This Week's Box: July 16th- July 22nd

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

* Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

* Zucchini- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.

Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth. Lasts up to 5 days.

* Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.

* Basil- Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.

Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

* Parsley- Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.

Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.

* Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a week.

* Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

* Onions- Store in a cool dry place out of the light. Lasts 2-3 months.

2. THIS WEEK'S RECIPES

Mashed Zucchini

Eggplant Roasted Tomato Stack

Tuscan Kale (or Chard) Soup 

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):

Shopping list for Mashed Zucchini

2 TB Butter

Freshly grated Parmesan, to taste, optional

Shopping list for Eggplant Roasted Tomato Stack

1 cup Almond Meal (or use Panko or regular breadcrumbs)

2 Eggs, beaten

Oil for frying

Shredded Mozzerella Cheese

 

Mashed Zucchini

Recipe by the Farmhouse Kitchen

This is our new favorite thing to eat.  Sometimes we eat mashed zucchini with roasted tomatoes and nothing else, ahhhh summer!

2 TB Butter

4 TB chopped Onion

1 lb Zucchini, diced

1 TB Parsley, minced, you could also add some finely chopped Basil

Salt & Pepper, to taste

Freshly grated Parmesan, to taste, optional

Melt the butter in a heavy bottomed sauce pan, add the onion and cook until the onion is glassy.  Add the zucchini and parsley, and mix well until it is well coated with by the melted butter.   Turn the temp down to medium low or low, cover and cook for 20 minutes.  Stir a few times, and check to make sure nothing is browning, you don’t want the onion to burn.  You can also add a little garlic, into the mix if you like, but only a little, you really want the flavor of buttery zucchini to come through.  Mash with a potato masher or puree with an immersion blender.

Tuscan Kale (or Chard) Soup

We still have chard in the middle of summer. I made a batch of this soup last week and enjoyed it for many meals! A good one to repeat.

1/2 lb Italian Sausage

1 Onion, diced

2 cloves garlic, minced (try using the Green Garlic)

1 - 2 cups diced Potatoes

1 qt Eatwell Farm Chicken Stock

1 bunch Kale, but you can add or substitute with Chard

1/8 to 1/4 tsp Red Pepper Flakes, add more if you enjoy spice, or none if you don’t!

1/2 cup Heavy Cream

1/2 tsp Salt

 

In an appropriately sized soup pot, cook the sausage, then add the onion and garlic.  Cook until the onions somewhat soft, add the stock, salt, the pepper flakes and the potatoes.  Cook for about 5 minutes, then add the greens.  Simmer until the greens and potatoes are all tender, then add the cream.  Enjoy!

 

Eggplant Roasted Tomato Stack

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Recipe by the Farmhouse Kitchen

For the Eggplant:

1 1/4 lb Eggplant, cut into 1/3” rounds

1 cup Almond Meal (or use Panko or regular breadcrumbs)

Salt and Pepper

2 Eggs, beaten

Oil for frying

I pre-salt the eggplant slices and let them sit for at least 10 minutes to draw out some of the moisture.  Then rinse and dry.  Dip into the beaten egg, then into the almond meal.  Fry on medium heat until a dark golden then carefully flip to the other side and fry until done.  Put finished eggplant slices on a cooling rack with a tray underneath to catch oil drips.

 

For the Tomatoes:

Preheat the oven to 425 F.  Cut the butt end of the tomato off and discard.  Cut the tomato into  2 thick slices, they should be no less than 1/2”.  Put onto a roasting sheet and pop into the oven for 20 minutes.

 

To make the Stacks

Wash some Basil Leaves

Shred some Mozzarella

Grate some Parmesan

Put one prepared Eggplant slice on a baking sheet, top with one or two basil leaves.  Place one or two slices of roasted tomato depending on how wide the eggplant is. You want to have nice amount of tomato coverage.  Carefully put on 1 to 2 TB of grated Mozzarella, then top with grated Parmesan.  Bake at 375 for 8 minutes, until cheese melts

 

This Week's Box: July 9th- July 15th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

* Collards- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Do not wash until ready to use. Will last 3-5 days.

* Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.

