Lilly’s Winter CSA Soup

2 Leeks, washed well and cut into 1/2” circles (light green and white parts only)

2 or more stalks of Green Garlic, bottoms trimmed the rest cut into about 1/2” pieces

1 Romanesco, cut into individual florets

1 Celeriac, peeled and diced into bite size pieces

3 Turnips, washed well and diced. Peel if they are really big

2 to 3 Carrots, peeled and diced

Olive Oil

Eatwell Thyme Salt 

Freshly ground Black Pepper

1 qt Eatwell Chicken Stock

1 can Coconut Milk

Zest from 1 Lemon

Red Pepper Flakes, to taste


Preheat oven to 400 F. Put the Romanesco, celeriac, carrots and turnips into a bowl.  If you have any cauliflower leftover from last week you can add that to your roasting veg medley.

 Toss with some olive oil, a good sprinkling of Eatwell Thyme Salt and black pepper.  Put onto a parchment lined baking sheet and roast for 15 minutes, toss a little and roast for about another 15 minutes until everything is nice and toasty looking.  In the meantime heat some olive oil in a heavy bottomed pot and add the leeks, and garlic.  Sauté slowly while the rest of the veg is roasting in the oven.  When the roasting veggies are done and them to the sauté pot, along with half the chicken stock. Using an immersion blender puree until relatively smooth.  You can leave some chunky bits in for texture.  Add the rest of the stock and the pepper flakes, heat and taste for seasoning.  Add lemon zest and coconut milk. Taste and adjust seasoning if need be.  If you don’t have Eatwell Thyme Salt at home, well you really should get some, but you can use a sprinkling of dried thyme or some chopped fresh thyme and plain salt.



Pork Chops With Cream Sauce and Braised Red Cabbage

Recipe from Spruce Eats


For the Cabbage:

2 tablespoons vegetable oil

1 tablespoon butter

1 cup onion (finely chopped)

1 large clove garlic (pressed)

1 small head of red cabbage (coarsely shredded)

2 medium apples (peeled and cored)

1/2 cup dry red wine (or use apple juice or cider)

3 tablespoons cider vinegar

2 tablespoons brown sugar (light or dark, packed)

1 bay leaf

2 to 3 inches cinnamon stick

1/4 teaspoon allspice (ground)

Black pepper to taste (freshly ground)

Salt to taste


For the Pork Chops:

1 tablespoon butter

1 tablespoon vegetable oil

4 pork chops (rib or loin, bone-in, about 3/4-inch thickness)

Dash salt (or to taste)

Dash black pepper (freshly ground, or to taste)

1 1/4 cups chicken stock (low sodium or homemade with no salt)

1/2 cup dry white wine (or use more chicken stock or apple cider)

1 tablespoon mustard (Dijon)

3 to 4 tablespoons heavy cream


For the Cabbage: Gather the ingredients.

Heat the 2 tablespoons of vegetable oil and 1 tablespoon of butter in a Dutch oven or large saucepan over medium-low heat. Add the chopped onion and cook, stirring, until the onion is translucent. Add the garlic and cook, stirring, for another minute. 

Meanwhile, cut the cored apples in wedges and cut the wedges lengthwise into thin slices. 

To the onion mixture, add the cabbage, apple slices, wine, vinegar, brown sugar, bay leaf, cinnamon stick, and allspice. Bring to a simmer. Cover and simmer slowly over low heat for about 30 minutes, or until the cabbage is very tender. Taste and add salt and pepper, as needed.

Remove the cinnamon stick and bay leaf before serving.


For the Pork Chops: Gather the ingredients.

In a large skillet or saute pan over medium heat, melt the butter with the vegetable oil. 

Sprinkle the pork chops lightly with salt and pepper, to taste.

Sear the pork chops for about 2 to 3 minutes on each side, until browned. Add the chicken stock and white wine to the pan and bring to a simmer. Reduce heat to low, cover, and simmer for 20 minutes, or until the pork chops are tender. Remove the chops to a platter and keep warm.

Strain the liquids through a mesh sieve and return to the pan. Bring the liquids to a boil and cook, uncovered, until reduced by about two-thirds, to about 3/4 cup. 

Whisk in the mustard and heavy cream. Cook the sauce, stirring frequently, for about 2 to 3 minutes over the lowest heat setting to thicken slightly, but do not let it boil.

Taste and adjust seasonings, adding salt and pepper, as needed.

Serve the pork chops with the sauce and the braised red cabbage.

Add boiled or mashed potatoes or noodles for a complete and satisfying dinner.


