Confit Fennel

Recipe- Kathy Bechtel of Italiaoutdoors Food & Wine


2 bulbs fennel

3 cloves garlic

Peel from one lemon

1/8 teaspoon red pepper flakes

1 cup extra virgin olive oil

Kosher salt and freshly ground pepper


Trim the stem end of the fennel, cut off any stalks and leaves (reserve the fronds for garnish) and pull away discard any damaged or tough outer layers of fennel bulb. Slice fennel lengthwise 1/4″. Remove the tough solid inner triangular core that is at the base of the bulb,

Lay slices in a shallow roasting pan. Gently smash the garlic cloves and add to fennel. Sprinkle with red pepper flakes and several strips of the lemon peel, being careful not to get the white pith with the peel. If you do get some pith, cut it away with a small pairing knife.

Cover the fennel with olive oil – the amount of oil may vary slightly depending on the size/amount of fennel. 

Sweet Potato Pie

This is one of my favorite pies, much like pumpkin, just a little different.  And our sweet potatoes make the best pie.  So if any of you have some extra you haven’t quite figured out what to do with - thinking of you all Tilles Family, make some pie.  Use your favorite pie/pastry dough, or go crust free and bake it without.

1 1/2 pounds Sweet Potato

1/2 cup Butter, softened

1/4 cup White sugar

1/4 cup Brown sugar

2 Tablespoons Molases

1/2 cup Buttermilk

3 Eggs

½ tsp Salt

2 teaspoon ground Nutmeg

2 teaspoon ground Cinnamon

2 teaspoon Vanilla extract

Bake sweet potato whole in skin until done.  Remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust or simply bake in a baking dish.  Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean.

Butternut Squash and Leek Stuffing

Recipe from New Seasons Market’s website

I am thankful for an internet that has a recipe for every food combo that pops into my head.

16 cups cubed Bread

2 medium Leeks, thickly sliced and soaked in water and drained

4 TB Extra Virgin Olive Oil, divided

1/2 cup dry White Wine

4 cups roasted Butternut Squash

2 TB each, Salt and Black Pepper

1 Tb chopped fresh Thyme leaves

1 quart Vegetable Stock

2 cups shredded Gruyere, if desired

Place cubed bread on baking trays to dry out for a few hours or overnight.  Heat 2 TB olive oil in a skillet over medium heat until hot.  Sauce leeks until softened, stirring occasionally.  Add white wine and cook until wine evaporates; remove from heat.  In a large bowl combine bread, leeks, butternut squash, salt, pepper and thyme.  Pour 1/2 of stock over bowl and mix to combine. Continue to add stock until desired consistency is reached. Preheat oven to 350 F.  Oil a 9x13 baking dish with the remaining 2 TB olive oil.  Add the stuffing to the prepared baking dish, top with shredded gruyere cheese, if using, and bake for 25 to 30 minutes, or until top is starting to brown.

This Week's Box November 20th-24th, 2018

Happy Thanksgiving Everyone!

Happy Thanksgiving Everyone!

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

    IN THE BOX:

*Items in Box for 2

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

*Butternut Squash- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.

*Celery- Store in your crisper. Lasts about one week. 

*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.

*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

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

OR

*Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.

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

*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator. 

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

Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

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. 

Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water. 

Holiday Herb Mix- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. Can also be hung to dry and will last several months.


2. THIS WEEK'S RECIPES

Confit Fennel

Sweet Potato Pie

Butternut Squash and Leek Stuffing

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

Confit Fennel

3 cloves garlic

Peel from one lemon

1/8 teaspoon red pepper flakes

1 cup extra virgin olive oil

Sweet Potato Pie

1/2 cup Butter, softened

1/4 cup White sugar

1/4 cup Brown sugar

2 Tablespoons Molases

1/2 cup Buttermilk

3 Eggs

½ tsp Salt

2 teaspoon ground Nutmeg

2 teaspoon ground Cinnamon

2 teaspoon Vanilla extract

Butternut Squash and Leek Stuffing

16 cups cubed Bread

4 TB Extra Virgin Olive Oil, divided

1/2 cup dry White Wine

1 Tb chopped fresh Thyme leaves

1 quart Vegetable Stock

2 cups shredded Gruyere, if desired

This Week's Box November 13th -17th, 2018

IMG_2576.JPG

IN THE BOX:

*Items in Box for 2

*Acorn Squash- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.

*Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

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

*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. Wash well before use. 

*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.

*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly. 

*Persimmons- Store at room temperature until ripe, then refrigerate in a plastic bag. Lasts several days once ripe.

Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.

OR

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

Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

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. 

Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water. 


Fall Box

IMG_5218.jpg

When I saw this week’s list I got so excited, a truly Autumnal variety!  Leeks are back, and so are cabbage and a range of greens.  After all the sweetness of summer, tomatoes, peppers and fruit, I look forward to the earthy flavors this time of year brings.  Of course we still get sweetness in the form of winter squash.  However with all this beautiful weather, the broccoli has come on strong and fast, so this week we are switching out the acorn squash with broccoli.  It’s a little tricky sometimes knowing just how things will grow and predicting is far from an exact science.  I have no doubt most of you will be thrilled to have broccoli in your share this week.  For the time, winter squash stores well, so it will keep.

