What’s in the box this week?
Standard Shares include
Nantes Carrots - The Nantes carrot takes its name from the city on the Atlantic coast of France where the surrounding countryside is ideal for its cultivation. Today there are more than a half dozen varieties of carrots that specifically bear the Nantes name, but more generally Nantes has come to embody a quite large (more than 40 members) class of medium-sized cylindrical carrots rounded at both the top and tip.
Red Gem Lettuce - The leaves can be removed from the base and used for color and texture atop burgers and sandwiches as well as in wraps and summer rolls.
Spinach - Have you considered using spinach as the main event in your next pesto???
Green Garlic - For fermented, hot green garlic - sse the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches. Massage 8 bulbs garlic (white and pale-green parts only, thinly sliced) with 1 tbsp plus 1 tsp Kosher salt in a medium bowl until it releases some liquid. Add ½ tsp crushed red pepper flakes and transfer to jar; pour in ¼ cup water. Top with a weight to submerge garlic (a can of soda works great) and cover jar with cheesecloth. Let sit in a cool, dark place 2–4 days (the longer you let it sit, the stronger the funky flavor will be). When it is flavored to your liking, cover and chill.
Mixed Beets - For beets with goat cheese, nigella seeds, and pistachios: Toast 2 tbsp raw pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool. Combine ¼ cup white wine vinegar, ½ tsp. hot smoked Spanish paprika, and a pinch of Kosher salt in a large saucepan and add water so mixture comes 1” up sides of pan. Fit with a steamer basket and bring liquid to a simmer over medium. Add 1 lb beets (scrubbed, peeled, cut into ½ inch pieces), cover pan, and steam until tender, 30–40 minutes. Transfer to a large bowl and let cool slightly. While beets are still warm, add 2 oz. crumbled and divided goat cheese, another 1 tbsp vinegar and ¼ tsp. paprika; season with kosher salt and freshly ground black pepper. Coarsely smash beets with a fork or potato masher, leaving some bigger pieces. Serve topped with 1 tsp nigella seeds, pistachios, flaky sea salt, and 2 oz goat cheese and drizzled with olive oil.
Rainbow Chard - The star of this week’s recipe!
Red Radish - Varieties of radish are now broadly distributed around the world, but almost no archeological records are available to help determine their early history and domestication. However, scientists tentatively locate the origin of Raphanus sativus in southeast Asia, as this is the only region where truly wild forms have been discovered.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Little Gem Lettuce, Rainbow Chard, Lacinato Kale, Arugula, Mixed Beets, Baby Turnips, Sage
Roasted Beet Salad with Flash-Pickled Radishes and Chard (Serves 4) This recipe takes a little bit of work and dedication, but it’s a great one if you’re cooking a meal with some other folks, or you feel like using three ingredients from this week’s box in one go! Thank you Epicurious for the dish!
3 medium red or golden beets (about 1 pound)
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/3 cup walnuts
2 teaspoons fresh lemon juice
3/4 teaspoon Dijon mustard
1 cup plus 2 teaspoons white wine or Champagne vinegar, divided
1/2 cup Swiss chard stems, sliced crosswise into 1/4-inch-thick pieces
2 radishes, halved and thinly sliced into half moons
2 ounces fresh goat cheese, crumbled
Preheat oven to 400°F. Place beets in a small baking dish. Add just enough water to cover bottom of pan, drizzle beets with 2 Tbsp. oil, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cover pan tightly with aluminum foil (if foil is touching beets, line it with parchment paper) and bake beets until a knife can pierce them with little resistance, 55–70 minutes. Let cool slightly, then use a paper towel to slip skins off beets. Cut each beet into 1/4-inch-thick wedges and place in a medium bowl.
While beets bake, heat a small skillet over medium and toast walnuts until fragrant, shaking pan often, about 5 minutes. Transfer to a cutting board and coarsely chop, then transfer to a plate and drizzle with 1 Tbsp. oil; toss to coat. Sprinkle with 1/2 tsp. salt.
Whisk lemon juice, mustard, 2 tsp. vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl until well combined. Whisk in 2 Tbsp. oil in a slow stream. While beets are still warm, toss with half of the vinaigrette to coat. Season with 1 tsp. pepper and 1/4 tsp. salt.
Place chard stems and radishes into 2 separate medium bowls and cover each with 1/2 cup vinegar and a pinch of salt. Let rest 5 minutes, then transfer vegetables to paper towels to blot, discarding excess vinegar. Combine vegetables in one of the medium bowls and toss with remaining vinaigrette.
Divide beets among 4 plates and top with walnuts, pickled radishes and chard stems, goat cheese, and top with a few grinds of black pepper.
Do Ahead Beets can be roasted and refrigerated up to 3 days in advance. Vinaigrette can be made and refrigerated up to 5 days in advance.
Pic of the Week: