Citrus Rosemary Chicken

Recipe from A Taste Of Home 

Serves 6 | Prep Time 30 minutes; Bake Time approx. 2 1/2 hours

2 TB grated Onion

1 TB minced fresh Rosemary

2 tsp minced fresh Marjoram

3 Garlic cloves, minced

1 tsp grated Pomelo Zest (Original recipe calls for Grapefruit, but you can sub for Pomelo zest or the pith)

1/2 tsp Salt, divided

1/2 tsp Black Pepper, divided

1 Roasting Chicken (6 to 7 pounds)

1 medium Onion, cut into wedges

3 fresh Rosemary Sprigs

3 fresh Marjoram Sprigs

2 TB Olive Oil

In a small bowl, combine the first five ingredients. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside. Place chicken on a rack in a shallow roasting pan. Sprinkle remaining salt and pepper inside cavity; fill with sliced onions.  With fingers, carefully loosen the skin from both sides of chicken breast. Place rosemary and marjoram sprigs under the skin. Brush chicken with oil; rub with reserved herb mixture. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180°. Let stand for 10-15 minutes. Discard herb sprigs and contents of cavity before slicing.


Greek Yogurt Ranch Dressing

Recipe from Cooking Light

Serves 2 to 4 | Takes approx. 5 minutes

Having a delicious homemade dressing/dip in the fridge means you have insta-snack. Roasted Romanesco dipped in this dressing would be delicious.  OR dip some of the Watermelon Daikon for a fresh veg dip snack combo. 

6 oz  Greek Yogurt 

2 TB  Mayonnaise 

1/2 cup Culturred Buttermilk 

1/2 TB Champagne or White Wine Vinegar 

1/4 tsp grated fresh Garlic, I use the microplane for this

1 TB chopped fresh Dill or Cilantro

1/8 tsp Kosher salt

1/8 tsp freshly ground Black Pepper

Mix all the ingredients together and that’s that!


Glazed Shiitakes With Bok Choy

Recipe by David Tanis from NYT Cooking 

Serves 6 to 8 | Takes approx. 30 minutes

1 bunch Bok Choy

3 TB good Vegetable oil

3 small dry Red Chinese hot peppers

1 lb Shiitake Mushrooms (about 4 dozen), stems removed

Salt and pepper

4 Garlic cloves, minced

1 TB grated Ginger

1 TB Sugar

1 tsp Sesame Oil

3 TB Tamari or Soy Sauce

6 Scallions, sliced diagonally, for garnish

1 TB  Toasted Sesame Seeds for garnish (optional)

Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.  Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.  Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.


Pomelo Couscous

Recipe by Emily Han 

Serves 2 to 4 | Takes approx. 15 minutes

3/4 cup Water

2 tsp Butter or Olive Oil

Salt

1/2 cup instant Couscous

1/2 cup Vegetable Oil

2 large Shallots, thinly sliced and separated into rings (about 1/2 cup) I would use the Leeks from the box

1 (1 1/2-pound) Pomelo, peeled and separated into chunks

1/4 tsp finely grated Ginger

2 TB chiffonade of Mint

Bring water to boil in a saucepan. Add 1 teaspoon olive oil or butter, a dash of salt, and couscous. Cover, remove from heat, and let stand for at least 5 minutes. Fluff the grains with a fork and cool completely. Heat vegetable oil in a small heavy pot over medium heat until a thermometer registers 325°F. Add shallots and fry, stirring constantly, until golden brown. Remove with a slotted spoon, drain on towels, and cool completely.  In a large bowl, combine couscous, 1 teaspoon macadamia oil, a dash of salt, and ginger using a fork or your hands. Add pomelo segments, half of the fried shallots, and mint and gently toss to combine.  Garnish with the remaining fried shallots and serve.

This Week's Box: January 13th- January 19th 2019

1. IN THE BOX:

* = Items in Box for 2

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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. 

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

Daikon or Watermelon Radish- 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.

*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. 

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.

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

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

*Pomelo- 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.

