Winter Share week 1; October 27, 2011

What’s in the box?

red and yellow onions -store out of the fridge in a cool dark place (not in a plastic bag) will keep for 2-3 months

salad mix – store in the crisper of your fridge. will keep for 5 days -1 week

broccoli side shoots – holds best in an open plastic bag in the crisper of your fridge. will keep for a week

spinach – plastic bag in the crisper.  will keep for a week

arugula – plastic bag in the crisper.  will keep for a week

pie pumpkin – on counter at room temp for a month, in a cooler spot (about 50 degrees) for 2 months

carrots – in plastic bag in the crisper.  will keep for 2 months

watermelon radishes (aka bleeding heart radishes) – top radishes and keep in a plastic bag in the crisper for a month

butternut squash – same as pie pumpkin

potatoes – in a cool dark place

leeks – in the crisper. will keep for a month

garlic – same as onions, but will keep 3-4 months

Notes on the box…..

After the main head of broccoli has been harvested, the plant continues to put on these side shoots.  They, like all the other brassicas, have been through a frost and so are extra sweet and delicious.  The purple tint is because of the frost.  Be sure to chop up the stems of the broccoli and eat them as well.

This week’s arugula is perfect for pesto!  See recipe below.

This is our first time growing watermelon radishes.  We planted them a little late, so they are smaller than you might find in the store (if you find them in the store!)  But they are still yummy.  They have a less spicy and more earthy flavor than other radishes and the texture is different.  They hold really well if you aren’t able to get to them right away.  But we do think they would make great snacks at a Halloween party!  


Arugula Walnut Pesto (this recipe makes quite a bit, so feel free to half it or make all of it and freeze the unused portion.  If you like less arugula flavor, use 1/2 spinach leaves and half arugula)

4 garlic cloves, smashed and peeled

1 pound of arugula

1 cup walnuts, roughly chopped

1/2 cup grated Parmesan cheese (optional)

juice of 1 lemon, about 2 Tbsp.

1 cup extra virgin olive oil

salt and freshly ground pepper to taste

Place smashed garlic cloves in food processor and pulse until garlic is chopped finely, about 30 seconds. Add arugula, walnuts and Parmesan cheese and pulse until chopped. Add lemon juice, then with the food processor running on low, add olive oil steady stream.  Season to taste with salt and pepper (we used about 1½ teaspoons salt, ½ teaspoon black pepper).  This is so good with pasta and chicken or on top of a scrambled or fried egg and toast or used as a sandwich spread or in a quesadilla or try it with slices of roasted squash!  

Carrot Halva Pudding  –  adapted from Indian Vegetarian Cooking from an American Kitchen by Vasantha Prasad

In a heavy bottomed 3 qt. pan, bring 2 cups whole milk to a boil.  Reduce the heat to medium-low and simmer for 20 min or until milk is reduced by half.  Meanwhile, In a large saucepan, heat 2 Tbsp. Butter.  Add a handful of chopped cashews and 1/2 a handful of golden raisins and roast until cashews are golden and raisins are plump.  Add one and a half pounds of finely grated carrots (it’s a lot of carrots!  a good idea to use your food processor if you have one) to the saucepan and saute with the raisins and cashews over medium low heat for about 10 minutes or until carrots are tender.  Add the carrot mixture to the reduced milk and simmer for 15 minutes.  Add 2 Tbsp. butter, 3 Tbsp. sweetened condensed milk (optional), 1/2 cup sugar, a small pinch of ground cardamom (or cinnamon or cloves if you prefer) and a small pinch of ground nutmeg.  Cook until the milk is absorbed and the mixture has the consistency of pudding.  Serve warm or chilled.

A link for Spinach Stracciatella Soup.  Very easy and fast, especially since you have loose leaf, prewashed spinach in the box!

Why not try this recipe for Broccoli basil mac and cheese but try substituting Arugula for basil!

Other Ideas from the box:

a salad with spinach leaves, apples, smoked gouda and a simple oil and vinegar dressing

spinach or broccoli Quiche or  fritatta

potato leek soup

pumpkin bars

curried squash soup

try this easy breakfast of a “fake poached egg”  Saute washed spinach lightly in a pan.  Crack an egg on top of the spinach.  Put a lid on the pan and wait for the steam from the spinach cooking to “poach” the egg.  Put it on a piece of buttered toast.  Super easy and you’re eating veggies with breakfast.

On the Farm….

Good soil fertility? A Venus of Willendorf Potato!

Otto is trying to push his dad on the cart!

Boo! Happy Halloween!

Leave a Reply

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

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

Google+ photo

You are commenting using your Google+ 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 )


Connecting to %s

%d bloggers like this: