July 11, 2019 - This Week's Box Contents, Featuring Salad Cabbage!

Cooking With This Week's Box

Green Top Purple Cipollini Onions: Vinegar Slaw with Cucumbers and Dill (see below); Cilantro Lime Slaw (see below); One-Pan Baked Brie & Beet Greens Frittata; Roasted & Charred Broccoli with Peanuts; Green Beans and Cucumbers with Miso Dressing

Green and/or Italian Zucchini: 31 Best Zucchini Recipes of All Times; Spaghetti with Zucchini;  Grilled Cheese with Zucchini, Basil & Gruyere

Broccoli: 27 Broccoli Recipes You’ll Want to Make Tonight; Broccoli and Ricotta Toasts with Hot Honey; Roasted & Charred Broccoli with Peanuts

Fennel: Fennel Honey Cake; Sausage Fennel & Gruyere Miniature Egg Stratas

Green Top Beets: Roasted Carrots & Beets with Carrot Top Pesto; 15 Creative Ways to Use Beet Greens; One-Pan Baked Brie & Beet Greens Frittata; Red Lentil Soup with Beet Greens

Green and/or Yellow Beans: Green Beans and Cucumbers with Miso Dressing; Sauteed Green Beans with Garlic

Green Top Carrots: Roasted Carrots & Beets with Carrot Top Pesto; Cilantro Lime Slaw (see below)

Sweetheart or Tiara Salad Cabbage: Vinegar Slaw with Cucumbers and Dill (see below); Cilantro Lime Slaw (see below)

Cucumbers: Vinegar Slaw with Cucumbers and Dill (see below); Green Beans and Cucumbers with Miso Dressing; Mexican Cucumber Snack of Pepinos con Chile y Limon

Fresh Italian Garlic: Cilantro Lime Slaw (see below); Roasted Carrots & Beets with Carrot Top Pesto; One-Pan Baked Brie & Beet Greens Frittata; Red Lentil Soup with Beet Greens; Spaghetti with Zucchini; Green Beans and Cucumbers with Miso Dressing; Sauteed Green Beans with Garlic

This week we’re packing CSA Box #10!  That means we’re already a third of the way through the season.  Next week we’re going to be doing a farm update for the “Weed Em’ and Reap” main newsletter article.  Folks, despite the challenges we have had with recurring rain showers, the vegetables are growing and we have a lot of exciting things coming up very soon (such as new potatoes and tomatoes)!  We’re also on the brink of garlic harvest and it won’t be long before we’ll start onion harvest.  Stay tuned for more crop and farm updates next week!

Before I get too far ahead of myself, I guess we’d better get back to this week’s box!  This week we’re featuring Sweetheart and Tiara salad cabbage.  Now that we’re finished with head lettuce and salad mix, we need to start making more salads with other vegetables.  I have two simple, delicious recipes for you this week.  If you favor vinegar based slaws and dressings, you’ll like this simple Vinegar Slaw with Cucumbers and Dill (see below).  This slaw holds up for about a week in the fridge as it continues to marinate and just get better each day!  This is a tasty slaw to eat with burgers, grilled chicken, grilled cheese, simple deli-meat sandwiches, etc.  If you favor creamy slaws, you may prefer this Cilantro Lime Slaw (see below).  This is a super-simple and very flavorful slaw that can stand alone or it’s also great on or with fish tacos.  I found this recipe at gimmesomeoven.com.  The author, Ali, featured this slaw along with her recipe for Life-Changing Crispy Baked Fish Tacos (see below).  I love fish tacos, but dislike frying fish.  When this recipe showed up in my inbox last week, I had to try it.  Did it change my life?  Well, with regard to fish tacos…Yes!  The breading for the fish is simple and delicious.  Once you get the fish breaded it bakes in just 10 minutes.  I also like it because the fish isn’t greasy and soggy so it actually reheats well, which is a bonus for having a plan for lunch the next day if you have leftovers.  Top off the tacos with the Cilantro Lime Slaw as well as other toppings of your choice and this makes for a delicious meal.

Roasted Carrots & Beets with
Carrot Top Pesto
Photo from DishingUpTheDirt.com

This week we have some fresh, new flavors in the box, including green top carrots!  These early season carrots are tender, mild and sweet.  You don’t really need to do much to them for them to be delicious, in fact simple is probably better.  This recipe for Roasted Carrots & Beets with Carrot Top Pesto is a good option for using both the carrots and beets in this week’s box AND it incorporates the carrot tops as well!  Yes, carrot tops are edible and make a delicious pesto.  If you want to make this dish go further or serve as a main dish, combine the vegetables and pesto with hot pasta or rice.  This recipe doesn’t use the beet tops, but don’t throw them away!  They are delicious and full of nutrients!  Here’s a collection of 15 Creative Ways to Use Beet Greens.  There are some really delicious recipes in this list including One-Pan Baked Brie & Beet Greens Frittata and Red Lentil Soup with Beet Greens.

