What’s in the box this week?
Standard Shares include
Summer squash (!) - Summer is here! The summer squash is like a Little Black Dress: it’s one of the more versatile items in your fridge (or closet). It comes in many different varieties like zucchini (cylindrical and green), crookneck (usually yellow and bent) or pattypan (white-ish and flat). So what is it that makes this glorious summer vegetable so multipurpose? In the end, it comes down to how you slice it. Grate it, and it becomes hash; thinly slice it, and it becomes carpaccio; halve it, and it becomes a base for stuffing.
Batavian Lettuce - Perfect for a salade niçoise, with hard-boiled Say Hay eggs, tuna, and more!
Carrots - Seeking a morning juice with a kick? Fiery cayenne pepper turns up the volume in this otherwise sweet-tart thirst-quencher. Take 3 chopped carrots and 1 chopped Ruby Red grapefruit (peel and pith removed) and press them through a juicer. Sprinkle with cayenne pepper and voila!
Beets - For beet chips: Preheat oven to 350F, with racks in upper and lower thirds. Peel 2 medium beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with 1 tsp extra-virgin olive oil. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.
Chard - The star of this week’s recipe!
Spring Onions - Pick a normal onion early in the growing season and you'll get a spring onion. Spring onions are useful for adding a marked onion note to dishes, particularly when used raw.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Creamed Chard and Spring Onions A yummy seasonal dish that uses two ingredients from this week’s box - eat this on it’s own, or look below for some modifications to make it with pasta! Thank you to Smitten Kitchen for the recipe!
1 lb bunch chard, thick stems removed and leaves sliced into ribbons
3 spring onions, ends trimmed, white and some green parts sliced into thin coins
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cups milk
Salt and pepper
You can swap cream or half and half for all or a portion of the milk, if you want this to be extra lush. You could also stir in a few tablespoons of grated Parmesan. I won’t tell.
Wash your chard, but no need to dry it, just place it in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 6 minutes.
Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
Wipe out the large pot so you can use it again. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in chard, then salt and pepper to taste and cook, stirring, until heated through.
To make Creamed Chard and Spring Onion Pasta: Use 1 3/4 cups of milk instead of 1 1/4 cups. Stir 1/4 cup finely grated parmesan into the sauce while cooking, and keep extra on hand for serving. This should be enough to toss with about half a pound of pasta (more or less depending on how saucy you like yours).