What’s in the box this week?
Standard Shares include
Tokyo Turnips - Use baby turnips within a few days; larger turnips and rutabagas will keep a little longer, some up to several weeks. But, use those greens asap!
Purple Carrots - One study found that, compared to orange carrots, purple carrots contain twice the amount of alpha and beta carotene, which the body converts into vitamin A. Vitamin A has multiple functions: it is important for growth and development, for the maintenance of the immune system, and good vision.
Brussels Sprouts - Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the fifth century, later being cultivated in the thirteenth century near Brussels from which they derived their name.
Bloomsdale Spinach - Perfect in a white bean soup!
Leeks - For braised leeks: Trim 3-4 large leeks of the dark green tops, leaving only the white and light green parts. Halve them lengthwise, leaving the root end intact. Place in a large bowl of water and swish around to remove dirt from the layers. Leave in the water for up to 15 minutes, then remove and drain on paper towels. Heat a 12-inch skillet that has a lid over medium high heat (See note). Add two tablespoons of butter. When melted, sprinkle ½ tsp sugar, ¼ teaspoon of salt and pepper evenly over the bottom of the skillet. Add the leeks, cut side down in a single layer. Cook until getting golden brown and caramelized, about 5 minutes. Add ¼ c white wine, ¼ c chicken (or veg) broth and 1 tsp fresh thyme. Reduce heat to low, cover and simmer for 10-15 minutes. Leeks are done when easily pierced with a knife. Remove leeks from pan and cover. simmer remaining liquid over medium high heat until thickened, 1-2 minutes. stir in 1 tablespoon of butter and 1 tsp lemon juice. Taste sauce and add salt and pepper if needed. Spoon sauce over leeks and serve.
Cherry Radishes - The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Tokyo Turnips, Beets, Green Garlic, Bloomsdale Spinach, Cherry Radishes, Leeks, Purple Carrots
Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon (Serves 4) The folks from marthastewart.com say, “a mix of chard and sorrel is delicious. And mature spinach or...beet greens (both are closely related to chard) work beautifully.” This hearty dish will get you through our current cold snap feeling cozy and well-fed!
- 5 cups chicken or veg broth
- 2 tbsp extra-virgin olive oil
- 1 cup pearl barley, rinsed and drained
- 8 to 10 small radishes, trimmed
- 1 bunch swiss chard, stems removed and leaves torn into large pieces (about 6 cups)
- 1 preserved lemon from jar of Preserved Lemons, thinly sliced and seeds removed
- Coarse salt
- 1/4 cup fresh dill, coarsely chopped
- 8 large fresh mint leaves, torn
Bring broth to a simmer in a small saucepan over medium heat. Remove from heat; cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.
Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature.