2016 CSA: Thank You, Thank You

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CSA Newsletter – Week 21


Thank You, Thank You

Throughout the year, there are certain events that are indicators that remind us of the changing seasons. The end of the CSA is certainly one of them. It marks the beginning of the season winding down. In a month, many markets will be ending and things will start to get a little quieter around the farm. Then, before you know it, we start the cycle all over again!

We hope that you have enjoyed your CSA experience this year. We certainly appreciate your support! While we do have diversified sales avenues, the CSA remains a vital part of our farm model. Your support in the early months of the year when we are working hard to prepare for the growing season is very integral to our success. As an individual, your contribution may seem small but when there are 330 shares, that amounts to a lot of support!

On our end, we do our best to give you a taste of our seasonal offerings and to share the bounty of our harvest. Our way of saying thank you for investing in our farm is by loading you up with veggies throughout the season. This year, the market value of your CSA veggies was about 35% over what you paid for your share.

Thank you for your support and we hope that you’ll join us again!

 

Table of Box Contents

☐  1½ lbs Potatoes ($3.00)

☐  1 Butternut Squash ($3.00) – Butternut squash is incredibly versatile and delicious. The skin is thin enough that you can eat cooled or peal it easily before cooking. Roast it, use it for pie, add it to soup, the possibilities are endless!

☐  1 Pie Pumpkin ($4.00) – This pumpkin is cute to look at and is tatsy to eat too. Roast it and make a pie, or use it in soup or curry. If you have leftovers when you cook it, freeze for later use this winter.

☐  White Kale ($3.00)

  1 Celeriac ($2.50) – You are now acquainted with this gnarly fall veggie. Roast it, mash it, add it to soup. Try the Root Ribbons with Sage recipe.

☐  Bulk Carrots ($2.00)

☐  2 Parsnips ($2.00) – Parsnips are deliciously sweet when sautéed or roasted. Use them to make home fries, pureed soup, or mashed.

☐  Parsley ($2.00) – Parsley is a great addition or garnish to almost any dish. Add it to salad, soups, pesto, or salad dressings. Not going to use it all? Dry it for later use!

☐  1 Shallot ($1.50)

  2 Storage Onions ($1.50) – These onions are not as sweet raw but are delicious when cooked and they can last a very long time when stored in a dry, dark area.

Box Market Value: $25.00

 

Recipes

Butternut Squash and Kale Torte

Ingredients

  • 1 tbsp. olive oil
  • ½ small butternut squash (about 1 lb)
  • 1 medium red onion
  • 1 small bunch kale
  • Kosher salt and pepper
  • 1 medium Yukon gold potato (about 6 oz)
  • 6 oz. thinly sliced provolone cheese (from the deli counter)
  • 1 plum tomato
  • ¼ c. grated Parmesan (1 oz)

Preparation

Heat oven to 425°F. Oil a 9-in. springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.

Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.

Jerry Traunfeld’s Root Ribbons with Sage

Ingredients

  • 2 pounds medium root vegetables, such as carrots, parsnips, celeriac, rutabagas, turnips, parsley root, or salsify (avoid beets)
  • 3 tablespoons unsalted butter
  • 1/4 cup coarsely chopped sage
  • 1 1/4 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 tablespoon maple syrup
  • 2 teaspoons fresh lemon juice

 Preparation

Wash and peel the roots and discard the peelings. Continue to peel the vegetables from their tops to the root tips to produce ribbons, rotating the roots on their axis a quarter turn after each strip is peeled, until you’re left with cores that are too small to work with. (You can snack on these or save them for stock.) Alternately, you may use a mandoline.

Melt the butter with the sage in a large skillet over medium heat. Stir for a minute to partially cook the sage. Add the root ribbons and toss them with tongs until they begin to wilt. Add the salt, a good grinding of black pepper, the maple syrup, lemon juice, and about 3/4 cup of water.

 

Butternut Squash Fries

As you probably know by now, I believe that anything is more delicious in fry form. Squash is now exception. Try making parsnip fries too. For a great dipping sauce, make herbed aioli with your fresh herbs.

