Crop Box Sunday! February 23rd, 10:30AM to 2PM
We have a very nice assortment of greens this month. Lots of variety, lots of ways to use them. Perhaps try a vegetarian or vegan recipe for something new.
Produce List
Gaytan Family Farm
Kale
Asparagus
Spinach
Radish
Cabbage
Fox Farm
Collards
Avocado – Hass
RUSD Food Hub
Red Onion
Broccoli
Red Potatos
Giant Honeycrisp Apples
Zucchini
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Collard Greens Braised in Coconut Milk – Vegan
From Food 52. Serves 4.
Ingredients
1 tablespoon coconut oil
1 onion, diced
1 clove garlic, minced
1 tablespoon grated ginger
1 pound collard greens, stems removed, cut into ribbons
3/4 cup coconut milk
1/2 cup vegetable broth, plus more as needed
1 tablespoon lime juice
2 tablespoons tamari, to taste
1 pinch salt, plus more to taste
1 pinch red chile flakes, to taste
Directions
Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it’s clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.
Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).
Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.
Season the greens to taste with extra tamari, if desired, as well as salt and red chile flakes. Serve with beans and rice.
For a meatier dish, try these with bacon. Less than 30 minutes to create. These are a good side to many things, but are traditionally served with Caldo Verde, or Portuguese Green Soup. I have listed the recipe my family loves several times, but it is here again for your convenience. I eliminate the linquica, and use vegetable broth instead of plain water.
Brazilian Style Collard Greens
From Food 52. Serves 2.
Ingredients
1 bunch of collard greens, stems removed, thinly cut
3 thick strips of smoked bacon, diced
1/2 a large onion, diced
2 cloves of garlic, minced
1 tablespoon of extra virgin olive oil
Salt and pepper to taste
Directions
Heat the olive oil in a medium skillet over medium to high heat. Add the bacon and cook until browned, about 3-4 mins. Add the onions and cook until transparent, about 2 minutes. Add the garlic and cook until fragrant, about a minute. Reduce the heat and add the collard greens and toss gently until the greens wilt a little, about 2 minutes.
Caldo Verde (Kale Potato Soup) – Vegan without the sausage
From Food 52. Makes 6-8 servings.
Ingredients
3/4 pound kale, preferably Tuscan, center rib removed
1/4 cup olive oil
1 large yellow onion, minced
3 cloves garlic, minced
6 Yukon Gold potatoes, peeled and thinly sliced
1 Tbsp. sea salt
2 quarts vegetable broth
Fresh ground pepper
1/4 pound linguica or Spanish style chorizo sausage, slice 1/4”thick optional
Directions
Stack the ribless kale leaves and slice crosswise into ribbons as fine as possible. The ribbons should be no more than 2″ long or they will be awkward to eat.
Heat the olive oil in a large pot over moderate heat. Add the onion and garlic and sauté until the onion has softened, about 10 minutes. Add the potatoes, salt, and water. Bring to a simmer, partially covered until the potatoes are tender, about 30 minutes.
Mash the potatoes with a wooden spoon a wooden spoon against beside of the pot to thicken broth. Most of the potatoes should be crushed, but the soup need not be smooth.
Stir in the kale, season with freshly ground pepper, and taste for salt. Simmer gently, uncovered, until the kale is tender, 10-15 minutes.
Fry the sausage slices in a medium, nonstick skillet, over moderate heat, turning once, until crusty on both sides.
Ladle the soup into bowls. Top each bowl with 2 or 3 sausage slices. Drizzle each portion with olive oil. Serve immediately.
Just a few weeks until Saint Patrick’s Day. By wrapping the head tightly and keeping it in the refrigerator, it should last until then. You may not need a recipe for traditional Corned Beef and Cabbage, but this recipe is tweaked by a chef.
Corned Beef and Cabbage
From Suzanne Goin. Serves 6, with leftovers.
