This Weeks box 1/12/2012

Here is the List this week
big bok choy
carrots
limes
big amount of satsuma tangerines
potatos
cucumbers
bell peppers
chard
spinach/lettuce mix bag
big fuerteavocados
head of lettuce
I want to thank Valera for logging on and posting all the recipes for this week. It is great that you are doing this for us. Much appreciation to you.
Jane. Our new grower friend from Hell Hole Canyon
We have been in the middle of a little fruit drought at the ranch. The navels set real light fruit this year. Navals is what we would be normally eating right now. Our mandarins and tangelos look good, but they are still a few months from being sweet. I met Jane at an agritourism class at the farm bureau. I learned about her plans to start artisan cheese making classes on a little farm that she and her husband are starting out in hell hole canyon. She told me that they had some great tangerines and no way to sell them. I made a visit. Now we are eating them. Win Win. 
I will make an update when Jane schedules her first class. Sounds like a lot of fun.
Have you ever been to Hell Hole Canyon? Well, it is more like a bowl than a hole and it sure as heck isn’t hell. 
Kale Puttanesca

Serves 4

16 ounces whole wheat angel hair pasta (or whatever pasta you like)
2 Tbs olive oil
1/2 large onion, sliced
2 cloves garlic, minced
1 tsp red pepper flakes
1 Tbs drained capers
2 ounces anchovy fillets, drained and quartered
1 cup canned, diced tomatoes, undrained
2 cups coarsely chopped kale
1 4-ounce can sliced black olives, drained
1/2 cup grated parmesan cheese, or to taste
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer ver medium-low heat until wilted and tender, about 10 minutes.
3. Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. toss and sprinkle with grated parmesan cheese before serving.
Eggs in Avocados

Serves 1

1 large avocado
2 eggs
Kosher salt
Freshly ground black pepper
1.Preheat oven to 425 degrees. 
2. Cut avocado in half and remove pit. Scoop enough avocado out of each half to make room for one egg. 
3. Line a small baking dish with foil and place avocado halves in the dish, cut side up.
4. Crack an egg carefully into each of the avocado halves. Salt and pepper to taste.
5. Bake for about 15 minutes, or until eggs are cooked to desired doneness. 
Gazpacho Salsa

2 plum tomatoes, seeded and diced
1 medium yellow bell pepper, seeded and diced
1 small English cucumber, diced
1/2 red onion, diced
1 Tbs red wine vinegar
1 Tbs Extra-virgin olive oil
Kosher salt, to taste
Combine all vegetables in a bowl and stir in red wine vinegar, olive oil, and salt. Mix well. Allow to sit 20 minutes for flavors to blend. Serve with blue corn chips or atop crostini.
Lemon Curd

Makes 2 cups

3 eggs
1 cup white sugar
1/3 cup lemon juice
1/4 cup butter
2 tsp lemon zest
1. Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes. 
2. Drain through a mesh sieve to get rid of the lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.
Broccoli with Satsuma Mandarins

Serves 6

3 mandarins, peeled and separated
2 Tbs molasses
1 Tbs soy sauce
1/2 tsp ground ginger
1 1/2 tsp cornstarch
1/4 cup peanut oil
2 heads fresh broccoli, cut into florets
2 Tbs sesame seeds
1. In a small bowl, mix together molasses, soy sauce, ginger, and cornstarch. Set aside.
2. Heat oil in a wok over medium-high heat. Saute broccoli florets and half of the oranges sections until the broccoli is heated through. The oranges will almost dissolve. Stir in the molasses mixture, and continue to cool while tossing the broccoli to coat until the broccoli is tender, about 3 minutes.
3. Remove from heat and toss broccoli with the remaining oranges. Transfer to a serving plate and sprinkle with sesame seeds.
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