What’s in the box this week?
Standard Shares include
Arugula - The star of this week’s recipe!
Carrots - For a tasty, easy carrot salad: Grate a few carrots on the wide edge of a box grater. If you have great knife skills and the counter space for a cutting board, julienned is nice, too. Add some thinly sliced radishes and/or julienned fennel, if you're feeling fancy. Mix the veg with a vinaigrette of 1 teaspoon grainy mustard, 3 tablespoons lemon juice, a generous quarter-cup of olive oil, and a touch of honey, along with some toasted cumin and fennel seeds. Toss in some golden raisins (if you want; these are divisive), and top with toasted pistachios and lots of parsley. The carrots this week are grown by our friends at Riverdog Farm.
Butternut Squash - How to cut a butternut squash: The key to cutting a butternut squash is halving the squash into two manageable sections. Start by cutting off the stem with a large, sharp knife. Turn the squash so the cut end is facing away from you, and insert the tip of your knife straight down into the center of the vegetable, keeping it stable with your free hand. Press the handle of the knife down until you cut through the bottom half. Rotate the squash 180 degrees and insert the knife into the center again, repeating the technique in step 2 to halve the squash. Now the seeds can be removed and the squash prepared as your recipe specifies. In effort to bring diversity into the box, the butternut squash this week is also grown by our friends at Riverdog Farm.
Green Garlic- Drop everything you are doing and make this green garlic toast, immediately. You’re welcome :) Heat the broiler. Place a couple slices of crusty bread on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm. In a bowl, stir together ½ c softened, unsalted butter (1 stick), ½ c grated Parmesan cheese, 2 ½ tbsp chopped young green garlic stalks (white and green parts), 1 tbsp minced chives, ½ tsp black pepper, ¼ tsp fine sea salt (more to taste,if desired) and a large pinch of red chile flakes. Rub the toast with the cut side of a regular, halved garlic clove, then spread with the green garlic butter. Broil toast again for 30 seconds to 2 minutes, until the tops lightly brown and the butter melts. Serve hot or warm.
Mint- This herb is so versatile, it pairs wonderfully with a variety of dishes. Throw it into your morning smoothie, make a mint pesto to top chicken, or pan fry it with ramps and spaghetti. Yum!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Arugula, Spinach, Snow Peas, Radish/Turnips, Green Garlic, Oregano
Don’t miss the Capay Valley Mothers’ Day Garden Tour! This is a great opportunity to shower mom with flower straight from the field (including pick-your-own), tour farms in the beautiful Capay Valley, attend workshops, and share in the community with a lunch at the Grange. See the link above for more details.
Fennel, Avocado, and Clementine Salad with Arugula and Mint (Serves 4)
This dish incorporates some of our favorite cold weather elements, but can also brighten these rainy springtime days with its eye-catching color palette! Use two items from this week’s box and some other special veggies! Thank you to Bon Appetit for the recipe!
1/2 cup (scant) fresh clementine juice (from about 3 clementines)
2 tbsp fresh Meyer lemon juice (from about 1 lemon)
2 tsp finely grated clementine peel
Pinch of sugar
3 tbsp extra-virgin olive oil
2 medium clementines
1 fennel bulb, trimmed, quartered vertically, cored, sliced paper-thin (2 1/3 to 2 1/2 cups)
1 avocado, halved, pitted, peeled, diced
1/4 cup fresh mint leaves, sliced
1 cup (packed) baby arugula
1 tbsp extra-virgin olive oil, plus additional for drizzling
Combine clementine juice, lemon juice, clementine peel, and sugar in medium bowl. Slowly whisk in olive oil. Season to taste with salt and coarsely ground black pepper.
Peel clementines, separate into segments, and place in medium bowl. Add fennel, avocado, and mint. Toss with enough vinaigrette to coat. Season fennel mixture to taste with salt and coarsely ground black pepper.
Toss arugula with 1 tablespoon olive oil in another medium bowl. Season to taste with salt and coarsely ground black pepper.
Arrange fennel mixture on serving platter, top with arugula, and drizzle with additional olive oil.
Season to taste with coarsely ground black pepper.