Zucchini- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.

* Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.

Basil- Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.

* Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

* Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.

* Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a week.

* Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

Onions- Store in a cool dry place out of the light. Lasts 2-3 months.

2. THIS WEEK'S RECIPES

Lemon Butter Braised Sole with Chard

Eggplant Wrapped Ricotta Gnocchi With Sage Butter

Roasted Potatoes With Jerusalem Artichokes

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):

Shopping list for Lemon Butter Braised Sole with Chard

2 TB Extra Virgin Olive Oil

3 Cloves Garlic

1 small Red Chile, minced or a pinch of crushed Red Pepper

1/2 cup dry White Wine

2 Sole Fillets

4 slices Lemon

2 TB Lemon Juice

2 TB Butter

1/4 cup Parsley, finely minced OR use the Garlic Chives instead

Shopping list for Eggplant Wrapped Ricotta Gnocchi With Sage Butter

4 TB Olive Oil

2 TB Butter

1 oz Pine Nuts

8 ops Ricotta Cheese

3 TB All Purpose Flour

1 oz Parmesan Cheese, freshly grated

1 TB chopped Parsley

1/4 tsp Nutmeg

1/4 lb unsalted Butter

20 Sage Leaves

1/2 TB Lemon Juice (optional)

Shopping list for Roasted Potatoes With Jerusalem Artichokes

1 lb Jerusalem artichokes

4 Garlic cloves, crushed

4 TB Olive Oil

2 TB roughly chopped Sage

1 Lemon

6 oz Kalamata Olives, pitted

2 TB roughly chopped Parsley

Roasted Potatoes With Jerusalem Artichokes

Recipe from Ottolenghi by Yotam Ottolenghi

I did this recipe with turnips instead of the Jerusalem Artichokes, because that is what I have here.  It worked well, so if you have any turnips hanging out in the fridge, this is a good way to use them up.

1 lb Potatoes

1 lb Jerusalem artichokes

4 Garlic cloves, crushed

4 TB Olive Oil

2 TB roughly chopped Sage

1 tsp Salt

1/2 tsp Black Pepper

1 Lemon

1/2 lb Tomatoes, the recipes calls for Cherry Tomatoes, but the firm slicers chopped would work well too

6 oz Kalamata Olives, pitted

2 TB roughly chopped Parsley

Preheat the oven to 375 F. Wash the potatoes well, put them in a large saucepan and cover with plenty of salted water.  Bring to the boil and simmer for 20 minutes, until semi-cooked.  Drain, cool slightly and then cut each potato in half or quarters depending on size.  Put them in a large roasting tray.  Wash the Jerusalem Artichokes, cut them into slices 1/4” thick and add to the potatoes.  Add the garlic, olive oil, sage, alt and pepper.  Mix everything well with your hands and put int he oven.  Meanwhile, thinly slice the lemon and remove the pips.  After the vegetables have been roasting for about 30 minutes, add the sliced lemon, stir with a wooden spoon and return to the oven for 20 minutes.  Now add the tomatoes, parsley and olives, stir well again and serve.

 

Lemon Butter Braised Sole with Chard

Recipe From the website Tablespoon

I found this recipe on line which works really well with everything we have in the box these days.

2 TB Extra Virgin Olive Oil

3 Cloves Garlic

1 small Red Chile, minced or a pinch of crushed Red Pepper

1 bunch Chard, ends trimmed and leaves roughly chopped

1/2 cup dry White Wine

2 Sole Fillets

4 slices Lemon

2 TB Lemon Juice

2 TB Butter

Coarse Salt and freshly ground Pepper

1/4 cup Parsley, finely minced OR use the Garlic Chives instead

Heat the oil in a large skillet.  Add the garlic and red pepper; sauté for 30 seconds.  Add the chard and a good pinch of salt and pepper.  Saute 2 minutes, or until the chard wilts.  Remove from the pan and set aside.  Back in the pan, add the wine and let reduce 20 seconds.  Fold your sole fillets into little rolls and place in the pan.  Season with a pinch of salt and pepper, and then place two lemon slices on each fillet.  Place the lid on the pan and braise the fish for three minutes, until cooked through and flaky.  Carefully remove the fish fillets from the pan and set aside.  To the reduced wine, add the lemon juice, butter and minced parsley.  Whisk until melted and combined; let simmer for one minute.  Serve each sole fillet over a bed of chard and drizzled with the lemon  butter sauce.  Serve immediately.

