What’s in the box this week?
Standard Shares include
Baby Lacinato Kale - These tender greens are great to use as the base for salads.
Green Garlic - The star of this week’s recipe!
Catalogna Dandelion- These greens do well blanched or thinly sliced and wilted with pasta.
Spring Onions - Deep fry ‘em! In a large, deep pot, pour in 2 inches of vegetable oil and heat to 350℉. Put 1 cup buttermilk and 1 cup flour in separate shallow bowls. Trim the tops of the 8 spring onions so they fit comfortably in the pan. Remove the outer layer and trim the bottom of each onion, then halve them lengthwise (or wedge them if they are thick). Dip half the onions in buttermilk, then dredge in flour and fry for 3-4 minutes, until golden brown and tender. Remove to a paper-towel-lined plate and season with salt. Repeat with remaining onions.
Mokum Carrots - Roast carrots in two-inch lengths or roast small carrots whole. Pulverize garlic, ground cumin, fresh herbs of your choice, and lemon or orange zest in a food processor or mortar and pestle. Blend in olive oil, salt, and pepper (and red pepper flakes if you wish). Toss and rub the carrots in the paste-like mixture and roast until tender and browned. Toss the hot, cooked carrots in a splash of lemon juice or orange juice, or red wine or balsamic vinegar. Serve with sliced avocado and a sprinkle of flaked sea salt over the top, and if you wish, a handful of greens or a spoonful of cheese or yogurt.
Navel Oranges - Sweet, salty, and tangy, with a hint of spice, this Mediterranean starter delights with its abundance of flavors - make olive-topped orange slices! Remove the peels and pith from 3 navel oranges; slice crosswise into thick rounds. Toss 2 tbsp sliced green olives (such as Castelvetrano) with 1 ½ tsp lemon juice and 1 ½ tsp extra-virgin olive oil; spoon onto orange slices. Top with 1 packed tbsp chopped fresh mint, flaky sea salt and a pinch of red hot pepper flakes (to taste).
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Chard, Kale, Celeriac, Spring Onions, Carrots, Oranges
Catch us tomorrow at the Sacramento Natural Foods Farmer Luncheon!
Green Garlic Stuffed Mushrooms (Makes about 24)
Use your delicious green garlic from this week’s box to make this delightful hors d’oeuvres for your next gathering. Thank you to Food52 for the recipe!
Green Garlic Confit
1 ½ cups quarter inch sliced green garlic stalks
2 tablespoons butter
¼ cup water
½ teaspoon salt
In a small sauce pan with a lid, melt the butter and add the sliced green garlic, water and salt. Cover and gently cook the mixture over medium-low heat, stirring often until the liquid is almost all evaporated. This should take about 20 minutes. Set aside to cool a bit while you prep the mushrooms.
For the mushrooms and stuffing
24 white or brown button mushrooms, caps about 1 1/2 to 2 inches in diameter
2 tablespoons extra virgin olive oil
4 oz softened cream cheese
3/4 cup panko bread crumbs
2 tablespoons finely grated parmesan cheese
The green garlic confit
Extra virgin olive oil for drizzling
Remove the stems from the mushrooms (save for another use) and then clean the mushrooms with either a mushroom brush or wipe them with paper toweling.
Place the mushrooms in a bowl and toss them with the 2 tablespoons of olive oil and then place them, cap side up on a baking sheet. In a preheated 425°F oven, roast the mushrooms for 5 minutes. Remove from the oven and turn them over. Lower the oven temp to 350°F.
In a small mixing bowl, combine the cream cheese, panko, parmesan and green garlic confit. Distribute the filling into the mushroom caps and then drizzle a little extra virgin olive oil over each mushroom.
Roast the filled mushroom caps at the 350°F temp for about twenty minutes or until the filling just begins to brown. Let cool for a minute or two before enjoying warm.
Pic of the Week: