Storage Tips and Recipes
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: Healthy green goodness in the mesclun!
Green bunches: We have a little smorgasboard of green bunches this week! You may find flowering red Russian kale, red mizuna, green mizuna, chard, sorrel, or brassica bunch in your share! All are delicious and delightful. Click on our blog link above to search for recipes. The mizuna will pair nicely as a salad with your apples. The kale, chard, or brassica saute down either in olive oil (or even water) or creamed.
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.
Frozen Cauliflower or Broccoli: One or the other will be in your cooler for yellow bags. The cauliflower may be white cauli or romanesca! Use frozen or let thaw before using and wring out excess water. They may contain a heavy moisture content so take note of that in your dishes. Use all at once if thawed or keep in sealed container in fridge for a couple days.
Recipes
Whiskey Glazed Carrots
These fancy carrots would be a nice addition to an Easter dinner or other special occasion.
2-3 lbs carrots, peeled and cut into thick slices
4 tbsp unsalted butter
1/2 cup Jack Daniels, or other whiskey
2/3 to 1 cup sugar
1/2 to 1 tsp salt
Freshly ground black pepper
In a large skillet or pot with a lid, heat the butter over medium high heat until melted. Add half of the carrots to the pan and cook briefly just to sear, 60-90 seconds. Transfer to a plate and repeat with the remaining carrots. Set aside.
Very carefully add the whiskey to the pan and allow to evaporate for about 30 seconds. Reduce the heat to medium. Sprinkle the brown sugar into the pan and stir. Mix in the carrots, stir well, and cover. Cook for 5 minutes.
Remove the lid and season with the salt and pepper. Cover once more and continue cooking until the carrots are fork tender and the glaze has thickened, about 5-10 minutes more. Transfer to a serving platter and top with minced fresh herbs, if desired, for extra color. Serve immediately.
Honey Roasted Onion Tart
This looks amazing! It would be an excellent addition to your dinner table on Easter, or any other night.
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
Nonstick vegetable oil spray
3/4 cup crème fraîche
1/2 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves
Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.
Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.
Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.
Increase oven temperature to 400°F. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.
Pie with Phyllo Dough
Most people know spinach and feta pie (aka spanakopita), but once you learn how to make a phyllo dough pie, you can fill it with lots of great combinations! I've included the basic outline below and then some ideas for filling, but get creative. The phyllo dough crust adds a little more heft to the dish, accompanied by a light salad.
Make the filling ahead and refrigerate two days in advance but get your phyllo done just before baking.
Preheat oven to 350. Prepare your filling (see some ideas below - get creative). Brush a pie or baking dish with butter or olive oil. Keep the phyllo sheets covered with a piece of plastic and a damp towel over the top to keep from drying out. Remove one sheet at a time and quickly brush it with your fat and lay it in the dish. Continue brushing and layering another 4-5 phyllo sheets, turning each one slightly; the edges of the sheets should hang over the rim of the dish. I like to rotate the direction of the dough sheets.
Spoon the mixture over the phyllo, then layer the remaining sheets on top, brushing each one with butter or oil and rotating it. Fold in the edges to enclose the pie, sealing with melted butter (or oil).
Score the top of the pie into squares or diamond shapes. Bake 30-40 mins until golden brown.
Filling ideas
Caramelized Onions: Put onions in large skillet over medium heat. Cover and cook, stirring infrequently until onions are dry and almost sticking to pan (about 20 mins). Stir in oil and large pinch of salt. Turn heat to medium-low. Cook until onions are done, adding just enough oil or butter to keep from sticking without getting greasy. After 40 minutes, taste and add pepper and more salt if necessary. May need more time depending how you like them.
Carrots with Dates & Raisins: heat olive oil in deep skillet with tight-fitting lid; add onion and stir until soft, 3 mins or so, then add 1/2 c pitted dates, 1/4 c raisins, and saffron if using. Sprinkle with s&p and stir until fragrant (about 1 min). Stir in 1 pound carrots, peeled and cut into 1/4in slices, and 1/4 c water. Bring to boil, cover, and turn heat down to med-low. Cook for 5 mins. Uncover, raise heat. Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in the oil, 5-10 mins. Lower the heat and cook until tender - just 1-2 minutes. Taste, adjust with seasoning. Garnish with pistachios, almonds, or walnuts.
Braised Potatoes: Cut peeled potatoes into large chunks. Heat oil in large pot over medium-high heat. Add potatoes, sprinkle w/ s&P. Cook, stirring occasionally, until coated in oil and beginning to golden, about 10 mins. Add onion. Stir until it softens. Add stock with enough extra water to barely cover potatoes with liquid. Bring to a boil. Stir to make sure potatoes aren't sticking. Turn heat down to gentle bubble. Cook until potatoes get tender, 20-25 mins. Add more liquid if they stick. They're done when a skewer or sharp knife meats no resistance. Adjust seasoning. Ideas: add mustard to stock; garnish with Parmesan and sub garlic for onion; sub sesame oil and corn or grapeseed oil for olive, use soy sauce and water instead of stock, add scallions and garnish with cilantro; use butter instead of olive oil and cream instead of stock - use milk to finish covering the potatoes and stir in fresh tarragon or chervil instead of parsley.
Jalapeno Dressing
2 jalapenos, half of the seeds discarded, finely chopped
1/2 tsp grated garlic
1 1/2 cups unseasoned rice-wine vinegar
4 tsp fine sea salt
1 1/2 cups grapeseed oil
Place jalapeno, garlic, rice-wine vinegar, and sea salt in the jar of a blender. Blend until well combined. With the machine running, slowly drizzle in oil until emulsified.
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