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

IMG-2774.jpg

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

53568864_10156280435348613_3186102865835851776_n.jpg

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.

Sausage Rolls

Recipe from the Farmhouse Kitchen


I made this for Nigel years ago and we loved it.  It was such a fun way to use up greens, sneak veg into the diet of a non-vegetable eater and spice up these sausage rolls.  

1 lb good Sausage meat, I used Fatted Calf Breakfast Sausage

1 lb ground Beef

1 pack good Bacon, chopped pretty small

1 or 2 Onions

1 bunch Mustard Greens, stems removed, leaves chopped pretty small

2 or 3 Green Garlic

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

Salt and Pepper

2 sheets Puff Pastry I use Trader Joe’s

1 extra Egg for Pastry Egg Wash


Preheat oven to 375 F.  In a good sized skillet over medium-high heat, cook chopped bacon until mostly done, then add sausage, breaking it apart.  Once the sausage meat is broken apart, add the ground beef.  Cook until the beef is crumbly, but before it is completely done add the onions, and garlic.  Cook until the onion is somewhat soft then add the chopped mustard greens.  Continue cooking until tender.  Remove meat mixture from the hot pan and put into a large mixing bowl, allow to cool to the point of being able to handle.  Add the eggs, breadcrumbs, cheddar cheese, sage, nutmeg, salt and pepper, mix well.  Lay out puff pastry dough on a sheet of lightly floured parchment paper.  Put enough of the meat mixture across the length (leaving a good 2 inches of pastry above and plenty below) to make a big fat sausage.  Using the parchment paper to help you, roll the pastry over starting from the shorter top end, creating a lovely sausage log.  Repeat with the second sheet.  Brush both rolls with eggs wash and bake for 30 to 40 minutes until a deep golden brown.  Don’t worry if you have leftover meat mix, it tastes delicious fried up and served at breakfast!


Lilly’s Winter CSA Soup

2 Leeks, washed well and cut into 1/2” circles (light green and white parts only)

2 or more stalks of Green Garlic, bottoms trimmed the rest cut into about 1/2” pieces

1 Romanesco, cut into individual florets

1 Celeriac, peeled and diced into bite size pieces

3 Turnips, washed well and diced. Peel if they are really big

2 to 3 Carrots, peeled and diced

Olive Oil

Eatwell Thyme Salt 

Freshly ground Black Pepper

1 qt Eatwell Chicken Stock

1 can Coconut Milk

Zest from 1 Lemon

Red Pepper Flakes, to taste


Preheat oven to 400 F. Put the Romanesco, celeriac, carrots and turnips into a bowl.  If you have any cauliflower leftover from last week you can add that to your roasting veg medley.

 Toss with some olive oil, a good sprinkling of Eatwell Thyme Salt and black pepper.  Put onto a parchment lined baking sheet and roast for 15 minutes, toss a little and roast for about another 15 minutes until everything is nice and toasty looking.  In the meantime heat some olive oil in a heavy bottomed pot and add the leeks, and garlic.  Sauté slowly while the rest of the veg is roasting in the oven.  When the roasting veggies are done and them to the sauté pot, along with half the chicken stock. Using an immersion blender puree until relatively smooth.  You can leave some chunky bits in for texture.  Add the rest of the stock and the pepper flakes, heat and taste for seasoning.  Add lemon zest and coconut milk. Taste and adjust seasoning if need be.  If you don’t have Eatwell Thyme Salt at home, well you really should get some, but you can use a sprinkling of dried thyme or some chopped fresh thyme and plain salt.



Pork Chops With Cream Sauce and Braised Red Cabbage

Recipe from Spruce Eats


For the Cabbage:

2 tablespoons vegetable oil

1 tablespoon butter

1 cup onion (finely chopped)

1 large clove garlic (pressed)

1 small head of red cabbage (coarsely shredded)

2 medium apples (peeled and cored)

1/2 cup dry red wine (or use apple juice or cider)

3 tablespoons cider vinegar

2 tablespoons brown sugar (light or dark, packed)

1 bay leaf

2 to 3 inches cinnamon stick

1/4 teaspoon allspice (ground)

Black pepper to taste (freshly ground)

Salt to taste


For the Pork Chops:

1 tablespoon butter

1 tablespoon vegetable oil

4 pork chops (rib or loin, bone-in, about 3/4-inch thickness)

Dash salt (or to taste)

Dash black pepper (freshly ground, or to taste)

1 1/4 cups chicken stock (low sodium or homemade with no salt)

1/2 cup dry white wine (or use more chicken stock or apple cider)

1 tablespoon mustard (Dijon)

3 to 4 tablespoons heavy cream


For the Cabbage: Gather the ingredients.

Heat the 2 tablespoons of vegetable oil and 1 tablespoon of butter in a Dutch oven or large saucepan over medium-low heat. Add the chopped onion and cook, stirring, until the onion is translucent. Add the garlic and cook, stirring, for another minute. 

Meanwhile, cut the cored apples in wedges and cut the wedges lengthwise into thin slices. 

