This Week's Box: March 18th 2019- March 24th 2019

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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. 

*Carrots- Cut the tops off to keep them fresh longer. Place them in 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.

*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 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. Keeps 2-3 days.

*Chives or Parsley- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.

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.

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

Oranges- Keep in a dish on your counter or table. Lasts one week. Or you can store in your fridge for longer storage.

*Radicchio or Lettuce- Refrigerate in a sealed plastic bag. Keeps for a week.

Spring Onions- You can keep it on your counter for a couple of days or in the crisper in your fridge for up to 2 weeks.

*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. 

RECIPES:

Paleo Pizza Crust with Carrot and Celery Root

Turmeric-Miso Soup with Shiitakes, Turnips and Soba Noodles
Suspiciously Delicious Cabbage

Shopping List:

Shopping list for: Paleo Pizza Crust with Carrot and Celery Root

2 Eggs

Shopping list for Turmeric-Miso Soup with Shiitakes, Turnips and Soba Noodles:

4 oz fresh Shiitake Mushrooms, stems removed and tops slivered

1” fresh Turmeric, peeled and grated or about 1 1/2 tsp dried ground

4 TB White or Chickpea Miso, although I would use the Country if that is all I had

1/2 lb Soba Noodles

Shopping list for Suspiciously Delicious Cabbage

2 Garlic Cloves, minced - I will be using a couple of Green Garlic Stalks instead

1 TB Butter

3/4 cup Heavy Cream

This Week's Box: March 10th- March 17th 2019

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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. 

*Carrots- Cut the tops off to keep them fresh longer. Place them in 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.

*Chard 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. 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.

Lemons or Oranges- Keep in a dish on your counter or table. Lasts one week. Or you can store in your fridge for longer storage.

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

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.

*Spring Onions- You can keep it on your counter for a couple of days or in the crisper in your fridge for up to 2 weeks.

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

Recipes:

Falafel Burgers with Yogurt Dill Sauce

Savory Sauté of Romanesco, Cabbage and Potatoes

Rosemary & Garlic Kale

This Week's Box: March 4th- March 10th

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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- Refrigerate unwashed, covered for up to a week.

*Daikon- Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. You can also cut into smaller pieces and freeze for up to 6 months.

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 or Spring Onions- 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- These juicy, freshly picked mandarins can be left out on the counter for a few days, but last up to two weeks if refrigerated.

*Kale, Red Russian- 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 or Tangelos- 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.

Turnips or 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. 

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

2. THIS WEEK'S RECIPES

Cabbage Rolls

Romanesco Soup

White Bean and Celery Root Gratin

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

Shopping List for Cabbage Rolls

1/4 good Cooking Oil

1 1/2 cup Vegetable Broth OR Eatwell Chicken Stock

1 1/2 cups Tomato Sauce

3/4 cup long grain White Rice

1 tsp Red Pepper Flakes, or to taste

1/4 cup minced Parsley

3 TB minced Cilantro (optional)

1/2 tsp ground Cumin

1/4 tsp ground Coriander

Shopping List for White Bean and Celery Root Gratin

1/4 cup Extra Virgin Olive Oil or 1/2 stick of Butter, plus more for greasing the baking dish

1 Onion, chopped

2 cloves Garlic, chopped

3 cups cooked or canned White Beans, drained but still moist, liquid reserved

1 tsp Sweet or Spanish Smoked Paprika

1 tsp dried Oregano

1/2 cup freshly grated Parmesan, plus more for garnish

1/2 cup Bread Crumbs


____

Thanks!

This Week's Box: February 25th - March 3rd 2019

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! 

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. 

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

*Mustard Greens- 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 or Tangelos- 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.

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.

*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

Glazed Shiitakes With Bok Choy

Coconut-Miso Salmon Curry

Sausage Rolls

Green Sauce

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

Shopping List for Glazed Shiitakes With Bok Choy

3 TB Vegetable Oil

3 small dry red Chinese Hot Pepper

1 lb Shiitake Mushrooms, stems removed

4 Garlic Cloves, minced

1 Tb grated Ginger

1 TB Sugar

1 tsp Sesame Oil

3 TB Tamari or Soy Sauce

6 Scallions, for garnish

1 TB roasted Sesame Seeds for garnish

Shopping List for Coconut-Miso Salmon Curry

3 tablespoons Safflower or Canola oil

1 medium Red Onion, halved and sliced 1/2-inch thick (about 2 cups)

1 (1-inch) piece fresh Ginger, minced (about 2 tablespoons)

3 Garlic cloves, thinly sliced

¼ cup White Miso

½ cup unsweetened, full-fat canned Coconut Milk

1 (1 1/2-pound) Salmon Fillet, cut into 2-inch pieces

1 tablespoon fresh lime juice, plus lime wedges for serving

Steamed Rice, such as jasmine or basmati, for serving

¼ cup chopped fresh Basil

¼ cup chopped fresh Cilantro

Shopping List for Sausage Rolls

1 lb ground Beef

1 pack good Bacon, chopped pretty small

1 or 2 Onions

2 Eatwell Farm Eggs

1 cup Breadcrumbs

1 cup grated Cheddar Cheese 

1 or 2 TB fresh Sage, chopped

Freshly grated Nutmeg, do this to taste preference

2 sheets Puff Pastry- I use Trader Joe’s

1 extra Egg for Pastry Egg Wash

Shopping List for Green Sauce

Some Stock to cook the stems in, about 2 cups

1/4 cup Olive Oil + more for sauteeing

Juice of 1 Lemon, plus zest from about 1/2

Pinch or Red Pepper Flakes


____

Thanks!

Green Sauce

Recipe from the Farmhouse Kitchen


I don’t really know what to call this so sticking with Green Sauce for now.  

Stems from whatever greens you have: Turnips, Mustard, Kale, Spinach

Some Stock to cook the stems in, about 2 cups

1/4 cup Olive Oil + more for sauteeing

Juice of 1 Lemon, plus zest from about 1/2

Pinch or Red Pepper Flakes

3/4 tsp Salt

3 Green Garlic tops

Water, for thinning sauce

Take the stems and chop small, then sauté in a little bit of oil, for about 10 minutes over low temp.  Add stock and cook until the stems are really soft.  Strain out the stock and save for something else.  Throw the cooked stems into a blender  with the rest of the ingredients and blend a bit.  Add enough water to be able to blend into a smooth sauce.  You can use this sauce as a garnish for soup or roasted vegetables, or even as a salad dressing.

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