Every week we'll send you snapshots of veggies in your share. You can always find more recipes and storage info on our
blog and
website.
Mesclun:
The greens mix this week is a hearty blend: spinach, arugula, mizuna,
shoots, and claytonia. The greens are pre-washed and ready to eat.
Unopened, this bag will last for at least a week or 10 days. Opened, it
will start to deteriorate after a few days.
Parsley: Bunches
of fresh parsley from the greenhouse for Montpelier, Barre, Berlin,
Middlesex, Hardwick, Morrisville, Waterbury White Meeting House, and
Stowe members. Parsley has nutritional benefits as well as being an
important herb for many types of Middle Eastern and Mediterranean
dishes. We recommend storing parsley upright in a jar of water in the
fridge, with plastic over it. It will keep for at least a week... in my
fridge it'll keep this way for two weeks! If you have the pantry share,
try chopping it and tossing onto your pizza (along with fresh garlic)
when it comes out of the oven. Please note: Half the Everyday Standard shares will receive parsley this week.
Celeriac: Store
unwashed celeriac in a plastic bag in the refrigerator, where it will
keep for several weeks. Soak celeriac briefly in warm water and then
scrub it with a stiff brush. Take a thin slice off the top and bottom
and peel it with a sharp paring knife or a sturdy vegetable peeler. A
few deep crevices will remain; leave them, or slice them out. Remove the
core if it seems pithy or hollow. Like apples, celeriac will darken if
exposed to the air for too long. If you don’t plan to cook it
immediately, submerge the celeriac in a bowl of water with lemon juice
squeezed in.
Rutabaga: Rutabaga
grows particularly well in colder climates, and is especially popular
in Sweden (where it earned its second name, swede). Rutabagas should be
peeled before use. Some rutabagas may have come out of the ground with
superficial worm track markings. Don't be deterred if your rutabagas
have these marks. Just peel or slice off the outer layer (which you need
to do anyway) and the inside should be just fine. Keep them loosely
wrapped in a plastic bag in your fridge and they'll last for several
weeks at least. Roast it, mash it with butter, season with salt and
pepper, cook it like a fry, you can't go wrong.
Fingerling Potatoes:
This variety of fingerling, called LaRatte, is an oblong shaped, larger
fingerling. It has excellent flavor and texture and is highly sought
after by French chefs!
Frozen Jalapeños: This
week's frozen jalapeños (fancy shares) will add a little zing to your
recipes! To use your peppers thaw in the fridge overnight, remove from
package and rinse. Or if you just need a pepper to spice up a dish, just
take a single frozen pepper from the bag and chop it while just off
frozen and add in to whatever you are making. The seeds and the inner
ribs where the seed attaches are the hottest part of the pepper. For a
rich and earthy jalapeño flavor without intense heat simply cut peppers
open and remove inner ribs and seeds with a pairing knife. This may
still give you a bit of spice but not nearly as much as before. My best
advice when working with hot peppers of any sort is to wear gloves while
preparing them. Make sure to wash your hands thoroughly before touching
any part of your body to avoid being burned.
Featured Recipes
Quick Pickled Carrots and Rutabaga
The
refreshing crunch of these pickles is a nice change from roasted,
boiled and pureed root vegetables. This is a a quick refrigerator pickle
version, but you could can them if you like. You can make this with
just carrots but the rutabaga adds variety and makes a nice pickle too.
You could also use turnips, if you like their bite.
3 large carrots (about 3/4 lb.), peeled & cut into sticks about 3" long by 1/2" wide
1 lb. rutabaga, peeled & cut into sticks about 3" long by 1/2" wide
1 cup cider vinegar
2 cups water
1/2 cup sugar
1 TB coarse kosher salt
3 garlic cloves, smashed with the flat side of a knife
1 TB whole fennel seeds
1 1/2 tsp whole mustard seeds
1/4 tsp whole black peppercorns
1/8-1/4 tsp crushed red pepper to taste
Fresh dill sprigs and fresh fennel fronds (optional)
Prepare
a large bowl full of ice water. Bring a medium pot of salted water to a
boil over high heat, add the carrots and rutabaga (or turnips), and
boil for 1 minute. Drain immediately and plunge the vegetables into the
ice water to stop cooking.
