What’s in your box for week 20

In the Standard Box:

Diana Fava Beans   1 qt
Leeks   3
Brussels Sprouts   1.75 lb
Alaska Bloom Potatoes   3 lb
Fresh Herb Bundle   1 bu
Red Chard   1 bu
Rainbow Carrots   3 lb
Golden Beets   2 lb
Lacinato Kale   1 bu
Pears from Booth Canyon Farm   1.5 lb

In the Small Box:

Broccoli   2 lb
Leeks   2
Brussels Sprouts   1 lb
Alaska Bloom Potatoes   2 lb
Red Chard   1 bu
Rainbow Carrots   2 lb
Lacinato Kale   1 bu

 

Delicious soups & stews to warm you for the holidays and throughout winter!

Dried Fava Bean Soup with Mint and Chiles

1 pound dry Diana fava beans, rinsed
8 cups vegetable broth or water
6 garlic cloves, unpeeled
1 large white onion, sliced 1/2-inch thick
1 1/2 pounds ripe tomatoes
6 medium dried guajillo or pasilla chiles, stemmed & seeded
2 Tbsp. extra virgin olive oil
2 Tbsp. cider vinegar
3/4 tsp. dried oregano
1 1/2 tsp. sea salt, plus more to taste
1/2 cup loosely packed chopped cilantro
2 Tbsp. chopped fresh mint
1/2 cup crumbled feta cheese

Make sure fava beans are clean and free of dirt or small pebbles that may have slipped through the cleaning process. Place in large soup pot and cover with broth. Simmer over medium-low heat, partially covered, until very tender, about an hour. Beans should start to fall apart at this point.

While beans are simmering, roast garlic in heavy skillet over medium heat, turning occasionally, until there are black spots all over, and cloves have softened, about 15 minutes. Cool, remove skins, chop fine and set aside.

Place onion slices in a single layer on rimmed baking sheet, about 4-inches under hot broiler for 4-5 minutes on each side, until soft and deeply browned. Cool and finely chop. Use same pan under hot broiler to roast tomatoes until blackened on one side, six minutes or so. Flip, and roast the other side, another 6 minutes. Cool, then peel and chop, saving all the juices.

Add garlic, onion, and tomatoes to the fava beans and simmer until beans are consistency of a coarse puree, 15-30 minutes.

While soup is simmering, cut chiles into confetti-shaped flecks using scissors or sharp knife. Heat oil in small saucepan over medium heat. Add chiles and stir for a minute, then remove from heat. Add vinegar, 3 tablespoons water, oregano, and 1/2 teaspoon salt. Set aside and let stand for at least 1/2 hour, stirring occasionally.

Just before serving, add enough water to bring soup to consistency of a medium-thick bean soup. Let soup come back to a simmer, remove from heat, then stir in mint, cilantro, and another teaspoon of salt, or to taste. Serve with a dollop of chile mixture, sprinkled with cheese. Serves 8 to 10.

We thank www.101cookbooks.com for this recipe.

 

Pear Potato Soup

3 oz. chopped bacon (optional)
1 Tbsp. butter
1/2 cup sliced shallots
1 bulb fennel, cored and chopped
2 cloves garlic, minced
1 tsp. fresh thyme, chopped, or 1.5 tsp. dried
4 pears, peeled, cored and chopped
1/2 lb. potatoes, cubed
4 cups veggie or chicken broth
Salt and pepper
Gorgonzola cheese, crumbled, for garnish (optional)

Fry bacon in large soup pot until crisp. Remove and drain on paper towel. Reserve 1 Tbsp. fat.

Melt butter with fat over medium heat. If you choose not to use the bacon, add a Tbsp. high-heat vegetable oil to the butter. Add shallots and fennel and cook until soft, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 1 minute. Add pears and potatoes and cover with broth. Bring to a simmer and cook until potatoes are tender, about 15 minutes.

Remove from heat and carefully blend with immersion blender or in batches in standing blender. Return to pot to heat and season with salt and pepper. Serve sprinkled with crisp bacon and cheese.

We thank PCC Taste, Holiday 2016, for this recipe. Check it out at pccnaturalmarkets.com/holiday.

