April 29-May 4, 2012

In the box:

Artichokes - T
Red beets - W
Broccolini
Carrots
Young Fava Bean Pods - M, cook, freeze
Green garlic - M, T
Lettuce
Mizuna or Tatsoi - M
Strawberries (outside the box)

In the fridge:

lettuce

fava beans - M

Kale - M

Groceries:

Balsamic Vinegar
Sausage
Bananas
Lunch food

Menu:

Sunday: Penne pasta, salad

Monday: Green/purple smoothies (kale, mango, beets), Fava, Mizuna, Garlic Stir Fry

Tuesday: Stuffed Artichokes

Wednesday: Beet Pancakes

Thursday: Broccoli Chicken Carrot Salad
Friday: Leftovers

Recipes:

http://www.yelp.com/topic/san-francisco-i-need-a-good-simple-whole-artichoke-recipe-thats-kid-friendly-please

http://eatingrichly.com/09/the-only-way-i-can-get-my-husband-to-eat-beets/

April 20 - 26, 2012

In the box:

Small artichokes (Swanton Berry Farm) - M
Red beets - W
Broccolini - R
Carrots - R
Chard - T
Young fava bean pods - W
Kale
Leeks
Lettuce - W

In the fridge:

Onions
Leeks
Green Garlic
Lettuce - W

Groceries:

Fruit
Peanut Butter
Milk
Bread
Mayo

Menu:

Friday: Salads
Monday: Artichokes, Baked Chicken, Rice
Tuesday: Swiss Chard Pie
Wednesday: Beet Salad with steamed favas
Thursday: Broccolini and Carrot Pasta Primavera

Recipes:

SILVERBEET (SWISS CHARD) PIE
Serves 6-8

Pastry:
2 1/2 c. plain or brown rice flour or whole wheat pastry flour
4 ounces butter, chopped
1/3 c. ice water
Filling:
1 large bunch Swiss chard, stems removed and leaves washed thoroughly, shredded finely.
1/2 c. chopped pistachios (or nut of choice)
3 Tbs. chopped currants or raisins (I like golden raisins)
1/3 c. freshly grated parmesan cheese
1/2 c. grated cheddar cheese
4 eggs
2/3 c. cream or almond milk, or other alternative
1/4 tsp. freshly grated nutmeg

To Make the Pastry:
1. Sift the flour into a large bowl and add the butter. With your fingertips, rub the butter into the flour for 2 minutes, or until the mixture is fine and crumbly. Add enough water to mix to form a firm dough, adding more water if necessary. Turn the dough onto a lightly floured surface and press together until smooth. Roll out 2/3 of the dough and line a greased 9 inch pie pan. Wrap the remaining pastry in plastic wrap and refrigerate both for 20 minutes.
To Make the Filling:
1. Preheat the oven to a moderate 350 degrees F. Steam the chard until tender, about 3 minutes. Cool and squeeze out any excess water, spread out to dry.
2. Sprinkle the nuts onto the rolled pastry base. Combine the chard, raisins, cheeses and spread over the nuts. Whisk 3 of the eggs with the cream and nutmeg and pour over the chard mixture.
3. Roll out the remaining pastry to cover the top of the pie and trim off the edges with a sharp knife. Press edges together to seal. Beat the remaining egg and brush the pie top with it. Bake for 45 minutes or until golden. Serve warm.

April 13 - 19, 2012

In the box:

Red beets - W
Golden beets - M
Broccolini - W
Red cabbage - Th
Carrots - Su
Chard - F
Parsley - T
Green garlic - T
Leeks - T
Lettuce - M
Oyster mushrooms (Far West Fungi) - F

In the fridge:

Ham - M, T
Cilantro
Potatoes - Su, T
Red Onions - T
Lettuce - M
Beet Greens - T

Groceries:
Milk
Fruit, Apples
Juice
Sour Cream

Menu:
Friday: Pasta with Chard Oyster Mushroom Lemon Wine Sauce

Sunday: Carrots, Potatoes, Salmon

Monday: Salad with Eggs, Ham, Beets (Soak Beans overnight)

Tuesday: "Stone Soup" with Ham Bone, Beans, Green Garlic, Leeks, Parsley, Potatoes, and Beet Greens

Wednesday: Broccoli, Beet, and Cheddar Pasta

Thursday: Red Cabbage and Pork Casserole

Recipes:

Broccoli, Beet and Feta Pasta [I plan on using cheddar since we have a bunch]
There are no real measured quantities here. This recipe is not that picky!

broccoli or broccolini, cut into bite-sized pieces
a few beets, topped, tailed, peeled, sliced, then cut crosswise into strips
penne pasta
onion, garlic, olive oil
toasted walnuts (optional)
feta cheese
salt and pepper

Cook beet strips in a saucepan of boiling salted water about 10 minutes or until tender. Boil your penne pasta according to package directions, adding the cut up broccoli for the last 2 to 3 minutes of cooking time so it will be done when the pasta is done. Meanwhile, in a large skillet, sauté onions and garlic in olive oil until translucent or even longer, if you like them a little caramelized. When the pasta/broccoli is done, drain well then add to skillet and stir/toss to combine. Add crumbled feta cheese to mixture and stir/heat until feta melts and makes it all creamy. Add salt to taste, and I like to add a generous amount of fresh ground black pepper. Drain and add beets last, stirring just to mix (so the beets’ color doesn’t overpower it all). Stir in optional toasted walnuts and serve.

Variation: as I mentioned above, I made up this recipe in January, when fresh tomatoes were not in the pantry, but since we have lots of them now, I bet it would be good to add diced fresh tomato (or halved cherry tomatoes), or substitute tomatoes for the cooked beets if you don’t like beets.

http://www.recipe4living.com/recipes/red_cabbage_and_pork_casserole_2.htm

We're BACK!

In the box:
Red beets - W
Broccolini - F
Green cabbage - S
Carrots - M, W
Chard - T
Cilantro
Collards or kale - R
Leeks - T
Lettuce - W
Mizuna - M
Oyster mushrooms (Far West Fungi) - M


In the fridge:

Groceries:
Potatoes
Fruit

Menu:
Friday: Broccolini and California Rolls
Sunday: Easter - Babka, Placek, Ham, Scalloped Potatoes, Coleslaw
Monday: Stir-fry with beef, mushrooms, mizuna, carrots
Tuesday: Potato Leek Soup with Chard
Wednesday: Beet Salad
Thursday: Leftovers, Smoothies
Co-op: Collard Waffles, Homemade Goldfish Crackers (make dough night before)

Recipes:


http://www.melskitchencafe.com/2009/04/slow-cooker-maple-brown-sugar-ham.html

http://www.threetastes.com/blog/files/soups_tater_leek_chard.php

http://homecookinginmontana.blogspot.com/2010/02/cheddar-crackersreminiscent-of-goldfish.html