What’s in the box this week?
Standard Shares include
Kale - For lemony kale salad: In a large bowl, whisk together 1 tbsp lemon zest, juice of 1 lemon juice, and ¼ c extra-virgin olive oil until well combined. Add 8 cups coarsely chopped kale (ribs removed) and toss to coat. Add ½ cups shaved Parmesan cheese and ⅓ cup toasted blanched hazelnuts (coarsely chopped); season with coarse salt and freshly ground pepper. Toss before serving.
Dandelion Greens -The star of this week’s recipe!
Green Garlic- Green garlic often looks so similar to green onions and spring onions that you’ll have to do a double-take. The best way to be sure you’re getting green garlic is to take a whiff -- it should smell pleasantly of garlic rather than onion. You'll also notice that leaves are flat
Spring Onions - Young onion tops can be used almost anywhere you'd use scallions.
Carrots - Yum - roasted coconut carrots! Heat oven to 400℉ degrees. Peel carrots and cut into 2-inch batons. Season well with salt and pepper and drizzle with coconut oil. Spread them on a baking sheet and roast, uncovered, until carrots are lightly browned and tender when pierced, 20 to 25 minutes. (Carrots may be roasted in advance and reheated if desired.) Transfer hot carrots to a serving dish. Add jalapeño and mint and toss to distribute. Sprinkle with cilantro and squeeze lime juice over everything. Garnish with lime wedges.
Navel Oranges - Make refreshing orange granita: Squeeze 5 to 6 oranges to yield 3 cups of juice. In a small saucepan, combine 1/4 cup orange juice and 1/2 cup sugar. Boil over high heat, stirring, until sugar dissolves, about 1 minute. Transfer mixture to a shallow 2-quart dish, and add remaining orange juice. Freeze, scraping around sides and breaking into crystals with a fork every 30 minutes, 2-2 1/2 hours total. Cover with plastic wrap; keep in freezer until ready to serve.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Carrots, Spring Onions, Celeriac, Chard, Navel Oranges, Mint
Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash (Serves 8)
This salad balances out the bitter taste of dandelion with the power of pomegranate and vinegar. Thank you to Bon Appetit for the recipe!
6 tbsp pomegranate juice
1 1/2 tbsp balsamic vinegar
1 1/2 tbsp red wine vinegar
7 tbsp extra-virgin olive oil
2 tbsp butter, divided
2 unpeeled medium delicata squash or 1 medium acorn squash, halved, seeded, cut into 24 wedges total
1 lb dandelion greens, thick stems trimmed, leaves cut into 2-inch lengths (about 12 cups)
1 1/2 cups pomegranate seeds
1/4 cup pine nuts, toasted
Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Re-whisk before using.
Melt 2 teaspoons butter in heavy large nonstick skillet over medium-high heat. Add 1/3 of squash wedges. Cook until browned on both sides, about 5 minutes total. Transfer squash wedges to rimmed baking sheet. Repeat 2 more times with remaining butter and squash wedges. Sprinkle squash with salt and pepper. (Can be prepared 6 hours ahead. Let stand at room temperature.)
Preheat oven to 450°F. Transfer squash to oven; bake 20 minutes.
Mix greens, pomegranate seeds, and pine nuts in large bowl. Toss with half of dressing. Divide among plates; top with squash. Drizzle with dressing.