 

Kale and Chickpea Tomato Stew

1 Tbsp. olive oil
1 shallot, minced
2 cloves garlic, minced
1 16-oz. can organic chickpeas, drained and rinsed
2 tsp. fresh thyme, or 1 tsp. dried
1 14.5-oz. can organic diced tomatoes
2 cups low sodium vegetable broth
1/2 cup shredded vegetarian Parmesan
2 cups chopped kale (about 4 ounces)
Parsley, for topping
Salt and pepper to taste

In a large pot or dutch oven, heat olive oil over medium heat. Add shallots and let cook until tender and fragrant. Add garlic, thyme, and salt and pepper to taste.

Next, pour in chick peas and let cook one to two minutes. Add diced tomatoes, vegetable broth, and parmesan. Bring to a boil then add in chopped kale. Stir, reduce heat, and let cook until the kale is wilted, about 5 minutes. Serve with a sprinkle of parsley and parmesan.

We thank naturallyella.com for this recipe.

 

 

 

What’s in your box for week 18

weeklybox

In the Small Box:

Red Kale   1 bu
Italian Parsley   1 bu
Green Cabbage   1 hd
Brussels Sprouts   1.5 lb
Cylinder/Golden Beets   2.5 lb
Baby Dill   1 bu

 

 

In the Standard Box:

zimage7

 

 

 

 

 

 

 

 

Rolled Oats   2lb
Red Kale   1 bu
Italian Parsley   1 bu
White Turnips   1 bu
Brussels Sprouts   1.5 lb
Spinach   1 bu
Cylinder Beets   2 lb
Apples   1.5 lb
Green Cabbage   1 hd

 

More about Brussels Sprouts

It’s rumored that William and Kate (the Duke and Duchess of Cambridge) ate Brussels sprouts on their honeymoon in the Seychelles. Brussels are a rich source of folic acid and that aids fertility. Guess it worked!

Brussels sprouts are a very healthy food, even if fertility is not your goal. They have lots of vitamin C, four times that of an orange, and also high levels of vitamins A and K, plus good dietary fiber. They are well known to fight cancer, especially colon and stomach cancers, and they are rich in potassium and calcium.

Brussels Sprouts with Bacon & Onion

1.5 lb Brussels sprouts, trimmed and cleaned
3 slices bacon
1 Tsp. high-heat oil
1 small onion
3 sprigs fresh thyme
1 tsp. thyme leaves
Salt & pepper to taste
1 tsp. lemon juice

Cut the sprouts in half and steam until tender-crisp, about 3-5 minutes. Drain.

Cook bacon in skillet, stirring constantly, until brown, but not crisp. Remove with slotted spoon and drain on paper towel, and cut into pieces. Pour out all but a teaspoon of bacon fat from skillet. Add oil and bring to medium heat. Cook onion, thyme springs, salt and pepper until onion is translucent, about 5 minutes. Add Brussels sprouts. Cook, stirring occasionally, until heated through, about 3 minutes. Remove herb springs, sprinkle in thyme leaves, bacon, and lemon juice. Toss and serve.

You can substitute savory or caraway for thyme. Brussels sprouts are very versatile!

Pickled Beets

Pickled beets keep in the refrigerator several weeks but may disappear long before! They will add a festive flair to a holiday salad or as an appetizer with cottage or hard cheeses.

beets-pickled

 

 

 

 

 

2 pounds beets, red or golden
1.5 cups thinly sliced onions
1 cup cider vinegar
1 cup water
3/4 cup sugar
1 tsp. mustard seed
1/2 tsp. whole allspice
1/2 tsp. whole cloves
1.5 sticks cinnamon, broken
1/2 tsp. salt

Scrub the beets with a vegetable brush and trim off the ends. Cut into bite-sized pieces, cover with boiling water and cook until tender. Lift out the beets and drain.

Combine the remaining ingredients in a large pot. Bring to a boil, decrease the heat, and simmer for 5 minutes.

Add the beets and heat through. Remove the cinnamon sticks, and let the beets sit in the vinegar solution until cool. Store in the refrigerator.

