What’s in the box this week?
Standard Shares include
Kale - The star of this week’s recipe!
Chard - For sauteed chard with orange: In a large skillet, heat 1 tbsp extra-virgin olive oil over medium-high. Add 2 bunches chard (large stems removed, leaves cut into 1-in strips) and zest from one orange. Cook, tossing frequently, until chard wilts, about 4 minutes. Season with coarse salt and ground pepper, then add juice of the zested orange; toss to coat.
Green Garlic- This allium comes in a range of sizes, from scallion-slender to nearly fully grown bulbs. The one thing they all share in common is the fact that they are freshly dug and haven’t been dried to reduce moisture and concentrate flavor.
Spring Onions - Halve them, toss them in oil with salt and pepper, and throw them on the grill - yum!
Carrots - Last of the winter! 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.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Spring Onions, Green Garlic, Chard, Radish, Yellow Grapefruit, Oregano
Attention Bay Area CSA members! We’re looking for someone to help us in a part-time paid position of just 2-3 hours per week on Wednesdays to fulfill our our home deliveries within a relatively small radius. Email us at email@example.com if you or someone you know is interested.
Portuguese Kale Soup with White Beans (Serves 4-6)
With the return of cold, rainy weather, a hearty soup is in order. Feel free to sub spring onions and green garlic for the items listed. Thank you to the famed Moosewood Restaurant for the recipe!
½ cup dried white beans (navy, pea, or Great Northern)
2½ cups water or vegetable stock
2 whole garlic cloves, peeled
2 bay leaves
3 tablespoons olive oil
½ teaspoon ground fennel seeds
1 garlic clove, minced or pressed
1½ cups chopped onion
1 potato, chopped (about 1 cup)
1 small carrot, chopped (about ½ cup)
1 small parsnip, chopped (about ½ cup)
1½ cups chopped fresh or canned tomatoes
6 cups vegetable stock
2 bay leaves
1 tablespoon chopped fresh oregano (1 teaspoon dried)
12 dry-packed sun-dried tomatoes (about ½ cup), soaked in boiling water to cover
4 cups loosely packed, chopped kale
Pinch of saffron (optional)
Salt and freshly ground black pepper
Cook the beans in the water or stock with the whole garlic and two bay leaves; the beans should be tender in 1 to 1½ hours.
While the beans are cooking, prepare the other ingredients.
Heat the olive oil in a soup pot, add the ground fennel and minced garlic, and sauté for a minute. Add the onion and sauté for 2 minutes. Add the potato, carrot, and parsnip and sauté for another minute before adding the tomatoes, stock, two bay leaves, and oregano; simmer for 10 minutes.
Drain the soaked sun-dried tomatoes and chop coarsely. Add to the soup pot with the kale and the drained, cooked beans. Simmer for about 10 minutes, until the vegetables are tender and the flavors have mingled.
Add the saffron and salt and pepper to taste.