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

* 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

Spiced Lentils & Rice
Cold Noodles With Chile Oil and Citrusy Cabbage

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

Shopping items for Spiced Lentils & Rice

3 oz Split Red Lentils

2 heaped TB  Balti Curry Paste

1 cup Brown Basmati Rice

1/2 TB Olive Oil

Shopping items for Cold Noodles With Chile Oil and Citrusy Cabbage

½ cup Canola or Grapeseed oil

1 tablespoon Red-Pepper Flakes

3 Garlic cloves, very finely chopped

1 tablespoon Sichuan Peppercorns (optional)

1 Star Anise (optional)

1 pound Udon, Soba or Rice Noodles

2 tablespoons Rice Wine Vinegar, or fresh Lemon or Lime juice

¼ cup + 3 TB fresh Lemon and-or Lime juice

1 tablespoon finely grated Lemon and-or Lime zest

¼ cup + 3 TB Olive Oil

⅓ cup Tahini

1 tablespoon Sesame Oil

1 cup Parsley and-or Cilantro, tender leaves and stems, very finely chopped

1 bunch Scallions, very thinly sliced

Romanesco

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This week you have Romanesco in the box.  One of my favorite vegetables, partly because they are so delicious and mostly because a giant romanesco was the first Valentine’s Day gift Nigel gave me. That was before we were even dating, but he told everyone that he already knew I was his, and he was right.  Who couldn’t love a guy who brings you a most beautiful piece of fractal art in the form or a delicious Romanesco?  

If you don’t know what to do with this beautiful Brassica, keep it simple; cut into individual florets, wash well.  Shake off the water, maybe dry it a bit with some towel, then toss with olive oil and your favorite Eatwell Salt (I love the Smoked Chili) pop them onto a parchment lined baking tray and into a hot oven (450 F) and roast until some of the tips are just beginning to char.  And there you have it.  If you want to get fancy you can add small slices of fennel and leek. You could even use some of the daikon in this mix, that is also in this week’s share.  If you find you are pressed for time, do all of the prep right through the tossing in olive oil and salt, and save the roasting  for later. 

Spiced Lentils & Rice

Serves 2-4 | Takes 25 minutes

Recipe by Jamie Olive from 5 Ingredients

I love this book because of it simple approach to making yourself something good to eat.  Focusing on ingredients many people have at home, although some might be more common in the UK, but nothing is obscure.  This dish looks like it would be delicious with a roast chicken or a piece of fish.  For a little fresh veg maybe do a quick pickle with the daikon to serve on the side.

3 oz Split Red Lentils

2 Onions, or maybe substitute the Leeks

2 heaped TB  Balti Curry Paste

1/2 lb Kale

1 cup Brown Basmati Rice

1/2 TB Olive Oil

Salt and Pepper, to taste

Cook the lentils in salted water according to the packet instructions.  Peel and finely slice the onions, put them into a large shallow casserole pan on a medium heat with the olive oil and the Balti Paste.  Cook for 15 minutes, or until soft and golden, stirring regularly.  Tear in the kale, save tough stalks for stock, add a splash of lentil cooking water, cover and leave for 2 minutes.  Drain the lentils, toss into the casserole pan with the rice, cover again, and leave for a final 3 minutes.  Toss it all together; taste, season to perfections with sea salt and black pepper, and dish up.

Cold Noodles With Chile Oil and Citrusy Cabbage

Serves 4-8 | Takes 35 minutes

Recipe by Alison Roman From NYT Cooking

For The Noodles:

½ cup Canola or Grapeseed oil

1 tablespoon Fennel Seed

1 tablespoon Red-Pepper Flakes

2 Garlic cloves, very finely chopped

1 tablespoon Sichuan Peppercorns (optional)

1 Star Anise (optional)

1 pound Udon, Soba or Rice Noodles

2 tablespoons Rice Wine Vinegar, or fresh Lemon or Lime juice

Kosher salt and ground pepper

For The Citrusy Cabbage:

½ head Cabbage, very thinly sliced 

Kosher salt and ground pepper

¼ cup fresh Lemon and-or Lime juice

1 tablespoon finely grated Lemon and-or Lime zest

2 tablespoons Olive Oil

For The Tahini Sauce:

⅓ cup Tahini

1 Garlic clove, finely grated

2 tablespoons fresh Lemon or Lime juice

1 tablespoon Sesame Oil

1 cup Parsley and-or Cilantro, tender leaves and stems, very finely chopped

Kosher salt and ground pepper

For The Lemony Scallions:

1 bunch Scallions, very thinly sliced

¼ cup Olive Oil

2 tablespoons fresh Lemon or Lime juice

1 tablespoon finely grated Lemon or Lime zest

1 tablespoon Soy Sauce

Kosher Salt and ground Pepper


Heat oil, fennel seed, pepper flakes, garlic, Sichuan peppercorns and star anise (if using) in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to hear and see the garlic and spices frizzle and toast in the oil, 5 to 8 minutes. (Every stove is different and sometimes the low isn’t as low as we’d like, so keep an eye on things; it may take less time.) Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and set aside. Meanwhile, cook noodles in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking.

