November 14, 2018

What’s in the box this week?

Standard Shares include

  • Arugula - Grown as an edible herb in the Mediterranean area since Roman times, it was mentioned by various classical authors as an aphrodisiac, most famously in a poem long ascribed to the famous Roman poet Virgil.  Some writers assert that for this reason during the Middle Ages it was forbidden to grow rocket in monasteries

  • Poblano Hot Peppers - When traditionally ripened to red and dried, this pepper is known as an ‘Ancho’; it is also used green, as a ‘Poblano’, for making chiles rellenos.

  • Rosemary - Like the essence of a Mediterranean summer distilled into a sweet herbal syrup. Stir it into lemonade, flavor a cocktail, glaze a cake, or churn it into a sorbet. So refreshing. Store in the refrigerator for up to 1 month.  Combine 1 c water, 1 c white sugar, and ¼ c rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes. Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

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

  • Hansel and Gretel Eggplant - To roast these delicious little eggplants: Rinse them under cold running water, and dry them with a clean paper towel. Lay the eggplants on a parchment-lined baking sheet, and puncture them several times with a sharp knife. This vents steam as they roast, and prevents the eggplants from exploding.  Roast in a preheated oven at 425℉ until the eggplants are tender when pierced with the tip of a knife, approximately 15 minutes depending on size. They will collapse somewhat as they cook, which is normal for any eggplant. Cool the roasted eggplants slightly, until they can be handled. Slice and serve hot, or cool to room temperature for marinating or other preparations.

  • Green Cabbage - All those people who tell you to discard the cabbage’s core? Don’t listen to them. Very thinly sliced, it’s absolutely delicious.

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


Vegetable Forecast




Roasted Leek and White Bean Galette (Makes one large - that can be cut into 8 appetizer-portion wedges - or four smaller ones ) Looking for some ideas for Thanksgiving dinner?  Whether you’re looking for another vegetarian side or an appetizer, this recipe offers delicious fall flavors and a pretty visual.  Thank you to Smitten Kitchen for the dish!

For the pastry:

  • 1 1/4 cups (160 grams) all-purpose flour

  • 1/4 teaspoon table salt

  • 8 tablespoons (4 oz or 115 grams) cold unsalted butter, cut into pieces and chill again

  • 1/4 cup (60 grams) plain yogurt or sour cream

  • 2 teaspoons (10 ml) fresh lemon juice

  • 1/4 cup (60 ml) ice water

For the filling

  • 6 small-to-medium leeks, dark green tops discarded, white and light green parts halved lengthwise

  • 2 tablespoons olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1 15-ounce can cannellini beans, rinsed and drained

  • 1 garlic clove, minced

  • 1/4 teaspoon finely grated lemon zest

  • 1/4 cup chopped flat-leaf parsley

  • 2/3 cup grated gruyère cheese, divided


  • 1 egg yolk beaten with 1 teaspoon water

Make dough: Stir the flour and salt together in a large bowl. Sprinkle bits of butter over dough and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

Meanwhile, prepare filling: Heat the oven to 400 degrees F. Arrange leeks cut-side-up in a large (9×13-inch) baking dish. Drizzle with olive oil. Sprinkle with 1 teaspoon kosher salt and freshly ground black pepper. Flip the leeks so that their cut sides face down, add 3 tablespoons of water to the dish, cover tightly with aluminum foil and bake for 20 minutes until tender. Uncover and continue roasting the leeks for 10 to 15 minutes, or until caramelized. Leave oven on. Let leeks cool slightly, then chop into segments and place in a large bowl. Toss with beans, garlic, lemon zest, parsley, 1/2 cup grated cheese and season with salt and pepper to taste.

Assemble galettes: Divide dough into 4 pieces. On a floured counter, roll the first piece dough out into a roughly 8-inch round, although it really doesn’t need to be perfectly shaped. Transfer to a large parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. Sprinkle about 1/4 of the prepared filling into the center of the dough, leaving a 1 1/2-inch border. Sprinkle with about 1/4 of the remaining cheese. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Repeat with remaining dough and filling, making 4 small galettes.

Bake the galettes: For 25 to 30 minutes, until golden brown all over. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Or, if you’re planning ahead, let cool completely and refrigerate until needed. Gently rewarm before serving in a low oven.

Pic of the Week: