What’s in the box this week?
Standard Shares include
Baby Nantes Carrots - For caramelized baby carrots: they become beautifully glazed and tender with just a little brown sugar and a quick, high-heat roast. Preheat oven to 400°F. Combine 2 tbsp olive oil, 2 tsp chopped fresh thyme, 1 tsp light brown sugar, ¼ tsp Kosher salt, ¼ tsp freshly ground black pepper, and 1 lb small trimmed carrots in a bowl; toss. Spread carrot mixture on a baking sheet. Bake at 400°F for 20 minutes or until tender and caramelized, stirring once after 10 minutes. Use this simple roasted-carrot method as a base, and then layer on other flavor combinations as you like. Try smoky chipotle chile powder, fragrant garam masala, or tart ground sumac.
Thyme - Enjoy a dreamy warm-berry thyme compote! Melt 1 tbsp butter in a large frying pan over medium heat. Stir in 1 ½ c blackberries, 1 ½ c blueberries, 1/4 cup sugar, and 1 tbsp. lemon juice. Cook until juices are released from fruit, about 4 minutes. Stir in 2 tbsp chopped fresh thyme leaves, then 1 c raspberries. Add more sugar and lemon juice to taste, depending on sweetness of berries. Serve warm over ice cream.
Bloomsdale Spinach - Bloomsdale spinach has a more substantial, winter greens taste and texture than standard spinach. Reminiscent of chard, both in flavor and size, this variety can be cooked for longer periods of time and holds its shape and texture well. Ideal for sauteing and wilting, use as a substitute for collards, chard or kale.
Green Garlic - You can find green garlic in a range of sizes, from scallion-slender to nearly fully grown bulbs. The one thing they all share in common is the fact that they are freshly dug and haven't been dried to reduce moisture and concentrate flavor.
Loose Red Beets - When boiling beets, make sure to check on your beets every once in a while because the water can evaporate during cooking exposing the top part of the beets. Even worse, the water can evaporate completely, and the beets might start burning. If the water starts evaporating, make sure to top it up; otherwise, the part of the beet that is sticking out will remain uncooked. Boiled red beets are usually juicy and plump. But a big disadvantage of the boiling method is that a lot of red pigment leaks into the water and the beets lose their bright red color. To avoid this, add one to two tablespoons of vinegar to the cooking water.
Rainbow Chard- For yummy chard with toasted breadcrumbs! . In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add ½ c fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel. Take 2 lbs of Swiss chard, slice crosswise 3/4 inch thick, and keep stems separate from greens. In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes. Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.
Cherry Radish - The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Roasted Radish Polenta (Serves 2) While most of us are used to enjoying our radishes raw, this recipe calls for roasting! Make this creamy polenta dish for a simple dinner for two. Thank you to Naturally Ella, a resource for natural cooking and vegetarian recipes, for the inspiration!
1 cup water
1 cup low-sodium vegetable broth
½ cup medium-grind polenta
1 tablespoon butter (see note)
salt and pepper, to taste
3 cups quartered radish (cherry, breakfast, pink beauty)
1/4 cup diced scallions
1 tablespoon olive oil, plus extra for serving
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup chickpeas, drained and rinsed if using canned
1 tablespoon lemon juice
3 tablespoons minced fresh flat-leaf parsley
Bring the vegetable broth and water to a boil in a medium pot. Add in the polenta, whisking quite a bit, until the mixture begins to thicken. Reduce the heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring every once in awhile. Once done, stir in butter and salt/pepper as desired.
After you get the polenta started, preheat oven to 375˚F. Toss the quartered radishes with the scallions, olive oil, salt, and pepper. Spread out onto a single layer on a sheet tray covered with parchment paper. Place in over and roast for 15 minutes. Remove from oven, stir in the chickpeas, and return to the oven for 5 to 10 minutes- just until the radishes are tender/ starting to brown and the chickpeas are warm. Remove from oven, add the lemon juice and parsley, and toss until well combined.
Divide polenta into two bowls and top with the radish mixture and a drizzle of olive oil.
If you would like to make this vegan, swap butter for your favorite vegan butter or olive oil. If you would like to add cheese, I recommend tossing feta in with the radish/chickpea mixture.