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

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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

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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

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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

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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.

Chicken, Leeks and Spinach In A Creamy Wine Sauce

Recipe from Nerds with Knives by Eily Clifton. 4 servings


1 TB Olive Oil

4 to 6 small Chicken Breasts or Thighs

3 Leeks, white and light green parts only, thoroughly washed and sliced into 1/4” round

3 cloves Garlic, minced

2 cups Crimini or Button Mushroom, sliced

4 cups Spinach, washed well

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

Coarse Salt and fresh ground Black Pepper


Dry the chicken well and season both sides generously with salt and pepper.  Pre-heat a large, heavy skillet on medium high and then add olive oil.  Add the chicken ina. Single layer, skin side down and cook until deep golden brown, about 5 to 7 minutes.  Flip and lightly brown the other side, about 5 minutes.  Remove chicken to a plate and set aside.  Add the mushrooms and let them cook on one side without stirring until they are deep brown and caramelized on one side, about 5 minutes.  Toss the mushrooms and add leeks to the pan and sauce until softened, about 5 minutes.  Add the garlic and cook for 30 seconds more.  Add the wine and let it reduce down by half and then add the lemon zest, thyme, mustard, chicken stock and cream.  Return the chicken pieces to the pan and simmer, uncovered, until the chicken is cooked through, 15 to 25 minutes, depending on thickness.  Check the liquid level a few times and add more stock as necessary.  When chicken is cooked through, move to a platter. Stir in spinach until just wilted, spoon sauce over chicken.

Broccoli Mac N Cheese

Eatwell Farmhouse Kitchen  Serves 4 to 6

I love Mac N Cheese, it is one of my favorite dishes.  And like many people, I am sure, I sometimes add a veg, like broccoli, to make for a one dish and healthier meal.  

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

Salt and Pepper, to taste

2 cups Broccoli florets, lightly steamed

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

Save some of the cooking water either from your pasta or the broccoli to thin you sauce a bit.

Over medium heat, melt butter in a heavy bottomed sauce pan.  Once foamy, add the flour.  Mix well, and cook until it just turns a bit golden, stirring often so it doesn’t burn.  Turn temp down to low and slowly add the warmed milk, 1/2 cup at a time, whisking in between.  Once it is well incorporated and there are no visible lumps, at the grated cheese.  If your sauce is really thick add a bit of the pasta cooking water or the broccoli cooking water to get it to the consistency you prefer.  Put the cooked macaroni into a casserole dish, then add the cheese sauce, mixing well.  Then gently fold in the lightly cooked broccoli florets. The total consistency should be quite creamy and not too thick.  Turn on your broiler.  Top the Mac n Cheese  with the remaining cheese and some breadcrumbs.  Pop under the broiler and cook 1 to 2 minutes until top is just getting a little crispy and serve!

Stir Fried Beef with Bok Choy and Turnips

Recipe from Food 52 entered into the One Pan Dinners by Vicky

To get a bit more veg content here, I would add in the Mizuna or some Tokyo Bekana when stir frying the bok choy leaves.

3 TB High Temp Oil, divided

1 1/4 lb Flat Iron Steak, thinly sliced

2 TB Hoisin Sauce

Salt and freshly ground Black Pepper

2 Green Garlic stems, chopped, wrong season for this, use 1 clove of garlic instead

2 TB grate Ginger

4 Turnips, coarsely chopped

1 lb Bok Choy, stems and greens coarsely chopped, separated

3 TB Soy Sauce

1 TB Sriracha

Sesame Seeds

In a large wok, heat 2 Tb of oil over high heat.  Season beef with salt and pepper and add to wok.  Cook for 2-4 minutes, until meet has browned.  Transfer meat to a large bowl and stir in hoisin sauce.  Cover and set aside.  Pour out extra liquid from wok.  Lower het to medium high, then add remaining oil to wok.  Add in garlic, scallions and ginger and cook until fragrant, about 30 seconds.  Add in turnips, bok choy stems.  Cook until stems soften, about 5 minutes, then add in bok choy greens.  Pour in soy sauce and Sriracha, then cook about 2-4 more minutes, until greens are wilted.  Adjust salt to taste.  Serve beef over vegetable mixture.  Top with sesame seeds.

Roasted Broccoli and Fennel Salad with Pickled Onion Vinaigrette

Recipe found on oregonlive.com   Serves 8

For the vinaigrette:

1/4 cup Extra Virgin Olive Oil

1/3 cup freshly squeezed Lemon Juice

1/4 cup Red Wine Vinegar

1 1/2 tsp Sherry Vinegar

1/2 tsp Salt

Pinch of freshly ground Black Pepper

3/4 cup finely chopped Red Onion

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, sherry vinegar, salt and pepper.  Add the chopped onion and whisk well. Set aside.

1 1/2 lb of Broccoli, cut into bite-sized florets, stems trimmed and thinly sliced

3 Tb Olive Oil, divided

1 Fennel bulb, trimmed, cored and cut crosswise into 1/4” thick slices

Salt and freshly ground Black Pepper

1/3 cup finely chopped fresh Basil

1/3 cup finely chopped fresh Italian Parsley

Preheat oven to 375.  In a large bowl, toss the broccoli with 2 TB of oil.  Put the fennel in a small bowl and toss with the remaining 1 TB oil.  Season both with salt and pepper and spread on separate baking sheets.  Roast the broccoli until lightly browned and tender, 15 to 20 minutes.  Roast the fennel until tender, 20 to 25 minutes.  Remove from the oven.  Combine the vegetables and herbs in a serving bowl and toss with the vinaigrette.  Serve warm or at room temp. 