Eggplant Wrapped Ricotta Gnocchi With Sage Butter

Recipe from Ottolenghi by Yotam Ottolenghi

I cut way back on the sage butter and chose to serve these with roasted tomatoes.  I felt the sweetness from the tomato brought it all into balance.  These were so delicious, I am definitely making them again soon.  And the boys, who don’t like eggplant, really enjoyed it this way.  

1 Eggplant

4 TB Olive Oil

2 TB Butter

For the Gnocchi

1 oz Pine Nuts

8 ops Ricotta Cheese

3 TB All Purpose Flour

1 oz Parmesan Cheese, freshly grated

1 TB chopped Parsley

1 TB chopped Basil

1/4 tsp Nutmeg

1/2 tsp Salt

Freshly ground Black Pepper

Sage Butter

1/4 lb unsalted Butter

20 Sage Leaves

A pinch of Salt

1/2 TB Lemon Juice (optional)

 

Place the pine nuts in a small frying pan and dry-roast over a medium heat for 3-4 minutes, stirring them occasionally so they color evenly.  Transfer to a large bowl and add the ricotta, egg yolks, flour, grated Parmesan, herbs, nutmeg, salt and pepper.  Stir well, then cover and refrigerate for 4 hours or overnight.  Preheat the oven to 350 F.  Trim the top and bottom off the eggplant and cut lengthways into 1/2” thick slices; you will need 8 to 12 slices, depending on how many gnocchi you make.  Lay slices on a baking tray lined with parchment and brush liberally with olive oil.  Place in the oven and roast for 10 to 15 minutes until tender and golden.  To shape gnocchi, wet hands and scoop 2 to 3 TB portions.  Roll in to 8 or 12 elongated barrel shapes.  Meanwhile, bring plenty of salted water to the boil in a large saucepan.  Carefully add a few dumplings to the Simm erring water - don’t cook them all at once or they will stick to each other.  After about 2 minutes they should rise to the surface.  Using a slotted spoon, transfer them to a tea towel to drain.  Pat dry and brush with melted butter.  Once the gnocchi have cooled, take a strip of eggplant and wrap it around the center of each one, like a belt.  Trim  the eggplant if needed, so that the seam is at the bottom.  Place the gnocchi. In a greased ovenproof dish and set aside.  You can cover them with plastic wrap and keep them in the refrigerate for a day at this stage.  When ready to serve, bake in a 350 F for 8 to 10 minutes, until they are heated through.  Meanwhile, quickly make the sage butter sauce, as it needs to coincide with the gnocchi.  Place a small saucepan over a moderate heat.  Add the butter and allow it to simmer for a few min Utes until it turns a light golden-brown color and has a nutty smell.  Remove from the heat and carefully add the sage, salt and lemon juice, if using.  Return to the heat for a few seconds to cook the sage lightly.  Divide the gnocchi between serving plates and drizzle hot butter on top with a few sage leaves and serve immediately.

 

This Week's Box: July 2nd- July 8th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

*Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

*Zucchini- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.

*Watermelon Daikon, Radish- Store daikon in a plastic bag in the crisper section of the refrigerator for up to 5 days. 

Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week. 

*Basil- Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.

Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.

Parsley- Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.

*Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate  as necessary to prevent spoiling. Will last up to a week.

*Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

*Onions- Store in a cool dry place out of the light. Lasts 2-3 months.