Ingredients
1 6-pound corned-beef brisket
2 onions
4 whole cloves
2 bay leaves, preferably fresh
1/2 bunch thyme
2 chiles de arbol
6 small carrots
9 turnips the size of golf balls
1 1/4 pounds yellow potatoes, peeled
1 medium green cabbage (about 2 pounds)
Parsley-mustard sauce
1/4 cup finely diced shallots, plus 2 tablespoons
1/4 cup red wine vinegar3/4 cup chopped flat-leaf parsley
1 tablespoon whole-grain mustard
1/2 cup extra-virgin olive oil, plus 2 tablespoons
1/2 lemon, for juicing
1 pinch kosher salt and freshly ground black pepper
Directions
Preheat the oven to 325°F. Place the corned beef in a large deep pot and cover with cold water by 6 inches. Bring to a boil over medium heat.
Cut the onions in half lengthwise, peel them, and poke one clove into each half. When the water comes to a boil, turn off the heat and add the onions, bay leaves, thyme, and chiles. Cover the pot with aluminum foil and a tight-fitting lid.
Cook the corned beef in the oven 4 to 4 1/2 hours, until it’s fork-tender. (Carefully remove the foil and pierce the meat with a fork. If the fork doesn’t penetrate easily, the corned beef is not ready.)
While the beef is cooking, peel the carrots, leaving 1/2 inch of stem. Cut the carrots in half lengthwise. Trim the turnip tops, leaving 1/2 inch of stem attached. Cut the turnips in half through the stems. Cut the potatoes into 1-inch chunks. Remove any tough outer leaves from the cabbage and slice it in half through the core. Cut each cabbage half into three wedges, leaving the core intact to hold the leaves together.
When it’s done, remove the meat from the oven, let it cool a few minutes, and transfer it to a baking sheet.
Turn the oven up to 375°F. Return the meat to the oven for about 15 minutes, until it browns and crisps on top. If it’s not browning to your liking, you can pass it under the broiler. Let the corned beef rest 10 to 15 minutes before slicing it. Meanwhile, skim the fat from the broth. (There probably won’t be very much.) Taste the broth. If it tastes good—not too salty but nicely seasoned and meaty—set half of the liquid aside in a medium saucepan. If the broth is salty, add a little water before setting half of it aside.
Add water to the broth in the large corned-beef cooking pot until you have enough liquid to poach the vegetables. Bring to a boil over high heat, then turn the heat down to medium, and add the potatoes to the pot. Simmer 5 minutes and then add the cabbage, turnips, and carrots. (If your pot is not big enough, divide the broth into two pots, adding more water if needed.) Simmer over low heat 15 to 20 minutes, until the vegetables are very tender. Test each type of vegetable occasionally, and if one is ready before the others, use tongs or a slotted spoon to take the vegetables out of the broth.
Taste the reserved broth and the vegetable-cooking broth. Combine them to your taste. If the vegetable broth tastes best, use it for the finished broth. If the vegetable broth is watery but has good flavor, add a little of it to the reserved broth, to your liking. Or, if you like the meat broth best, use it by itself.
Place the cabbage on a large warm platter. Slice the corned beef against the grain into 1/4-inch-thick slices. Arrange the meat over the cabbage. Scatter the other vegetables over and around the platter. Pour over a good quantity of your chosen broth, and drizzle with the parsley-mustard sauce. Pass the extra broth and sauce at the table.
Parsley-mustard sauce
Place the shallots, vinegar, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Pound the parsley with a mortar and pestle and add it to the shallots. Whisk in the mustard and olive oil, and season with a squeeze of lemon juice, a pinch of pepper and a pinch more salt, if you like. Be careful not to over season, since the corned beef may be on the salty side.
Roasting a radish entirely changes the flavor. The bite is gone, and they become almost sweet. They can be topped with browned butter, or sea salt.
Roasted Radishes
Trim the top and stem ends off a pound of these beauties, then slice them in half. I toss them with about 1 tablespoon of olive oil and some salt and pepper. I arrange them cut-side down on my heaviest, darkest sheet pan (a cast iron skillet is also good) and roast at 450°F for about 10 to 12 minutes.
I take them out when their white faces have browned a little, but they’re still firm inside. I usually sprinkle with a little more salt, a finely chopped garlic clove, and some minced parsley. Eat and enjoy; they’re best when they’re piping-hot.
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