What’s in the box this week?
Standard Shares include
Romanesco - Make sure your florets are roughly the same size, so they cook evenly. If you’re roasting them, don’t make them too large, as they’ll burn on the outside before they’re fully cooked.
Gold Beets - The star of this week’s recipe!
Celeriac - Celery "root" is a misnomer -- it's actually a bulbous hypocotyl, which is the name for the area of a plant between its stem and roots. (In celeriac's case, the true roots are those feathery hairs all over its surface.) All varieties of celery will produce these bulbs when left to grow for long enough, but the celeriac you find at market is particularly chosen for its less prominent stalks and well-developed hypocotyl. Because the plants are grown for what's underneath the soil, not above it, the stalks of celeriac bulbs are stringy and tough. Instead, skip ants on a log and use them to flavor stock, where they make a perfect stand-in for conventional celery in a mirepoix.
Spring Onions - If you can't get hold of shallots, try using spring onions instead. When chopped, they don't take long to soften in olive oil or butter - around a minute. Cook them over a gentle heat for best results.
Mokhum Carrots - Up to the Middle Ages, all carrots were purple - the orange variety was first developed in 16th-century Holland by patriotic growers who bred it in tribute to the king, William I of Orange.
Broccoleaf - Chiffonaded broccoleaf works perfectly in your quiche, scrambled eggs, or frittata!
Navel Oranges - Don’t juice it! There are two kinds of oranges: juicing oranges and eating oranges. The most popular eating orange is the seedless navel orange, but if you’re planning on juicing that citrus, go with the Valencia. Limonin is a natural compound and powerful antioxidant found in citrus fruit. But when limonin is exposed to air, it converts the enzymes and becomes very bitter — and the juice sours. In navel oranges, limonin is found in the flesh, so when you juice it, that chemical goes to work within 30 minutes. In the Valencia, limonin resides in the seeds, so the juice stays fresher and sweeter much longer.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Broccoli, Carrots, Beets, Spring Onions, Kale, Navel Oranges
Welcome back to the first farm box of 2017!
It has been quite the wet start to the new year. Big picture, that’s awesome. We’re so grateful to see the ground getting soaked and recharging our underground reservoirs. Our county roads were flooded and doing anything (including harvesting this week’s boxes) is very, very slow going.
In the shorter term, it may spell some challenges to some of our root crops, crops that need cultivation, and most importantly, our ability to predict when we might be able to work our ground to prepare for our spring planting. Many of the plants we (hope) to plant in March are starting out in the greenhouse this week and will be depending on a month’s work of field work to prepare the ground for transplanting.
Root Vegetable Slaw with Labneh (Serves 6)
According to Yotam Ottolenghi, this dish is “ideal for starting a hearty meal. It is also great served alongside grilled oily fish. The labneh can be substituted with Greek yogurt, well seasoned with some olive oil, crushed garlic and salt and pepper. It can also be left out all together, if you prefer to keep it light and simple.” Using three items from this week’s box, this salad is colorful and delicious. Thank you, Ottolenghi!
3 medium beets
2 medium carrots
4 tbsp lemon juice
4 tbsp olive oil
3 tbsp sherry vinegar
2 tsp superfine sugar or sweetener of choice
¾ c cilantro, coarsely chopped
¾ c mint leaves, shredded
2/3 c flat-leaf parsley, coarsely chopped
½ tbsp lemon zest
scant 1 cup labneh or plain whole milk yogurt
sea salt and freshly ground black pepper
Peel all vegetables and slice them thinly, about 1/16-inch thick. Stack a few slices at a time on top of one another and cut them into matchstick strips. Alternatively, use a mandoline or a food processor with the proper attachments. Place all strips in a large bowl and cover with cold water. Set aside while you make the dressing.
Place the lemon juiced, olive oil, vinegar, sugar, and 1 teaspoon sea salt in a small saucepan. Bring to a gentle simmer and stir until the sugar and salt have dissolved.
Remove from heat. Drain the vegetable strips and transfer to a paper towel to dry well. Dry the bowl and replace the vegetables. Pour the hot dressing over the vegetables, mix well, and leave to cool. Place in the refrigerator for at least 45 minutes.
When ready to serve, add the herbs, lemon zest, and 1 teaspoon pepper to the salad. Toss well, taste and add more salt if needed. Pile onto serving plates and serve with some labneh or yogurt.