— FairShare CSA Coalition, From Asparagus to Zucchini, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe.

 

 

 

What’s in your box for week 18

In the Standard Box:

weeklybox

Collards   1 bu
Triticale Flour   2 lbs
Red Cabbage   1 hd
Cilantro   1 bu
Broccoli   3 lbs
Baby Leeks   2
Rainbow Chard   1 bu
Carrots   3 lb
Potatoes   2 lb

 

 

In the Small Box:

zimage7

Collards   1 bu
Triticale Flour   2 lb
Cilantro   1 bu
Broccoli   3 lb
Baby Leeks   2
Rainbow Chard   1 bu
Carrots   2 lb

Rainbow Chard

Chard is closely related to beets. Like its cousin, it consists of two edible parts: its meaty dark-green leaves and its large, flat, celery-like stems or ribs, which can be cooked and served like asparagus. Young chard leaves are tender enough to eat raw, or they can be briefly steamed or blanched and used in most preparations that call for spinach. Rich, earthy, slightly salty, and yet bitter, chard makes a delicious, nutritious addition to soups, salads, quiches, and stir-fries.

Chard is one of nature’s nutritional powerhouses—it’s an outstanding source of vitamins A, C, and K, as well as magnesium, potassium, iron, copper, and dietary fiber, all for only 35 calories per cup. Research studies have found that its phytonutrients, particularly anthocyanins and carotenoids, may significantly reduce one’s risk of colon cancer.

Chard stems are delicious when braised in broth or other flavored cooking liquid for 20 to 25 minutes; the leaves can be added during the last 10 minutes.

Chard with Raisins and Almonds

¼ cup slivered almonds
2 pounds rainbow chard (or use red-stemmed chard)
½ cup water
½ cup apple juice
½ cup raisins
2 tablespoons butter

In a pan or using your oven broiler, toast the almonds. Wash the chard, but do not dry it. Cut the leaves away from the stems, stack several of them in a neat pile, and roll the leaves up like a cigar. Slice crosswise. Then cut the stems into ½-inch pieces.

In a large pan, cook the chard stems in the water for about 4 minutes; add the leaves and cook until they turn tender, 5 to 8 minutes. Stir in the apple juice and raisins, heating them thoroughly.

Top the chard with the butter and almonds, and toss lightly. Serve at once.

— Ruth Charles, Featherstone Farm CSA member, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

Got Carrots?

  • Carrots can be roasted or even barbecued.
  • Make a savory pudding using cooked carrots, chicken stock, butter, milk, nutmeg, black pepper, cayenne, and rice.
  • Carrots, of course, are exceptional for juicing. They contain a lot of natural sugar, so be careful if pairing carrots with apple and beet juices to avoid overly sweet concoctions—and massive sugar highs.
  • Like potatoes, carrots are the workhorses of the kitchen. Add them to soups, stews, casseroles, steaks, roasts, and a wide variety of other dishes for color, flavor, and nutrients.
  • Raw carrots julienned in salads are a delight.
  • Carrots are one of the traditional fillings for pasties, those little baked pastry shells filled with beef, potatoes, onions, turnips, or rutabagas.
  • Carrot cake is a perennial favorite; use finely shredded carrots with cinnamon, mace, lemon peel, raisins, and chopped nuts.
  • Pickled carrots can be quite an unexpected treat. Pickle with dill, mustard, and peppercorns.
  • Along with celery and onion, carrots are one of the key ingredients in France’s mirepoix, a flavoring base for all respectable soups and many other dishes. Finely chop all three vegetables, and use twice as much onion as carrot and celery.
  • Sometimes the simplest of vegetable dishes are the best. Braise whole baby vegetables like carrots, turnips, fennel, and pearl onions in butter, along with chicken stock, chervil, dill, and fresh shelled peas.
  • Culinarily, carrots have a huge affinity for other members of their plant family. Cook them with dill, cumin, parsley, anise, cilantro, parsnips, and fennel.