 Ingredients

  • 1 butternut squash
  • 1 tbsp olive oil
  • sea salt to garnish

Preparation

Preheat the oven to 400° F. Peel and cut the squash in half lengthwise. Scoop out the seeds and then cut each half into fries or wedges.

Toss the fries in oil and then place in a single layer onto a baking tray. Bake for 20-35 minutes (depending on the size of your fries) turning once.

Remove from the oven and sprinkle with sea salt.

2016 CSA – Week 20: From the Field to the Fridge

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CSA Newsletter – Week 20


From the Field to the Fridge

I have the pleasure of hosting a pickup each week in Corvallis. It is there that I get to see the fruits of our labor enjoyed by CSA members, their children, and even a few dogs! Last week, I was chatting with a member about how many vegetables are groomed during harvest or during packing on the farm. For some vegetables, there is quite a transformation from the field to your fridge.

Anything with a twist tie has been bunched in the field. That means that several plants, leaves, or stems are gathered together, sometimes from multiple plants or stalks, to make a bunch. Bunches must be uniform and consistent, it is certainly a skill. Bunches are comprised of the best vegetation from a planting, so no matter how the planting looks in the fields, the bunches will always look great!

Root crops such as beets, turnips, or rutabagas are trimmed in the field. The greens are left in the field along with any roots that are clearly not marketable. The resulting harvest is brought into the barn for washing and further grading.

In the barn, cabbages are peeled down to layers without holes or blemishes. Onions are peeled to check for quality. Leeks and scallions tops are trimmed or chopped.

All of this selection allows us to bring you the best of what we have to offer. Enjoy!

 

Table of Box Contents

  Lettuce ($2.00)

☐  1½ lbs Potatoes ($3.00)

☐  1 Crown Prince Squash ($6.50) – This beautiful blue squash is a great keeper and has dense, sweet orange flesh. Roast it and use it for pie, soup, or eat it as is.

☐  1 Black Radish ($1.00) – This striking radish is very versatile. It is a bit denser than a salad radish but can certainly be eaten fresh when sliced thin. Try adding it to gratins or roasting it, see recipe.

☐  1 Watermelon Radish ($1.00) – These radishes are a welcomed burst of color in the fall. Slice into the green and white radish to reveal a vibrant pink interior. Add some color to any salad, soup, or veggie roast.

  1 Cabbage ($6.25) – This cabbage will keep for several weeks (or longer) in your fridge and can become an ingredient in many meals. Try it stir-fried, in soups, salads, or stuffed.

  1 Kohlrabi ($1.25)

☐  1 Bunch Carrots ($3.50)

☐  Swiss Chard ($3.00)

  1 Red Onion ($0.75)

☐  2 Sweet Onions ($1.75) – Sweet onions don’t store as well as other varieties. They are delicious raw in salad, sautéed with greens, or in soup. 

 Box Market Value: $30.00

 

Recipes

Pumpkin Pie

 For the Crust

  • 3 cups raw pecans
  • 6 tbsp. light brown sugar
  • 1 tsp. cinnamon
  • 12 tsp. kosher salt
  • 6 tbsp. butter, cubed

For the Filling

  • 1 ¾ Cup roasted squash
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup 2% milk

Preheat oven to 350° with rack in the middle position. Pulse pecans, brown sugar, cinnamon, and salt in food processor until coarsely chopped. Add butter and pulse until mixture is finely ground and holds together like damp sand. Press most of the pecan mixture into deep dish 9″ pie plate, Bake 8–10 minutes until lightly colored and fragrant. Set aside until ready to fill.

In large bowl, combine the squash, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. (I like to use a food processor)  Gradually beat in milk. Pour into crust.

Bake at 350° for  50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 30 minutes to prevent over-browning if necessary. Cool on a wire rack. Refrigerate leftovers.

Read More: Saveur for crust and TasteofHome for filling.

 

Roasted Radishes

Radishes are delicious raw in salads but they are also delicious cooked or roasted. Cooking tones down the spiciness so if you aren’t’ a fan of raw radishes, try them cooked!