 

2. THIS WEEK'S RECIPES

Cabbage Salad

Green Pancakes

Marinated Zucchini Salad

Caramelized Onion And Potato Hand Pies

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):

Shopping list for Green Pancakes

3/4 cup Flour

1 heaping TB Baking Powder

2 Eggs

4 TB Unsalted Butter, melted

1 tsp ground Cumin

2/3 cup Milk

2 fresh Green Chiles, thickly sliced

Olive Oil

Shopping list for Marinated Zucchini Salad

3 TB freshly squeezed Lemon Juice

1 Garlic Clove, crushed

3 Tb Extra Virgin Olive Oil

Shopping list for Caramelized Onion And Potato Hand Pies

1 1/2 cup All Purpose Flour, plus more for rolling

2 tsp Sugar

8 TB (1 stick) cold Unsalted Butter, cut into bits

1/2 cup Whole Milk Greek Yogurt

1 Tb Olive Oil

1 Tb Unsalted Butter

2 Tb Whole Milk Greek Yogurt

1 large Egg

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

Cabbage Salad

I was looking at recipes for slaw, but all the recipes add sugar.  Personally I seriously dislike sweet Cole slaw.  You can make the simplest cabbage salad by shredding the cabbage very thin, massaging it with a bit of salt to help release some of the juice, then add lemon or lime juice.  From there you can go in many directions with extra seasoning, a little cumin, coriander and chili flakes will give you a great topping for tacos. Add some apple cider vinegar, paprika, cayenne, black pepper and a little brown sugar, and you have a great topping for pulled pork sandos!  I love a slightly creamy cabbage salad using a little yogurt, the juice of one orange plus a bit of the zest. 

Of course you could go more in the direction of a Thai flavor with some peanuts and fish sauce, plus acid and spice.  Any of these salads would benefit from a bit of matchstick Watermelon Daikon, and or radish/turnips.   So many choices, and it is really easy to customize it to the rest of your meal.  The big bonus is you will probably have leftovers that are an easy grab to add a bit more veg to any meal. Be creative, have fun and enjoy your cabbage!

Caramelized Onion And Potato Hand Pies

Recipe from the Beekman Brothers

According to the Beekman Brothers you can freeze these and bake later, by adding 5 to 10 minutes to the time.

 

1 1/2 cup All Purpose Flour, plus more for rolling

2 tsp Sugar

1/4 tsp Salt

8 TB (1 stick) cold Unsalted Butter, cut into bits

1/2 cup Whole Milk Greek Yogurt 

For the Filling:

1 Tb Olive Oil

1 Tb Unsalted Butter

2 cups chopped Onions

10 oz of Potatoes, peeled and thinly sliced

2 Tb Whole Milk Greek Yogurt

3/4 tsp Coarse Salt

1 large Egg

1 TB Water

 

To make the dough: In a food processor, pulse the flour, sugar and salt.  Add the butter and pulse until the mixture resembles coarse crumbs.  Add the yogurt and pulse just until combined, the dough should hold together when pinched between your fingers.  Divid the dough into quarters, wrap each in plastic wrap, and flatten to rectangles.  Refrigerate for at least 1 hour, or up to 1 day.  For longer storage, freeze up to 3 months.

To Make the Filling: In a large skillet, heat the oil and butter over medium-low heat.  Add the onions and cook for 25 minutes, stirring frequently, until golden brown and very tender.  Meanwhile, in a small saucepan of boiling salted water, cook the potato for 10 minutes, or until tender.  Drain well, transfer to a bowl, and mash with a potato masher.  Stir the onions, yogurt, and salt into the mashed potatoes.  Preheat the oven to 325 F.  Line a baking sheet with parchment paper.  Working with one piece of dough at a time, on a lightly floured work surface, roll the dough to a 5x12” rectangle.  Halve the dough crosswise to make two 5x6” rectangles.  With a short end facing you, place 1/4 cup of the potatoes filling on the bottom half, leaving a 1/2” border.  Brush the border with water, fold the top over, and pinch to seal.  Repeat with the  remaining dough and filling.  Place on the baking sheet and make several slashes in the tops of the hand pies.  Ina small bowl, beat together the egg and water.  Brush the tops of the hand pies with the egg wash.  Bake for 35 minutes, or until the tops are golden brown and crisp.  Transfer to a wire rack to cool for 5 minutes before serving.  Make yourself a fresh tomato/basil salad and you will have a nice little meal.