Partnering with Homage

homagesf2.jpeg

This month Homage, located in the financial district, is featuring Eatwell Farm! 

From their home page:

Homage provides a menu reflecting our local bounty of farms within the Bay Area. Each week, our team travels to the market, building farm relationships, and gathering produce in perfect ripeness. We then prepare a concise, monthly changing menu, spotlighting and focusing on one single-origin farm.

There will be a special Eatwell Farm Dinner on the 16th and I hope many of you can join us.  I will also be there this Thursday doing a little pop up showing all of our goodies. If you work down that way come by and see me!  We will send out the details about the dinner as soon as we have the

homagesf.jpeg

This Week's Box November 6th- 10th, 2018

Happy Fall Y’all!

Happy Fall Y’all!

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

1. IN THE BOX:

*Items in Box for 2

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

*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. Wash well before use. 

*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.

*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.

*Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 days.

*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly. 

*Persimmons- Store at room temperature until ripe, then refrigerate in a plastic bag. Lasts several days once ripe.

Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.

OR

Pomegranates- Keeps up to a month stored on a cool counter.

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! 

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.

2. THIS WEEK'S RECIPES

Broccoli Mac N Cheese

Chicken, Leeks and Spinach In A Creamy Wine Sauce

Mustard Crusted Tofu with Kale and Sweet Potato

Pickled Radishes

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

Broccoli Mac N Cheese

1 lb Elbow Macaroni, cooked per package instructions

4 TB Butter

4 TB Flour

2 cups Milk, warmed

2 cups Sharp Cheddar, grated, plus 1/2 cup or so, for topping

1/4 to 1/2 cup Breadcrumbs, for topping, optional

Chicken, Leeks and Spinach In A Creamy Wine Sauce

1 TB Olive Oil

4 to 6 small Chicken Breasts or Thighs

3 cloves Garlic, minced

2 cups Crimini or Button Mushroom, sliced

2/3 cup dry White Wine

1 1/2 tsp fresh Thyme

2 tsp Lemon Zest

1 cup Chicken Stock

1 cup Heavy Cream

1 TB Dijon Mustard

Mustard Crusted Tofu with Kale and Sweet Potato

1 14 oz package firm Tofu

1/2 cup whole grain Dijon Mustard

4 TB Oil, divided

1/2 cup Onion, sliced

1 TB minced Ginger

2 TB fresh Lime Juice

Pickled Radishes

1 cup White Vinegar

2 tsp sugar or Honey

1/2 tsp crushed Peppercorns

1 to 2 cloves Garlic, peeled

Optional, 1 Chile Pepper, split lengthwise

Pickled Radishes

photo credit: davidlebovitz.com

photo credit: davidlebovitz.com

Recipe from David Lebovitz’s blog Makes 1 Pint Jar

I love just about everything he says.  So when I saw this I thought I would include his simple recipe just in case you want to get a little longer life out of your radishes.  I would bet you could save the brine and add new radishes later as you run out.

1 bunch Radishes, about 1 lb

1 cup Water

1 cup White Vinegar

2 tsp Sea Salt

2 tsp sugar or Honey

1/2 tsp crushed Peppercorns

1 to 2 cloves Garlic, peeled

Optional, 1 Chile Pepper, split lengthwise

Slice the radishes into rounds.  In a non-reactive saucepan, bring the water, vinegar, salt and sugar or honey to a boil, until the sugar and salt are dissolved.  Remove from heat and add the peppercorns, garlic and Chile pepper, if using it.  Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and Chile into the jar as well.  Cover and let cool to room temp, then refrigerate.  They will be ready after 24 hours and can be kept in the refrigerator for up to one month.

Mustard Crusted Tofu with Kale and Sweet Potato

Recipe from Bon Apetit Serves 4

1 14-oz package firm Tofu

1/2 cup whole grain Dijon Mustard

4 TB Oil, divided

1/2 cup Onion, sliced

1 TB minced Ginger

1 bunch Kale, stem cut from each leaf, leaves thinly sliced crosswise about 8 cups

8 oz Sweet Potato, peeled, halved lengthwise, thinly sliced crosswise

2 TB fresh Lime Juice


Cut tofu into high 1/2” thick slices.  Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.  Heat 2 TB oil in a large nonstick skillet over medium-high heat.  Add onion and ginger; sautee 1 minute.  Add kale, sweet potato, and lime juice.  Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.  Heat remaining 2 TB oil in another large nonstick skillet over medium heat.  Add tofu, cover and cook until heated through and crisp, about 2 mins per side.  Some seeds may fall off.  Arrange kale and sweet potato mixture on plate.  Overlap tofu slices atop vegetables and serve.

Search