Ingredients

  • 3 large watermelon radishes, peeled
  • 1 Black radish, peeled
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper

Chèvre Horseradish Dressing

  • Fresh horseradish
  • Zest from 1/2 of a lemon
  • 1 ½ tbsp fresh lemon juice
  • 3 tbsp olive oil
  • ¼ cup chèvre
  • Salt
  • Freshly ground black pepper

Preheat oven to 400º.  Cover a rimmed baking sheet with aluminum foil, coat lightly with oil.

Cut radishes into 1/2-inch thick, even pieces. Toss radish pieces with olive oil, salt, and pepper in a large bowl to coat evenly. Distribute the radish pieces in an even layer on the baking sheet.

Bake for 25 to 30 minutes, stirring after 15 minutes. Radishes should have some browning, and retain some firmness when they are done.

While radishes are roasting, grate about 2 to 3 packed tablespoons’ worth of fresh horseradish. Thoroughly combine 1 ½  tbsp of the grated horseradish with the lemon zest, lemon juice, olive oil, chèvre, and 1/8 tsp salt.

Once radishes have finished roasting, transfer them to the bowl with the dressing. Toss to coat. Taste and add salt if needed. Serve hot or at room temperature.

Read More: Food52

 

Kimchi-Style Sautéed Cabbage

Ingredients

  • 2 scallions, cut into ½” pieces, plus more, sliced
  • 2 garlic cloves
  • 1 1” piece peeled ginger, chopped
  • 2 tbsp gochujang
  • 1 tbsp fish sauce
  • 1 tbsp unseasoned rice vinegar
  • 2 tbsp vegetable oil
  • ½ head green cabbage, cut into 1” strips
  • Kosher salt

Preparation

Purée scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender. Heat oil in a large skillet over high heat. Cook cabbage, tossing often, until crisp-tender, about 5 minutes. Add scallion mixture and sliced scallions; season with salt.

Read More: BonAppetit

 

2016 CSA – Week 17: Celeriac

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CSA Newsletter – Week 17


Celeriac: a very delicious, underrated vegetable

The bizarre-looking ball of root in your box this week is actually one of the most delicious flavors of fall. Don’t be deterred by its gnarly, knobby exterior, this fall crop is incredibly delicious when roasted, braised, made into soup, or even raw. If you can get past the unusual exterior and its somewhat cumbersome shape, I promise that celeriac won’t disappoint.

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Celeriac

Celeriac is a bit of a an exotic vegetable in that it is very slow growing and takes most of the growing season to mature. While plantings of such things as lettuce, cilantro, and spinach come and go, celeriac is seeded in late March and is in the ground from June to October. It is somewhat challenging to harvest because of its gnarly root system and it is a bit of a bear to wash because of all those crevices that the roots create.

If you want to sample this truly special vegetable, make it into soup with such things as leeks, apples, and potatoes or a gratin with potatoes. However, my favorite way to prepare celeriac is a bit more indulgent: celeriac fries with homemade mayonnaise. I find that the best way to appreciate its subtle flavor and creamy texture is to eat it on its own. No matter how you prepare celeriac, I hope that eating it is a pleasure!

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Kohlrabi

 

Table of Box Contents

Lettuce ($2.00)

☐  1½ lbs Potatoes ($2.25)

☐  Celeriac ($3.00) – Peal or cut off the outer skin of the celeriac and add to soups, mashed potatoes, or make fries. See recipe.

☐  1 Jester Squash ($2.25) – This squash is a cross between a delicata and an acorn squash. The flesh is most and sweet when cooked and the seeds are delicious roasted as well.

☐  1 Gil’s Golden Pippin Squash ($1.00) – This little acorn squash is delicious and sweet. The skin is thin enough to eat if you like and it is delicious roasted or sautéed.

  Savoy Cabbage ($2.75) – This beautiful cabbage can be used in any cabbage recipe and the leaves are particularly good for stuffing.

☐  2 Colored Peppers ($1.25)

☐  1 Bunch Golden Beets ($3.50) – Eat the beats and the greens too! Golden beets are delicious on their own or incorporated into a salad.  

☐  1 Bunch Arugula ($3.00) – Arugula is such a versatile green. It is delicious in salads, with eggs, on sandwiches, or even as pesto. See Recipe.

