December 13, 2017

What’s in the box this week?

Standard Shares include

  • Broccoli - The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout".

  • Cabbage - The star of this week’s recipe!

  • Carrots - For roasted carrots with chimichurri sauce:  First,  make the chimichurri - stir together ½ c fresh flat-leaf parsley, ½ c cilantro leaves, ¼ c minced chives, 1 minced garlic clove, ¼ c extra-virgin olive oil, and 2 tbsp red-wine vinegar. Season generously with salt and pepper.  Roast carrots about 30 minutes.  Spread the sauce over your carrots!

  • Chard - Make creamy swiss chard and coconut! Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add 1 small finely diced onion, 2 cloves minced garlic, 2 tbsp grated peeled fresh ginger, and 1 small dried red hot red chile and cook until tender and fragrant, 6 to 8 minutes. Add 2 lbs chard leaves (stems removed, torn into 2-in pieces), ½ c light coconut milk, and 2 tbsp water. Cover and cook, stirring occasionally, until chard is tender, 4 to 5 minutes. Season with coarse salt.

  • Cauliflower - Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer.

  • Batavian Lettuce -  Oily dressings cling easily to their leaves!

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



Vegetable Forecast

Cauliflower, Broccoli, Purple Carrots, Batavian Lettuce, Arugula




Cabbage and White Bean Soup  (Serves 8-10) This yummy soup is perfect for the winter months.  Thank you to Food52 for the recipe!

  • 2 tablespoons grapeseed oil

  • 1 medium cooking onion, diced

  • 1 medium carrot, diced

  • 2 celery stalks, diced

  • 1 leek, white + light green parts only, diced

  • 1 teaspoon dried oregano

  • 1 sprig rosemary, leaves minced

  • 3 cloves of garlic, minced

  • 1 tablespoon tomato paste

  • 1 28 oz can crushed tomatoes

  • 1 liter vegetable stock

  • ½ head green cabbage, shredded

  • 2 cups cooked white beans

  • 1 handful flat leaf parsley, chopped

  • Salt

  • Pepper

Heat the grapeseed oil in a large soup pot over medium heat. Add the onions, carrots, celery, and leeks to the pot and stir. Sauté until the onions are soft and quite translucent, about 5 minutes. Lower the heat if necessary to avoid browning.

To the pot, add the tomato paste, dried oregano, rosemary, and garlic. Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute. Season the vegetables with salt and pepper.

Add the crushed tomatoes and vegetable stock, and stir. Bring the soup to a boil and add the cabbage shreds. Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender.

Add the white beans and bring the soup to a boil one more time. Add the chopped parsley and stir to incorporate. Check the soup for seasoning and serve hot.



Pic of the Week: