Spring 2017 Week 2 (April 11th)

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Small: baby potatoes, shallot, garlic, black spanish radish, pea shoots, spinach, salad mix, green cabbage, miniature romain, curly leaf kale, turnips, parsnips, carrots.

 

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Medium Add: brussels sprouts, extra salad mix, red cabbage, butternut squash, extra miniature romain, beets, rutabaga, red onion.

 

To tame the black radish thinly slice or matchstick and toss with a teaspoon of salt and let sit for half an hour or more.  Rinse and use on salad. I’m looking forward to this roasted cabbage with mustard sauce, you could also steam the wedges.  Last week I gave the mediums an idea for the pea shoots. It seems like half the people I know are going no carb these days and our veggie boxes make eating right much easier.  I’m planning on make this soup with the kale and potatoes and using the butternut squash in chili. 

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Extended Winter 2017 (Feb 14th)

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Fuji and Granny Smith Apples, Swiss chard, cabbage, arugula, spinach, salad mix, mustard greens, carrots, turnips, garlic, onion, baby potatoes, acorn squash.

Happy Valentine’s Day everyone. This Indian Root Vegetable Curry looks delicious and will use up turnip, carrot and swiss chard. And this Sheet Pan Salmon and Veggies looks great and will use cabbage, potatoes, and you could use acorn squash too.

 

 

Winter 2016-2017 Week 5 (Jan 3rd)

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Swiss chard, salad mix, arugula, spinach, collard greens, broccolini, green leaf and miniature romain lettuce, carrots, honeycomb, fuji apples, white potatoes, shallot, yellow onion, garlic.

 

I was excited to see the collards to make this soup. Rather than a salad this arugula pesto looks good. We got the perfect amount of chard and potatoes to make a frittata like this.

David’s no-gravy Mashed Potatoes

I think David learned this working the kitchens at the Grand America.  Seriously no gravy needed.

5lbs red or gold potatoes, peeled and cubed
1/4 lb butter, melted
1/2 cup milk
1 cup cream
3/4 cup mascarpone cheese
salt, pepper, and herbs to taste
Boil the potatoes in salted water until soft, then leave to sit in the hot water while you mix the rest (a good 10-20 minutes is best).  You’ll want to adjust the liquids — if you’re using lighter cream, you’ll need a little less milk.  Stir together the butter, milk, and cream.  Drain the potatoes, and start mashing, maybe with an electric beater.  Whip in the cream / milk / butter in batches to avoid splashing.  The final product shouldn’t be stiff — no forks standing up in there.  Add more milk if needed.  Lastly, blend in the mascarpone and season to taste.

A couple of recipes

Here’s a recipe that uses kohlrabi AND summer squash that I found on the Straight from the Farm blog.  Visit their site — they have good pictures of filling the empanadas.

Kohlrabi & Squash Empanadas
3 cloves of garlic, finely minced
1 inch of ginger, peeled and grated
2 medium kohlrabies, peeled and cut into small cubes
1 large summer squash, cut into small cubes
2 large scallions, both white and green parts, finely cut
1 radish, minced (optional)
1 T. extra virgin olive oil
1 T. butter
salt and pepper to taste
dash of freshly grated nutmeg
1 box of pre-made pie crust or one batch homemade*
1 egg

In a medium skillet, heat oil and butter over medium heat.  Add garlic and ginger to brown.  Add kohlrabi cubes, a pinch of salt and some pepper. Toss well and cook 3 or 4 minutes until kohlrabi are softening a bit.  Add squash cubes and continue to cook for 4 more minutes.  Add scallions, radish, nutmeg and another pinch of salt and pepper.  Mix well and cook for one minute before removing from heat.  Set mixture to this side to cool.

Roll out dough to be a little thinner than pie crust typically is.  If you are using pre-made crust from the store, run your rolling pin over it once or twice.   Using a cereal bowl or large circular cookie cutter, cut out 6 inch-ish circles from the dough.  It should yield about 15, give or take depending on your cutter and dough thickness.

Pre-heat oven to 425F and line a cookie sheet with parchment paper.   Prepare egg wash by beating egg with a teaspoon of water and set to the side along with a small bowl of water.

To make the empanadas, spoon one tablespoon of kohlrabi and squash mixture into the center of a circle of dough.   (It’s better to have less filling than too much or the empanadas won’t hold together. Feel out the right ratio that allows you to close off the dough without any filling popping out.)   Dip your finger in the bowl of water and run it around the outside edge of the dough.  Fold dough over the filling to create a half circle.  Press down edges.  Carefully pick up the dough pocket and pinch edges (see photo) to seal them tightly.  A fork can also be used to crimp the edges if you want a less tedious method.

Repeat above process to finish all the empanadas, laying them on the lined cookie sheet when done.  With a fork, prick the tops once and brush with egg wash.   Bake for 8 minutes and turn over.  Bake another 5 to 7 minutes until deep golden brown and flaky.  Best served straight from the oven.

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In case you’ve been throwing your beets and cabbage into the bottom drawer and forgetting about them, I harvested these from Simply Recipes:

Beet Hummus – you can use up our cucumbers dipping in it

Roasted beets with balsamic and orange zest glaze – side dish

Colcannon – Irish mashed potato and cabbage dish

Italian sausage and cabbage stew – cabbage stew doesn’t sound super appetizing, but the recipe sounds pretty tasty