Two Small Farms What's in the Box

Two Small Farms

What's in the Box 2010

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Recipe Archive A-Z:
many recipes

Tomato Onion Salad
adapted from My Recipes.com

3 pounds firm-ripe tomatoes
2-3 small sweet onions such as walla walla
1/2 cup chopped Italian parsley
1/3 cup extra-virgin olive oil
1/3 cup lemon juice or champagne vinegar
1 teaspoon ground cumin
1/2 teaspoon pepper
Salt

Preparation

1. Rinse and core tomatoes; cut into 1/2-inch-thick wedges. Peel and sliver onion. In a colander, rinse and drain onion. Combine tomatoes, onion, and parsley in a large bowl.

2. Just before serving, add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.

walla walla onions

Turnip & Fennel Casserole
Adapted from Fresh from the Farm and Garden Volume 2 from the UCSC Farm and Garden

1.5 pounds turnips
1 Tablespoon butter
1 onion, thinly sliced
2/3 cup chopped fennel (or celery if that’s what you have)
1 Tablespoon flour
1 Cup milk
½ cup grated swiss or other mild white cheese
S & P to taste
dash nutmeg
1 Tablespoon breadcrumbs

Cook turnips in boiling salted water until just tender: 5-7 minutes. Drain. Melt the butter in a small skillet and sauté the onion and fennel until tender. Sprinkle with flour, cook 1 minute, add the milk, and stir until thickened. Stir in cheese, salt and pepper. Combine with turnips in a greased baking dish and top with crumbs. Brown under broiler for a few minutes until bubbly. Serves 6-8

Shaved Fennel and Pistachio Salad
(Adapted from chow.com)

2 medium or 1 large heads fennel, very thinly sliced crosswise
1/3 cup roasted and salted pistachios, coarsely chopped
2 tablespoons olive oil
1-2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
Salt and pepper to taste

Combine all ingredients in a large nonreactive bowl and toss until fennel is coated. Season well with salt and freshly ground black pepper. Serve immediately or cover and refrigerate up to 1 day.

Here's a great photo essay on how to shell, blanch, then shell your fava beans. (from about.com)

fava pizza

Julia's Fava Bean Goat Cheese Pizza:

1 empty Viccolo pizza crust from freezer; then a layer of thinly sliced parmesan (done with potato peeler); then a thick layer of peeled favas; then hard-to-see-here paper-thin sliced garlic cloves (I did this with a mandolin); then a layer of fresh goat cheese. then baked. dinner's done! and the favas are used and out of the fridge: they take up space!

Bacon-y Bok Choy
adapted from allrecipes.com

4 slices bacon, chopped
2 pounds bok choy, washed and sliced into roughly 1 inch pieces: white and green parts
1 teaspoon olive oil
1/2 small red onion or leek or white onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
salt to taste

Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender. Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve hot.

10 Ways with Broccoli
adapted from an undated clipping from the SJ Mercury News

-Dress steamed stalks with olive oil, garlic and red pepper flakes.

-Stir-fry florets and thinly sliced stalks with ginger, scallions and a little toasted sesame oil.

-Puree cooked stems in a food processor with butter and kosher salt.

-Bake steamed florets under a blanket of cheese sauce until bubbly.

-Microwave, covered, with a tablespoon of water for each cup of florets, til tender, then drizzle with vinaigrette.

-Saute steamed florets and stalks with onion, red bell pepper, raisins, pine nuts and a pinch of red pepper flakes.

-Boil florets with orcchiette for the last few minutes of the pasta's cooking time; drain and toss with tomato sauce and parmesan.

-Sauce steamed florets with a mixture of yogurt, parsley, a pinch of dry mustard and minced garlic and fresh chile to taste.

-Stir finely chopped, cooked broccoli into the custard base for a quiche or souffle.

-Whirl thoroughly cooked florets and stalks in food processor with vegetable stock and a little olive oil, then toss with fettuccine and toasted pine nuts.

Roasted Butternut Squash Soup with Cumin and Lemon
Inspired by and adapted from a recipe in Cook’s Country

1 medium butternut squash, peeled, seeded, and cut into large chunks: about 1-2 inches
2-3 leeks or green garlic stalks or shallots, cleaned and chopped into large pieces: about 1 inch or so
¼ cup olive oil
S & P
4 cups chicken or vegetable broth
1 Tablespoon honey
1 teaspoon lemon juice
½ teaspoon ground cumin
Optional toppings for serving: chopped cilantro, chipotle en adobo (whirled or finely chopped), and or sour cream

Heat oven to 400 degrees. Toss squash pieces and leeks (or other allium you’re using), oil, 1 teaspoon salt, and half teaspoon pepper in large bowl, then arrange in single layer on a large rimmed roasting pan. Cook in oven, stirring occasionally, until vegetables are golden brown and softened, about 30 minutes (maybe up to 45, depends on your size of chunks and actual heat of the oven, how long you pre heated, etc.). Add ½ cup broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.

Put all roasted vegetables and as much of the browned bits as you can get into a large sauce pan with the remaining broth. Using immersion blender blend until smooth. (or in 2 batches use a ‘regular’ blender.) Stir in honey, lemon juice, and cumin. Gently heat soup over medium-low heat, adding a bit of water (1/4 cup at a time) to adjust consistency if desired. Serve hot, with any or all of the optional toppings.