 

Green Pancakes

Original Recipe from Ottolenghi’s Plenty

Well you can tell it is summer when I start pulling out all of my Ottolenghi cookbooks.  I get so excited by the promise of eggplants, tomatoes, peppers, zucchini, and have made some of my favorite recipes featuring summer goodies from his cookbooks.  Funny thing is I found this yummy recipe for Green Pancakes which takes advantage of the fact that we still have some greens in the box.  The original was made with spinach, but I am switching it to chard.  I would also switch out the Green Chiles and use a bit of Basil, taking advantage or more share ingredients.  Perhaps some greek yogurt with a bit of garlic, parsley and basil blended in to top these could be a nice addition. 

 

1/2 lb Chard Leaves only, wash well and cut away the stems saving them for something else

3/4 cup Flour

1 heaping TB Baking Powder

3/4 tsp  Salt

1 Egg

4 TB Unsalted Butter, melted

1 tsp ground Cumin

2/3 cup Milk

6 medium Green Onions, finely sliced - you could probably use the tops of the onions from the share

2 fresh Green Chiles, thickly sliced

1 Egg White

Olive Oil for frying

 

Wash the chard well, don’t drain.  Put into a hot pan, cook until well wilted, you may need to add more water.  Put into a sieve to drain, and when cool enough to handles squeeze excess moisture, it won’t be as wet as the spinach would have been.  Roughly chop and put aside.  Put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing bowl and whisk until smooth.  Add the green onions, chiles ad chard and mix with a fork.  Whisk the egg white to soft peaks and gently fold into the batter.  Pour a small amount of olive oil into a heavy frying pan and place on medium high heat.  For each pancake, ladle 2 TB of batter into the pan and press down gently.  You should get smallish pancakes, about 3 inches and 3/8” thick.  Cook for ab out 2 minutes on each side, or until you get a good golden green color.  Transfer to paper towels and keep warm.  Continue making pancakes, adding oil to the pan as needed, until the batter is used up.

 

Marinated Zucchini Salad

Recipe from NYT by Martha Rose Schulman

My friends Sandee and Sabrina cooked us dinner here on the farm Saturday night.  They made this salad and it was delicious!  So good, in fact, Cameron made it last night for our dinner.  This will certainly be a part of our summer salad repertoire.  

 

1 lb Zucchini

Salt to taste

3 TB freshly squeezed Lemon Juice

1 Garlic Clove, crushed

3 Tb Extra Virgin Olive Oil

2 TB finely chopped Parsley, Mint, Chives, Dill or a combination, maybe Basil and Parsley?

 

Slice the squash as thinly as you can.  A peeler or the slicing side of a box grater come in handy here.  Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes.  Rinse and drain on paper towels. Mix together the lemon juice, garlic, and olive oil.  Toss with the zucchini.  Season with salt and pepper.  Cover and refrigerate for four to six hours. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs and toss together. Taste, adjust seasoning and serve.

Post-Memorial

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I have had nearly a week to reflect on Nigel’s Memorial, the past month or so, and my life in general.  May and June normally puts life into hyper drive, with back to back events on the farm.  Lavender Harvest alone is such a major happening it takes a couple of weeks of planning and organizing, but it  so important for the livelihood of the farm.   With the memorial just a weekend later it really felt like everything this year has been  so much bigger, and that much more overwhelming.  

After all the logistical and emotional struggles of planning it all came together. Seeing all your loving faces, and getting countless hugs filled with heart, helped this family in so many ways.  Firing up that pizza oven and cranking out pizzas once we got the hang of it (the process was a bit of learning curve) I could see it was the perfect tribute to Nigel. I literally saw people coming together around food on the farm, what better way to say “thank you Nigel”. I have to say a really big thank you to CSA member Kristen, from All Good Pizza, and Joe and Amy from Marla Bakery who made pizza doughs for us.  Making pizza dough for over 100 people I know would have been an overwhelming task for me, so my appreciation for their gift is great. 

Sunday morning everyone got up ready to work. We were joined by Carolyn who drove up early to join the setup team.   Amazing how fast the work gets done when you have extra hands. Tam, Cory’s partner came out to put together some simple farm bouquets that were just what Nigel would have loved. Thank you, all of you, not just for your helping hands but for brining your spirits to help keep ours lifted.

