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