A Box Deconstructed- 6/8/2017
Cooking with This Week’s Box!
“A recipe has no soul, you as the cook must bring soul to the recipe.”
– Thomas Keller
– Thomas Keller
Wow! We have a treat
for you in this week’s box….STRAWBERRIES!
They started ripening at the end of last week, but with the warm days
we’ve had they’ve been ripening fast. So
what are you going to do with all these strawberries!? Well, of course you’ll probably want to just
eat some fresh, right out of the container.
I like to have fresh strawberries with vanilla yogurt or on my morning
bowl of cereal during strawberry season.
If you are looking for some ideas for tasty desserts to make with your
strawberries, check out 21 Recipes to Celebrate Strawberry Season
at NY Times.com. They feature delicious
recipes such as Double Strawberry Cheesecake and Strawberries with Swedish Cream. If you are afraid you can’t eat all
the strawberries before they go bad, give them a quick rinse, pat dry, remove
the green top on the stem end and then pop the whole berries into a freezer bag
and stick them in the freezer. You’ll be
glad you took a little bit of time to do so when you pull them out and enjoy
them during the winter.
Ok, so what are we going to do with the rest of the
box! Well, lets start with the
rhubarb. You could make a pie, but I
think Rhubarb Vinaigrette would be delicious tossed on the salad
mix in this week’s box. This recipe
suggests adding fresh strawberries and almonds to the salad as well. You may not need all of the rhubarb to make a
vinaigrette, so use the remainder to make Rhubarb Chutney. Use the chutney as a spread on a grilled ham
and cheese sandwich. The chutney recipe
calls for onions and garlic cloves, but you can substitute the potato onions in
this week’s box as well as either green garlic or garlic scapes.
Ethiopian Kale might be a new vegetable for many people, but
it’s really quite similar to kale or collards and can be used as such in any
recipe. I’d suggest making the Ethiopian Kale and Black Eyed Pea Gratin
featured in this week’s newsletter. It’s
a simple dish to make and you can eat it for dinner as a main dish or as a side
dish with roasted chicken or grilled pork chops. If you have any left over,
heat it up for breakfast and eat it with a fried egg on the side.
One of my favorite ways to eat the baby white turnips is to
make the recipe for White Turnip Salad with Miso Ginger Vinaigrette featured in our newsletter back on May 25, 2012. It uses the green tops and the white roots,
is very simple to make, and even people who say they don’t like turnips will
eat this salad!
If you haven’t made Pea Vine Cream Cheese yet, this might be the week to do so. It’s
delicious spread on a bagel or a wrap and then topped with thin slices of red
radishes and a sprinkling of salt. You
can also fold it into scrambled eggs, or use it as a spread for a cold
vegetable pizza.
Farmer Richard tells us to “Eat your greens every day!” That includes the radish tops as well! Use the radishes and their tops to make this
tasty Rustic Radish Soup featured at Food 52.
Well, the only thing left from this week’s box is the
asparagus. I’m tempted to just keep it
simple to enjoy the final taste of asparagus for the season. Saute it lightly in butter, season with a
touch of salt and pepper and just simply eat it!
If you haven’t already made plans to join us for Strawberry
Day on Sunday, June 18, we hope you’ll consider making the trip to the
farm. We’re going to have a great time
and will be eating lots of fresh strawberries.
Hope to see you soon!—Chef Andrea
_____________________________
Featured Vegetable:
Ethiopian Kale
The bunching green in your box this week is called Ethiopian
Kale. It actually originated in Ethiopia where it is a very common green. It is known by other names as well including Amara
Greens, Ethiopian Blue Mustard, Highland Kale and in Ethiopia the name is
Gomenzer. So is it a mustard or a kale? Technically it’s classified as a
mustard, and if you eat a piece of it raw you’ll get a pungent, spicy, peppery
bite that is the characteristic mustard flavor.
However, it does share some qualities that are more similar to that of
kale and collards. It has a sturdy,
thick leaf and a thicker stem that bears more resemblance to kale than traditional
mustard greens. Nearly the entire portion of plant in your bunch is
edible. The thick stems are still tender
and just need to be chopped into bite-sized or smaller pieces. Both the stem and leaves require a little
longer cooking time with some liquid to make them tender. When cooked, the flavor mellows significantly
and you lose much of the sharpness you get if you try it raw.
We read about this vegetable several years ago in a culinary
magazine, but it’s just been within the last few years that seed has been
available in the United States. Menkir
Tamrat is the man credited with introducing this vegetable crop to the United
States. His story was told in the Fall/Winter 2011 issue of Edible Magazine for the Bay Area of
California. Tamrat came to the United States from Ethiopia in 1971 to go to
school. He had every intention to return to his country, however a revolution
occurred in that country in 1974 and came under the rule of a Soviet-backed
military ruler. Tamrat was not able to
return to his country and stayed in the U.S.
He found it very hard to find his traditional foods in the U.S. and, after
growing tired of trying to make substitutions, decided to start growing some of
his traditional foods himself. Eventually he connected with Fred Hempel, a
plant biologist and owner of a farm and nursery in California. Tamrat got seeds
from Ethiopia and, together with Hempel, they started growing them out and
producing more seed. While Ethiopian Kale was not the only crop they worked
with, it was one of the crops Tamrat introduced to this continent.
From a growing perspective, Ethiopian Kale has some positive
attributes. First, it is a very
vigorous, fast growing plant. We’ve also
found it to be resistant to leaf disease and it is less susceptible to pest pressure
than other similar greens we grow, especially in the spring when we see a lot
of flea beetle pressure in crops such as bok choi, arugula and mustard
greens.
We hope you enjoy trying something different and, at the
same time, experience a little taste of another part of our world!
_____________________________
Ethiopian Kale and
Black Eyed Pea Gratin
Yield: 4-6 servings
3 Tbsp butter
¾ cup chopped green onion
¾ cup chopped green garlic or garlic scapes
1 tsp salt, plus more to taste
1-2 tsp berbere (see note below)
1 bunch Ethiopian kale, stems and leaves chopped into small,
bite-sized pieces
1 ½ cups diced canned tomatoes, with the juice
1 can (15 oz) black eyed peas, drained
¾ cup dry bread crumbs or cracker crumbs
1.
Preheat the oven to 350°F.
2.
In a medium, oven-proof skillet, melt 1 Tbsp
butter over medium heat. Once the butter is melted, add the green onions and green garlic or garlic scapes. Saute just until the onions and garlic start
to soften.
3.
Add the berbere and 1 tsp salt to the pan. If you enjoy some heat and spice in your
food, add 2 tsp of berbere. If you
prefer things a little less spicy, start with 1 tsp berbere and add more to
your liking. Stir to combine the salt
and berbere with the vegetables.
4.
Add the Ethiopian kale to the pan and pour the
tomatoes over the top. Put a lid on the pan and let the greens steam and wilt down for a few minutes. Once the greens are wilted, remove the lid
and stir in the black eyed peas. At this
point you should have enough liquid that the greens and beans are almost at the
point of being covered with the liquid.
If you don’t have this much liquid in the pan, add a little bit of
vegetable broth or water to the pan.
Simmer, uncovered for 10-15 minutes or until nearly all the liquid has
evaporated. At this point, remove the
pan from the burner.
5.
Melt 2 Tbsp of butter. Mix the melted butter and bread crumbs in a
small bowl. Evenly spread the bread
crumbs on top of the green mixture.
6.
Put the pan in the oven and bake for 10-15
minutes or until the topping is lightly toasted.
What is Berbere?
Berbere is a traditional chili-spice blend used extensively
in Ethiopian cuisine to season meats and vegetables. It is an interesting blend that leaves you
with the spicy heat of the chilies as well as warmth from some of the
spices. Recipes vary from cook to
cook, but the mix usually contains hot peppers, black pepper, fenugreek,
ginger, cardamom, coriander, cinnamon, and cloves. Other ingredients may
include ajwain, cumin, allspice, nutmeg, paprika, onion, or garlic. I usually find this mix in the bulk section
at our local co-op. The other option is
to make it yourself at home. You can
find several different recipes online, but Marcus Samuelsson has one on his
website. Check it out here!
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