  2 Dried Sweet Onions ($1.50)

  1 Kohlrabi ($1.25) – Kohlrabi is delicious raw and cooked. Peal the outer skin and eat the crunchy, mild inside in salad, dips, or roasted. See Recipe.

☐  Cilantro ($2.00)

☐  1 Tomato ($2.00)

Box Market Value: $27.75

 

Recipes

Garlic & Herb Celeriac Fries

Use any herb combination you like or even just a little salt. For a delicious dip make some aioli or mix pesto with mayonnaise. For a simpler version, skip the boiling step and stick the celeriac fries strait in the oven.

Ingredients

  • 1 celeriac
  • 2 tbsp oil (olive oil or coconut oil works best)
  • 2 tsp oregano
  • 1 clove garlic, crushed
  • salt and pepper
  • 4 stalks of rosemary

Preparation

  1. Preheat the oven to 400 F.
  2. Peel and cut the celeriac in wedges or fries. Fill a pan with cold water and add the celeriac. Bring to the boil, drain the fries and allow them to steam dry. Add the oregano, garlic, salt and pepper and mix well.
  3. Heat the oil on a baking tray in the oven. When the oil is hot, remove from the oven and add the fries to the tray. Top with the rosemary stalks and return the tray to the oven for 35-40 minutes.

Read More: MyFussyEater

 

Kohlrabi

This may be another unfamiliar vegetable in your box this week. Kohlrabi is in the brassica family along with kale, broccoli, and cabbage. It is delicious raw in salads or slaws, sliced and eaten with hummus or other dips, or roasted. The possibilities are endless!

Roasted Kohlrabi with Parmesan

Ingredients

  • 6 kohlrabi
  • 2 table spoons olive oil
  • ¾ tsp kosher salt
  • a pinch of cayenne (optional)
  • 3 Tbsp. parmesan cheese
  • 1 Tbsp. parsley

Preparation

Peel kohlrabi and cut into 1-inch wedges; toss with olive oil, kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with parmesan and 1 tablespoon chopped parsley.

Read More: FoodNetwork

For more information about Kohlrabi and for a list of kohlrabi recipes, visit SimplyRecipes.

 

Arugula Pesto

Pesto is a great way to preserve the flavors of herbs or greens for later use. Pest is delicious on pasta but also on roasted veggies or mixed with mayonnaise aioli for a delicious dip or dressing.

 Ingredients

  • 2 cups of packed arugula leaves, stems removed
  • 1/2 cup of shelled walnuts
  • 1/2 cup fresh Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves, unpeeled
  • 1/2 garlic clove peeled and minced
  • 1/2 teaspoon salt

Preparation

  1. Brown the garlic: Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
  2. Toast the nuts: Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
  3. Process in food processor: (the fast way) Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Adjust to taste: Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Read More: SimplyRecipes

2016 CSA – Week 16: Root Cellar Farm Style

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CSA Newsletter – Week 16


Root Cellar Farm Style

It’s also that time of year that our coolers start to fill up with bins (25 to 60 ft2 ) of cabbage, carrots, potatoes, and beets. Soon, they will be joined by bins of parsnips, sunchokes, salsify, scorzanera, burdock, celeriac, and parsley root.

We have two walk-in coolers on the farm that we do store some of these root crops in, however, these coolers also hold all of the refrigerated produce that we send to market, all of the restaurant orders before they are delivered, and some CSA boxes too! Needless to say, it starts to get cozy in the coolers around this time of year.

We also have a shipping container that is modified to be a cold storage unit. It has a refrigeration system hooked up to it, and it is insulated with straw bales on the top and sides. We are able to store up to 36 bins of storage crops in this space but it is still not enough! As a result, throughout the season we store up to 60 bins of various crops every season at a cold storage facility nearby.

Root crops that are stored at their optimum temperature can last through the winter; on a small scale you would use a root cellar. We wash or clean one bin at a time and with so much variety, it is very important that we are able to keep the additional harvest fresh until it is ready to be washed and enjoyed.

Thanks in part to cold storage techniques, we are able to have a larger variety of produce in the winter months for folks like you and me to enjoy!

 

Table of Box Contents

  Lettuce ($2.00)

☐  1½ lbs Potatoes ($2.25) – Try them sautéed with kale, see recipe.

☐  1 Buttercup Squash ($4.00) – Buttercup squash has a smooth, dry texture and a lightly nutty flavor. It is delicious any way you cook it. Halved and baked, cubed or sliced and roasted, or in pie!

☐  2 Colored Peppers ($2.00)

☐  Bunch Radishes ($2.50) – Radishes are delicious raw in salads but they are equally delicious cooked. Try the recipe for braised radishes with shallots.

  Lacinato Kale ($3.00) – Fall kale is a bit bitter before the frost so I prefer to sauté or blanch it before eating.

  2 Dried Yellow Onions ($1.25)

  1 Dried Shallot ($1.00) – Shallots taste somewhere between garlic and onion and are delicious raw in salads as well as caramelized with just about anything.

☐  Broccoli ($3.50)

☐  4 Ears Corn ($4.00) – If you don’t eat the corn straight off the cob, try making grilled corn guacamole. See recipe.

☐   ̴ 1 lb Big Beef Tomatoes ($3.00)

 Box Market Value: $28.50
Recipes

Grilled Corn Guacamole

  • 3 ears Corn, Shucked
  • 6 whole Avocados, Diced
  • 1 whole Large Tomato, Diced
  • 1/3 cup Onion, Finely Diced
  • 2 cloves Garlic, Finely Minced
  • 2 Tablespoons Diced Fresh Jalapeno
  • 1 whole Lime, Juiced
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup Cilantro Leaves

Preparation

  1. Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.
  2. Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.
  3. In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.

Read More: The Pioneer Woman

 

Radishes Braised with Shallots and Vinegar

Ingredients

  • 1 tablespoon butter
  • 2 slices bacon, diced
  • 2 large shallots, finely sliced
  • 1 pound radishes, about 2 bunches, tops trimmed and radishes sliced in half
  • 2 tablespoons balsamic vinegar
  • 1/2 cup water
  • 2/3 cup finely chopped Italian parsley
  • Salt and freshly ground black pepper

 Preparation

  1. Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.
  2. Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.
  3. Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.
  4. Season with salt and pepper and serve.

Read More: The Kitchn

 

Sautéed Potatoes with Black Kale and Nigella

Ingredients

  • 1 bunch black kale (about 1/2 pound), stemmed, leaves washed in 2 changes water
  • Salt
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil
  • 1 ½ pounds potatoes, such as yellow potatoes or Yukon golds, cut in small dice (about ½ inch)
  • 1 teaspoon nigella seeds
  • Freshly ground pepper
  • 2 shallots, minced

Preparation

  1. Bring a large pot of water to a boil. When water comes to a boil, salt generously and add kale. Blanch 2 to 3 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water. Cut squeezed bunches of kale into slivers and set aside.
  2. Heat 2 tablespoons olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet and add potatoes. Turn heat down to medium-high and sear without stirring for 5 minutes, then shake and toss in pan for another 5 to 8 minutes, or until just tender and lightly browned. Add salt and continue to toss in pan for another minute or two, until tender. Add remaining teaspoon oil, shallots and nigella seeds and cook, stirring until shallots are tender and fragrant, about 3 minutes. Stir in kale and additional salt if desired and cook, stirring or tossing in the pan for another 3 to 5 minutes. Remove from heat, taste and adjust seasonings, and serve.

2016 CSA – Week 15: CSA Box Assembly

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CSA Newsletter – Week 15


CSA Box Assembly

This week I gained a greater appreciation for our CSA box assembly system. For no good reason other than its September and I just plain forgot (and the boxes had so many delicious veggies this week!), I didn’t to pull that last pallet of veggies out for the CSA line. I only realized that chard was missing from the box half way through the process! Adding chard to each box after they were assembled was certainly not as fun or easy as rolling the boxes down the assembly line.

Each week, we assemble the CSA boxes on Monday for midweek pickups and Friday for weekend pickups. After a morning of washing, lettuce, greens, salad mix, and filling orders, the barn is cleared to setup the CSA assembly line. The veggies are pulled out of the cooler, one pallet at a time, and are arranged in stations on either side of a rolling assembly line.  Potatoes are always first in the box followed by heavier things such as squash, melons, and cabbage. Root veggies and greens are next with onions, peppers and herbs to follow. Lettuce is always the last ingredient in the box.

