LETTERBOX CSA 2018 Week 10

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This week's CSA includes: 

1 Bunch Dino Kale
1 Quart Peas
3 Heads Little Gem Lettuce
1 Bunch Parsley
1 Bunch Carrots
1 Pound Green Beans
CHOICE OF:
Cucumbers OR Summer Squash, Two Pieces

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties


Letterbox CSA Week 10, June 28, 2018

Lemony Braised Dino (Lacinato) Kale

 
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Lacinato kale is also called black kale, cavolo nero, dinosaur kale, and Tuscan kale.  It is a dark green, bumpy, very flavorful cousin of ordinary kale.

 

Pan-Seared Chicken With Oyster Mushrooms

This week's recipe comes from Karen Calanchini, 
Food Stylist and Photographer via What’s Cooking America

Ingredients
1 large bunch (about 10 ounces) Dino Kale, leaves rinsed and thick center ribs cut out*
Scant 1/2 tablespoon extra-virgin fruity olive oil
2 to 4 garlic cloves, or to taste
1/8 cup dry white wine (I used vermouth)
1/4 to 1/2 cup chicken stock
1 teaspoon coarse salt or sea salt
1 to 2 teaspoons freshly-squeezed lemon juice, to taste
 
STEPS

The thickest part of the center rib of the Lacinato Kale can easily be cut out with a sharp knife.  Pile leaves on top of each other and sliced the bunch into 1-inch pieces.

Bring a large pot of water to a boil, add prepared kale.  Cover and cook just until slightly wiled, approximately 3 to 5 minutes.  Remove from heat and drain well.

In a large fry pan or heavy-bottomed pot over low heat, heat olive oil.  Add garlic and saute stirring often, until soft.  Add kale and wine; cover and cook until almost all the liquid has evaporated.  Add 1/4 cup chicken stock and cook until stock is almost evaporated and kale is very tender, approximately 30 minutes.  Check for tenderness.

NOTE:  If needed, add the remainder of the chicken stock and cook until done.  The kale, depending on your source and how long the kale has been picked, may take even longer to cook.  Just add additional chicken stock or water if needed.

Season to taste with salt and lemon juice; toss with tongs and serve.

View the original recipe on the What’s Cooking America website

LETTERBOX CSA 2018 Week 9

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This week's CSA includes: 

1 Bunch Scallion
1 Quart Oyster mushrooms
1 Quart Peas, 
I Bunch Garlic scapes
1 Bag Swiss chard
1 Bunch Cilantro OR Sorrel (choice)
1 Head Little Gem Lettuce
1 Pint Strawberries

Meat Choices This Week: Whole, Half and Quarter Chicken,
Rabbit  (Pork back next week!)


Letterbox CSA Week 9, June 21, 2018

Pan-Seared Chicken With Oyster Mushrooms

 
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It's best to ready your chicken a day before you want to serve it so you can let it marinate for 12 hours.

 

Pan-Seared Chicken With Oyster Mushrooms

This week's recipe comes from Chef Daniel Porubiansky via the James Beard Foundation

Ingredients
6 boneless skin-on chicken breasts
1/2 cup extra virgin olive oil, divided
Salt and pepper
1 bunch rosemary, divided
1 bunch thyme, divided
2 pounds oyster mushrooms, trimmed
1 bunch parsley, leaves picked
1/2 stick unsalted butter, divided
Finishing olive oil
Sea salt
 
STEPS

Marinate the chicken: rub both sides of the chicken breasts with 4 tablespoons olive oil and season to taste with salt and pepper. Place the chicken and half of the whole sprigs of thyme and rosemary in a large freezer bag. Gently massage the herbs into theand refrigerate overnight.

Gently clean the mushrooms by trimming off any tough stems and cut them into bite-sized pieces. Pick the leaves of the remaining thyme and rosemary sprigs. Roughly chop the leaves together. Chop the parsley leaves separately (since they have a bit more moisture than the other herbs). Set aside the chopped herbs.

In a large, non-stick pan over low to medium heat, place the chicken breasts skin-side down and sear for about 8 minutes until the skin is crispy and golden brown. Flip the breasts over and sear for an additional 5 minutes. Add 2 tablespoons butter and baste the breasts with butter for 3 to 4 more minutes. Cook the breasts in batches if you don’t have a pan large enough to fit all 6. (Note: cooking times may vary depending on the size of the chicken breasts. You want the internal temperature of the chicken to reach 165°F.) Transfer the chicken to a cutting board and set aside to rest. 

Wipe the sauté pan clean and return it to the stove. Heat the pan over high heat until it starts to smoke a little. Quickly add the remaining olive oil and add the prepped mushrooms. Sauté the mushrooms for 2 minutes, making sure to stir them frequently. Add salt and pepper to taste. Add the chopped thyme and rosemary and continue sautéing. Add 2 tablespoons butter and the chopped parsley. Sauté until the butter is melted, about 1 minute. 

To plate, place the mushrooms in the center of each dinner plate. Slice the chicken on the bias and arrange on top of the mushrooms. Drizzle with your favorite finishing olive oil, sea salt, and freshly ground black pepper.