Radish or Turnip and Citrus Salad

Recipe by Amber from Twists & Zests

This is a beautiful food blog site, you really should check it out http://twistsandzests.com/blog/watermelon-radish-and-pomelo-salad/, particularly as Amber is an Eatwell CSA member!   

The original recipe was made with watermelon daikon and pomelo, if you have the family box this week you can use your pomelo, if you have the box for two use your oranges, they too are fantastic in salad.  

1/2 lb Lettuce Or Spinach, washed well and dried

2 to 3 Radishes, sliced in 1/8” semi circle

1 Pomelo, or Orange or a couple of Mandarins, segmented if using Mandarins cut the segments to remove the seeds

1/4 cup sliced Almonds, toasted

For the Dressing:

1 TB pungent Olive Oil

1 TB Balsamic Vinegar

2 tsp Maple Syrup

1/8 tsp Cinnamon

1/4 tsp Salt

1/4 tsp ground Pepper

Mix all the dressing ingredients together and whisk well.  To segment the pomelo (or grapefruit), cut the top and bottom off, approximately 1/2” thick to start with.  Going around the fruit top to bottom, cut the rind and pith off.  If you start with 1/2” you can always cut more.  Slice until all the white pith is gone and the membrane has been just removed.  Slice each segment just at each side of the membrane.  Remove any seeds.  Rip lettuce, cut spinach, into bite size pieces.  Toss lettuce/spinach, radishes, and citrus with dressing.  Plate and top with sliced almonds. 

This Week's Box: February 17th - February 23rd 2019

1. IN THE BOX:

* = Items in Box for 2

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. 

*Celeriac-  A delicious form of celery that is pretty new to people's kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface. 

*Green Garlic- Green garlic should be stored in the refrigerator, where it will keep for 5-7 days. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick the green garlic in a tall glass with some water in the bottom.

Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least a week.

*Mandarins or Navel Oranges- These juicy, freshly picked oranges can be left out on the counter for a few days, but last up to two weeks if refrigerated.

*Mustard Greens or Red Russian Kale- 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.

Pomelos- Pomelos are the largest citrus fruit. Pomelos 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.

*Radishes or turnips- 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. 

*Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

*Rosemary- To keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - last 2 weeks to a month.

Shallots- Store in a dark, cool, dry, well-ventilated place. Lasts up to one month. If placed in the refrigerator, shallots have a shorter storage life, up to two weeks.

Spinach or Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.

2. THIS WEEK'S RECIPES

Lilly’s Winter CSA Soup

Pork Chops With Cream Sauce and Braised Red Cabbage

Radish or Turnip and Citrus Salad

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

Shopping List for Lilly’s Winter CSA Soup

Shopping List for Pork Chops With Cream Sauce and Braised Red Cabbage

2 medium apples (peeled and cored)

1/2 cup dry red wine (or use apple juice or cider)

3 tablespoons cider vinegar

2 tablespoons brown sugar (light or dark, packed)

1 bay leaf

2 to 3 inches cinnamon stick

1/4 teaspoon allspice (ground)

1 tablespoon butter

1 tablespoon vegetable oil

4 pork chops (rib or loin, bone-in, about 3/4-inch thickness)

1 1/4 cups chicken stock (low sodium or homemade with no salt)

1/2 cup dry white wine (or use more chicken stock or apple cider)

1 tablespoon mustard (Dijon)

3 to 4 tablespoons heavy cream

Shopping List for Radish or Turnip and Citrus Salad:

1/4 cup sliced Almonds, toasted

1 TB pungent Olive Oil

1 TB Balsamic Vinegar

2 tsp Maple Syrup

1/8 tsp Cinnamon—-

Thanks!

This Week's Box- February 10th- February 16th 2019

LRG_DSC03156.jpg

1. IN THE BOX:

* = Items in Box for 2

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. 

*Cauliflower- Will last a while in a closed container in the fridge but some say cauliflower has the best flavor the day it's brought home. 

Celeriac-  A delicious form of celery that is pretty new to people's kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface. 

*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.

Green Garlic- Green garlic should be stored in the refrigerator, where it will keep for 5-7 days. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick the green garlic in a tall glass with some water in the bottom.

*Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least a week.

*Navel Oranges- These juicy, freshly picked oranges can be left out on the counter for a few days, but last up to two weeks if refrigerated.

Pomelos- Pomelos are the largest citrus fruit. Pomelos 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.

*Radishes or turnips- 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. 

*Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

*Spinach- Keep damp in an airtight container in the fridge. Keeps for one week.

2. THIS WEEK'S RECIPES

Steamed Cabbage With Lemon, Butter and Thyme

Roasted Romanesco With Pine Nut, Raisin, and Caper Vinaigrette

Han Oak Galbijjim

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

Shopping List for Steamed Cabbage With Lemon, Butter and Thyme:

Juice of 1/2 Lemon

2 to 3 TB unsalted Butter, at room temp

1/2 tsp Thyme leaves (or 3/4 tsp Thyme Salt in place of fresh thyme and kosher salt)

Shopping List for Roasted Romanesco With Pine Nut, Raisin, and Caper Vinaigrette:

6 TB Extra Virgin Olive Oil, divided

1 TB Sherry Vinegar

1 Tb Honey

2 TB Capers, rinsed, drained and roughly chopped

1/4 cup toasted Pine Nuts

1/4 cup Raisins

2 Tb finish chopped Parsley

Shopping List for Han Oak Galbijjim:

3 pounds mixed Root Vegetables, such as Carrots, Turnips, Sweet Potatoes, try Celeriac, peeled and cut into 1-inch pieces

5 tablespoons Neutral Oil, like Canola or vegetable oil

Kosher salt

Freshly ground black pepper, to taste

4 pounds bone-in Short Ribs, cut by a butcher into 2-inch pieces

2 medium-size Asian pears, peeled, cored and diced

1 large Red Onion, peeled and diced

12 cloves Garlic, peeled and roughly chopped

2 tablespoons roughly chopped Ginger

3 cups Chicken Stock

1 12-ounce can Coca-Cola

¼ cup Honey

½ cup Soy Sauce

¼ cup Rice-Wine vinegar

2 tablespoons Gochugaru (Korean chile flakes), or to taste

4 cups roughly chopped Kale or Spinach, optional

1 pound Korean Rice Cakes, optional

1 tablespoon toasted Sesame Oil

3 Scallions, trimmed and both white and green parts thinly sliced (You can use the Green Garlic from the box instead)

3 Radishes, trimmed and thinly sliced

Sesame seeds, to taste

—-

Thanks!

Steamed Cabbage With Lemon, Butter and Thyme

Recipe from Six Seasons by Joshua McFadden| Serves 4 | Takes approx 15 minutes

For this recipe I would switch out the clove garlic and take advantage of the new Green Garlic from this week’s share.  It is much milder so you will have to play with that to get it to the flavor you like.  

1 lb Green Cabbage, quartered, cored, and cut into thick wedges

2 Garlic cloves or green garlic, smashed and peeled

Kosher Salt and freshly ground Black Pepper

Juice of 1/2 Lemon

2 to 3 TB unsalted Butter, at room temp

1/2 tsp Thyme leaves (or 3/4 tsp Thyme Salt in place of fresh thyme and kosher salt)

Bring 1/2 inch of water to a boil in a large saucepan.  Add the cabbage, garlic and 1 tsp salt.  Cover and steam-simmer rapidly.  After about a minute, uncover, stir the cabbage around so it’s getting evenly steamed (it’s ok if some of the leave fall off the wedges), add a touch more water if necessary, cover, and cook until the cabbage is mostly tender but still has some crunch, 4 to 6 minutes total depending on your cabbage.  Drain the cabbage well, give it a quick chop or two to make it easier to eat, and oil it into a bowl.  Season with the lemon juice, butter, thyme and several twists of pepper.  


Roasted Romanesco With Pine Nut, Raisin, and Caper Vinaigrette

Recipe by J Kenji Lopez-Alt | Serves 4 | Takes approx 40 minutes

1 head Romanesco or Cauliflower, trimmed and cut into 8 fat wedges - you don’t want small florets for this dish

76 TB Extra Virgin Olive Oil, divided

Kosher Salt and freshly ground Black Pepper

1 TB Sherry Vinegar

1 Tb Honey

2 TB Capers, rinsed, drained and roughly chopped

1/4 cup toasted Pine Nuts

1/4 cup Raisins

2 Tb finish chopped Parsley

Adjust oven rack to middle position and preheat oven to 500 F.  Toss Romanesco/Cauliflower with 3 TB olive oil.  Season to taste with salt and pepper.  Transfer to a foil lined rimmed baking sheet.  Roast until tender and deeply browned on both sides, about 20 minutes total, flipping with a spatula halfway through roasting.  In the meantime combine remaining 3 Tb olive oil, vinegar, honey, capers, pine nuts, raisins and parsley.  Season dressing to taste with salt and pepper.  Transfer cooked romanesco/cauliflower to a serving plate and spoon dressing on top.  Serve immediately.  