To the onion mixture, add the cabbage, apple slices, wine, vinegar, brown sugar, bay leaf, cinnamon stick, and allspice. Bring to a simmer. Cover and simmer slowly over low heat for about 30 minutes, or until the cabbage is very tender. Taste and add salt and pepper, as needed.

Remove the cinnamon stick and bay leaf before serving.


For the Pork Chops: Gather the ingredients.

In a large skillet or saute pan over medium heat, melt the butter with the vegetable oil. 

Sprinkle the pork chops lightly with salt and pepper, to taste.

Sear the pork chops for about 2 to 3 minutes on each side, until browned. Add the chicken stock and white wine to the pan and bring to a simmer. Reduce heat to low, cover, and simmer for 20 minutes, or until the pork chops are tender. Remove the chops to a platter and keep warm.

Strain the liquids through a mesh sieve and return to the pan. Bring the liquids to a boil and cook, uncovered, until reduced by about two-thirds, to about 3/4 cup. 

Whisk in the mustard and heavy cream. Cook the sauce, stirring frequently, for about 2 to 3 minutes over the lowest heat setting to thicken slightly, but do not let it boil.

Taste and adjust seasonings, adding salt and pepper, as needed.

Serve the pork chops with the sauce and the braised red cabbage.

Add boiled or mashed potatoes or noodles for a complete and satisfying dinner.


Radish or Turnip and Citrus Salad

Recipe by Amber from Twists & Zests

This is a beautiful food blog site, you really should check it out http://twistsandzests.com/blog/watermelon-radish-and-pomelo-salad/, particularly as Amber is an Eatwell CSA member!   

The original recipe was made with watermelon daikon and pomelo, if you have the family box this week you can use your pomelo, if you have the box for two use your oranges, they too are fantastic in salad.  

1/2 lb Lettuce Or Spinach, washed well and dried

2 to 3 Radishes, sliced in 1/8” semi circle

1 Pomelo, or Orange or a couple of Mandarins, segmented if using Mandarins cut the segments to remove the seeds

1/4 cup sliced Almonds, toasted

For the Dressing:

1 TB pungent Olive Oil

1 TB Balsamic Vinegar

2 tsp Maple Syrup

1/8 tsp Cinnamon

1/4 tsp Salt

1/4 tsp ground Pepper

Mix all the dressing ingredients together and whisk well.  To segment the pomelo (or grapefruit), cut the top and bottom off, approximately 1/2” thick to start with.  Going around the fruit top to bottom, cut the rind and pith off.  If you start with 1/2” you can always cut more.  Slice until all the white pith is gone and the membrane has been just removed.  Slice each segment just at each side of the membrane.  Remove any seeds.  Rip lettuce, cut spinach, into bite size pieces.  Toss lettuce/spinach, radishes, and citrus with dressing.  Plate and top with sliced almonds. 

This Week's Box: February 17th - February 23rd 2019

IMG-2765.jpg

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-  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. 

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

*Mustard Greens 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.

Pomelos- 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.

*Radishes or 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.

*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.

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

Lilly’s Winter CSA Soup

Pork Chops With Cream Sauce and Braised Red Cabbage

Radish or Turnip and Citrus Salad

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

Shopping List for Lilly’s Winter CSA Soup

2 to 3 Carrots, peeled and diced

Olive Oil

Eatwell Thyme Salt 

1 qt Eatwell Chicken Stock

1 can Coconut Milk

Zest from 1 Lemon

Red Pepper Flakes, to taste

Shopping List for Pork Chops With Cream Sauce and Braised Red Cabbage

2 medium apples (peeled and cored)

1/2 cup dry red wine (or use apple juice or cider)

3 tablespoons cider vinegar

2 tablespoons brown sugar (light or dark, packed)

1 bay leaf

2 to 3 inches cinnamon stick

1/4 teaspoon allspice (ground)

1 tablespoon butter

1 tablespoon vegetable oil

4 pork chops (rib or loin, bone-in, about 3/4-inch thickness)

1 1/4 cups chicken stock (low sodium or homemade with no salt)

1/2 cup dry white wine (or use more chicken stock or apple cider)

1 tablespoon mustard (Dijon)

3 to 4 tablespoons heavy cream

Shopping List for Radish or Turnip and Citrus Salad:

1/4 cup sliced Almonds, toasted

1 TB pungent Olive Oil

1 TB Balsamic Vinegar

2 tsp Maple Syrup

1/8 tsp Cinnamon

—-

Thanks!

This Week's Box- February 10th- February 16th 2019

LRG_DSC03156.jpg

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. 

*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.

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.

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

Pomelos- 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.

*Radishes or 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.

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

2. THIS WEEK'S RECIPES

Steamed Cabbage With Lemon, Butter and Thyme

Roasted Romanesco With Pine Nut, Raisin, and Caper Vinaigrette

Han Oak Galbijjim

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

Shopping List for Steamed Cabbage With Lemon, Butter and Thyme:

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)

Shopping List for Roasted Romanesco With Pine Nut, Raisin, and Caper Vinaigrette:

6 TB Extra Virgin Olive Oil, divided

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

Shopping List for Han Oak Galbijjim:

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

—-

Thanks!

Search