What’s in the box this week?
Standard Shares include
Kale - Sauteed ribbons of garlicky kale are the perfect addition to your egg & cheese breakfast sandwich! You can also add red pepper flakes for a little kick :)
Rainbow Chard - For sauteed chard with onions and caraway: Heat 3 tbsp olive oil in a large sauté pan over high heat until the oil is almost smoking. Add 2 large onions (sliced ¼- ½ in wide slices, root to stem) and toss to coat with oil. Sauté for 10-12 minutes stirring often, until the onions are soft and browned on the edges. Sprinkle with salt while the onions are cooking. Add 1 lb chard (center ribs removed, leaves roughly chopped) to the onions and mix well with tongs. Once the chard wilts, 2 to 4 minutes, add 1 tbsp honey, 1 tsp caraway seeds, ¼ tsp celery seeds, and ½ tsp black pepper. Toss well to combine and cook for another 2-3 minutes, stirring often. Add 2 tsp sherry or red wine vinegar right before serving.
Celeriac- The star of this week’s recipe!
Spring Onions - The bulb can be quite pronounced or more like a leek in shape, with no noticeable swelling; interestingly, this has no impact on flavor..
Mokum Carrots - Whisk together olive oil, harissa, and a splash of lemon juice and honey. Toss the carrots in the mixture to coat them. Preheat a baking sheet at 425°F, then spread out the carrots on the sheet; roast until tender and caramelized, stirring occasionally, 35-40 minutes. If needed, toss with another small spoonful of harissa. Garnish with parsley or cilantro.
Navel Oranges - Make orange vinaigrette for your next salad: Whisk 2 tbsp orange juice, 2 tbsp white wine vinegar, 2 tsp grated orange peel, and ¼ tsp salt in a small bowl to blend. Whisk in olive oil; season to taste with freshly ground pepper.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Kale, Dandelion, Carrots, Spring Onions, Green Garlic, Navel Oranges
Celeriac-Kale Gratin With Walnut Bread Crumbs (Serves 4)
Yum! A hearty gratin to get us through these cold late winter nights, using two items from this week’s box. Thank you Washington Post for the recipe!
2 lbs celeriac, peeled and cut into 1/2-to-3/4-inch cubes
2 cups homemade or no-salt-added vegetable broth
1 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
1 large onion, sliced thinly from top to bottom
1 clove garlic, minced
1 1/2 teaspoons fresh thyme leaves
2 tablespoons white wine or dry cider
Leaves from 1 lb (1 bunch) lacinato or curly kale, rinsed (but not dried) and torn into bite-size pieces
1/8 teaspoon freshly ground black pepper
3 oz country-style white or whole-wheat bread, crusts removed
1/3 cup walnut halves or pieces
Place the celeriac pieces in a large saucepan; add enough of the broth to barely cover, reserving at least 1/4 cup of the broth from the original 2 cups. Cook over medium heat; once the liquid starts to bubble, cook for about 5 minutes or until the celeriac is fork-tender. Turn off the heat.
Heat half of the oil in a heavy saute pan or Dutch oven over medium heat. Once the oil shimmers, add the onion and 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; cook for 5 minutes or until the onion is translucent, then stir in the garlic and thyme. Cook for 5 to 7 minutes, until the onion is tender and starting to pick up color.
Stir in the wine or cider; cook for a minute or two.
Use a slotted spoon to transfer the celeriac to the onion mixture, stirring gently to incorporate. Season with 1/4 teaspoon of the salt, and cook for a few minutes (over medium-low heat) to meld the flavors. Transfer the mixture to a mixing bowl. Discard the remaining broth used to cook the celeriac, or reserve for another use.
Pour 1 tablespoon of the oil into the same saute pan or Dutch oven over medium heat; once the oil shimmers, add the kale and half of the reserved broth. Season with 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; partially cover and cook for 3 to 10 minutes until softened, depending on the toughness/type of the kale used. Stir occasionally; reduce the heat to low if the kale seems dry, or add the remaining reserved broth.
Transfer to the mixing bowl and season with the pepper and remaining salt.
Preheat the oven to 375℉. Have a shallow 2-quart baking dish at hand.
Tear the bread into chunks, dropping them into a food processor as you work. Pulse to form coarse bread crumbs, then transfer to a separate bowl. Pulse the walnuts in the food processor briefly, just until coarsely chopped, then add to the bread crumbs. Drizzle the mix with the remaining 1 tablespoon of oil and toss gently to coat.
Spread the celeriac-kale mixture in the baking dish. Sprinkle evenly with bread-crumb-walnut mixture. Bake for about 25 minutes or until the top is deep golden and the gratin is bubbling.
Wait for 10 minutes before serving.
Make Ahead: The gratin can be refrigerated for up to 2 days. Reheat in a 350℉ oven for 20 minutes or until warmed through; cover with aluminum foil if the topping starts to brown too much.