In
the same pot, combine the cider vinegar, water, sugar, salt, garlic,
fennel seeds, mustard seeds, peppercorns and crushed red pepper. Bring
the mixture to a boil and simmer for 3 minutes.
Drain
the cooled vegetables and put them in a heat-resistant container along
with the dill sprigs and fennel fronds, if using. Pour the hot pickling
liquid over the vegetables and cool. When they are cool, cover them
tightly and refrigerate for at least 12 hours before eating. The pickles
can be stored in the refrigerator for about a month.
Roasted Rutabaga
Roasting
rutabagas brings out their natural sweetness. You could easily bulk up
this recipe by adding chopped potatoes, carrots, and any other root
veggies you've got.
Rutabaga
Olive Oil
Salt
Pepper
Apple cider vinegar
Chopped Parsley
Toss
1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and
salt and pepper on a baking sheet. Roast at 425 degrees F until golden
and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and
chopped parsley.
Root Veggie Gratin with Horseradish Crust
2 ½ lbs. mixed root vegetables (rutabaga, turnip, parsnip, beet, potato, etc.)
4 ounces grated cheddar cheese
3 Tbsp. flour
½ cup rye bread crumbs
2 cups whole milk, heated
1-2 Tbsp. sunflower oil
3 Tbsp. butter
⅓ cup apple cider or wine
1 Tbsp. minced garlic
⅛ tsp. nutmeg
Salt & pepper
2 Tbsp. prepared horseradish
Heat oven to 375 degrees.
Spread
vegetables & garlic in large baking dish, drizzle with oil &
cider or wine. Season to taste with salt & pepper, & toss well.
Cover
dish tightly with aluminum foil & bake 20 minutes. Remove foil
& continue to roast until vegetables are brown-tipped & tender
20-25 min.
Meanwhile, start make a white sauce by melting the butter in a saucepan. Stir in flour & cook over low heat several minutes.
Whisk in milk, bring to simmer, & cook gently 10 minutes,stirring often.
Season with salt, pepper, & nutmeg. Gently fold the sauce into the roasted vegetables.
Mix
horseradish, cheddar, & bread crumbs with your fingers. Scatter the
mixture evenly over the vegetables. Continue to bake until bubbly, 20-
30 minutes.
Spicy Celeriac and Carrot Soup
1 tsp olive oil
2 medium onions, finely chopped
1 clove garlic, finely chopped
1/2 cup roasted, peeled, seeded, and chopped Poblano chilies (canned - or frozen)
1 celeriac, peeled and diced (try subbing in potato for celeriac if no celeriac available)
1 pound carrots, peeled and diced
2 vegetable stock cubes made up with 7.5 cups boiling water
Fresh coriander, roughly chopped
Freshly ground black pepper
Heat
the oil in a large saucepan and cook the onion until softened. Add the
garlic and red chilli and cook for a further minute. Combine the
vegetables and add to the saucepan, allowing them to cook for a few
minutes before adding the vegetable stock and half of the fresh
coriander.
Bring to a boil, reduce the heat, partially cover with a lid and allow to simmer for 25 minutes.
Blend
the soup in a processor until smooth. Return the soup to the saucepan,
season to taste and warm through before serving, sprinkled with
coriander.
Butternut Squash Ginger Carrot Soup
1 package of frozen squash
6 carrots
4 cloves garlic
1 thumb size piece (or larger) of fresh ginger
1 onion
1 qt stock (veg or chicken - fish could also work nicely here)
water
olive oil
salt & pepper
(optional - cream, milk, sour cream, or coconut milk)
Cover
the bottom of a large stock/soup pot with oil and add diced onion and a
bit of salt on low heat. Cook 5-10 minutes until the onion becomes
translucent. Add garlic and ginger with salt and pepper to taste and
cook another 5 min so the flavors blend. Wash and cut the carrots into
large chunks as well. Add the stock to the soup pot, then the carrots
and squash, then add water to barely cover the vegetables. Bring to a
boil and then simmer until the carrots are tender. Using a potato
masher, crush the cooked veg then blend to your preference. I usually
like to blend half leaving some of the mashed carrots and squash for
some texture. At this point you can stir in something creamy if desired.
I used about half a can of coconut milk recently and thought it was
perfect. If using sour cream, add it into the serving bowl as a garnish.
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