Our next crop of broccoli is ready for harvest this week and cauliflower may end up in some boxes as well.  While I often just eat steamed broccoli with butter, broccoli can be used in so many different ways.  If you’re at a loss as to what to do with broccoli this week, check out this article featuring 27 Broccoli Recipes You’ll Want to Make Tonight.  There are some delicious ideas in this collection including Broccoli and Ricotta Toasts with Hot Honey and Roasted & Charred Broccoli with Peanuts (note, this recipe uses the stems as well!).

Grilled Cheese with Zucchini, Basil & Gruyere
Photo from food52.com

I’m not quite sure how this happened, but I seem to be into finding collections of recipes this week.  Earlier this week I came across this article for Food 52’s 31 Best Zucchini Recipes of All Times.  I will be referring to this collection as the summer unfolds, but for this week I have my eye on this simple recipe for Spaghetti with Zucchini as well as Grilled Cheese with Zucchini, Basil & Gruyere.

Last week our featured vegetable was fennel.  Check out last week’s blog post which included 25 recipes utilizing fennel.  This week I want to try this Fennel Honey Cake and these Sausage Fennel & Gruyere Miniature Egg Stratas.  The stratas can serve as a breakfast, brunch or dinner option and they reheat well for breakfast or a snack the next day.  Cake—well you can eat that any time you want to!

Green Beans and Cucumbers with Miso Dressing
Photo from BonAppetit.com

I love this simple preparation of Sauteed Green Beans with Garlic to highlight the fresh taste of the first beans of the year and fresh garlic.  You can adjust the recipe to the amount of beans you have available.  I also found this recipe for Green Beans and Cucumbers with Miso Dressing.  This is another simple recipe that would make for a simple meal if served with steamed rice and broiled or grilled fish.

Lastly, if you have a few cucumbers left over, enjoy them as a refreshing snack, prepared Mexican style.  Check out this simple concept for Mexican Cucumber Snack of Pepinos con Chile y Limon, or rather, Cucumbers with Chile and Lime.  This is what summer is all about—fresh vegetables, simple meals, full flavors.  Slow down and take the time to taste the flavors in this week’s box.  Have a great week and I’ll see you back here next week!—Chef Andrea

Vegetable Feature: Salad Cabbage

By Andrea Yoder

Sweetheart Cabbage

We plant most of our cabbage for harvest in the fall as cabbage thrives and tastes better when it is grown in more cool temperatures.  However, we reserve a little spot in our spring planting schedule to plant this unique class of cabbage called “salad cabbage.”  This year we have two varieties of salad cabbage, Tiara and Sweetheart.  Tiara is a round cabbage and sweetheart cabbage forms a pointy head.  Both are smaller varieties typically only weighing about 1¼ to 2 pounds on average.   These varieties are intended to be grown as an early-season cabbage and are known as “salad cabbage” because the leaves are tender enough to be eaten raw in salads.  Another reason we grow this variety for summer harvest is that it gives us another option for a “salad green” during early summer when lettuce is more difficult to grow.

There are a lot of different ways you can prepare salad cabbage.  I recommend slicing it thinly or shredding it for use in vegetable slaws or other raw salads.  You may use the leaves as a wrap in place of tortillas or bread.  If you choose to cook it, I’d recommend a quick cooking method such as stir-frying or grilling and be careful not to overcook it!   Two of my favorite recipes from past years include Simplest Cabbage Slaw and Thai-Style Slaw with (or without) Chicken.

Store salad cabbage loosely wrapped in plastic in the refrigerator until you are ready to use it.  Lightly rinse the outer leaves before using.  If you don’t use the entire cabbage for one preparation, wrap the remaining portion of cabbage and store it in the refrigerator until you are ready to use it.  While salad cabbage can vary in size, an average cabbage typically yields 5-7 cups when shredded.

