Eatwell Farm CSA Box: 04/11/2013

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This weeks box is fantastic!  The quality of produce that is coming from Eatwell Farm is making me extremely happy.  Here’s a list of this week’s awesomeness:

  • Green Garlic
  • Red Cabbage
  • Snap Peas
  • Polar Spinach
  • Baby Lettuce
  • Dandelion Greens
  • Scallions
  • Lemons
  • Navel Oranges
  • Tokyo Turnips
  • Chard
  • Red Ace Beets
  • Half Dozen Farm Fresh Eggs (these are AMAZING)
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King Salmon with Green Garlic and Fava Beans

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King Salmon is a wonderful fish that I rarely saw while living on the East Coast.  Now that we’ve moved to the Bay Area we were very happy to see it available at most fish markets.  I ended up using a very interesting recipe (follows below) that combined a unique cooking technique along with some lovely spring vegetables.

I’d like to thank the Chicago Tribune for posting this recipe.

For the side dish I made a batch of wild rice (1 cup).  While the rice was cooking I took 2 shallots (finely chopped) and 2 cloves of garlic (minced) and briefly cooked them in a tablespoon of olive oil for a minute or two (until very fragrant, but not browned).  I added a bunch of spinach and mixed it together until wilted.  Salt and pepper to taste.  Once the rice is completely cooked stir in the spinach mixture and voila… a healthy side dish!

Salad – The Perfect Lunch

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What’s the easiest way to plow through a ton of vegetables?  Build a salad.  This version features baby lettuce, carrots, and radishes from this week’s CSA box.  In addition I’ve added heirloom tomatoes, thinly sliced yellow onion, half an avocado, and some Habanero Jack cheese from Safeway.

Southwest Salad Dressing:

Extra Virgin Olive Oil
Lemon Juice
Pepper
Salt
Dash of White Wine Vinegar
Herb Blend (Ancho chili, garlic, onion, cumin, cayenne, oregano, cilantro, chives, bay, and chipotle pepper)

I was out of beans, but this would be a perfect place to add some black or kidney beans for extra protein.

Door to Door Organics Delivery – 03/02/10

This week’s delivery included the following:

5 – Grapefruit
6 – Navel Oranges
1 – Bunch Spinach
1 – Butternut Squash
6 – Bosc Pears
6 – Braeburn Apples
2 lbs Bananas
1 lb Carrots
1 – Bunch Red Kale
2 lbs Yellow Onions
3 – Roma Tomatoes
1 – Head Green Leaf Lettuce
5 – Avocados
1 – Celery

Since we are headed to the Poconos for the weekend we are going to have to take a bunch of this stuff with us.  We’ll see what we end up cooking!

Door to Door Organics Delivery – 02/16/10 – Curry Parsnip and Carrot Soup

This week’s delivery included:

1 – Leek
2 – Cucumbers
6 – Valencia Oranges
6 – Braeburn Apples
1 lb Bananas
1 – Broccoli
6 – Bosc Pears
1 – Bunch Spinach
3 – Avocados
2 – Mangos
2 lbs Yellow Onions
1 lb Carrots
1 – Head of Red-Lead Lettuce (not shown since Brie had already shredded it for salad)

I used the parsnips from last week with the carrots and leek from this week to create a delicious winter soup.  My recipe:

Curried Parsnip and Carrot Soup
1 lb Parsnips, peeled, roughly chopped
1 lb Carrots, peeled, roughly chopped
1 onion, roughly chopped
1 leek, rinsed, white part only, roughly chopped
2 tsp curry powder
2 cloves garlic
1/2 tsp white pepper
1/2 tsp salt (or to taste)
3 cups chicken broth
2 Tbsp olive/vegetable oil

Preheat oven to 450F.  Toss vegetables in oil.  Place vegetables and garlic in oven-safe pan and roast at 450F, stirring/rotating vegetables every 10 minutes, until lightly browned and soft.  Remove from oven and let cool for 5 minutes.  Place vegetables, spices, salt, and broth in a blender and blend until smooth.  Pour into pan and bring to simmer over LOW heat.  Once heated through, place in preheated bowls and serve immediately with a dollop of sour cream/yoghurt and some parsley flakes.

Door to Door Organics Delivery – 02/09/10

This week’s delivery includes:

6 – Red Delicious Apples
2 – Leeks
6 – Valencia Oranges
1 – Parsley Bunch
1 lb Mushrooms (in the brown bag)
1 lb Red Potatoes
1 lb Carrots
1lb Parsnips
1 lb Bananas
2 – Avocados
2 – Tomatoes
1 – Bok Choy
1 – Green Leaf Lettuce Head
1 – Orange Cauliflower

Due to the leeks and potatoes I believe a soup is in order.  I think we might throw together a pizza tonight and put the mushrooms on that.  Oh the myriad of choices!

01/26/10 – Door to Door Organics Delivery

This week’s box is absolutely gorgeous.  It has the following goodies in it:

1 bunch Red Beets
1 bunch Kale
1 head Romaine Lettuce
4 – Roma Tomatoes
6 – Gala Apples
2 lbs Bananas
1.5 lbs Purple Potatoes
1 bunch – Broccoli
1 lb Carrots
4 heads of Baby Bok Choy
6 – Bosc Pears
4 – Sunburst Squash
2 – Avocados
6 – Valencia Oranges

The bok choy and broccoli is destined for stir-fry sometime this week, and let us see how creative I can get with the remaining ingredients.

01/19/10 – Door to Door Organics Delivery

This week’s items include:

6 – zucchini squash
1 – bunch green chard
1 – head green leaf lettuce
1 lb carrots
2 lbs bananas
6 – navel oranges
1 – firm tofu
6 – golden delicious apples
1 – TINY melon
1 – bunch parsley
3 – lemons
1 – large yam
4 – Roma tomatoes
5 – purple potatoes

I think I will make a marinara sauce tonight and then maybe stir in sautéed spinach.  Perhaps a side of sautéed zucchini?