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.