May 27 - 31, 2012

In the Box:

Asian Greens - Mizuna - W
Arugula - R
Broccoli - Freeze
Carrots - Su, M, R
Chard - Freeze
Escarole - Su, M
Fava Beans - W
Kale - T
Lettuce - Su, M
Strawberries - lunches
Turnips - T

In the Fridge:

Green Garlic - W
Leeks
Lettuce - Su, M

Beets - Pickle
Fava Beans - W
Broccoli - Freeze

Groceries:

Romano Cheese
Shallots
Cream
Lunch food

Menu:

Sunday: Lasagna, Salad, Bread; TODO: Spin all salad greens, Pickle Beets
Monday: Grilled Sausage, Salad; TODO: Prep and freeze broccoli, prep and freeze chard
Tuesday: Turnip Casserole (takes 20 min prep, 1 hr baking), Kale stuffed Chicken, Puree Rest of Kale for Smoothies
Wednesday: Steamed Favas, edamame style; Sushi Rice, Mizuna Stir Fry
Thursday: Risotto with Italian Sausage & Arugula

Recipes:

Finnish Turnip Casserole (Lanttulaatikko)
from justvetegablerecipes.com (modified to suit CSA box veggies)
serves 6 to 8

6 C diced turnips [again, probably no need to peel, just trim tops, tails, and any blemishes]
1/4 C fine dry bread crumbs
1/4 C cream [avoid "Ultra-pasteurized" - and get organic if you can!]
1/2 tsp. nutmeg
1 tsp salt
2 eggs, beaten
2 tbsp. brown sugar (optional)
3 tbsp. butter

Cook the turnips until soft (about 20 minutes) in salted water to cover. Drain and mash. Soak the bread crumbs in the cream and stir in nutmeg, salt and beaten eggs. Combine with the mashed turnips. Add the brown sugar (if using) to the beaten eggs before adding to turnips. Turn into a buttered casserole dish, dot the top with the butter, and bake in a moderate oven (350 F) for 1 hour or until lightly browned on top.

http://cavemanstrong.com/2011/02/paleo-kale-stuffed-chicken/

Mizuna or Tatsoi in Coconut oil with Soy and Garlic
This one I made up! - Debbie

I discovered coconut oil for cooking; this healthy saturated tropical vegetable oil contains large quantities of lauric acid (which is also found in mother’s milk; strong antifungal and antimicrobial properties) and is stable and can be kept at room temperature for many months without becoming rancid. [For more information about this, and lots of other good information, I recommend a book called “Nourishing Traditions – the cookbook that challenges politically correct nutrition and the diet dictocrats” by Sally Fallon.] Anyway, the other thing I like about it other than its healthy qualities, is the fragrance and flavor it adds to stir-fried veggies!

So, have your mizuna or tatsoi washed and standing by (a little water still clinging is good). Melt a spoonful of coconut oil in a large skillet or wok over medium-high heat (it smells great!); crush a clove of garlic into the fat and stir/sizzle a few moments, then add the greens and stir-fry until they have mostly wilted. Splash in some soy sauce and stir-fry until wilted to your liking. Turn off heat and hold until you’re ready to eat. This is so good!

http://www.myrecipes.com/recipe/risotto-with-italian-sausage-caramelized-onions-bitter-greens-10000001714564/

May 18 - 24, 2012

In the box:

Artichokes (Swanton Berry Farm) - W
Broccolini - T
Napa cabbage - M
Carrots - W
Chard - T
Escarole
Fava beans - Su
Green garlic
Lettuce
French Breakfast radishes - to Ashley

In the fridge:

beets
Carrots
Green Garlic - T
Leeks - T
Lettuce - W
avocado

Groceries:
Steak

Shrimp
melty cheese
eggs

Menu:
Friday: Salad (lettuce, cucumber, carrots, peanuts, avocado)
Saturday: Fentons!

Sunday: Make pickled beets, can extras, bake loaf bread, steamed fava beans- edamome style, sushi rice, smoked salmon

Monday: Make strata, shrimp tacos with napa cabbage and avocado

Tuesday: Julia's Market Strata

Wednesday: Salad with Artichoke Hearts and Pickled Beets

Thursday: Steak Salad with carrots

Recipes:

JULIA'S MARKET STRATA
This is a recipe I adapted from the Marquita Farm web site. Assemble it the night before then bake it in the morning if you like. - Rebecca

Butter to grease the pan plus more to saute the onions
1 loaf day-old crust baguette, sliced and cut, or torn into pieces
2 c. cheese, one that melts well
1 c. chopped onion or 2 leeks, cleaned well and sliced
1 stalk green garlic, chopped
2 bunches chard, washed and coarsely chopped
1/2 lb. broccolini, coarsely chopped
sea salt and pepper to taste
2 c. milk
4 large eggs

1. Preheat the oven to 350 degrees F (if making same day).
2. Butter or oil a 13x9-inch baking pan. Place as many bread pieces as will comfortably fit in the pan only up to the rim (do not pack). Sprinkle with about half the cheese.
3. In a large frying pan or wok, saute the onions or leeks (I prefer the leeks) in oil until tender; add the garlic and continue to cook.
4. When the leeks are tender add the chard and broccolini, stirring until the chard is mostly wilted but still bright green, about 4 minutes. Season with sea salt and fresh cracked pepper. Spoon this over the cheese and bread in the baking pan.
5. Whisk together the milk and eggs and pour over top of everything. You can cover and refrigerate it at this point if you like.
6. When ready to bake, remove from the refrigerator (if you made it the night before) and remove any plastic. Bake, uncovered, for about 40 minutes, then remove from the oven and scatter the remaining cheese on top. Return to the oven and bake until cooked through and browned on top, about 20 minutes more.
7. cut into squares and serve hot or warm.