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: A hearty, colorful blend of red lettuce, red and green spinach, claytonia, mizuna, cress, and baby kale. We recommend you wash greens before eating and use within a week.
Sorrel: Sorrel is a green leaf vegetable native to Europe. It is also called common sorrel or spinach dock. In appearance sorrel greatly resembles spinach and in taste sorrel can range from comparable to the kiwifruit (or lemons or a combo) to a more acidic tasting older leaf (due to the presence of oxalic acid which increases as the leaves gets older). Young sorrel may be harvested to use in salads, soups or stews. Young sorrel leaves are also excellent when lightly cooked, similar to the taste of cooked chard or spinach. Older sorrel is best for soups and stews where it adds tang and flavor to the dish.
Fennel: Crunchy and slightly sweet with the flavor of anise, fennel is delicious served raw but is just as often served cooked on its own or in other dishes. This fennel is mostly small, so it may not look like much, but it brings the flavor anyway! This is actually our last distribution of fennel for the year. Until next season, fennel! Though most often associated with Italian cooking, it has an uncanny ability to blend with other flavors adding a light and fresh note. It is delightful in soups and stews and sauces and is particularly at home with tomato sauce dishes. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. To prepare, cut off the hard bottom and slice vertically or into quarters. Or cut the bulb in half lengthwise, cut out the core, and cut into strips. Add it raw to salads or try some thinly sliced fennel on your sandwich. Top thinly sliced fennel with plain yogurt and mint leaves. Or braise, roast or saute it. It is done when tender enough to pierce easily with a skewer.
Celeriac: An under-appreciated root veggie that is so versatile! It's great for roasting, mashing, soup making, and more! Celeriac is a great potato substitute or try mixing it in with your potatoes. Last night I made tacos and cubed it up in small chunks, then roasted with cumin, chili powder, garlic, salt & pepper, and olive oil. It made a great filling along with some refried Jacob's Cattle beans, roasted squash, sautéed onions, and sharp cheddar cheese. 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.
Radicchio: A member of the Chicories family along with endive and escarole, radicchio resembles a small red lettuce. Like all the members of this family, the leaves have some bitterness. You can chop radicchio and add it to your salad for some color and extra flavor. It is also quite good brushed with olive oil before tossing on the grill. Try adding some to risotto. Keep unwashed radicchio in a perforated plastic bag in the crisper drawer for up to a week.
Recipes
Celeriac and Apple Salad with Tarragon and Roasted Walnuts
Serves 4 to 6
4 cups water
juice of 1 lemon (about 3 tablespoons)
2 tart apples, peeled, cored, sliced into 1/4-inch strips
1 large celeriac, peeled, cut into matchstick-sized strips
1/2 cup chopped walnuts
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons mayonnaise
1 tablespoon heavy cream
2 teaspoons prepared Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper
salt
1. Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this acidified water will keep the celeriac and apple from turning brown).
2. Toast the walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes. Let cool.
3. Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss.
4. Combine the mayonnaise, cream, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving (2 or 3 hours is even better).
Fennel And Kale Pasta
Sweet fennel and greens work beautifully together.
1⁄2 c olive oil
1 onion, minced
1 medium fennel bulb fronds removed, halved and thinly sliced
salt and pepper
2 tbsp balsamic vinegar
1 lb spaghetti
up to 3 lb kale or other cooking green washed and chopped
1 c grated parmesan
Heat oil in a large braising pan or skillet with a cover. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in fennel; sauté until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.
Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add kale; continue to cook until pasta is al dente, about 7 minutes.
Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.
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)
1 celeriac, peeled and diced
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.
Risotto con radicchio
Serves: 4‑6
1 head radicchio plus extra greens if desired
1/2 cup finely chopped white onion
1 Tbsp. extra virgin olive oil
5 Tbsp. unsalted butter
6‑7 cups vegetable broth
1 cup dry white wine (or red is great with the radicchio)
1/2 cup freshly grated Italian Parmesan
Wash and slice the radicchio thinly. And greens if using.
In a large non stick pan cook the onions in 3 Tbsp. butter and 1 Tbsp. olive oil until they're translucent being careful not to brown them. Add the radicchio and cook them for about 10 to 15 minutes or until they are reduced to less than half their original volume. Mixing often. Add the rice and mix well for 2 or 3 minutes so that the moisture from the radicchio is absorbed into the rice. Add the wine and continue mixing until it is absorbed.
Swiss Chard Gratin
This is not a low fat recipe, nor is it a quick one. But it was extremely well reviewed and uses a large quantity of greens which you have in your share this week. So if you are seeking to pack in the greens this week while also treating yourself to some decadence, this recipe is for you. Adapted from an October 2000 recipe in Gourmet. Serves 6.
5 tablespoons unsalted butter
1 cup fresh white bread crumbs
3 oz Gruyère cheese, grated (1 cup) (parm would work too)
1 garlic clove, halved lengthwise, germ removed if green, and garlic finely chopped
1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley)
1/8 teaspoon freshly grated nutmeg
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 medium onion, finely chopped
3 lb Swiss chard, Beet Greens, Kohlrabi Greens, Sorrel (and if you are more adventurous - kale or Upland Cress) leaves and stems separated and cut into 1-inch pieces
(if using kale though, don't use stems, just leaves - stems too tough)
Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.
Preheat oven to 400°F.
Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
Increase heat to moderately low heat, stirring, until softened. Add greens stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
Increase heat to moderately high and add greens leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon (be sure to press out as much liquid as possible!). Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.
Sorrel Soup
This is a very simple light soup that highlights the fresh, slightly lemony flavor of the sorrel. It's from the Sundays at Moosewood Cookbook by Mollie Katzen. Light, lemony and delicious.
2 c. well-packed, washed and stemmed sorrel leaves
1 medium onion, chopped
3 T. butter
1 T. unbleached white flour
3 c. vegetable stock
2 egg yolks
1 c. milk or half and half
salt and freshly ground black pepper
dash of Tabasco or other hot sauce (optional)
Finely chop the sorrel leaves. In a medium saucepan, sauté the onion in the butter until translucent. Stir in the flour. Mix in the sorrel and cook for a minute or so, just until it wilts. Add the vegetable stock. Bring the soup to a low simmer and cook for about 3 minutes. Beat the egg yolks and milk in a medium mixing bowl. Slowly add 2 c. of the hot soup while stirring constantly. Stir this soup-egg mixture into the soup pot. Reheat the soup gently but don’t let it boil. Add salt, pepper to taste and a dash of Tabasco, if you like.
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