If serving the citrusy cabbage, place cabbage in a large bowl and season with salt and pepper. Add citrus juice and zest, tossing to coat. Let sit a few minutes to soften. Drizzle with olive oil before serving.  

If serving the tahini sauce, whisk tahini, garlic, lemon juice, sesame oil and 1/4 cup water in a small bowl until a creamy dressing forms. Add herbs and season with salt, pepper and more lemon juice, if desired. 

Alternatively, place all ingredients and 1/4 cup water in the bowl of a food processor and process until a smooth, creamy dressing forms. 

If serving the lemony scallions, combine scallions, olive oil, lemon juice, lemon zest and soy sauce in a small bowl; season with salt and pepper and let sit for at least 5 minutes before serving.When ready to eat, toss noodles with vinegar and season with salt and pepper. Spoon chile oil over the noodles, tossing to coat; keep adding the oil until your noodles are evenly coated. (Keep in mind you have other sauces for the noodles, so you’re just looking for them to be coated and sufficiently spicy.) Serve any additional chile oil alongside for personal spooning, with the cabbage and other sauces if you like. Feel free to add more spicy things and blanched or roasted vegetables.

The First Storm of 2019

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This time of year, we keep a close eye on the weather. By Thursday I saw they were predicting gale force wind for the weekend, and that is never good for the Farmers Market. I have learned the you cannot trust the weather forecast and quite often the storms they predict fizzle out. I have also learned that even if the storm isn’t what they predicted, the threat keeps people away from the market. Being right on the water, the tents at the market get hit by the wind pretty hard. So we sent extra weights, came up with a game plan for stormy weather, told the crew to pick 1/2 the amount of vegetables, cut the staff back to bare bones and planned for a cold, wet, miserable day.  

For those people who shop the market in spite of the weather, you are our heroes! Doing the market is a lot of work, doing it when you are cold and wet and afraid that your tent is going to blow away, well it just isn’t very pleasant. To have people come out and shop makes it all worthwhile.  I couldn’t go down this weekend because of a private party here on the farm, but our crew rocked it! 

Joyce, Havel, Cory and Eric made the day happen. And even though the market shut down 2 hours early, they sold out of eggs and had a pretty fantastic day. The market is where Eatwell got its start. And one of the last things Nigel made me promise was to never miss a market. Eatwell has a perfect attendance record, we have never missed one yet, but that is only possible because of our amazing crew!  

This Week's Box: January 6th- 12th 2019

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1. IN THE BOX:

*Items in Box for 2

*Acorn or Spaghetti 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 or Red Kale- 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.

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! 

*Daikon or Watermelon Radish- 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.

*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.

*Pomelo- 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.

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

Radicchio/Chicory- Refrigerate in a sealed plastic bag. Keeps for a week.

*Stir Fry Mix- These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.

2. THIS WEEK'S RECIPES

Chicken Curry

Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds

Creamy Cabbage Soup With Gruyere

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

Shopping items for Chicken Curry

1 lb boneless, skinless Chicken Breast, chopped into bite sized pieces

1 Tb Vegetable Oil

1 TB minced Garlic

1 small Yellow or White Onion, chopped - I would use Leeks instead

2 TB Yellow Curry powder

1 TB Thai Red Curry Paste

1 15oz can of Coconut Milk, full fat

1 TB Brown Sugar

1 tsp Fish Sauce

2 TB Lime Juice

Handful fresh Cilantro, roughly chopped

4 cups cooked White Rice for Serving or if you have Spaghetti Squash sitting around waiting patiently to be eaten, cook that up and use it instead

Shopping items for Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds

1 Tbs. fresh Lime Juice 

2 tsp Honey 

6 Tbs Extra Virgin Olive Oil 

2 Tbs chopped fresh Mint, plus leaves for garnish 

1/3 cup sliced Almonds, toasted

Shopping items for Creamy Cabbage Soup With Gruyere
1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 russet potato, peeled and grated

1 Parmesan rind

2 cups low-fat milk

1 cup grated Gruyère cheese

6 1/2-inch thick slices of French or country bread, toasted and cut into small squares

Minced fresh chives

//

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