Halloween Carrot Hands in Hummus

carrot-fingers2

5 long carrots, or long carrot pieces
Pumpkins seeds or almond slices
1 recipe of your favorite hummus (check Nash’s Recipe Blog)
Chili powder or paprika for garnish

Set out your serving bowl, and estimate the length you’ll need the “fingers” to be. Select carrots that are most advantageously bent, and peel them. When peeling, add a flat part for the “nail.”

Fill your serving bowl with hummus and position the fingers. Use a bit of hummus to affix the pumpkin seeds or almond slices for nails. Garnish with chili powder or paprika for contrast, and serve with Triticale-Chia Crackers.

Triticale

Triticale is a whole-grain hybrid made by crossing wheat and rye, preserving the best of both plants and improving on both of its parents. This was first done in Sweden about 100 years ago.

Higher in protein  and containing more minerals and fiber than either wheat or rye, triticale retains the earthy flavor of rye with the softer texture of wheat.

Triticale flour can be used to make yeast breads, but because it is lower in gluten than wheat, the loaf will not rise very high.

Triticale-Chia Crackers

2 cups triticale flour
1 tsp. sea salt
1 tsp. baking powder
1/3 cup chia seeds
1 tsp. ground black pepper
4 tsp. olive oil
¾ – 1 cup lukewarm water

Preheat oven to 350 degrees F. Stir the flour, salt, baking powder, chia seeds, and pepper together in a large bowl. Add the olive oil and ¾ cup water. Mix to incorporate all ingredients, adding more water if necessary for dough to hold together. Knead a few times until dough is smooth. Let sit for 10 minutes.

Grease two large cookie sheets or jelly-roll pans. Divide dough in half. Using a rolling pin, roll dough to cover each cookie sheet, rolling dough as thin as possible. Prick dough all over with a fork and cut into desired size with a pizza cutter. Bake for 20 minutes or until crackers are golden brown. Remove from oven, let cool. Break into individual crackers and store in a sealed container.

 

 

 

What’s in your box for week 17

In the Standard Box:
Corn   4 ears
Young Leeks   1 bu
Cider   1 qt
Brussels Sprouts   1.5 lb
Spinach   1 bu
Red or Green Savoy Cabbage   1 hd
Chioggia Beets   2 lb
Italian Parsley   1 bu
Broccoli   1.5 lb
Celery Root   1

In the Small Box:
Brussels Sprouts   1.5 lb
Bunched Carrots   1 bu
Spinach   1 bu
Red or Green Savoy Cabbage   1 hd
Chioggia Beets    2 lb
Broccoli   1.5 lb
Celery Root   1

Brussels Sprouts are Back!

brussels-sprouts

Brussels sprouts are like little baby cabbages. They are not known for being the world’s most favorite vegetable, perhaps because they produce an offensive odor when overcooked, something you should definitely avoid if you want to enjoy their excellent flavor and get the most out of their powerhouse nutrients. The odor comes from a sulfur-containing compound in the Brussels sprouts that is responsible for some pretty impressive health benefits, including fighting cancer.

About 98% of commercial Brussels sprouts in the US is grown in the coastal region of Monterey in California, and almost all of it is frozen. We are fortunate to have great local sprouts that are fresh and organic.

A 1-cup serving contains staggering amounts of vitamins B6, C, and K, as well as manganese, folate, dietary fiber, copper, potassium, and iron, all for only 56 calories. Like other members of the Brassica family, Brussels sprouts pack huge amounts of phytonutrients that are believed to have considerable anticancer and anti-inflammatory properties.

But it’s those sulfur-containing compounds that make Brussels sprouts unique in nutrient content. They are called sulforaphanes and they are found in many cruciferous veggies, like cauliflower, broccoli and cabbage. They actively fight cancer and help to detoxify the body. It’s one of life’s ironies that something so important for our health should sometimes manifest itself in unpleasant ways. However, if you don’t overcook them, Nash’s organic sprouts taste fantastic even prepared simply.

You can steam them and toss them with olive oil, Parmesan cheese, or butter. You can roast them and quarter them, then toss them like a salad with onions, feta cheese, and balsamic vinegar. You can even keep a bowl in the fridge, seasoned with salt and pepper, to snack on throughout the day – their small bite-sized package makes them perfect for popping in your mouth.

