February 1, 2017

What’s in the box this week?

Standard Shares include

  • Broccoleaf - Use broccoleaf instead of cabbage in your slaw!

  • Cauliflower - Roast it with breadcrumbs - Preheat oven to 450°F, with racks in upper and lower thirds. On two large baking sheets, toss 2 lbs/1 hd cauliflower (in florets), with 2 tbsp olive oil; season with salt and pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.  Meanwhile, in a food processor, combine 2 slices sandwich bread and 1 chopped garlic clove; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in 2 tbsp finely chopped fresh parsley, 2 tsp chopped fresh thyme leaves, and the grated zest of one lemon.  Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.

  • Beets - Peel, grate and eat as a salad, with raisins, grated carrot, and apples - yum :)

  • Spring Onions - The star of this week’s recipe!

  • Mokhum Carrots - Carrots are grown from seed and can take up to four months (120 days) to mature, but most varieties mature within 70 to 80 days under the right conditions.

  • Navel Oranges - When adding zest to a cooked dish, the key is to add it at the very last minute, so the flavors stay bright.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

Brussels Sprouts, Broccoli Shoots, Carrots, Onion, Loose Beets, Oranges


 

News

Tuesday-Wednesday of this week is our best chance to get some seed in the ground after a much-needed, but difficult to farm in, series of rain storms.  With more rain coming on Wednesday night, we’re using the opportunity to sow as many beds of baby greens and spring root vegetables as we can.  The New Year’s peas have popped, though variety rotted in the wet ground, and the other two needed a bit of assistance breaking the crust that forms in clay soil after heavy rains.  Hopefully we’ll have enough time left after seeding to get a little cultivation in before another week of wet weather.  

 

 

Recipe

 

 


Cauliflower Salad with Spring Onions and Mint (Serves 6)

This simple, beautiful salad has a couple of things that you might not have on hand but with two ingredients from this week’s box, you are well on your way!   Thank you to Tasting Table for the recipe.

  • ¼ c dried barberries (also called zereshk; optional)

  • ¼ tsp salt, plus more to taste

  • ¼ tsp sugar

  • 1 head cauliflower, cut into florets

  • ½ c thinly sliced spring onions

  • ⅓ c finely chopped flat-leaf parsley

  • ⅓ c finely chopped mint

  • ¼ c nigella seeds (black onion seeds)

  • ¼ c toasted sesame seeds

  • ¼ c extra-virgin olive oil  

  • Zest and juice from 2 lemons
     

In a small container, combine the barberries with ¼ cup lukewarm water, ¼ teaspoon each of salt and sugar, and allow to reconstitute, about 30 minutes. Strain and set aside.

Working in batches, pulse the cauliflower in a food processor until it has broken down into pea-size crumbles. Transfer to a large mixing bowl along with the barberries, onions, parsley, mint, nigella seeds, sesame seeds, olive oil and lemon zest and juice. Season generously with salt and toss. Serve immediately.


Pics of the Week:
 

View from the ladder.

Farmer Sean Mooney digging in to get those overwintered carrots.