November 7, 2018

What’s in the box this week?

Standard Shares include

  • Dino Kale - Back to basics: This kale is great simply pan cooked in olive oil with garlic and chile flakes. Zest and juice with lemon and coarse sea salt to finish and eat as a stand alone dish or utilize as a pair for pork dishes or add to a bean-based soup for complimentary flavor and texture.

  • Hungarian Hot Wax Peppers - TIt may look like a mild banana pepper, but really the Hungarian wax pepper has a lot more bite. In terms of spiciness, it’s more akin to a jalapeño with a chance for a bit more heat. This is a great chili for all sorts of cooking (including chiles rellenos) and a popular one to top off a salad with or to pickle.

  • Parsley - The leaves reduce quite a bit in volume when you chop them, especially if you chop them fine. 2 cups parsley leaves will yield a little over 1/2 cup of finely chopped parsley.

  • Sweet Potatoes - The star of this week’s recipe!

  • White Spear Bunching Onions - Beautiful, thin white bulbs, with deliciously edible greens, these spring alliums are overwintered, making them oh-so-sweet and juicy. They're perfect for the grill and can be used raw and thinly chopped in any place you'd use a scallion.

  • Fairytale Eggplant - For caramelized fairytale egpplant: Roast 1 red pepper, and allow to cool. Remove skin and seeds and julienne, then set aside.  Wash 15 small eggplants, and halve lengthwise. Lightly coat a hot 16-inch sauté pan with olive oil, and set heat to medium-high. Add eggplant, and caramelize until lightly browned, about 2 minutes. Season with salt and pepper. Deglaze with 2 tbsp aged balsamic vinegar, then add the roasted pepper and 1 tbsp dried oregano and 1 tbsp chopped parsley. Serve hot, drizzled with balsamic vinegar and olive oil.

  • Sweet Peppers - Unlike other members of the capsicum family, the sweet pepper does not contain capsaicin, which is the chemical responsible for the spicy heat of the chili pepper, and thus has a sweeter, more mild flavor.

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


Vegetable Forecast




Smoky Sweet Potato and Black Bean Casserole (Serves 8) A comforting casserole to add to your repertoire, as a main, or hearty side. This dish creates a fabulous foundation that you can riff off of, adding and adjusting vegetables, herbs, and spices to suit your tastes. Thank you to The Kitchn for the recipe!

For the casserole:

  • Cooking spray or olive oil

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes

  • 1 (28-ounce) can fire-roasted diced tomatoes, drained of juices

  • 1 (15-ounce) can black beans, drained and rinsed

  • 3 cups shredded smoked mozzarella cheese (about 7 1/2 ounces), divided

  • 1 tablespoon smoked paprika

  • 1 tablespoon kosher salt

  • 2 cloves garlic, minced

For serving:

  • Plain yogurt

  • Coarsely chopped fresh cilantro

Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or olive oil; set aside.

Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the mixture to a large bowl.

Add the black beans, drained tomatoes, 1 cup of the mozzarella, smoked paprika, salt, and garlic and stir to combine. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the remaining 2 cups mozzarella cheese.

Spray a large sheet of aluminum foil with cooking spray or coat with olive oil. Place the foil greased-side down over the baking dish and cover tightly. Bake for 30 minutes. Uncover and bake until the sweet potatoes are tender and the cheese on top is browned in spots, about 30 minutes more. Let cool 10 minutes before serving topped with yogurt and cilantro.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Pic of the Week:

Kale-valanche and Radish Ridge

Kale-valanche and Radish Ridge