What’s in the box this week?
Standard Shares include
Curly Kale - This type of kale is perfect for adding some veggie punch to your run-of-the-mill fruit smoothie.
Red and Green Baby Lettuces - Don’t pretend you don’t want that Smokey Ranch Dressing… Just whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, the juice of 1/2 lime, 2 tablespoons each chopped chipotles in adobo sauce and chopped cilantro, 1/2 teaspoon each honey and kosher salt, and a pinch of garlic powder. And there you have it!
Carrots - For garlic parmesan roasted carrots: Preheat oven to 400°F. Arrange halved carrots on sheet. Pour on olive oil, then add 1 tbsp minced garlic, parmesan, bread crumbs, salt and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20 - 25 minutes, or until tender. Toss with a spatula half way through. Remove from oven and serve immediately. Top with fresh parsley if desired.
Fennel - The star of this week’s recipe!
Beets - This beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet for its striking interior, hails from Northern Italy. It adds a beautiful pop of color to salads and soups. Though it can be prepared much like any other beet, the Chioggia has an especially sweet flavor—and it doesn’t ‘bleed’ as much as regular beets, meaning you don’t have to worry about bright red beet juice staining your fingers and clothes. Tip: When boiling Chioggia beets, add a splash of lemon juice or white vinegar to keep their color from fading.
Kohlrabi -While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, puréed soup with mild spices so that sweet kohlrabi flavor can really shine through. Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup!
Parsley - Marinate your steak with parsley, chives, tarragon, lemon zest and a bit of olive oil!
Green Garlic - This is just regular garlic earlier in the season, picked when it has a milder flavor and the skins of the cloves have yet to harden.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Carrots, Spring Onions, Green Garlic, Batavian Lettuce, Kale, Fennel, Chard
Warm Whole-Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino Recipe (Serves 4) Great as a side, or as a main, this salad is hearty and delicious! It is just as good - if not better - the day after. Roasting fennel in any dish is a real treat; it tastes completely different from its raw incarnation. Thank you to Serious Eats for the recipe!
1 1/2 cups rye berries, wheat berries, spelt grains, or farro grains
Kosher salt and freshly ground black pepper
1 medium bulb fennel, trimmed and cut into quarters
4 tablespoons extra-virgin olive oil, divided
1 small bunch arugula, cut into thick ribbons (about 3 cups)
2 tablespoons pitted chopped olives
1 1/2 ounces prosciutto, excess fat removed, sliced into thin ribbons (about 1/4 cup)
1 1/2 ounces pecorino or parmesan cheese, shaved into thin slices with a vegetable peeler (about 1/4 cup)
4 teaspoons juice and 1/2 teaspoon zest from 1 lemon
2 teaspoons whole grain or dijon mustard
Adjust oven rack to middle position and preheat oven to 375°F. Place grain in a medium saucepan, cover with water by 2 inches, and season heavily with salt. Bring to a boil, reduce to a simmer, and cook until grain is tender, 30 to 40 minutes. Set a fine mesh strainer over a bowl and drain grain. Cover the strainer with a lid to keep grain warm.
While grain cooks, roast the fennel. Toss fennel quarters with 1 tablespoon olive oil and season with salt and pepper. Place on a small rimmed baking sheet and roast, turning once, until fennel is tender and golden-brown, about 30 minutes. Remove fennel from oven and let cool slightly before removing core from each quarter and slicing into thin slices.
Transfer grain to a mixing bowl and add chopped fennel, sliced arugula, olives and half of the prosciutto and cheese. In a small bowl, combine remaining olive oil, lemon juice and zest, and mustard and whisk until smooth. Pour dressing over grain mixture and toss gently to combine. Season to taste with salt and pepper.
Transfer salad to a serving platter and scatter with remaining prosciutto and cheese. Serve immediately.