Arugula - Su
Kale - Su
Lettuce - Lunches
In the box:
Red beets (2 bunches) - T
Broccoli - Su
Green cabbage - P?
Chard - M
Green garlic - M, R
Lettuce - P, Lunches
Mei qing choi - W
Bunching onions (scallions) - W
Radicchio - M, R
Radishes - Snacks
Spinach - W
Strawberries - Lunches and Cake
Menu:
Broccoli - Su
Green cabbage - P?
Chard - M
Green garlic - M, R
Lettuce - P, Lunches
Mei qing choi - W
Bunching onions (scallions) - W
Radicchio - M, R
Radishes - Snacks
Spinach - W
Strawberries - Lunches and Cake
Menu:
Sunday: Green Smoothies, Easy Lentil Veggie Salad, Pickled Radishes (make more too)
Monday: Chard, Radicchio and Green Garlic Saute and Rotisserie Chicken
Tuesday: Lombardy Pie
Wednesday:
Co-op: Spinach Waffles with Fruit, Making Play-doh activity
Dinner: Mei qing Choi stir fry
Thursday: Radicchio Pasta
Friday: Leftovers or Chicken Salad
Saturday: RJ's birthday party - Salad, Coleslaw ?
Grocery List:
Chicken
Grocery List:
Chicken
Cheddar Cheese
Flour
Ginger
Strawberries from Tracy Farmers Market (Wed)- For RJ's cake filling
Organic Sugar from WinCo
Cream of Tarter (for playdoh) - Check Winco
Recipes (From Live Earth Farms unless otherwise specified - all modifications are also from LEF):
Radicchio Pasta
Sauté some sliced onion or green garlic in olive oil, then stir in some finely chopped radicchio. Optionally you can add some anchovies, lemon zest, or white wine. Pour everything over cooked pasta.
Easy Lentil-Veggie Salad
This was something I made up last week, two variations, and it could easily be modified to work with what you have in the box. It’s good leftover the next day too. No cooking necessary! It has essentially three parts: the lentils, the veggies, and the dressing.
Canned lentils, rinsed and drained
Feta or chevre (optional)
Veggie options:
grated carrots
grated cucumber (or summer squash)
broccoli nubbins (cut off the very top green parts of broccoli, making tiny tiny florets)
cold cooked chopped greens (see ‘planning ahead,’ above)
cold cooked green beans, cut crosswise into small (1/4”) pieces (ditto)
The dressing, variation 1:
crushed clove of garlic
grated zest of a lemon or lime
juice of same lemon or lime
olive oil
ground cumin
minced fresh cilantro
salt, to taste
optional hot sauce like Tabasco or such
The dressing, variation 2:
crushed clove of garlic
grated zest of a lemon
juice of same lemon
olive oil
a bunch of chopped fresh basil
salt, to taste (or use some soy sauce)
Combine all parts – lentils, veggies, dressing – and eat (or refrigerate and eat later). I served this either on a bed of lettuce leaves, or with a wedge of cool, crisp green cabbage. Use the lettuce or cabbage as ‘scoops’ to eat the salad with.
Lumdardy Pie
Member Piper McNulty who submitted this says, “This is an amazing recipe for plain red beets (does not work well with striped or yellow beets, must be solid red). It is a savory pie to be served as a side or main dish. It is from ‘The good Huswifes Handmaide for the Kitchin,’ by John Partridge, 1594 - given to me by my cousin, who was a member of the Society for Creative Anachronism in college. It sounds crazy but it looks gorgeous and tastes amazing - (and I don't like red beets particularly). Slices are a beautiful hot pink and hold together firmly.”
1 1b. fresh red beets, finely grated (about 4 smallish beets)
2 tbsp. brown sugar
2 tsp. to 1 tbsp. bread crumbs (you can make your own from a bit of bread)
3/4 C sharp cheddar cheese, grated
1/4 C currants
1/4 tsp. cinnamon
1/4 tsp. ground ginger or 1 tbsp. fresh ginger, finely grated
3 egg yolks (or you could try 2 whole eggs?)
4 tbsp. butter, melted
1 bottom crust in pie pan [if you want an easy pie crust recipe, see the crust in the “Debbie’s Apple Pie” recipe, which ran in the last newsletter, Winter Share week 3]
Mix all ingredients.
Fill pie crust.
Bake at 350 degrees for 45 to 50 minutes.
Cool.
