This Weeks Box 11/10/2012

Here is the list for this week
persimmon
oro blanco grapefruit
beets with greens
carrots
cilantro
summer squash
tomatoes
red and green bell peppers
scrumptious bib lettuce
cucumbers
avocados
sapote’s
The avocados are new season avocados. They are going to take a lot more time to ripen than what we have been use too. Brown bag em if you are in a hurry. 
This weeks bib lettuce has a great flavor. You can tell it is fall lettuce by the absence of any bitterness.
These grapefruits are a bit of an anomaly. 95 percent of our regular crop is not ready for months. These fruit are from one section of just one tree. They seem to have an opposite season than the main crop. I almost forgot about these special grapefruit until one them fell and rolled out in the road. Oro blancos are a very sweet grapefruit with practically no aftertaste. Enjoy!
Fuyu Persimmon
The fuyu persimmons are the kind of persimmon we can eat when they are hard. Like an apple. They will get softer and sweeter if left on the counter though. Here is a link about Persimmons on the Food Librarian It has some good recipes.
Wilted Beet Greens with Bacon and Garlic
Serves 2

1 bunches of beet greens
  3 strips bacon
1 clove of garlic, crushed
2 tbsp chicken stock or water
Kosher salt and freshly ground black pepper to taste

Rinse the greens and chop em up
Place bacon in a cold frying pan. Cook over medium heat until the bacon is crisp and the fat  has been rendered. Remove bacon from the pan and drain on a paper towel.

Add crushed garlic to the bacon fat. Lightly brown the clove on each side, approximately 1 minute total. 

Stir in the beet greens and chicken stock.  Toss gently for 3 to 5 minutes until the greens have wilted and the chicken stock has evaporated. Season with a pinch of salt and some freshly ground black pepper.  Transfer to a serving dish and crumble the bacon over the top. Serve. 
Roasted Beet and Carrot Salad
Serves 3 or 4
Chop up some beets and carrots in 1 1/2 inch chunks.
Drizzle some olive oil and spread on a cookie sheet.
Sprinkle on some pepper and roast at 425 for 20 minutes.
Take out and drizzle a little more oil and some lime juice,
Pour warm roasted veggies over a bed a bed of bib lettuce.
Maybe put some fresh chopped persimmon on top? Whoa!!
This entry was posted in This Week's Box. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s