What’s in the box this week?
Standard Shares include
Summer squash - Grated squash has a fantastic texture and can be used in recipes raw or cooked. A tip: try and squeeze as much water as you can out of the squash after you grate it, otherwise you might end up with some unwanted moisture in your dish. Also, make sure you are using a coarse grater to get the best possible texture from the squash.
Lacinato Kale - For kale salad with amber ale vinaigrette: Preheat the oven to 350F. Spread 1 c sliced almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes. Cool. In a large salad bowl whisk together the ½ c amber ale (preferably a maple amber ale), ¼ c maple syrup, 2 tbsp olive oil, juice and zest of 1/2 orange and some Kosher salt and freshly ground black pepper. Toss 2 bu kale (destemmed and cut into ribbons), almonds and ½ c dried chopped apricots with the vinaigrette. Serve on salad plates.
Nantes Carrots - These carrots will keep in cool, dry storage for up to a month. Never store fruit along with carrots. All fruit expels ethylene gas that is readily absorbed by carrots. Carrots exposed to ethylene turn very bitter making them not suitable for eating.
Chioggia Beets - The star of this week’s recipe!
Rainbow Chard - Add chopped raw chard to salads, especially with a lemon-juice vinaigrette. Raw chard can have an assertive taste, so start with a little and see what you think.
Spring Onions - Because they're harvested early, springs onions are tender and full of sugars, absent the concentrated gases of a dried-down storage onion. That's why you don't get as teary-eyed when you slice into them
Sage - Try this delectable herb on asparagus with shaved pecorino.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Spinach Salad with Red and Chioggia Beets, Quinoa, and Walnuts (Serves 6 as a side dish) This salad-y grain bowl, which is more on the salad side, is a beautiful and scrumptious way to show off these pretty candy cane-striped beets! Thanks to The New York Times for the recipe!
For the dressing
1 teaspoon balsamic vinegar
2 tablespoons sherry vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove puréed
6 tablespoons extra virgin olive oil, or a blend of olive oil and grapeseed, sunflower or canola oil
For the salad
2 medium or 4 small beets, preferably a mix of golden and chioggia, roasted, peeled and cut in small dice (preferably smaller than 1/2 inch)
1 cup cooked red quinoa (scant 1/2 cup uncooked)
1 red Belgian endive, thinly sliced crosswise
¼ cup coarsely chopped walnuts (1 1/2 ounces)
2 tablespoons slivered basil or 1 tablespoon chopped fresh tarragon
2 ounces blue cheese, crumbled (scant 1/2 cup)
1 6-ounce bag baby spinach or 6 ounces stemmed, washed bunch spinach
Freshly ground pepper
Make the dressing. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil(s). Set aside.
In a large bowl, combine the beets, quinoa, endive, walnuts, basil or tarragon, and all but 2 tablespoons of the crumbled blue cheese
Place the spinach in another bowl and toss with 3 tablespoons of the dressing. Line a platter or a wide bowl with the spinach. Toss the remaining dressing with the beets and quinoa mixture and arrange on top of the spinach. Grind on some pepper and sprinkle the remaining blue cheese on top. Once everyone has gotten a good look at the salad, toss it all together and serve.