It isn’t easy putting together a memorial without the guidelines of organized religion. It has been one of the hardest things I have ever done, but with the help of my “framily” we got there. My friend Mark read from one of Nigel’s favorite books Opening Doors Within written by Eileen Caddy a co-founder of the Findhorn Community. He read the page that was open on Nigel’s phone, probably the last one he read.  Paige shared a piece by Kahlil Gibran. Lizzie, sweet Lizzie, made sure we got a timeline of Nigel’s life.  She put together a beautiful piece that covered Nigel’s whole life. She reminded us of his adventurous and fearless spirit, and through her words we all were also reminded of how much we have lost.  As my family stood together in front of everyone we found comfort in the words. But looking out at your faces I found affirmation for the work we are doing, it was all there right in front of us.

She reminded us of his adventurous and fearless spirit, and through her words we all were also reminded of how much we have lost.  As my family stood together in front of everyone we found comfort in the words. But looking out at your faces I found affirmation for the work we are doing, it was all there right in front of us.

We invited people to dip a wine cork into Nigel’s ashes and go “plant” them around the farm. I loved hearing the stories of where people put their corks and why. Many people had their special connections with Nigel and found their perfect spot for him on this farm. Having his community be a part of his final act on the farm seemed appropriate. His connection to the land and to all of you was what he lived for.  Thank you for taking part. 

I cannot finish this newsletter up without mentioning the Care Share program. I learned early on in Nigel’s battle with cancer just how important nourishing food was for him in that fight. When we came home from the hospital the first time, all those years ago, Nigel and I decided to offer up 10 boxes every week to people who are fighting serious illness, no strings attached.  When we wrote about this program several members offered to donate so that we could give out even more boxes.  Last year, in Nigel’s honor, thousands of dollars in donations came in. These donations have enabled us to help even more people. We bring 8 boxes every week, one for each kitchen, to The Family House in SF. The Family House serves as a home away from home for families of children with cancer and other life-threatening illnesses, who are receiving treatment at UCSF Benioff Children’s Hospital.  We also deliver boxes each week to the Potrero Hill Neighborhood House for the seniors who have lunch there weekly. These are our regular weekly donations, but there are many individuals who sign up for a Care Share and enjoy boxes as long as they need them.mI have had some amazing correspondences with people who have told me how much it helps them to have a box of fresh veggies each week. Not only does this program provide people with fresh organic fruits and vegetables, we are able to take a little something off a long list of somethings that need to get done weekly. And that is almost as important as the food itself.  

Almost all of our Care Share referrals have come from CSA members. For those of you who don’t know about this program or how it works, it is really simple.  The only requirement is the ability for someone to pick up the box and get it to them.  Anyone can set it up on their behalf, relative or friend or even you. Send Noelle an email, at organic@eatwell.com, requesting a Care Share. She will walk you through the setup to create the account. A simple box of produce might not seem like much to you, but it can really make a difference in someone’s recovery.  

If you would like to donate to the Care Share fund, there are two ways to do that. You can easily make a donation by going to the webstore and look for the option that best suits you. Another very easy way to help support this program is to donate your box rather than putting it on hold. With your help we can reach even more people and that is what really matters. Thank you so much to the people who donate to the Care Share Fund on a regular basis, I know we are making a big difference in many people’s lives.

 

This Week's Box: June 25th- July 1st

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

* Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.

* Zucchini- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.

Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week. 

Basil- Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.

* Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

* Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.

* Parsley- Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.

* Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.

Grapefruit- Grapefruits can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.

Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.

