This Weeks Box 4/13/2013

Here is the list
green onions
bunch of chard
satsuma tangerines 
young sweet carrots
handful of new white potatoes
large beet
broccoli head
bag of spring lettuce
fuerte avocados
a few sprigs of tarragon
bunch of cilantro

Cilantro tarragon dressing with pear or apple
The apple or pear balances quite nicely the acidity of the vinegar in this dressing
2 cups cilantro 
leaves of 1 sprig of tarragon 
1 tablespoon honey
1/4 cup of chopped pear or an apple of the red variety
1 teaspoon coarse black pepper
1/2 teaspoon of salt
2 teaspoons of dried onion flakes or powder
2 tablespoons of white whine
1 cup of apple cider vinegar
1 cup of olive oil
Blend together in a blender and bottle.
Coming next week…Strawberries!!
Can’t wait to try the strawberry basil vinaigrette that one of our members sent in recently.
I came across this article in Local Harvest a few weeks ago…….
A little while back I was on a road trip and stopped at a coffee shop for a snack. I picked up one of the extra large cookies on the counter to see what was in it, and there, listed at the end of the usual ingredients was ‘love.’ I am sorry to say that my initial reaction included a tiny bit of eye rolling. It felt a little gimmicky – but it got me thinking. If we can put love into food, all sorts of possibilities open up, including how we think about good food.
We who appreciate good food sometimes struggle when it comes to describing it. Does it need to be grown within a certain number of miles? Does all organic food count? What if its parent company was a multinational? It gets complicated. Maybe there is some shorthand that would help, and maybe that shorthand is this: good food is grown and prepared with love.
What does that mean, exactly? How do we add love to our food? For myself, one important piece is simply paying attention to both the ingredients and the act of cooking. It’s the easiest thing in the world to throw together a quick supper while thinking a thousand racing thoughts about everything but the vegetables in my hands. But really, it is almost as simple, and infinitely more satisfying, to close the mental door on the day, focus on the task at hand, and take note of the fact that this food – this onion, these beans, this rice – this food right here will nourish me and my family, will become the energy that sustains us. Being mentally present and open-hearted changes what happens in the kitchen. It’s noticeable. My husband appreciates food and the effort home-cooking requires, and even when I’ve just thrown dinner together he looks at it and says, “Thank you for cooking, sweetie.” But when I’ve really put my heart into it, he’ll almost always say something like, “Wow, this is beautiful.” And it is.
So love changes food and the way we perceive it. I think this is one reason so many of us are drawn to farmers markets, farm stands and CSAs. Much of this food has been loved its whole life, and some part of us knows that. While not every farmer would use the word “love” in relation to what he or she does in the fields, I think it’s a fair descriptor of what’s going on when someone works for months to raise a crop, poring over crop rotations and seed orders, scraping weeds away from seedlings, sifting soil between their fingers to test the moisture, and getting up at 4:00 every morning to care for animals and load trucks and do the million other things necessary to bring in the harvest. Such work requires sustained attention, and usually, what people attend to deeply opens their hearts. Crops raised in this way, like meals prepared with care at home, are good food.
When we give our full attention to that which sustains us, whether we are growing, preparing, serving or eating it, that attention becomes a form of blessing. And we too are blessed.
Until next time, take good care and eat well.
Erin Barnett

What are new potatoes?

One popular trend in cooking is the harvesting of young or immature vegetables, as in the case of very young peas or baby corn. Immature potatoes harvested during the spring or summer are called new potatoes, or sometimes creamers or fingerlings. They are not a separate variety of potato, but younger versions of other varieties.
The skin of new potatoes is generally thinner and flakier than the skin found on older potatoes, so they are rarely if ever peeled before cooking.
Because new potatoes are very small in size, they are well-suited to boiling and roasting. Boiled ones retain their shape and texture, and they can be seasoned to match the overall tone of the meal. 
Roasted New Potatoes, Carrots and Beets
tarragon dressing
•    1 1/2 tbsp canola oil

•    2 tbsp extra virgin olive oil

•    1/2 tsp kosher salt

•    1/4 tsp fresh ground pepper

•    1 1/2 tsp fresh lemon juice

•    4 large cloves of garlic

•    2-3 sprigs of tarragon or 2 tablespoons of chopped cilantro
Cut up your veg and toss with olive oil.  Season with salt and pepper and roast at 400 for 30-40 mins.
In a food processor or blender mix garlic, oil, salt, pepper, lemon juice and tarragon.  You will get this beautiful, white, frothy dressing.
While the veggies are still hot pour dressing over and mix thoroughly.
Note:  I roasted my beets in a separate baking dish.  Beets tend to bleed when cooked.
This is soooo good.  The dressing is nice and light and the sweetness of the veg is intensified by roasting them.

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