View the original recipe on the James Beard Foundation website

LETTERBOX CSA 2018 Week 8

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This week's CSA includes: 

1 Bunch Scallions
1 Pint Dill
1 Bunch Rhubard
1 Pint Strawberries
1 Pound Beets
1 Head Lettuce
1 Pint Peas
1 Bag Spinach
1 Dozen Eggs

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties


Letterbox CSA Week 8, June 14, 2018

Old Fashioned Strawberry Rhubarb Crisp

 
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Sweet strawberries and tart rhubarb come together for this classic dessert. The topping can be pre-made and refrigerated overnight, as long as it's brought to room temperature before using. Serve with vanilla ice cream for an extra tasty treat!

 

Old Fashioned Strawberry Rhubarb Crisp

This week's recipe comes from Rollie Wesen via Food & Wine

Ingredients
FILLING
2 pounds rhubarb stalks, sliced 1/2 inch thick
1 1/4 cups sugar
1 pound strawberries, hulled and quartered
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
TOPPING
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups light brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3 tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon salt


STEPS

Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.

Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
    
Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.

 

View the original recipe on Food & Wine

 

 

LETTERBOX CSA 2018 Week 7

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This week's CSA includes: 

1 Bulb Fennel
1 Bunch Cilantro
1 Bunch Radishes
1 Bag Spinach
1 Head Butter Lettuce
1 Bunch Carrots
1 Bag Pea Shoots
1 Dozen Eggs

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties


Letterbox CSA Week 7, June 7, 2018

Roast Chicken With Fennel

 
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Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.

 

Roast Chicken With Fennel

This week's recipe comes from Mark Bittman via New York Times Cooking

Ingredients
⅓  cup extra virgin olive oil, or as needed
2  bulbs fennel, trimmed and cut into 1/4-inch-thick slices
 Salt and freshly ground black pepper
1  whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges
 
STEPS

Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.

Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.

The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.

 

View the original recipe on nytimes.com

 

 

LETTERBOX CSA 2018 Week 6

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This week's CSA includes: 

1 Bunch Asparagus
1 Bunch Kale
1 Bunch Radishes
1 Bunch Dandelion Greens
1 Head Butter Lettuce
1 Bunch Carrots
1 Bunch Rhubarb
1 Pack Mint

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties


Letterbox CSA Week 6, May 31, 2018

Thai Pork Lettuce Wraps
With Water Chestnuts and Sesame Dipping Sauce

 
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Start with lean ground pork, season it to perfection with ginger and Sriracha, and then spoon the mixture into crisp lettuce cups. When paired with a savory Asian sesame dipping sauce, the result is a healthy mélange of tastes and textures that's fun to eat.

 

Thai Pork Lettuce Wraps
With Water Chestnuts and Sesame Dipping Sauce

This week's recipe comes from
Chef Justin Paruszkiewicz at homechef.com

Ingredients
1½ oz. Water Chestnuts
2 Green Onions
1 Head of Butter Lettuce
¼ oz. Cilantro
1 lb Ground Pork
2 fl. oz. Hoisin Sauce
3 tsp. Sriracha
2 tsp. Chopped Ginger
4 oz. Slaw Mix 1
½ fl. oz. Asian Sesame Dressing
 
STEPS

Drain and coarsely chop water chestnuts. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Separate leaves of lettuce for cups. Slight browning on the outer leaves is normal and edible, but you may trim outer leaves if desired. Stem cilantro.

Place a medium non-stick pan with 2 tsp. olive oil over medium-high heat. Add ground pork to hot pan and cook, breaking up with a spoon, until no pink remains, 8-10 minutes. Drain meat in wire-mesh strainer, using bowl to collect excess fat. Return cooked meat to pan.

Return pan with cooked pork to medium-high heat. Combine hoisin sauce, water chestnuts, Sriracha (to taste), white portions of green onions (reserve remaining for sauce), and ginger in hot pan with pork. Stir occasionally until slightly thickened, 3-4 minutes. Remove from burner and add a pinch of salt.

Place a lettuce cup on work surface (or layer two leaves for extra crunch). Fill with a few spoonfuls of pork mixture. Top with slaw mix. Repeat for each lettuce cup.

Combine Asian sesame dressing and green portions of green onions in a mixing bowl. Plate dish as pictured on front of card and garnish with cilantro leaves. Bon appetit!

View the original recipe on homechef.com

 

LETTERBOX CSA 2018 Week 5

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This week's CSA includes: 

1 Bunch Beets
1 Bag Salad
1 Bunch Radishes
1 Bunch Chamomile
2 Heads Lettuce
1 Bunch Carrots
1 Bunch Scallions
1 Pack Edible Flowers

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties


Letterbox CSA Week 5, May 24, 2018

Seared Beets with Walnuts over Wilted Kale, Chevre, and Micro Greens

 
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This Week’s Recipe Comes to us from local Chef James Carsey. Chef James has been cooking both at home and professionally for over 10 years. A Graduate of New York City’s Institute of Culinary Education pastry arts program, James has worked at FIKA Chocolate Factory in Tribeca as a chocolatier where he learned the art of chocolate making. Besides creating delicious sweets, James has worked in the savory side of the food business in cafés and restaurants on both coasts. James now calls Hudson Valley home and currently works as a chef in a Warren Street café.

