meal or course appetizer

LETTERBOX CSA 2019 Week 2

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This week's CSA includes: 

Celery, 1 bunch
Butter Lettuce, 1 bunch
Radishes, 1 bunch
Hakurei Turnips, 1 head
Spinach, 1 bag
Garlic Chives, 1 bunch
Chaseholm Yogurt, 1 quart
Choice of Peashoots or Arugula
1 Dozen Eggs

Meat Choices This Week: Ground Pork,
Country Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties


Letterbox CSA Week 1, April 25, 2019

Chive and Yogurt Dip

 
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Consider dunking your celery into a chive and yogurt dip! (You can use the Chaseholm yogurt from your share, or greek yogurt as the recipe calls for). Great with vegetables or crackers, this healthy, creamy dip is made from Greek yogurt, fresh garlic and cayenne to give it a little spice.

 

Chive and Yogurt Dip

From Food & Wine

INGREDIENTS

1 cup Greek yogurt
2 medium cloves garlic, minced
1/2 teaspoon kosher or sea salt
1/2 teaspoon cayenne pepper
Fresh cracked black pepper, to taste
1 tablespoon chopped chives


INSTRUCTIONS

In a bowl mix together all ingredients until well combined. Taste for seasoning and adjust if necessary. Chill before serving.

View the original recipe on the Food & Wine website

LETTERBOX CSA 2019 Week 1

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This week's CSA includes: 

Celery, 1 bunch
Pea Shoots, 1 bag
Red Russian Kale, 1 bunch
Hakurei Turnips, 1 bunch
Spinach, 1 bag
Chives, 1 bunch
Shiitake Mushrooms, 1 quart
Choice of Plant Start
1 Dozen Eggs

Meat Choices This Week: Ground Pork,
Country Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties


Letterbox CSA Week 1, April 25, 2019

Homemade Creamed Corn

 
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Use your pea shoots quickly -- within a day or two. Wrap them in a paper towel and place them in an open plastic bag in the refrigerator. When you’re ready to use them, gently wash and discard any large stems.

 

Stir-Fried Pea Shoots

From Bon Appetit

INGREDIENTS

2 tablespoons vegetable oil
2 whole dried hot red chiles
3-4 cloves garlic peeled, smashed
¾ pound mature pea shoots, thick stems removed, torn into 2” pieces
Kosher salt


INSTRUCTIONS

Heat oil in a large wok or skillet over medium-high heat. Add chiles and garlic and cook, tossing, until chiles are darkened in color and garlic is barely golden, about 30 seconds. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.

View the original recipe on Bonappetit.com

LETTERBOX CSA 2018 Week 18

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This week's CSA includes: 

3 Pieces Summer Squash
1 Pint Cherry Tomatoes
3 Large Tomatoes
1 Bunch Kale
1 Bag Small Red Potatoes
1 Bunch Rosemary
1 Bunch Red Dandelion
1 Small Watermelon
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 18, August 23, 2018

Mexican Roasted Summer Squash

 
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A low-carb side to any Mexican dish- a great alternative to rice and beans! Easy to make and and jam-packed with flavor similar to Mexican street corn.

 

Mexican Roasted Summer Squash

Recipe from Bowl of Delicious website

INGREDIENTS

3-4 medium summer squash, diced
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
salt and pepper, to taste
Crumbled cotija cheese, lime juice, and/or fresh cilantro, for garnish (optional, but highly recommended)


STEPS

Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
In a medium bowl, mix zucchini, olive oil, chili powder, garlic powder, cayenne pepper, and salt/pepper until well coated.
Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.
Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro, if desired.

View the original recipe on bowlofdelicious.com

LETTERBOX CSA 2018 Week 17

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This week's CSA includes: 

4 Ears Sweet Corn
1 Bag Pea Shoots
1 Pint Shishito Peppers
1 Bag “Dragon’s Tongue” Beans
2 Sweet Onion
1 Bunch Cilantro
Jalapeño Peppers
3 pounds Tomatoes
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 17, August 16, 2018

Homemade Creamed Corn

 
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Real creamed corn –a skillet full of kernels and milk freshly scraped straight off the cob, butter and cream, salt and pepper – requires a little time and patience, like most worthwhile things.