Complementary flavors include apples, bacon, caraway seeds, celery root, chervil, nuts, chives, cumin, dill, garlic, ginger, leeks, lemon, mustard, nutmeg, parsley, potatoes, savory, sesame, paprika, thyme and tarragon.

Fun with Brussels Sprouts!

  • Brussels sprouts are often at their best when prepared simply with butter or a little cream. Creamed sprouts make a lovely side dish with hearty meats.
  • Very thinly sliced Brussels sprouts add unexpected texture and dimension to soups, combine well with other cooked vegetables such as carrots and beets, and, as a raw vegetable, provide crunch and flavor to salads.
  • Brussels sprouts have an incredible affinity with the smoked parts of the pig: bacon, ham, pancetta,
    lardons—they’re all good.
  • For something a little different—and for perfectly cooked Brussels sprouts—try oven-roasting them in culinary parchment paper. This method steams them, and you can insert seasonings inside the paper.
  • Brussels sprouts can stand up to strong flavors like citrus, mustard, red wine, garlic, celery, pepper, and ginger.

Brussels Sprouts in Honey Butter

1 pound Brussels sprouts
1 Tbsp. butter, softened
1 Tbsp. honey
2 Tbsp. water
Red chili flakes
Sea salt

Cut each clean sprout in half. In a small bowl, mix the butter with the honey. Heat a wide, flat skillet on medium heat. Add the honey butter and allow it to bubble and melt. Add the sprouts, tossing to coat them with the butter, then arranging them cut side down in a single layer. Cook for 8 to 10 minutes uncovered, until the cut sides turn golden and a little charred. Sprinkle the chili flakes and sea salt to taste over the Brussels sprouts. Stir around so most of them turn over cut side up. Add the water and cook, covered, for another 3 to 5 minutes until they are soft. Serve hot.

— Nithya Das, Foodista.com, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

Chioggia Beets

Chioggia is an actual town in northeast Italy, near Venice, and in the mid-1800s, local farmers there developed a beet that has the most wonderful candy-cane red and white spirals. It also has a mild sweet flavor that lends itself deliciously to salads or crudité. Of course they can be cooked and enjoyed in any way that other beets can, but these guys don’t color everything else in the dish red!

chioggas

Actually, the colors will fade with heat, but if you want to keep those colors bright when boiling or braising them, toss in a little lemon juice or white vinegar first. Like all your veggies, don’t overcook them to get the maximum health benefits.

Chioggias are rich in fiber, potassium, iron, copper, manganese, magnesium and folic acid, an important B vitamin. Betacyanin, the pigment that gives beets their color, is a powerful antioxidant in Chioggias.

Chioggia beets can be roasted, steamed or braised. Roasting will bring out the most flavor, and they can be served cold or hot. They are a great salad beet, whether served alongside greens or as the main ingredient. They pair well with bacon, apples, cheeses (goat cheese, gorgonzola and aged pecorino in particular), cucumbers, hard-cooked eggs, fennel, mustard, oranges, parsley, smoked fish, shallots, and vinegars, especially balsamic.

Chioggia Beets & Goat Cheese on Toast

4-5 beets, drizzled with olive oil, oven-roasted at 350˚ until tender)
5 oz. goat cheese
2 young leeks, well washed
1 Tbsp. plus 1 tsp. chopped fresh thyme
Sea salt and freshly ground black pepper
5 pieces whole grain bread

Slice leeks into thin rounds and sauté over medium/medium low heat with a splash of olive oil, small pat of butter and sprinkle of salt and pepper until they are soft and translucent.

Mix 1 tablespoon chopped thyme leaves, and a sprinkle of pepper into goat cheese. Stir to soften the cheese.

When beets are cool enough to handle, remove skins and slice very thinly and evenly.

Toast the bread. Cover each slice with sautéed leeks and dot goat cheese evenly on top. Bake 10 minutes at 350° until cheese has softened. Remove from oven and neatly place beet slices on the top, drizzle with a little olive oil, sprinkle with remaining teaspoon chopped thyme leaves and heat in oven until warm,  taking care to ensure beets do not dry out. Garnish with a spring of thyme and serve with a green salad.