THIS WEEK'S BOX OCTOBER 30th-November 3rd, 2018

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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

*Pomegranate- Keeps up to a month stored on a cool counter.

*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.

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

*Tokyo Bekana Cabbage- Remove rubber bands from ribs. Will keep in the refrigerator for up to 5 days. store in a plastic bag for best storage.

*Mustards Greens/Mizuna- Will keep in the refrigerator for up to 5 days. Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.

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

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

*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. 

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.  

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! 

Cherry Tomatoes- Do not refrigerate until they are fully ripe. Allow them to ripen at room temperature. This will result in more flavorful, juicy tomatoes. Once fully ripe, place in a plastic bag and refrigerate. Will keep several days once ripe.

2. THIS WEEK'S RECIPES

Roasted Broccoli and Fennel Salad with Pickled Onion Vinaigrette

Stir Fried Beef with Bok Choy and Turnips

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

Roasted Broccoli and Fennel Salad with Pickled Onion Vinaigrette

1/4 cup Extra Virgin Olive Oil

1/3 cup freshly squeezed Lemon Juice

1/4 cup Red Wine Vinegar

1 1/2 tsp Sherry Vinegar

3/4 cup finely chopped Red Onion

1/3 cup finely chopped fresh Basil

1/3 cup finely chopped fresh Italian Parsley

Stir Fried Beef with Bok Choy and Turnips

3 TB High Temp Oil, divided

1 1/4 lb Flat Iron Steak, thinly sliced

2 TB Hoisin Sauce

2 Green Garlic stems, chopped, wrong season for this, use 1 clove of garlic instead

2 TB grate Ginger

1 lb Bok Choy, stems and greens coarsely chopped, separated

3 TB Soy Sauce

1 TB Sriracha

Sesame Seeds

Pomegranate Raita

Recipe by Nigela Lawson

I would add thinly sliced Radish or Turnip to this mix.

1 1/2 cups Yogurt

3 Scallions, finely chopped

1 Pomegranate, to give 1/2 cup Seeds

1/2 tsp Salt

Combine all ingredients in a bowl, reserving some seeds for garnish.  Add a squeeze of pomegranate juice from he husks of the seeded pomegranate at the end.  Store everything together, and serve in a bowl, scattering the reserved seeds over as a garnish.

Chickpea Curry with Chard

Made this last night, here is my adapted version from

sparkpeople.com

I made it with Rancho Gordo Lima Beans, YUM!

4 cups cooked Chickpeas OR Lima Beans

1 medium Onion, minced

1 Bunch Chard, chopped (I would use more)

1 pint Cherry Tomatoes, cut in half

2 tsp Yellow Curry Powder

1 tsp ground Turmeric

1 tsp ground Coriander

1 tsp ground Cumin

1/2 - 1 cup Coconut Milk

Salt, to taste

1 TB Olive Oil

Heat oil in a large saucepan.  Add chopped onions, turmeric, coriander, cumin, and curry and stir fry on medium heat for 1-2 minutes, periodically stirring.  Add diced tomatoes, chard and 3 cups of chickpeas and cover with a lid.  Meanwhile blend vegetable stock with 1 cup of chickpeas.  Stir in blended chickpeas and let them cook for another 3-5 minutes, add more curry powder if you wish. This can be served over rice as a main, or as a side. 

Green Tomato Salsa

Recipe from Martha Rose Shulman NYT

1 lb Green Tomatoes

2 -3 Jalapeno or Serrano Peppers, to taste

1/2 medium Onion, chopped, soaked for 5 mins in cold water, drained, rinsed and drained again on paper towel

Salt, to taste

1/2 cup roughly chopped Cilantro

1/4 to 1/2 cup Water, as needed

Preheat the broiler.  Line a baking sheet with foil.  Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).  Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree, to your taste.  Transfer to a bowl, taste and adjust seasonings and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

This Week's Box October 23rd-27th, 2018

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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.

*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.

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

*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

OR

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

*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.

*Cherry Tomatoes- Do not refrigerate until they are fully ripe. Allow them to ripen at room temperature. This will result in more flavorful, juicy tomatoes. Once fully ripe, place in a plastic bag and refrigerate. Will keep several days once ripe.*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

*Green Tomatoes- These can be stored in the fridge and will last up to two weeks. 

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

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. 

OR

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.

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. 

Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.

Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.

2. THIS WEEK'S RECIPES

Chicken, Broccoli & Sweet Potato

Green Tomato Salsa

Chickpea Curry with Chard

Pomegranate Raita

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

Chicken, Broccoli & Sweet Potato

4 TB Olive Oil, divided

1 1/2 lb Chicken Breast meat, diced into 1” pieces

3 cloves Garlic, minced

3/4 tsp each dried Thyme, Sage, Parsley & Rosemary

1/8 tsp Nutmeg

1/2 cup Pecans, whole or roughly chopped

1/3 cup dried Cranberries
Green Tomato Salsa

2 -3 Jalapeno or Serrano Peppers, to taste

1/2 cup roughly chopped Cilantro

Chickpea Curry with Chard

4 cups cooked Chickpeas OR Lima Beans

2 tsp Yellow Curry Powder

1 tsp ground Turmeric

1 tsp ground Coriander

1 tsp ground Cumin

1/2 - 1 cup Coconut Milk

1 TB Olive Oil

Pomegranate Raita

1 1/2 cups Yogurt

3 Scallions, finely chopped

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