STIR-FRIED RICE
adapted from Bon Appetit

2 1/4 cups water
1 1/2 cups long-grain white rice (I like to use brown! it can be substituted)
2 1/2 tbsp. vegetable oil
4 eggs, beaten to blend
3 carrots, peeled, thinly sliced on diagonal, then slivered
2 stalks green garlic, cleaned, white and light green parts sliced thinly
3 cups thinly sliced mei quin choy stems and leaves
4 oz. fresh shiitake mushrooms, stems removed, caps sliced
1 1/2 tbsp. dark sesame oil
3 green onions, sliced
Szechuan Salt-Pepper (If you don't have this, you can use regular black pepper.)

For Rice:

Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Fluff with fork. Transfer to bowl and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking. Add eggs and cook until puffed around edge. Using spatula, push cooked egg toward back of pan while tipping pan forward, allowing uncooked egg to flow forward. Continue cooking until eggs are no longer runny but still soft and fluffy. Cut eggs into pieces with edge of spatula and transfer eggs to plate.

Heat remaining 1 tablespoon vegetable oil in wok over high heat. Add slivered carrots & green garlic pieces and stir-fry 1 minute. Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas. Sprinkle with salt and pepper and stir-fry until vegetables just begin to soften, about 4 minutes. Add oriental sesame oil and heat mixture, then add cooked rice and stir-fry until heated through. Stir in eggs and sliced green onions. Season rice to taste with Szechuan Salt-Pepper and serve immediately.

Planned for the box the Week of September 1st, 2nd, and 3rd, 2010:

Red or Gold Beets

Lettuce (Red and Green Butter)

Strawberries

Spinach OR Collard Greens

Tomatoes

Chantenay Carrots OR Eggplant (Nadia (black) OR Purple OR mixed) -- Update 9/1/10: Some of you may get padron peppers instead!

Mystery

PDF of this week's newsletter.

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In the box the Week of August 25th, 26th, and 27th, 2010:

Lettuce

Celery

Romanesco OR Fennel

Strawberries

Chantenay Carrots OR Eggplant (Nadia (black) OR Purple OR mixed) -- The plan is if you get carrots this week, you'll get eggplant next week, or if you get eggplant this week, you'll get carrots next week!

Parsley Root

Mystery

PDF of this week's newsletter.

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In the box the Week of August 18th, 19th, and 20th, 2010:

Walla Walla Onions

Summer Squash OR Potatoes

Sweet Corn OR Carrots

Cabbage OR Orange Cauliflower

Tomatoes

Green Onions

Strawberries

PDF of this week's newsletter.

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In the box the Week of August 11th, 12th, and 13th, 2010:

Potatoes OR Mixed Summer Squash

Beets (Gold or Chioggia)

Celery

Chives

Cabbage OR Broccoli OR Cauliflower

Carrots (Wed/Fri) OR Sweet Corn (Thu)

Strawberries

Tomatoes

PDF of this week's newsletter.

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In the box the Week of August 4th, 5th, and 6th, 2010:

Chantenay Carrots

Sweet Corn OR Melon

Broccoli OR Romanesco OR Cauliflower OR Cabbage

Mixed Summer Squash OR Desiree Potatoes

Bunched Parsley Root

Tomatoes OR Melons (Update 8/5/10: We ran short of tomatoes! So, we are substituting with two melons. And those that receive melons instead of tomatoes, will also get sweet corn. We'll make sure you don't get melons for both items!)

Strawberries

Lettuce (Romaine, Red Leaf or Little Gem)

PDF of this week's newsletter

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In the box the Week of July 28th, 29th, and 30th, 2010:

Red Beets

Sweet Corn OR Cucumbers

Fennel OR Zucchini

Spinach

Onions (Walla Walla)

Melons (Charentais, Yellow Honeydew or Cantaloupe) OR Tomatoes

Cauliflower OR Broccoli OR Romanesco

Strawberries

PDF of this week's newsletter

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In the box the Week of July 21st, 22nd, and 23rd, 2010:

Zucchini Squash OR Desiree Potatoes

Green Cabbage, Romanesco OR Broccoli

Lettuce

Strawberries

Chantenay Carrots

Sweet Corn OR Cucumbers

Onions (likely Walla Walla)

Tomatoes (Heirloom, Green Zebra, OR Monica - a red roma type)

PDF of this week's newsletter

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In the box the Week of July 14th, 15th, and 16th, 2010:

Red OR White Turnips

Lettuce (Romaine and/or Red Butter)

Scallions

Strawberries

Hamburg Parsley (Parsley Root)

Young Walla Walla Onions

Heirloom Tomatoes OR Red Beets and Cucumbers

PDF of this week's newsletter

young walla walla onions

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Planned for the box the Week of July 7th, 8th and 9th, 2010:

Chantenay Carrots

Bianco di Maggio Onions

Basil OR Cucumbers OR extra Strawberries (Wed/Thu received basil; For Fri, most received basil but a few of you will get either cucumbers or extra strawberries.)

Tomatoes (Mixed varieties of Cherry Tomatoes with Green Zebras OR Black Prince Tomatoes) for Wed.... For Thurs: Tomatoes OR Green Beans... Friday will likely be the same, if the harvest works out that way!

PDF of this week's newsletter

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In the box the Week of June 30th, July 1st and 2nd, 2010:

Bianco di Maggio Onions