 

Homemade Creamed Corn

Adapted from Matt and Ted Lee’s “The Lee Bros. Southern Cookbook”

INGREDIENTS

8 ears fresh corn
6 tablespoons unsalted butter*
1 cup plus 2 tablespoons heavy cream (or half-and-half, whole milk or skim milk)
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sugar (when corn is out of season)


STEPS

Cut the corn from the cobs with a sharp knife, and scrape the cobs with the edge of a spoon to extract as much leftover kernel and “milk” as possible.
In a 12-inch skillet, melt the butter over medium-high heat until it’s frothy. Add corn and stir constantly for 1 minute.
Pour in the cream. Season with salt and pepper.
Reduce the heat to low and simmer, stirring until the liquid has thickened, about 12 minutes. Turn off the heat, cover, and let steam for 2 minutes. Serve immediately.

View the original recipe on Ezra Pound Cake.com

LETTERBOX CSA 2018 Week 16

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This week's CSA includes: 

1 Bunch Chinese Celery
3 Large Heirloom Tomatoes
1 Pint Cherry Tomatoes
2 Onions
4 Ears Sweet Corn
2 Heads Little Gem Lettuce
1 Quart Mixed Sweet Peppers
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 16, August 9, 2018

Stir-Fried Celery with Ground Pork

 
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The celery is muted, tamed - its stringiness gone, but its assertive crunch still there and its bold, grassy flavor tempered by all that heat, oil, and salt.

 

Stir-Fried Celery with Ground Pork

This week's recipe comes via New York Times Cooking

INGREDIENTS

1  large bunch celery
1  tablespoon soy sauce
2  tablespoons sriracha or other hot chili sauce
1  tablespoon dry sherry
¼  teaspoon sugar
¼  cup canola or peanut oil
¼  teaspoon salt
1  large clove garlic, peeled and lightly crushed
2  teaspoons minced ginger
¼  pound ground pork
½  cup chicken stock
1  teaspoon sesame oil


STEPS

Using a peeler, remove the strings from the outer layer of the celery stalks. Trim the leaves, then slice the stalks into 1/4 -by-1 1/2 -inch sticks. (You should have about 4 cups.)
In a small bowl, combine the soy sauce, chili sauce, sherry and sugar.
Heat a wok or a large, heavy skillet fitted with a lid over high heat. Add 2 tablespoons of the oil. Add the celery and stir a few times; then add the salt and cook for 1 minute. Transfer the celery to a dish; clean and dry the wok.
Reheat the pan and add the remaining 2 tablespoons of oil. After about 30 seconds, add the garlic clove, flipping a few times; then add the ginger and the pork, stirring to break up the lumps. Stir in the soy-sauce mixture. Return the celery to the pan and toss. Add the chicken stock, cover and reduce the heat to medium-low. Steam to reduce the liquid, about 2 minutes.
Remove the lid, increase the heat to high and stir until the liquid has evaporated. Add the sesame oil and toss well. Discard the garlic clove.

View the original recipe on the New York Times Cooking website

LETTERBOX CSA 2018 Week 15

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This week's CSA includes: 

2 Pieces Cucumber
2 Pieces Squash
1 Quart Shishito Peppers
1 Pint Early Girl Tomatoes
1 Pint Basil
2 Bulbs Onions
1 Head Raddiccio
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 15, August 2, 2018

Roasted Balsamic raddiccio

 
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Radicchio is also good when grilled on a barbecue or in a stovetop grill pan. Oil the grill or grill pan and cook until wilted and slightly charred, turning occasionally, about 5 minutes

 

Roasted balsamic raddiccio

This week's recipe comes via Epicurious.com

INGREDIENTS

2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Balsamic vinegar (for drizzling)


STEPS

Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

View the original recipe on the Epicurious website

LETTERBOX CSA 2018 Week 14

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This week's CSA includes: 

1 Bag Herbal tea mix
1 Bunch Sweet Onions
1 Bunch Carrots
2 Purple Bell peppers
1 Pack Sunflower Shoots OR Micro Arugula (choice)
1 Bunch Beets
1 Pint “Early Girl” Tomatoes
1 Dozen Eggs

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Ground Pork


Letterbox CSA Week 14, July 26, 2018

Heirloom Tomato Confit

 
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Confit comes from the French word for "preserve," confire. For tomatoes, that means baking them at a low temperature with basil, garlic, and olive oil.