2. THIS WEEK'S RECIPES

Creamed Potatoes with Dill

Lazanki - Pork, Cabbage and Pasta Casserole

Chard with Raisins, Pine Nuts, and Porkitos

Linguine with Tomatoes, Zucchini and Herbs

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):

Shopping list for Creamed Potatoes with Dill

2 TB Butter

2 TB Flour

1 1/2 cups Cream

1/4 tsp White Pepper

2 TB finely chopped fresh Dill

Shopping list for Lazanki - Pork, Cabbage and Pasta Casserole

2 cups Flour - can be wheat, rye or buckwheat

1/2 tsp Sugar

1 tsp Vegetable Oil

3/4 lb Pork Shoulder

1/4 lb Smoked Sausages

1 medium Onion

1/2 tsp Salt

2 TB Vegetable or Olive

10 oz Cream

1/2 lb grated hard Cheese

Shopping list for Chard with Raisins, Pine Nuts, and Porkitos

2 tablespoons raisins

3 tablespoons pine nuts

2 tablespoon ghee

Juice from ½ lemon

3 Porkitos (Prosciutto Chips)

Shopping list for Linguine with Tomatoes, Zucchini and Herbs

1 small red chile, seeded and minced 

1/3 cup extra-virgin olive oil 

12 ounces linguine 

 

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

Chard with Raisins, Pine Nuts, and Porkitos

Recipe from Nom Nom Paleo

2 tablespoons raisins

3 pounds Swiss chard

3 tablespoons pine nuts

2 tablespoon ghee

2 garlic cloves, minced

Kosher salt

Freshly ground black pepper

Juice from ½ lemon

3 Porkitos (Prosciutto Chips)

 

Place the raisins in a small bowl and submerge in hot water for at least 10 minutes.

If you don’t have any Porkitos ready, now’s the time to bake ‘em. See Porkitos recipe below.

Wash the chard and flick off the excess water. You want the leaves damp, but not sopping wet. 

Cut out the stems and roughly chop the leaves into thick ribbons. If the stems are fresh and crisp, slice ’em up into ½-inch pieces and discard the ratty ends.

Heat a large skillet over medium heat and toast the pine nuts until golden brown, 2 to 3 minutes. Transfer the pine nuts to a plate to cool.

Increase heat to medium high and add 2 tablespoons of ghee to the skillet. When the fat’s shimmering, add the stems with a sprinkle of salt. Sauté until tender.

Add the minced garlic to the pan and stir for a few seconds until fragrant. Then, add the damp leaves in batches, each with a sprinkle of salt. (Don’t worry if you can’t get all the leaves into the pan all at once. The leaves will wilt and cook down, and eventually you’ll get all the greens in the pan.)

Drain the plumped raisins, and toss ’em in. Give everything a good stir, and cover the pan. Decrease the heat to medium and cook, covered, for 2 minutes or until tender.

Season with salt and pepper to taste. Toss in the pine nuts, squeeze on the lemon juice, and crumble on the Porkitos.

To make the Porkitos: 

Preheat the oven to 350°F with the rack in the middle.

Line a rimmed baking sheet with a piece of parchment paper, and place the prosciutto in a single layer on top. Don’t overcrowd the swine or it won’t crisp properly!

Once the oven is ready, place the the tray in the oven. Bake for 10-15 minutes (depending on the thickness of your prosciutto slices) or until crunchy. Watch your chips like a hawk to make sure they don’t burn.

Transfer the chips to a wire rack to cool. (They’ll actually get crunchier as they cool, so it’s better to err on the side of under-baking them.)

 

 

 

 

 

Linguine with Tomatoes, Zucchini and Herbs

Recipe from Food & Wine

1 pound tomatoes, cored and finely chopped 

1 tablespoon chopped basil 

1 tablespoon chopped parsley 

2 garlic cloves, minced 

2 teaspoons kosher salt 

1 small red chile, seeded and minced 

1/3 cup extra-virgin olive oil 

12 ounces linguine 

3 small zucchini or 2 medium, thinly sliced 

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving 

 

In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chile and olive oil.

In a large pot of boiling salted water, cook the linguine until al dente; drain well. Add the linguine to the bowl along with the sliced zucchini and toss. Add the 1/4 cup of grated cheese, toss again and serve in bowls, passing more cheese at the table.

Lazanki - Pork, Cabbage and Pasta Casserole

Recipe by Sandee Curtis 

 

This recipe is from Minsk.  Think of Lazanki as an Eastern European Lasagne.  To bring in a bit of Italy, pair this dish with a Tomato Salad on the side.

