What’s in the box this week?
Standard Shares include
Orange Carrots – From our friends at Riverdog Farm. Pair carrots with brown butter and nuts! Blanch carrots until crisp-tender. Meanwhile, heat an oven and baking sheet to 450°F. Toss carrots with melted brown butter and spread them out on the hot baking sheet. Roast the carrots until caramelized and tender. Toss with toasted hazelnuts (or walnuts or almonds), and finish with a sprinkle of thyme and/or parsley.
Red Beets - From our friends at Riverdog Farm. Make roasted beets with cumin, lime, and mint - Preheat oven to 425°F. Clean beets and trim off any tops. Rub the beets with a little olive oil and wrap them in aluminum foil. (If roasting various colors of beets, separate them into different foil packets.) Place in the oven and roast until they can be easily pierced with a fork, about 1 to 1 1/2 hours. Set aside to cool, then remove skins using your fingers or a towel. Slice beets into rounds. Whisk ½ tsp cumin seeds (toasted and ground), 2 tbsp fresh lime juice, ¾ tbsp honey, 2 tbsp extra virgin olive oil, and a pinch of salt in a bowl. Add the beets and gently toss to coat. (If serving various colors of beets, toss them separately to prevent staining.) To serve, arrange beets on a plate and garnish with the ¼ c sliced mint leaves and a dusting of salt.
Chard - Its hardy leaves are not as thick as other greens, like collards. Sure you can braise chard, but it really only needs a quick sauté or a steam. Chard leaves will cook down in no time.
Kale - For a kale and apple smoothie - Place the ¾ c chopped kale (ribs and thick stems removed), 1 small stalk chopped celery, ½ banana, 1 apple (de-cored), ½ c ice, and 1 tbsp fresh lemon juice in a blender. Blend until smooth and frothy.
Dandelion- The star of this week’s recipe!
Leeks - Leek prep primer: Thorough washing is very important for leeks, as soil is often trapped between the many layers of leaves. First, trim off the base, and cut away the uppermost part of the leaves. If it's tough, remove the outer layer or while. Then, if you want to keep the leek whole, use a knife to make a slit from the top to the point where the green meets the white, cutting through the centre. Rinse well under running water, pulling back the layers so that any dirt at the base is removed. Alternatively, slice the leeks, then put in a colander and wash well under running water.
Marjoram - To make marjoram tea, place 2–3 tablespoons of fresh marjoramleaves in a 12oz cup, cover with 1 cup (8oz) of boiling water, steep for 5–10 minutes (depending on desired strength), strain, sweeten with honey or agave (optional), and serve.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Little Gem Lettuce, Carrots, Snap Peas, Kale, Chard, Mint
We seeded the first of the summer squash, cucumbers, and melons this week. We’re excited for suimmer!
But we feel we should provide this friendly reminder to all of our members each spring: even though it’ll be pushing 80 degrees in the Valley this week, and you may have broken a sweat this afternoon, you will not be eating tomatoes anytime soon. “Summer” doesn’t officially begin until June 21st, when the sun has reached its furthest most point north with respect to the equator of our planet, and our planet begins to tilt back towards the fall equinox. Hang in there; we’ve got lots of goodies in the meantime. Check out the Vegetable Forecast (above) for next week’s box - spring peas and lettuce have arrived!
We’ve set a tentative date for this year’s Annual Farm Dinner (Party!). Mark your calendar: Saturday June 25th.
Dandelion Green and Shiitake Calzones (Serves 4)
Translated from the Italian as ‘pant leg’, a calzone is a delicious pizza-like turnover hailing from Naples. However, this recipe also works excellently as two 12-in pizzas! And, if you don’t have a pizza stone or baking tiles as it describes below, you can bake the calzones on a single baking sheet. Once you get the recipe down, you can stuff calzones with anything that you can think up. Thank you to Food & Wine for the dish!
3 tbsp extra-virgin olive oil, plus more for brushing
1/4 lb shiitake mushrooms, stems discarded, caps sliced 3/8-in thick
2 large garlic cloves, thinly sliced
1 lb dandelion greens, stems removed
2 tbsp water
Salt and freshly ground pepper
1 lb store-bought or homemade pizza dough, divided in half
1/2 lb shredded imported Fontina cheese
2 tbsp freshly grated Parmesan cheese
Set a 16-by-14-inch pizza stone or baking tiles on the bottom shelf of the oven and preheat to 500° for at least 30 minutes. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shiitakes and cook over moderately high heat, stirring occasionally, until beginning to brown, about 4 minutes. Add the garlic and cook, stirring often, until lightly browned, about 3 minutes. Transfer the mushrooms and garlic to a plate.
In the same skillet, heat 1 tablespoon of oil. Add the dandelion greens and 1 tablespoon of the water and cook, stirring, until wilted, about 4 minutes. Return the mushrooms and garlic to the skillet, add the remaining 1 tablespoon of water and cook until the liquid is absorbed and the greens are al dente. Season with salt and pepper and transfer to a plate.
On a lightly floured surface, roll or stretch the dough to form two 10-inch rounds. Assemble 1 calzone at a time: transfer 1 dough round to a well-floured rimless cookie sheet. Sprinkle one-quarter of the Fontina on half of the dough, leaving a 1-inch border. Top with half of the dandelion mixture and another quarter of the Fontina. Fold the dough over to enclose the filling and press the edges together; crimp to seal. Using a toothpick, poke a hole in the top. Brush the calzone with olive oil and sprinkle with 1 tablespoon of the Parmesan. Repeat with the remaining ingredients on a second rimless cookie sheet.
Jiggle the cookie sheets to release the calzones and slide them onto the pizza stone. Bake for about 11 minutes, or until the calzones are crisp and the filling is bubbling through the holes. Transfer to a rack. Cut them in half and serve hot
MAKE AHEAD: The dandelion mixture can be cooked up to 1 day ahead and refrigerated.
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