What’s in the box this week?
Standard Shares include
Broccoli Crowns - For roasted broccoli with pumpkin seeds and grated Pecorino: Preheat oven to 425°F. Arrange 2 lbs broccoli (stems peeled and sliced, florets cut into ½-in thick slices) and ⅓ c raw hulled pumpkin seeds in single layers on 2 rimmed baking sheets. Drizzle with 3 tbsp olive oil and season with salt and pepper. Toss to coat. Roast, rotating pans once, until golden in spots and just tender, about 20 minutes. Let cool slightly on baking sheets, then sprinkle with 2 tbsp finely grated Pecorino Romano cheese. Divide 2 cups cooked short-grain brown rice among serving dishes, top with broccoli mixture, and finish with lemon wedges before serving.
Golden Beets - Vegetable tops will pull moisture from the roots, and you will have shriveled and dry roots before you know it if you don't remove them. Roots, like beets, carrots, radishes, turnips, rutabaga, may have leafy, green tops attached that should be removed immediately and stored separately. (Treat these tops like other leafy greens if you plan to use them.)
Lacinato Kale - The star of this week’s recipe!
Spring Onions - Rather than using a knife to chop spring onions, try kitchen scissors for easy cutting!
Mokhum Carrots - For a carrot puree on a dip platter: place 2 lbs (cut lengthwise into ½-in thick pieces) carrots in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until carrots are tender, about 20 minutes. Drain, reserving cooking liquid. Puree carrots in a blender or with a potato masher, adding cooking liquid as needed, until thinned but still chunky. Stir in salt, and season with pepper.
Navel Oranges - Oranges have relatively thick rinds and can store at room temperature for several days. To keep them longer, refrigerate them.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Broccoli, Carrots, Beets, Onions, Butternut, Navel Oranges
We hope you’re enjoying these winter carrots as much as we are! If you have a store bought carrot in your fridge still, we urge you to try them side-by-side and compare the flavor and texture- it’s unreal! We wish we could maintain this quality year-round, but in our climate,carrots grown in warmers months will get woody and not nearly as sweet. Savor it!
Barley And Kale Salad With Golden Beets And Feta (Serves 4)
This colorful grain dish uses two items from this week’s box. It holds up very well if you are going on a picnic later in the day or packing lunch for work. Thank you to Bon Appetit for the recipe!
1/4 cup plus 2 tbsp extra-virgin olive oil; more for drizzling
2 tbsp white wine vinegar
2 tbsp (packed) light brown sugar
1/2 tsp finely grated orange zest
Kosher salt, freshly ground pepper
1 bu kale, center ribs and stems removed, leaves cut into 1-inch squares
1/4 c minced shallots
3 golden beets (about 1 bu), trimmed
1 1/4 c pearl barley
4 z feta, crumbled
2 tsp (or more) unseasoned rice vinegar
Whisk 1/4 cup oil, white wine vinegar, sugar, and orange zest in a large bowl to blend; season with salt and pepper. Add kale and shallots; mix until completely coated. Cover and chill until kale is tender, at least 3 hours.
Meanwhile, preheat oven to 375°F. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Cover with foil.
Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4-inch pieces (you should have about 2 cups).
Cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely.
Add beets, barley, and feta to kale. Drizzle salad with remaining 2 tbsp oil and 2 tbsp rice vinegar; fold gently to combine. Season to taste with pepper and more rice vinegar, if desired.
DO AHEAD: Salad can be made 2 days ahead. Cover and chill.