May 23, 2018

What’s in the box this week?

Standard Shares include

  • Kale - A new twist on a kale salad: Take a lacinato kale bunch (other varieties work too but this is my preferred one) and strip the leaves off the stalk. Slice them into ribbons, the thinner the better, and put them in a large serving bowl. Add a ripe hass avocado, lots of cumin, pinch of red chile flakes, juice of one lemon (or more, if needed) and season with salt and pepper. Mix all the ingredients together, massaging the avocado into the kale until it’s no longer chunky. Garnish with cilantro.That’s it.  Topping ideas include toasted pumpkin seeds for crunchy texture or some feta for extra creaminess. Yes, please!

  • Batavian Lettuce - Whip up a simple Meyer Lemon vinaigrette for your salad… In the blender, combine 3 zested and then juiced lemons (½ c juice, 2 ½ tbsp minced zest), 2 tsp white balsamic vinegar, ½ tsp finely minced fresh rosemary, 1 large (about 2 tbsp) very finely minced shallot, 2 tbsp honey, ¼ tsp Kosher salt (to taste), ⅛ tsp freshly ground pepper ( to taste).  Pulse a few times to combine and then while the blender is running, slowly add 1 c light flavor olive oil. Puree for just a few moments until it is well combined. Pour into a glass jar and store in the refrigerator. This can also be made in the glass jar! Simply combine the ingredients - except oil - as listed above; shake well. Add the oil and shake again until well-blended.

  • Carrots - For a tangy carrot slaw:  Place ¼ c Dijon mustard, ¼ c olive oil, 3 tbsp red wine vinegar or freshly squeezed lemon juice, 1 tsp Kosher salt, and a few generous grinds of freshly ground black pepper in a large bowl and whisk to combine. Add 2 lbs peeled and shredded carrots and ¼ thinly sliced scallions and toss well to evenly coat.  Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with more salt and pepper as needed before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

  • Fennel - This aromatic vegetable can be added to salads, side dishes, and main courses -- or served by itself. Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. Raw, fennel is cool and crunchy. Cooked, you’re in for a serious treat! Fennel turns mellow and the flesh softens; it is wonderful alongside fish or chicken or tossed with pasta.

  • Chard - For swiss chard with bacon and hot sauce: Remove ribs and stems from 2 bunches of chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.  Combine 2 tbsp apple cider vinegar, 2 tbsp mild hot sauce, and 2 tsp light brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside. Heat 1 tbsp vegetable oil in a large pot over medium. Cook 6 oz finely chopped bacon, stirring often, until lightly browned and crisp, 7–10 minutes. Add 1 large chopped onion and cook, stirring occasionally, until softened, 5–8 minutes. Add 8 thinly sliced garlic cloves and reserved chard stems; season with Kosher salt and freshly ground pepper. Cook, stirring occasionally, until stems are crisp-tender, 7–10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.

  • Spring Onions - Store them in a perforated bag in the fridge. Spring onions don't last as long as storage onions, so use within four or five days.

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

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

 

Vegetable Forecast

Summer Squash, Carrots, Spring Onions, Beets, Fennel, Chard

 

Recipe

Creamy Green Garlic & Avocado Pesto Over Gnocchi (Serves 4-6)  A novel pesto idea that is bright, delicious, and combines two of our favorite things in life!  Dress that gnocchi up today! Thanks to The Kitchn for the recipe!

 

  • 1 ripe avocado, pit removed and flesh scraped from the skin

  • 3 bulbs of green garlic, with a bit of the green stalk1 cup

  • fresh basil leaves (packed)

  • 1/4 cup shaved Parmesan, plus extra to serve

  • 1/4 cup olive oil

  • 1/4 cup sunflower seeds (roasted and salted), plus extra to serve

  • A pinch of coarse salt

  • 2 (16-oz) packages gnocchi

 

Blend the avocado, green garlic, basil, parmesan, olive oil, sunflower seeds, and salt in a blender until smooth.

Cook the gnocchi according to package instructions. Drain and combine the gnocchi with the pesto. Enjoy right away, garnished with sunflower seeds and parmesan shavings.

Recipe Notes: The pesto recipe above makes enough for two 16-ounce packages of gnocchi. If you are just cooking one package, you may consider using half of the creamy pesto as a dip with crudite, or on crostini. The pesto is also great on pasta!


 

Pic of the Week:

 Pretty day for planting sweet peppers

Pretty day for planting sweet peppers