March 28, 2018

What’s in the box this week?

Standard Shares include

  • Nantes Carrots (last week!) - You should find young carrots to be mild and tender to the taste and mature carrots sweet. That’s because carrots store their natural sugars in the outer cell layers closest to the skin. As the carrot matures, more sugar will be stored in the outer layers.

  • Thyme - To make tasty thyme crackers: Preheat oven to 375 degrees. Pulse the 2 cups all-purpose flour, 3 tbsp coarsely chopped fresh thyme, 1 1/2 teaspoons coarse salt, and 1 tsp sugar in a food processor until combined. Add 3 tbsp cold unsalted butter (cut into pieces); pulse until mixture resembles coarse meal. With machine running, add 1 cup heavy cream; process until dough forms. On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes. On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds. Brush with 1 large beaten egg white, and sprinkle with salt. Garnish each diamond with a thyme sprig. Repeat with remaining dough. Bake until golden brown and crisp, 15-20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.

  • Bloomsdale Spinach - About 1 pound of raw spinach will yield one cup cooked; count on two servings per bunch.

  • Green Garlic - The star of this week’s recipe!

  • Leeks - For blackened leeks with asparagus and boiled eggs: Gently lower 4 large eggs into a medium pot of boiling water; cook 6 minutes. Transfer eggs to a bowl of ice water and let cool. Heat a dry large cast-iron skillet over medium-high until smoking hot. Cook 4 medium leeks (white and pale green parts only, halved lengthwise), cut side down, pressing to ensure contact with skillet, until blackened, about 5 minutes. Reduce heat to medium; add 2 tbsp unsalted butter and rotate skillet to evenly coat leeks. Transfer leeks to a platter with a slotted spoon. Add 1 bu trimmed asparagus to skillet, season with kosher salt and freshly ground pepper, and cook, tossing occasionally, until bright green and crisp-tender, about 4 minutes. Remove from heat, add 1 tbsp fresh lemon juice and 1 tbsp whole grain mustard, and toss asparagus to coat. Transfer to platter with leeks and spoon sauce over. Peel eggs, halve, and place on top of vegetables. Top with sea salt. Yum!

  • Rainbow Chard - The stems from chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

  • Celeriac - Apples and celery root are happy partners. Use them raw together in a salad, or try roasting them first and adding them to a warm escarole salad with crispy strips of ham and a warm Dijon vinaigrette.

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


Vegetable Forecast

Spinach, Arugula, Kale, Chard, Beets, Turnips or Radishes, Thyme



Swiss Chard and Leek Gratin (Serves 10-12)  Go big or go home! This gooey gratin is not here to play games.  Using four(!) ingredients from this week’s box, this recipe is good for guests, or just for eating for an entire week at home... thank you Food & Wine for the dish!

  • 3 lbs Swiss chard, large stems discarded

  • 3 tablespoons extra-virgin olive oil

  • 6 medium leeks, white and tender green parts only, sliced 1/4 inch thick

  • Salt

  • 2 whole stems green garlic, finely chopped

  • 6 tablespoons unsalted butter

  • 2/3 cup all-purpose flour

  • 1 quart whole milk

  • 1/2 cup shredded Gruyère cheese

  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

  • 1/4 teaspoon freshly grated nutmeg

  • Freshly ground pepper

In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop it

Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add the garlic and cook, stirring, until fragrant, 2 minutes. Add the chard, season with salt and remove from the heat.

Preheat the oven to 425°. Butter a 10-by-15-inch baking dish. In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk in one-third of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, 15 minutes. Whisk in the cheeses and the nutmeg; season with salt and pepper. Mix the sauce into the leeks and chard. Season with salt and pepper.

Transfer the mixture to the prepared baking dish. Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.

Make Ahead The unbaked gratin can be refrigerated overnight. Bring to room temperature before baking.







Pic of the Week:

Hens doing their hen things

Hens doing their hen things