Wednesday, February 13, 2013

What to do with the Eatwell CSA Box - 2/13/2013

Valentines Week Eatwell Harvest Share
(Listed from shortest shelf life to longest shelf life)

Spinach: We pick this delicious crop straight into the bag in the field. Take out what you need and wash thoroughly. Yes it is dirty but is keeps much better that way. Store in the fridge.
Savoy Tat soi: This variety is called Yukina, not the best of names but it is amazing sautéed and adds a little something special to a soup or stir-fry. It cooks very much like spinach which will return in a couple of weeks when the crop is big enough. Store in a plastic bag in fridge. Don’t forget to use the ribs!
Aruglua: I first grew it in England for the now famous River Cafe, which is where Jamie Oliver started on his road to fame. It is delicious in salads and makes a mean pesto. Store in the fridge.
Collard Greens: My favorite way to eat these is to tear the leaves into 2” squares then plunge into boiling water for a couple of minutes. Drain and serve with freshly squeezed lemon juice. Store in the fridge.
Romanesco: Before there was broccoli or cauliflower there  was Romanesco. Try it raw. Store in the fridge.
Broccoli: Jose just called and said we have broccoli so a quick change to the pick list and we all have this delicious vegetable. Steam lightly, after washing any bugs away. Store in the fridge.
Daikon: I always thought this was for people who eat lots of miso soup. Nothing wrong with that but last weekend Lorraine, put it in with beef ribs. Store in the crisper.
Green Cabbage: We have  a delicious slaw in the fridge which is great to have for lunch with sandwiches or any other lunchtime dish. It can be made in advance and last for 3 or 4 days.
Lemons: This versatile fruit adds a great touch to winter greens and salads. It will store longer in crisper of fridge, but if you are going to use it within a week it can be stored on the counter. From our long time friend Nacho at Twin Girls Farm in Fresno.
Leeks: These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Store in fridge and wash well.
Tangerines: An amazing crop here on the farm. Last year we lost them to frost, this year we applied many gallons of water on the coldest nights. They do have seeds but then there is something weird about a fruit with no seeds. Try juicing them.
Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm and are QAI certified organic. We have been friends with this family for a long time and see them every Saturday at the Ferry Plaza Farmers Market. They sell some of their goods to Purity, which will explain if it has a market sticker on it. The oranges keep well in the fridge. Order a 20lb box extra with your next delivery. Peel and enjoy!
Butternut Squash: We grow many types of wonderful squash but my favorite has to be the creamy butternut. Bake the whole thing save any that you do not use to add to a soup made with our chicken stock.
Ah, another wonderful box from Eatwell Farm, this week we received -

Savoy Tat Soi
Collard Greens
Green Cabbage
Navel Oranges
Butternut Squash

Hmmm, I've accumulated quite a bit of spinach and I think it is time to make some spinach and mushroom quiche with some gruyere or jarlsberg cheese.  Yum.  The quiche with an arugula salad containing toasted pecans, some tangerine sections and a garnish of pickled watermelon daikon radish sounds good.

The green cabbage and leeks will join some beets that have been languishing in the fridge along with carrots, potatoes and the daikon radish to make a pot full of borscht.  I think I'll make some caraway onion rye bread to go with this hearty soup.

Romanesco with olive oil, garlic and penne will make a good pasta dish, while tat soi and broccoli will join some chicken breast for a stir fry. 

I'm going to roast the butternut squash and then mash it to make a filling for cappellacci de zucca.  I freeze these little pasta packages of butternut sweet goodness and later, when I want a quick and easy dinner, we boil some and top with brown butter and sage sauce and some homemade romano cheese.

It may be time for more BBQ'ed  pulled lamb shanks cooked in the slow cooker all day and then served with a side of collards and some corn bread.

The lemons will be used to make a really tasty lemon and anise pound cake, great with a cup of tea in the evenings. 

Tangerines and Navel oranges are great for Michael's lunches and snacking during the day.

Thanks, Eatwell Farm, for a great selection of seasonal fruits and vegies.

No comments:

Post a Comment