What’s in the box this week?
Standard Shares include
Tokyo Turnips - For delicious turnips with miso: Stir together 3 tbsp white miso and 2 tbsp butter. Discard turnip stems and coarsely chop leaves. Halve 3 lbs small turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with 1 ⅓ cups water, 2 tbsp mirin (Japanese sweet rice wine), 1 tbsp butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes. Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
Purple Carrots - Cut off the tops, and keep the carrots in a sealed plastic bag in the crisper for up to two weeks. If they become limp, refresh them in a bowl of ice water.
Beets - To prevent unwieldy peeling and stains: Drag the peeler or edge of a spoon towards you instead of away.
Bloomsdale Spinach - Make some minty spinach dip for your next party! Cook 1 bu spinach (trimmed) in a pot of boiling salted water until wilted, about 30 seconds; drain and run under cold water. Drain well, squeeze out as much liquid as possible, and finely chop. Mix spinach with 1 thinly sliced scallion, ¾ c sour cream, and 2 tbsp chopped fresh mint; season with salt and freshly ground black pepper. Let sit at room temperature at least 15 minutes. Serve with crudités or pita chips.
Green Garlic - The star of this week’s recipe!
Leeks - Hippocrates, the ancient Greek physician and ‘father of medicine’, prescribed the leek as a cure for nosebleeds.
Watermelon Radishes - They should be stored in the fridge or a cool place, and unlike other radishes, winter radishes store well for at least a month. Also, you don’t have to use the entire radish at once — partially used roots will store for several days in a plastic bag or reusable container in the refrigerator.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Green Cabbage, Beets, Green Garlic, Bloomsdale Spinach, Watermelon Radishes, Leeks, Purple Carrots
Saffron Risotto with Spring Onion and Green Garlic (Serves 4-6) What better way to brighten up these rainy days than with a burst of beautiful color? The powers of stunning saffron and green garlic combine to make this risotto pop with technicolor brightness and spring flavor… Thank you to The New York Times for the recipe!
About 7 cups chicken stock or vegetable stock
2 tablespoons extra virgin olive oil
½ cup finely chopped spring onion or leek
⅔ cup finely chopped green garlic(about 2 bulbs)
Salt, preferably kosher salt, to taste
1 ½ cups arborio or carnaroli rice
Generous pinch of saffron threads
½ cup dry white wine, such as pinot grigio or sauvignon blanc
Freshly ground pepper
½ cup freshly grated Parmesan
Put the stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby. Make sure that the broth is well seasoned.
Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the spring onion, green garlic and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
Add the rice, and stir just until the grains separate and begin to crackle. Rub the saffron between your thumb and fingers, and stir into the rice. Add the wine, stirring until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock. Continue to cook in this fashion, adding more stock when the rice is almost dry and stirring. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste, and adjust seasoning.
Add another ladleful of stock to the rice. Stir in the Parmesan, and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping into a mound.
Advance preparation: You can begin several hours before serving. Proceed with the recipe, cooking halfway through step 3 — that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should be no liquid in the pan. Spread an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, bring the remaining stock back to a simmer, and reheat the rice. Resume cooking as instructed.