October 10, 2018

What’s in the box this week?

Standard Shares include

  • Gold Italian Sweet Peppers - A delicious yellow/gold horn-shaped variation on the Italian frying pepper. It has thick walls, few seeds and great sweet taste either raw, roasted, or fried.

  • Hot Pepper Mix - The easiest way to preserve peppers is to freeze them. Peppers are one of the few vegetables that can be frozen without having to blanch first. Surprisingly, frozen peppers do not turn to mush when thawed either. They do lose some of their crispness, but maintain the flavor of fresh peppers. Thawed peppers can be used to make salsa, fajitas, or any cooked recipe where you would normally use peppers. Frozen peppers are easy to chop while partially defrosted. Wear gloves when working with hot peppers.

  • Barbarella Eggplant - This variety can be grilled, roasted, sautéed or fried. Its rounded shape makes it ideal for hollowing out, stuffing with rice or meats, and baking. Barbarella eggplants can also be roasted whole then the flesh used to make baba ghanoush, tapenade and chutney. When cooked the weightiness and texture of the Barbarella eggplant’s flesh make it perfect for use as a meat substitute in preparations such as eggplant parmesan, ratatouille and curries.

  • Sweet Potatoes - Although the soft, orange sweet potato is often called a "yam" in parts of North America, the sweet potato is botanically very distinct from a genuine yam (Dioscorea), which is native to Africa and Asia.  While the sweet potato is not closely related botanically to the common potato, they have a shared etymology. The first Europeans to taste sweet potatoes were members of Christopher Columbus's expedition in 1492. Later explorers found many cultivars under an assortment of local names, but the name which stayed was the indigenous Taino name of batata. The Spanish combined this with the Quechua word for potato, papa, to create the word patata for the common potato.

  • Leeks - The star of this week’s recipe!

  • Lemon Verbena - Packed with delicious citrus flavor, thinly sliced leaves add zest and aroma to fish, salads, and steamed vegetables.

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

 

Vegetable Forecast

TBA

 

Recipe

Rigatoni with Brussels Sprouts, Parmesan, Lemon, and Leek(Serves 4) Fall into fall with this leek-y recipe!  We’re transitioning to more autumnal flavors and this dish is a quick and simple addition to your pasta repertoire.  Thank you to Bon Appetit for the great ideas!

  • 1 lb brussels sprouts

  • 1 large leek, white and pale-green parts only

  • 4 tablespoons olive oil, divided, plus more for serving

  • Kosher salt, freshly ground pepper

  • 1 lemon, zest removed with a vegetable peeler, cut into very thin strips

  • 4 garlic cloves, finely chopped

  • ½ cup dry white wine

  • 12 oz rigatoni

  • 2 oz Parmesan, finely grated, plus more for serving

  • Lemon wedges (for serving)

Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½"-thick rings, then chop remaining leek.

Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.

Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.

Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.

Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

Pic of the Week:

 Get your leek on

Get your leek on