrots, trimmed, peeled and cut crosswise into 1/2-inch pieces
3 large cloves garlic, peeled and crushed
1 tbsp flour
Sprigs of parsley for garnish
Preheat oven to 350°F. Season the chicken with salt, pepper and thyme.
In a large, heavy skillet heat 2 tablespoons of the butter and the oil. When very hot, add the chicken, and brown on all sides. Transfer to an oval casserole large enough to hold the chicken and the vegetables, and set aside.
Discard all but 2 tablespoons of the fat from the skillet, add the onions, cut-side down, and saute until lightly browned. Add 3/4 cup of the stock, bring to a boil, and transfer the onions and stock to the casserole.
Add the kohlrabi, carrots and garlic to the casserole. Bring slowly to a boil on top of the stove, cover tightly and place in the center of the preheated oven. Braise the chicken for 1 hour to 1 hour and 10 minutes, turning it once or twice and basting with the pan juices. The chicken is done when the juices run pale yellow.
Transfer it to a baking dish, and set aside. With a slotted spoon remove the vegetables to a side dish, cover and reserve.
Carefully deglaze the casserole, adding the remaining stock. Bring to a boil on top of the stove, and reduce by a third. Make a beurre manie by combining the remaining tablespoon of soft butter and the flour, mashing with a fork until thoroughly smooth. Whisk a bit of the beurre manie into the sauce until the sauce lightly coats a spoon. Taste, and correct the seasonings. Add the reserved vegetables to the sauce and keep warm.
Remove and discard the trussing string, quarter the chicken, and place on a serving platter. Arrange the vegetables around the chicken, and spoon the sauce over the chicken. Garnish with sprigs of parsley, and serve immediately.