LETTERBOX CSA 2018 Week 4

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

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Letterbox CSA Week 4, May 17, 2018

Skillet Asparagus

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

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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

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

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Letterbox CSA Week 3, May 10, 2018

Baby Kale Breakfast Salad with Bacon & Egg

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.

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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

LETTERBOX CSA 2018 Week 2

This week's CSA includes: 1 Quart Purple Sweet Potatoes,

1 Bag Spinach, 1 Bunch Cilantro,

1 Bunch Hakurei Turnips, 1 Bunch Chives,

1 Bag Pea Shoots, 1 Bag Baby Kale,

1 Quart Chaseholm Farm Yogurt, 1 Dozen Eggs

Meat Choices This Week: Whole Chicken (frozen)

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Letterbox CSA Week 2, May 3, 2018

Sautéed Hakurei Turnips With Turnip Greens

Hakurei turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this insanely easy and delicious side dish requires very few other ingredients, allowing the turnip flavor to shine through.

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Sautéed Hakurei Turnips With Turnip Greens

from Daniel Gritzer at Serious Eats

INGREDIENTS:

Kosher salt
1 1/2 pounds (675g) Hakurei turnips, with green tops
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper

INSTRUCTIONS:

Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it's edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.

Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.

Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.

Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.

Click here for original recipe on Serious Eats

LETTERBOX CSA 2018 Week 1

This week's CSA includes: 1 Bunch Kale, 1 Quart Sunflower Shoots, 1 Bunch Hakurei Turnips, 1 Bunch Green Garlic, 1 Quart Fingerling Potatoes, 1 Bunch Dill, 1 Bag Spinach, 1 Bar Goats Milk

1 Dozen Eggs

Meat Choices This Week: Fresh Rabbit, or Whole Chicken (frozen)

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LETTERBOX CSA WEEK 1, APRIL 26, 2018
GREEN GARLIC TOAST

This makes a great snack, or a good accompaniment to a hearty salad.  Instead of putting the garlic butter on toast, you could also toss it with rice or pasta.

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GREEN GARLIC TOAST

from Melissa Clark at the New York Times

INGREDIENTS:

Slices of crusty bread
1/2 cup unsalted butter, softened
1/cup grated parmesan
2 1/2 tablespoons chopped young green garlic, white and green parts
1 tablespoon minced chives (optional)
1/4 teaspoon black pepper
1/4 teaspoon fine sea salt, more to taste
large pinch red chile flakes
1 regular garlic clove, halved

INSTRUCTIONS:

Heat the broiler.  

Place the slices of bread on a baking sheet and broil them, flipping them halfway through the cooking, so that they are golden brown on both sides.  Keep them warm.  

In a bowl, stir together the butter, cheese, green garlic, chives, pepper, salt and chile.  Rub the toast with the cut side of the regular garlic clove, then spread with the green garlic butter.  

Broil the toast again for 30 seconds to 2 minutes, until the tops are lightly brown and the butter melts.  Serve hot or warm.  

Click here for original recipe on NY Times website