February 8, 2017

What’s in the box this week?

Standard Shares include

  • Broccoli Shoots - Unlike a full head of broccoli, they don't need to be separated into florets.  If you normally are not a stalk fan, these are very tender and you can eat them tip to stem. Braising, steaming, or sauteeing works well, and they cook evenly.

  • Brussels Sprouts - The star of this week’s recipe!

  • Loose Beets - For Beets in Vinaigrette recipe by the unmatched Edna Lewis: Cover 1 ½ lbs medium beets (trimmed, leaving 1 inch of stem attached) generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30-45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.  Meanwhile, whisk together 2 ½ tbsp cider vinegar, 2 tbsp finely chopped onion, 2 tsp sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add ¼ c olive oil in a slow stream, whisking, then add warm beets and 2 tbsp finely chopped flat-leaf parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.  Cooks' note: Beets can be roasted and sliced 1 day ahead and chilled, covered. Bring to room temperature before tossing with vinaigrette and parsley.

  • Spring Onions - Have a splinter that just won’t budge? Try taping (yes, with tape, or a adhesive bandage) a piece of raw onion to it. Hold tight for about an hour before removing the onion.

  • Mokum Carrots - Make carrot-almond dressing, which is great to serve over fish and wilted greens! Combine ¼ c grated carrots, ¼ c chopped roasted almonds, 1 tbsp white wine vinegar, 1 tsp orange zest, ¼ cup of oil, and ¼ teaspoon each salt and pepper in a medium bowl.

  • Navel Oranges - A little bit of citrus zest goes a long way in baked goods.  Even if a recipe doesn't call for zest, you can fold a tablespoon or two of orange (or lime or lemon) zest into just about any sweet bread, muffin, scone, biscuit, etc.

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

 

Vegetable Forecast

Baby Lacinato Kale, Carrots, Onions, Celeriac, Loose Beets, Navel Oranges


 

News

Please spread the word: We’re hiring for 2017! Check out our job opportunities for Field Crew and Egg Handler here.

These storms keep rolling in and bring a lot of moisture with them.  This week we were treated with a string of rainbows and a slough cresting its banks.  We’re thankful, though, that in the grand scheme of things, we’ve skated by without too many losses or power outages.  Here’s to continued good fortune….

 

Recipe

 

Kale and Brussels Sprout Salad (Serves 8-10)

Brussels sprouts are a special treat!  This gorgeous, simple salad can be the star of the show or a side dish.   Thank you to Bon Appetit for the recipe recommendation!

  • 1/4 c fresh lemon juice
  • 2 tbsp Dijon mustard
  • 1 tbsp minced shallot
  • 1 small garlic clove, finely grated
  • 1/4 tsp kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bu of lacinato kale (about 1 1/2 lb total), center stem discarded, leaves thinly sliced, or baby kale
  • 12 oz brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1/2 c extra-virgin olive oil, divided
  • 1/3 c almonds with skins, coarsely chopped
  • 1 c finely grated Pecorino
  • Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

 

 

Pics of the Week:

 

 

See our job postings on our website and SPREAD THE WORD!

Cottonwood Slough crests and redecorates its banks.

Rainbow over Mr. Mooney