This Weeks Box 2/25/2012

Behind the Scenes in the Greenhouse 
In the Box
 monster leeks “back by popular demand”
ruby chard
meyers lemons
eureka lemons
 bag of spicy salad mix with arugula and spinach 
avocados
spaghetti or acorn squash
big head bok choy
bag of braising mix
naval oranges
fresh oregano
bunch of lavander

I just want to make a quick announcement about the celery. Celery in the store is the most pesticide intensive vegetable there is. Why? Because bugs love it. Please clean your celery well. And if you come across a little critter, you are welcome to do what I do. Pick it off hold it over the garbage disposal, drop, rinse, turn on disposal and rinse again. Repeat process if you find another!!


I must say though, the celery is probably three times more flavorful than any store bought celery I have ever had. Enjoy

 grilled leeks
Grilled Leeks
Ingredients :
2large leeks, dark green sections removed

  • 2 tablespoons bacon drippings or olive oil
  • Heavy pinch kosher salt
  • 1 tablespoon balsamic vinegar
  • Crumbled bacon and Feta cheese, as an accompaniment, optional
Directions

Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. I use olive oil instead of bacon drippings grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.

Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.

 Red wine vinegar braising mix

Serves 4
1 medium yellow onion, sliced into thin half moon
1 clove garlic, minced
2 Tb olive oil, divided
1/2 tsp sea salt, divided
1 bag braising mix (or straight kale)
1 1/2 cups water or broth
2 carrots, ribbons (~1 cup)
¼ tsp garlic powder
¼ cup red wine vinegar
  1. Heat a heavy bottom large stock pot over medium heat. When pan is hot add 1 Tb oil, onion, garlic and ¼ tsp sea salt. Stir to coat the onion and sweat the onion on medium heat until soft and translucent.
  2. Chop the braising mix into 2 inch chunks. You can pull the leaves off of the midribs or leave them intact if you want to save time. The leaves and mid ribs are small and not too fibrous right now so the choice is yours.
  3. Add the braising mix and the 3 cups of water/broth. Stir frequently for 1-2 minutes to get all the greens wilted and wet. Cook on medium heat for 10 minutes.
  4. Uncover and give the greens a stir. At this point they should just be peeking out from the liquid. Leave the pot uncovered and cook for 10 more minutes.
  5. Meanwhile use a vegetable peeler to make long ribbons out of your carrots. Shoot for about 1 cup of carrot ribbons.
  6. Add the carrots, garlic powder, red wine vinegar, ½ tsp sea salt, and 2 Tb olive oil. Stir to combine and simmer for a couple more minutes.
  7. Enjoy.
Eggs in a Nest
From Animal Vegetable Miracle recipe written by Camille Kingsolver. Great Book! Especially if your new to CSA. Very inspiring.
Serves 3 or 4
1 medium onion, chopped
garlic to taste, chopped
Carrots, chopped
½ cup sun dried tomatoes
1 bag braising mix, coarsely chopped
5 eggs
Sea salt and pepper
Cooked brown rice (optional)
  1. Sauté onions and garlic in olive oil in a wide skillet until lightly golden.
  2. Add carrots and tomatoes and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.
  3. Mix in greens and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.
  4. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes.
  5. Remove from heat and serve over cooked brown rice. Add salt and pepper to taste.
Note – This makes a great breakfast, with or without the rice.
Swiss Chard with Orange and Bacon 

Swiss Chard Orange and Bacon Recipe With Vegetarian Option 

Recipe 

 

Grilled Salmon and Bok Choy with Orange Avocado Salsa???
Yess!! I cannot believe I found a recipe with bok choy and avocado together. And orange too? I love google. I have not had this recipe and I would like to hear if anyone tries it.

Recipe


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