 

2 cups Flour - can be wheat, rye or buckwheat

1/2 cup Water

1/2 tsp Salt

1/2 tsp Sugar

1 tsp Vegetable Oil

3/4 lb Pork Shoulder

1/4 lb Smoked Sausages

1 medium Onion

1 Cabbage

1/2 tsp Salt

1/2 tsp ground Black Pepper

2 TB Vegetable or Olive

10 oz Cream

1/2 lb grated hard Cheese

 

Sift the flour, and mix in salt and sugar.  Make a hole in the center and vegetable oil, then pour  the water in slowly; knead the dough until it gets solid and flexible.  Roll out the dough; the layer should be about the thickness of a lasagne noodle.  Cut into squares or triangles.  Let the pasta dry a bit at room temperature.  Boil the Lazanki in salted water for 5 to 7 minutes.  Chop the onion and cabbage.  Dice the pork and sausages and fry until the fat starts to melt.  Put the meat into a bowl, leaving the fat in the pan.  In the same pan add the onion and cabbage and saute for 5 minutes.  Season with salt and pepper.  Preheat the oven to 350 F.  In the bottom of a medium size enameled iron casserole, pour the oil and swirl around to coat.  Layer the lazanki, cabbage and onion, meat and grated cheese, ending with grated cheese on top.  Pour the cream onto the layers.  Bake for 1 hour and serve.

Creamed Potatoes with Dill

My friend Sandee is working on a cookbook featuring specialties from all the countries of Europe.  Two of her recipes work perfectly with items from the box this week.  I would use a combo of Parsley and Garlic Chives instead of the Dill.  This dish is a delicious accompaniment to a roast chicken or beef roast, serve with sauteed chard seasoned with a bit of garlic and Balsamic Vinegar.

Recipe by Sandee Curtis 

This recipe is a common dish served in Sweden.

6 medium large Potatoes

2 TB Butter

2 TB Flour

1 1/2 cups Cream

1/2 tsp Salt

1/4 tsp White Pepper

2 TB finely chopped fresh Dill

 

Boil whole, unpeeled potatoes in unsalted water until fork-tender.  Remove and allow to sit until cool enough to touch.  Peel potatoes, then chop into 1” dice.  In a saucepan over medium-high heat, stir together butter and flour to make a light roux, but do not allow to darken.  Add cream, salt, and pepper and whisk steadily until incorporated and thickened into a Bechamel cream sauce, about 5 minutes.  Stir in potatoes, turn heat to medium-low, and allow potatoes to stew just until warmed.  Garnish with chopped dill and serve.  

 

This Week's Box: June 18th- 24th

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

*Apricots- Set out at room temperature, away from direct sunlight or heat. For the best tasting apricots, eat or use them within 2-3 days.

*Zucchini- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.

*Collards- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Do not wash until ready to use. Will last 3-5 days.

*Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week. 

*Basil- Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.

*Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

*Bok Choy- This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs! 

Carrots- Cut the tops off to keep them fresh longer. Place them in a closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.

Parsley- Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.

Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.

2. THIS WEEK'S RECIPES

Shepard’s Pie

Summer Squash and Collards with Pistachios

Apricot, Basil and Goat Cheese Pizza

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):

Shopping list for Shepard’s Pie

1 pound ground pork or beef

1 onion, chopped

2 rutabagas or turnips, cut into small cubes

1 tsp Worcestershire sauce or 1 tbsp mustard

4 tbsp (½ stick) butter softened

½ cup milk

1 pinch ground nutmeg

Shopping list for Summer Squash and Collards with Pistachios

1/2 Yellow Onion, peeled and sliced 1/8”

1/2 cup Bread Crumbs

1/4 to 1/3 cup shelled Pistachios, coarsely chopped

1/4 cup White Wine

1/2 TB each fresh Oregano, chopped

Olive Oil as needed

Shopping list for Apricot, Basil and Goat Cheese Pizza

1-2 12-inch pizza crusts or pre-made pizza crusts, flatbread, Naan or pita bread rounds

4 ounces crumbled goat cheese

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

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