March 29, 2017

What’s in the box this week?

Standard Shares include

  • Yellow Grapefruit - Grapefruit will keep at room temperature for a week when stored in a bowl or basket with good air circulation. Kept in an airtight bag in the crisper drawer of the refrigerator, it can be stored for up to two months.  This year’s drought crop from our homestead is smaller than usual, but still tasty.

  • Chard - The secret to cooking this vegetable — as with most winter greens — is to cook them low and slow. They’ll lose their crispness and then become definitely tender. But if you push them just a little further still, you’ll find that they've become terrifically earthy and sweet. Patience is a virtue; it might take as much as 45 minutes over very low heat.  You can short-cut the cooking a little by blanching the chard in rapidly boiling salted water before sauteing it. Just be sure to squeeze out all the excess moisture before you add the greens to the pan.

  • Green Garlic- Because green garlic has not been cured, it can’t be stored for very long. Keep it tightly sealed in a plastic bag in the refrigerator; even though green garlic is milder than regular garlic, it still has enough pungency to flavor that carton of milk that’s next to it.

  • Spring Onions - For roasted spring onions: Preheat oven to 400°F. Toss 4 bunches spring onions (trimmed, halved lengthwise) and 6 sprigs thyme with 4 tbsp oil in a shallow 13x9” baking dish; season with Kosher salt and freshly ground pepper. Add ½ c low-sodium chicken stock and roast until tender, 30–35 minutes.  When onions are almost finished roasting, toss 1 c fresh breadcrumbs and  1 tsp finely grated lemon zest with remaining 2 tbsp oil; season with salt and pepper. Toast on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes.  Serve onions topped with breadcrumbs.

  • Pea Shoots - The star of this week’s recipe!

  • Oregano -  The leaves of oregano are the most commonly used part of the plant, but strangely, the aroma and flavor of the leaves is far greater when the herb is dried than when the leaves are fresh, which is somewhat unusual for an herb.

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

 

 

 

Vegetable Forecast

Green Almonds, Arugula, Pea Shoots, Spring Onions, Green Garlic, Chard, Mint

 

 

 

Recipe

Frittata With Brown Rice, Peas, and Pea Shoots (Serves 6)

From Martha Rose Shulman at The New York Times: “I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose, basmati and jasmine rice also work well.” A great option for brunch!

 

  • 1 lb fresh peas, shelled (about 3/4 c)

  • 6 oz pea shoots (1/2 big bunch), curly tendrils removed and discarded

  • 2 tbsp extra virgin olive oil

  • 1 bu young spring onions or scallions, cleaned and finely chopped (about 1/2 c)

  • Salt and freshly ground pepper

  • 2 tbsp chopped fresh tarragon

  • 1 tbsp chopped chives

  • 1 tbsp chopped fresh parsley

  • 1 c cooked brown rice, long-grain or short-grain (may substitute cooked basmati or jasmine rice)

  • 7 eggs

  • 2 tbsp milk

 

Steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 to 3 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea shoots and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.

Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Stir in the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water, turn up the heat and cook, stirring, until the liquid has evaporated. Remove from the heat.

Beat the eggs in a large bowl. Add about 1/2 teaspoon salt (or to taste), freshly ground pepper, and the milk. Stir in the rice, chives and pea mixture and combine well.

Heat the remaining oil in a 10-inch, preferably nonstick pan over medium-high heat until a drop of egg sizzles and sets within seconds of being added to the pan. Stir the frittata mixture and add it to the pan, scraping in every last bit with a rubber spatula. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover the pan and cook over low heat for 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn’t burn. The eggs should be just about set; cook a few minutes longer if they’re not.

Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges and serve hot or warm or at room temperature.

Advance preparation: The cooked peas and steamed greens will keep for a day or two in the refrigerator; the completed frittata will keep for a couple of days in the refrigerator and is delicious cold.

 

 

 

Pic of the Week:

 

Farmer Dusty picking yellow grapefruit.