 

Heirloom Tomato Confit

This week's recipe comes via MarthaStewart.com

INGREDIENTS

1 Pint Ripe heirloom tomatoes, washed and cored
1 basil sprig
1 clove garlic, thinly sliced lengthwise (3 tablespoons)
Kosher salt
1/4 cup extra-virgin olive oil


STEPS

Preheat oven to 350 degrees. Bring a large pot of water to a boil over medium-high. Prepare an ice bath.
Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath. When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.
Combine tomatoes (cored-sides down), basil, and garlic in a shallow baking dish. Sprinkle generously with salt; drizzle with oil. Bake until tender, about 50 minutes. Let cool completely.
Transfer tomatoes with their juices to quart-size glass jars, leaving 1/2 inch of headspace. Freeze until ready to use, up to 1 year.

View the original recipe on the Martha Stewart website

LETTERBOX CSA 2018 Week 13

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This week's CSA includes: 

1 Bunch Onions
2 Pieces Eggplant
1 Bunch Carrots
1 Bag Salad
1 Pint Tomatoes
1 Pint Whistledown Farm Organic Blueberries
2 Pieces Zucchini/Squash
1 Pint Basil

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs


Letterbox CSA Week 13, July 19, 2018

Summer Vegetable Lasagna With Zucchini,
Squash, Eggplant, and Tomato

 
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"With a pile of eggplant, summer squash, zucchini, tomatoes, and basil in my vegetable bowl, I decided to pack them all together into a lasagna. Why I felt like making lasagna during the summer, with days reaching nearly 100°F, I can't tell you, but when that lasagna itch strikes, you've just got to scratch it."

 

Summer Vegetable Lasagna With Zucchini,
Squash, Eggplant, and Tomato

This week's recipe comes from J. Kenji López-Alt via Serious Eats

INGREDIENTS

About 1/2 cup extra-virgin olive oil, divided
3/4 pound zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
Kosher salt
3/4 pound summer squash (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
3/4 pound eggplant (about 2), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
15 no-boil lasagna noodles (1 box)
3 tablespoons butter
3 tablespoons all-purpose flour
1 quart whole milk
2 ounces freshly grated Parmigiano-Reggiano cheese
1 quart homemade or store-bought crushed tomatoes
3/4 pound fresh mozzarella cheese, torn into rough chunks
Handful of basil leaves


STEPS

n a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. Working in batches and being sure not to crowd the pan, add zucchini, season with salt, and cook, turning, until just tender and browned in spots, about 4 minutes per batch. Add more oil as needed to prevent pan from drying out, and adjust heat as needed throughout to maintain a very hot, but not heavily smoking, pan. Transfer each batch to a baking sheet and spread in an even layer to cool, then transfer cooled slices to a second baking sheet or plate. Repeat with remaining zucchini, squash, and eggplant until all vegetables are lightly browned.

Place lasagna noodles in a 9- by 13-inch casserole dish and cover with hot water. Let noodles soak while you prepare the white sauce, agitating them every few minutes to prevent sticking, about 20 minutes total.

Heat butter in a medium saucepan over medium heat until melted. Add flour and increase heat to medium-high. Cook, stirring butter and flour with a whisk until pale golden blond, about 1 minute. Whisking constantly, slowly drizzle in milk. Continue to cook, whisking frequently, until mixture comes to a boil and thickens. Remove from heat and add Parmigiano-Reggiano. Whisk until smooth. Season to taste with salt. Set aside.

Season crushed tomatoes to taste with salt.

Preheat oven to 375°F and adjust rack to center position. Transfer noodles to a clean kitchen towel or layer with paper towels to dry them. Dry the casserole dish carefully and brush with olive oil. Spread a thin layer of crushed tomatoes on the bottom of the baking dish. Layer with 3 lasagna noodles. Top with 1/4 of eggplant, zucchini, and squash, 1/5 of crushed tomatoes, and 1/5 of white sauce. Repeat layers three more times. Place the final lasagna noodles on top and spread with remaining crushed tomatoes and white sauce. Scatter mozzarella evenly over surface and add basil leaves. Drizzle lightly with olive oil.

Cover dish tightly with aluminum foil and place in oven. Bake for 30 minutes, uncover, and continue baking until lightly browned on top. Remove from oven, let rest 10 minutes, slice, and serve.

View the original recipe on the Serious Eats website