Han Oak Galbijjim

Recipe by Sam Sifton from NYT Cooking | Takes approx 3.5 hours 

This is a hefty recipe, not simple or quick, but it came highly recommended by CSA Member Alix W.  She posted it on her FB page promising it would be more delicious than you can imagine!  Because I know Alix knows what she is talking about I had to share it with you.  For the root veg she used turnips, but you can include celeriac in that mix as well. There are natural versions of Coke, but I am thinking that the reason you use the Coke is for the sugar and the acid, does anyone know?  So I am wondering if you couldn’t put in some fresh orange juice and maybe some orange zest instead of Coke?

3 pounds mixed Root Vegetables, such as Carrots, Turnips, Sweet Potatoes, try Celeriac, peeled and cut into 1-inch pieces

5 tablespoons Neutral Oil, like Canola or vegetable oil

Kosher salt

Freshly ground black pepper, to taste

4 pounds bone-in Short Ribs, cut by a butcher into 2-inch pieces

2 medium-size Asian pears, peeled, cored and diced

1 large Red Onion, peeled and diced

12 cloves Garlic, peeled and roughly chopped

2 tablespoons roughly chopped Ginger

3 cups Chicken Stock

1 12-ounce can Coca-Cola

¼ cup Honey

½ cup Soy Sauce

¼ cup Rice-Wine vinegar

2 tablespoons Gochugaru (Korean chile flakes), or to taste

4 cups roughly chopped Kale or Spinach, optional

1 pound Korean Rice Cakes, optional

1 tablespoon toasted Sesame Oil

3 Scallions, trimmed and both white and green parts thinly sliced (You can use the Green Garlic from the box instead)

3 Radishes, trimmed and thinly sliced

Sesame seeds, to taste


Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.  While the vegetables and ribs cook, place a large Dutch Oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes. Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot. Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender. When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender. Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.

This Week's Box: February 4th- February 10th 2019

LRG_DSC03149 (1).JPG

1. IN THE BOX:

* = Items in Box for 2

*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! 

Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

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. 

*Cauliflower- Will last a while in a closed container in the fridge but some say cauliflower has the best flavor the day it's brought home. 

*Celeriac-  A delicious form of celery that is pretty new to people's kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface. 


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.

Daikon - Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.

*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.

Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least a week.

*Lemons- This versatile fruit adds a great touch to winter greens and salads. It will store longer, several weeks, if wrapped and placed in crisper of the fridge, but if you are going to use it within a few days it can be stored on the counter.

*Lettuce or Spinach- Keep damp in an airtight container in the fridge. Keeps for one week.

* Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

2. THIS WEEK'S RECIPES

Beef Meatballs with Lemon and Celeriac

Crispy Curried Cauliflower

Grapefruit Vinaigrette

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

Shopping List for Beef Meatballs with Lemon and Celeriac:

14 oz Ground Beef

1 medium Onion

3 cups fresh White Breadcrumbs

1 cup Parsley

1 large Egg3/4 tsp ground Allspice

2 TB Olive Oil

3 cloves Garlic

1/2 tsp ground Turmeric

1 1/2 tsp Fennel Seeds

1 tsp Sweet Smoked Paprika

2 cups Chicken Stock

Shopping List for Crispy Curried Cauliflower:

1 1/2 TB Coconut Oil or Ghee

1/2 Dried Arbol Chile

Curry Powder

1 Lime

Shopping List for Grapefruit Vinaigrette:

1 tsp Honey or Agave Syrup

1 TB plus 1 tsp Sherry vinegar or Cider Vinegar

2 TB Sunflower Oil

1 TB Extra Virgin Olive Oil

///

Grapefruit Vinaigrette

1 Grapefruit

1 tsp Honey or Agave Syrup

Pinch of Salt

1 TB plus 1 tsp Sherry vinegar or Cider Vinegar

2 TB Sunflower Oil

1 TB Extra Virgin Olive Oil

Squeeze 1/2 of the grapefruit.  Measure out 1/3 cup of juice and place it in a small saucepan. Add the honey or agave and bring to a boil over medium-high heat.  Reduce to 1/4 cup and remove from the heat. Whisk in salt, vinegar and the oils. Cut away the peel and pitch from the remaining grapefruit half.  Cut the sections away form the membranes that divide them and chop fine. Stir into the vinaigrette.

Search