February 13, 2018

What’s in the box this week?

Standard Shares include

  • Tokyo Turnips - These turnips can be pickled, roasted, sautéed, or boiled in soups. You can use them as a garnish or serve them alongside poached or grilled whole fish or roasted meat. Served raw, Tokyo turnips are good with a vegetable dip or you can throw them into a salad sliced or whole.

  • Purple Carrots - Mix olive oil with thyme leaves and salt. Coat carrots with the mixture.  Roast at 350°F for about 20 minutes, until the carrots are soft.

  • Savoy Cabbage - For roasted savoy, preheat the oven to 400°F and grease a rimmed baking sheet.  Cut the cabbage into quarters vertically and carve out the core. Cut each quarter in two lengthwise, and slice crosswise thinly.  Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.  Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places.  Sprinkle with black pepper, dress with a touch of lemon juice, and serve.

  • Lacinato Kale - For slow cooked kale, Heat a large saucepan over medium heat. Heat ¼ cup extra-virgin olive oil until it begins to shimmer, then add 1 whole sprig rosemary and 1 large sliced red onion. Turn the flame to low and stir the mixture to combine, then allow it to cook a few minutes undisturbed. Add 5-10 cloves smashed garlic, season with ⅛ - ½ tsp dried hot red pepper flakes and a few pinches of sea salt and freshly ground pepper, and stir, cooking for another 3 to 4 minutes.  Add 1 lb de-ribbed kale, stir to combine, and cook, stirring often to avoid burning the kale. Instead, it should turn a deep green. After about 30 minutes, raise the heat to medium and allow the edges to crisp slightly.  Discard the rosemary sprig and serve with a sprinkling of sea salt and freshly cracked pepper, to taste.

  • Celeriac with Tops - Pretty as the stalks are, be sure to cut them off and store them separately when you get the celery root home - both the root and the celery will last longer that way. Since celery root is a root vegetable, it stores well and for an amazingly long time if it is kept cool. Having spent most of its life underground, it also enjoys the dark. Kept loosely wrapped in plastic in the fridge it will last up to several weeks—even longer if it was freshly harvested.  Importantly, don't peel celery root to store it—the peeled vegetables will oxidize and turn brown. Don't wash it either. If it has dirt clinging to the peel (it often does) brush off what you can, then store the root loosely wrapped in plastic to keep the dirt contained. As with all root vegetables, bits of dirt clinging to it will actually help the celery root stay fresh longer.

  • Red Radishes - The star of this week’s recipe!

  • Brussels Sprouts - Store unwashed brussels sprouts in an airtight container in the refrigerator. Use within three or four days.

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


Vegetable Forecast

Green cabbage, kale, chard, beets, turnips, radishes, spinach, and mixed herbs



Avocado Salad with Radishes (Serves 4-6) Crisp celery or celeriac and radishes are lightly pickled in lemon juice in this salad, which is especially great for balancing out heavy meaty meals.  Thank you Saveur for this simple, delicious recipe!

  • 6 stalks celery, cut into 1⁄4-inch-thick slices, leaves reserved OR 2 celeriac, peeled and sliced thinly with a mandoline

  • 2 radishes, thinly sliced

  • Kosher salt and freshly ground black pepper

  • 1⁄2 cup fresh lemon juice

  • 3 tbsp. vegetable oil

  • 2 avocados, halved, pitted, and peeled

  • 1⁄2 cup kalamata olives, pitted

In a medium bowl of ice water, soak the sliced celery (or celeriac) and radishes for 10 minutes. Drain and return the vegetables to the bowl and season with salt and pepper. Pour the lemon juice over the vegetables and toss to combine. Let the vegetables stand for 10 minutes to marinate in the juice.

Add the oil to the vegetables and toss to coat. Cut each avocado half into 4 wedges and then gently toss with the celery (or celeriac) and radishes. Transfer the salad to a platter and sprinkle with the olives and celery leaves before serving.


Pic of the Week:

Alexander grabbing the last bit of the weekend harvest.

Alexander grabbing the last bit of the weekend harvest.