When not eating good food or cooking,  James spends his time planting veggies, raising chickens and ducks, and caring for his dogs, Figs and Abbey in Germantown NY.

Check out James' website, Kid Kitchen!

 

Seared Beets with Walnuts over Wilted Kale, Chevre, and Micro Greens

from Chef James Carsey

The joy of this dish is how interchangeable the ingredients can be. Substitute Kale with Spinach, Walnuts with pecans, pine nuts or seeds such as pumpkin or sunflower. Substitute the chevre with Feta, gouda, or fresh yogurt.

Ingredients
4-5 medium sized beets
3 ½ tablespoons of olive oil
1 bunch Kale leaves (stems removed and chop leaves) 
1 garlic clove (diced) 
Sea Salt (to taste) 
Aged Red Wine Vinegar
Handful of Walnuts (or substitute nuts) 
Sliced Chevre (or substitute cheese) 
Dried Oregano
1 cup microgreens or sprouts
 
STEPS
Slice the top stem off the beets. Make sure you leave the thin tail on the bottom end as this keeps all the juices intact. 
Steam the beats
 Add the beets into pot of simmering water. Cover pot and let steam for about ½ hour. Cool in refrigerator and remove skins by peeling with a knife or hands. Remove bottom root and
 Cut cooked beets into wedges
add one tablespoon of olive oil to skillet and cook beets for 10 to 15 minutes. Turning beets occasionally until a nice seared skin is achieved. 
 
 
Rinse kale and dry only slightly as the excess water left on the leaf will help steam the greens. Add 1 tablespoon of olive oil to a second skillet over high heat. Add kale garlic and a pinch of salt. Turn often and ensure the kale and garlic does not burn in the hot oil. When Kale leaf is wilted and shiny, lower the heat and add the aged red wine vinegar. 
 
Arrange kale on plate and then add seared beets, walnuts, and the chevre. Drizzle remaining one and a half tablespoons of olive oil over dish and add oregano, pinch of salt, and microgreens
 
Feeling like a little added protein?  Finish the dish with some crispy diced bacon. 

 

LETTERBOX CSA 2018 Week 4

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This week's CSA includes: 

1 Bunch Carrots
1 Bag Spinach
1 Bunch Asparagus
1 Bag Salad
1 Bunch Cilantro
1 Bunch Scallions
1 Bag Pea Shoots
1 Bunch Garlic Chives

Meat Choices This Week:
Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage


Letterbox CSA Week 4, May 17, 2018

Skillet Asparagus

 
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Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can.

 

Skillet Asparagus

from Edna Lewis via Saveur Magazine

INGREDIENTS:

1 lb. asparagus
1 tbsp. unsalted butter
Salt and freshly ground black pepper

INSTRUCTIONS:

Rinse asparagus in cold water and trim off tough ends of stalks. Put butter in a heavy skillet with a tight-fitting lid and heat until butter is foaming. Lay asparagus in the pan and shake from side to side to coat asparagus gently with melted butter; cover tightly and cook over medium heat for 3 minutes. Check asparagus and turn as needed to make sure the stalks cook evenly and don't burn.

Continue cooking 5 minutes longer, or until asparagus is tender but still crisp and bright green. Season to taste with salt and pepper and serve hot.

Click here for original recipe from Saveur

LETTERBOX CSA 2018 Week 3

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This week's CSA includes: 

1 Bag Pea Shoots
1 Bunch Baby Beets
1 Quart Shitake Mushrooms (Rock City Mushrooms)
1 Bag Baby Kale
1 Bunch Sorrel
1 Bunch Scallions
1 Pint Sunflower Shoots
1 Bunch Asparagus

Meat Choices This Week:
Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage


Letterbox CSA Week 3, May 10, 2018

Baby Kale Breakfast Salad with Bacon & Egg

 
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Start your day off right with this healthy breakfast recipe. A bowl of good-for-you greens, such as baby kale, will knock out half of your daily veggie quota with the first meal of the day.

 

Baby Kale Breakfast Salad with Bacon & Egg

from EatingWell Test Kitchen

INGREDIENTS:

3 cups lightly packed baby kale
1 piece cooked bacon, chopped
1 fried or poached large egg
1 teaspoon minced garlic
1 tablespoon extra-virgin olive oil
2 teaspoons red-wine vinegar
Pinch of salt
Pinch of ground pepper

INSTRUCTIONS:

Mash garlic and salt together with the side of a chef's knife or a fork to form a paste. Whisk the garlic paste, oil, vinegar and pepper together in a medium bowl. 
Add kale; toss to coat. 
Serve the kale salad topped with bacon and egg.

Click here for original recipe from EatingWell Magazine