This week, there were two people stationed at the potatoes, one at the acorn squash-melon station, one at the carrots-turnips-broccoli station, one at the Anaheim-poblano-dill station, one at the onions station, and one at the lettuce station. I’m at the end of the line; lidding boxes, checking to make sure that they have all of the ingredients, adding salad mix to salad lover and addict’s boxes, and making sure the right number are placed on each pallet. Once the line gets going, it’s a whirlwind of action until the last pallet is assembled.

 

Table of Box Contents

☐  Lettuce ($2.00)

☐  1½ lbs Potatoes ($2.25) – Make your own hash browns for breakfast or breakfast for dinner! See recipe.

☐  1 Honey Orange Melon ($5.00)

☐  1 Poblano Pepper ($1.00)

☐  2 Red Anaheim Peppers ($2.00)

☐  1 Bunch Hakurei Turnips ($3.50) – While these sweet turnips are delicious in salads or stir-fry’s, I typically end up snacking on them like an apple. The greens are delicious sautéed or in soup.

☐  1 Bunch Carrots ($3.50)

☐  Acorn Squash ($2.50) – Cut in half, remove the seeds (save for roasting), and bake face down in the oven until tender. Serve plain or with a little butter and maple syrup.

  Swiss Chard ($3.00)

  2 Dried Yellow Onions ($1.25)

☐  1 Dried Red Onion ($.50)

☐  Broccoli ($3.50) – Roast, sauté, grill, or make broccoli salad with garlic and sesame. See recipe.

☐  Dill ($2.00) – Use in potato salad, soups, or dips and dry the rest for later use. Dill can also be infused in vinegar, oil for, or butter for later use.

☐  2 lbs Big Beef Tomatoes ($6.00)

 Box Market Value: $41.00

 

Recipes

Homemade Hash Browns

After a weekend of hiking in the rain, I made a hearty breakfast complete with fried eggs and homemade hash browns. Homemade hash browns are delicious and easy to make.

  1. Shred potatoes and immediately put them into a bowl of cold water. Let soak for a few minutes.
  2. Place the potatoes on a (clean) dish towel, wrap them up and squeeze out any excess water.
  3. Heat a large skillet over high heat. Add a few tablespoons of butter or oil. Once it’s melted, add the potatoes in a thin layer and turn the heat down to medium-high.
  4. Season with salt and pepper.
  5. Cook until very crispy and brown on the bottom, then flip and cook on the other side.

Read More: The Pioneer Woman

 

Broccoli Salad with Garlic and Sesame

Technically, this is a raw salad but the vinegar and oil in the dressing tenderize the salad as it marinated in the dressing.

Ingredients

  • 1 ½ teaspoons red wine vinegar
  • 1 teaspoon kosher salt, more to taste
  • 2 heads broccoli, 1 pound each, cut into bite-size florets
  • ¾ cup extra virgin olive oil
  • 4 fat garlic cloves, minced
  • 2 teaspoons cumin seeds
  • 2 teaspoons roasted (Asian) sesame oil
  • Large pinch crushed red pepper flakes.

Preparation

  1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
  2. In a large skillet, heat olive oil until hot, but not smoking.
  3. Add garlic and cumin and cook until fragrant, about 1 minute.
  4. Stir in sesame oil and pepper flakes.
  5. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Read More: NYT Cooking

Pan Seared Carrots with Lemon and Dill

Ingredients

  • 1 bunch (about 1 pound) carrots, scrubbed and patted dry
  • 2 teaspoons oil
  • 1/2 teaspoon salt, divided
  • 1 tablespoon dill, minced
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper 

Preparation

  1. Cut carrots crosswise into pieces approximately 3 inches long. Cut any thick ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick. In a bowl, toss with the oil and 1/4 teaspoon salt.
  2. Preheat pan over medium-high heat. Place carrots cut-side down on the pan and cover. Cook for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and cook for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle.
  3. Transfer the carrots to a bowl. Mix in remaining 1/4 teaspoon salt, dill, lemon juice and pepper. Serve warm or at room temperature.

Read More: TheKitchn