What’s in the box this week?
Standard Shares include
Baby Lacinato Kale - No need to de-stem if you tend to think the middle is too chewy, they are tender enough to use them whole!
Celeriac - The star of this week’s recipe!
Loose Beets - You can grill beets whole, or cut in slices, wrapped in foil, seasoned with herbs and spices, or directly on the grill rack above a hot fire.
Spring Onions - Fantastic in frittatas and outstanding in omelettes!
Mokum Carrots - For spiced carrot fries: Preheat the oven to 400°F. Wash, scrub and peel 2 lbs of carrots. Trim the top and bottom of each carrot, and cut into fries. Put the carrots in a baking dish, spoon in 1 tsp honey, and pour a dash each of olive oil and balsamic vinegar. Toss with a wooden spoon to coat. Add more oil and vinegar if necessary. Sprinkle cumin, ginger, salt and pepper generously, and toss again. Put the dish in the oven to bake for roughly an hour, checking on the progress regularly after the first half hour, tossing the carrots from time to time for an even browning. The carrot fries are ready when they are thoroughly cooked, and start to get a little crisp at the edges.
Navel Oranges - Make this delicious dessert - Fresh Oranges with Caramel and Ginger: Start with 5 oranges. Finely grate the zest (use a rasp-style grater if you have one) from one of the oranges to get 2 tsp. zest. Cut the tops and bottoms off each orange, being sure to cut into some of the flesh; reserve the tops and bottoms. Cut the peel off the sides, exposing the flesh by cutting under the pithy membrane. Discard the peels cut from the sides. Cut each orange in half vertically, trim out the pithy core, and then slice each piece crosswise into 1/4-inch half moons. Arrange the slices on a large, shallow serving dish or deep platter. Combine the zest and 2 tbsp chopped, crystallized ginger on a cutting board and chop them together until they're well mixed. Scatter the ginger and zest evenly over the oranges. Put 2 Tbs. water in a small, heavy saucepan and pour ⅓ c granulated sugar on top. Bring to a boil over high heat, lower the heat to medium high, and boil without stirring until the syrup has turned a deep medium brown, 5 to 8 minutes. Watch the pan carefully during the last few minutes, as the caramel goes quickly from brown to burnt. Using a heavy pot holder to hold the pan, immediately drizzle the caramel over the oranges, getting a bit of caramel on each slice. Scatter the thinly sliced mint (about 8-10 leaves) over the oranges. Squeeze the juice from the reserved ends of the oranges over all.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Baby Lacinato Kale, Carrots, Onions, Green Garlic, Loose Beets, Navel Oranges
We were so thrilled with the little bit of sunshine and t-shirt weather over the past few days. It was a moral boost for sure. It’s amazing to think that one year ago we were talking and worrying about historic drought conditions, and now, we’re talking about potential a dam failure from overflow.
We certainly welcome this rainy winter. But (!), we are getting a bit concerned that spring plantings may become delayed past the realm of possibility. It has been so wet this spring that we barely were able to sneak in an acre of quick greens and roots to keep your CSA boxes filled. Yet we still have acres upon acres of cover crop and post-harvest winter crops that need to be dealt with in addition to the spreading, disking, shaping, taping, and planting of six acres that we have planned just about four weeks from now.
Not to seem ungrateful, but, if you’re still doing a rain dance, would you please stop? We need a two week break here to get caught up for spring. Thank you kindly.
Celeriac and Carrot Soup (Serves 4)
A yummy simple seasonal soup - bright, comforting, and featuring two ingredients from this week’s box. Thank you to Bon Appetit for the recipe!
- ½ large celeriac, peeled, chopped
- ½ lb carrots, peeled, chopped
- ¼ c plain whole-milk yogurt
- 2 tbsp honey
- 2 tsp ground coriander
- 1 tsp finely grated peeled ginger
- Kosher salt, freshly ground pepper
- Celery leaves and chopped Granny Smith apple (for serving)
Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30–35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
Serve soup topped with celery leaves and apple.