Recipes (From Live Earth Farms unless otherwise specified - all modifications are also from LEF):
Radicchio Pasta
Sauté some sliced onion or green garlic in olive oil, then stir in some finely chopped radicchio. Optionally you can add some anchovies, lemon zest, or white wine. Pour everything over cooked pasta.
Easy Lentil-Veggie Salad
This was something I made up last week, two variations, and it could easily be modified to work with what you have in the box. It’s good leftover the next day too. No cooking necessary! It has essentially three parts: the lentils, the veggies, and the dressing.
Canned lentils, rinsed and drained
Feta or chevre (optional)
Veggie options:
grated carrots
grated cucumber (or summer squash)
broccoli nubbins (cut off the very top green parts of broccoli, making tiny tiny florets)
cold cooked chopped greens (see ‘planning ahead,’ above)
cold cooked green beans, cut crosswise into small (1/4”) pieces (ditto)
The dressing, variation 1:
crushed clove of garlic
grated zest of a lemon or lime
juice of same lemon or lime
olive oil
ground cumin
minced fresh cilantro
salt, to taste
optional hot sauce like Tabasco or such
The dressing, variation 2:
crushed clove of garlic
grated zest of a lemon
juice of same lemon
olive oil
a bunch of chopped fresh basil
salt, to taste (or use some soy sauce)
Combine all parts – lentils, veggies, dressing – and eat (or refrigerate and eat later). I served this either on a bed of lettuce leaves, or with a wedge of cool, crisp green cabbage. Use the lettuce or cabbage as ‘scoops’ to eat the salad with.
Lumdardy Pie
Member Piper McNulty who submitted this says, “This is an amazing recipe for plain red beets (does not work well with striped or yellow beets, must be solid red). It is a savory pie to be served as a side or main dish. It is from ‘The good Huswifes Handmaide for the Kitchin,’ by John Partridge, 1594 - given to me by my cousin, who was a member of the Society for Creative Anachronism in college. It sounds crazy but it looks gorgeous and tastes amazing - (and I don't like red beets particularly). Slices are a beautiful hot pink and hold together firmly.”
1 1b. fresh red beets, finely grated (about 4 smallish beets)
2 tbsp. brown sugar
2 tsp. to 1 tbsp. bread crumbs (you can make your own from a bit of bread)
3/4 C sharp cheddar cheese, grated
1/4 C currants
1/4 tsp. cinnamon
1/4 tsp. ground ginger or 1 tbsp. fresh ginger, finely grated
3 egg yolks (or you could try 2 whole eggs?)
4 tbsp. butter, melted
1 bottom crust in pie pan [if you want an easy pie crust recipe, see the crust in the “Debbie’s Apple Pie” recipe, which ran in the last newsletter, Winter Share week 3]
Mix all ingredients.
Fill pie crust.
Bake at 350 degrees for 45 to 50 minutes.
Cool.
Children’s School Playdough (from the Carnegie Mellon Children's School)
Ingredients:
1 cup of flour 2 teaspoons of cream of tartar
1/2 cup of salt 1 cup of water
1 tablespoon of oil 1 teaspoon of food coloring
Directions:
•Combine flour, salt, and teaspoons of cream of tartar in a saucepan.
•Mix water, oil and food coloring and gradually stir them into dry ingredients.
•When the mixture is smooth, cook over medium heat, stirring constantly until a ball
forms.
•Remove from heat and knead until smooth.
Playdough should be stored in a plastic bag or container.
Bon Appetit, Dec 2010 (modified)
serves 4 to 6
1 large bunch chard
1 tbsp. butter
1 tbsp. olive oil
1 small onion, chopped
1 or 2 stalks green garlic, white and light green parts, sliced thinly
1 large or 2 small heads radicchio
about 1 tbsp. red wine vinegar
3 tbsp. currants (optional)
1/4 C toasted pine nuts
Wash chard, chop leaves and stems separately (you're going to use both). Quarter, core, and chop radicchio.
Melt butter with olive oil in a large pan over medium heat. Add onion and green garlic; cook until both are tender, stirring occasionally, about 4 - 5 minutes. Add chopped chard stems, cover and cook until tender, about another 5 minutes. Remove lid and add chard and radicchio (in batches if necessary; they will cook down considerably) and cook, stirring occasionally, until wilted [I'd cover the pan and check on it periodically; shouldn't take long - a few minutes]. Cook uncovered until vegetables are tender, stirring often, 6 to 8 minutes more. Stir in vinegar and optional currants. Season with salt, pepper and more vinegar, if desired. Using a slotted spoon, transfer greens to a bowl and sprinkle with toasted pine nuts.
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