Cilantro Lime Slaw

Yield: 4-6 servings

1 cup plain Greek yogurt or sour cream (or a 50/50 blend)
½ cup tightly-packed fresh cilantro
¼ cup freshly-squeezed lime juice
½ tsp ground cumin
½ tsp fine sea salt
¼ tsp freshly-cracked black pepper
3 green onions (just the green parts)
2 cloves garlic 
1 jalapeño pepper, stemmed and cored (optional)
7 cups green salad cabbage, shredded
1 cup carrot, shredded

1. Combine the Greek yogurt and/or sour cream, cilantro, lime juice, cumin, salt, black pepper, green onions, garlic and jalapeño (if using) in a blender or food processor*.  Pulse briefly a few times until the mixture is combined.
2. Place the shredded cabbage and carrots in a large mixing bowl.  Drizzle the sauce on top of the vegetables, then toss until the mixture is evenly combined.  Season to your liking with extra salt, pepper and/or lime juice if needed.
3. Serve immediately, or cover and refrigerate for up to 24 hours.

*Skip the blender:  If you would like to skip the blender/food processor step, you’re also welcome to make this cole slaw dressing recipe entirely by hand.  Just finely chop the cilantro, jalapeño (if using), green onions and garlic, and whisk them all together with the other dressing ingredients until combined.

Recipe sourced & adapted from gimmesomeoven.com.  This recipe is delicious prepared on its own as a slaw to accompany grilled meat, summer cookouts with burgers and brats, etc.  It is also very delicious when served as part of the set up for Life-Changing Crispy Baked Fish Tacos, also from gimmesomeoven.com. See the recipe to follow.

Life-Changing Crispy Baked Fish Tacos

Yield: 12 Tacos

Chipotle Crema:

½ cup plain Greek yogurt (or mayo)
1 tsp chipotle chile adobo sauce
1 Tbsp lime juice
¼ tsp fine sea salt

Breaded Fish:

1 cup panko breadcrumbs

2 tsp chili powder

1 tsp garlic powder

1 tsp ground cumin

1 tsp fine sea salt

½ tsp freshly-cracked black pepper

1 egg, whisked

1 ½ pounds firm fish, such as cod, halibut or salmon, cut into 1-inch pieces

To Assemble The Tacos:

12 corn or flour tortillas, warmed

1 batch Cilantro Lime Slaw

Optional toppings: diced fresh avocado, fresh cilantro, sliced jalapeños, crumbled queso fresco, sliced radishes, sliced red onions, etc.

1. To Make The Chipotle Crema: Combine all ingredients in a small bowl.  Stir to combine.  Set aside until ready to use.
2. To Make The Fish: Heat oven to 375°F.  Spread the panko out in an even layer on a medium baking sheet.  Bake for 5-7 minutes, giving the pan a gentle shake halfway through, until the panko is toasted and golden brown.  (Keep a close eye on the panko so that it does not burn.)  Transfer the panko to a medium bowl, and dust off the baking sheet for future use.
3. Add chili powder, garlic powder, cumin, salt and pepper to the bowl with the panko, then whisk the mixture until combined.
4. Now, set up an assembly line with the (1) fish, (2) whisked egg, (3) panko mixture and (4) parchment-covered baking sheet.  Using your right hand, dip a piece of fish in the egg so that it is coated on all sides.  Then, using your left hand, transfer the fish to the panko mixture and gently press it on so that the fish is coated on all sides.  Using your left hand, transfer the fish to the baking sheet.  Then repeat the process with the remaining fish.
5. Bake the fish for 10 minutes, or until it is cooked through and opaque and flakes easily with a fork.  
6. To Assemble The Tacos: Fill a tortilla with a few spoonfuls of the slaw, followed by the fish, and any desired toppings.  Drizzle with the chipotle crema and serve immediately.

Notes:  If you have fish leftover from your Fish Taco night, it does reheat well in either a toaster oven or a preheated oven.

Vinegar Slaw with Cucumbers and Dill

Yield: 6 servings

4 cups green salad cabbage, thinly sliced or shredded  

1 medium cucumber, quartered, seeded and sliced thinly (about 2 cups)

1 medium onion, thinly sliced

3 tablespoons chopped fresh dill

⅓ cup white wine vinegar

2 tsp kosher salt, plus more to taste

2 tsp sugar

¼ cup cold water

1. Toss the cabbage, cucumber, onion and dill together in a large bowl.  Don’t be freaked out by how big the salad looks; it settles as it marinates.  
2. Whisk the vinegar, salt, and sugar together in a small bowl until the salt and sugar dissolve.  Stir in the water.  Pour the liquid over the salad, and let it marinate in the refrigerator, tossing the cabbage occasionally.  After 1 hour, it should be a bit wilted and crunchy; at 2 hours, the flavor is even better.

Note:  This salad keeps, covered, in the fridge for a week. The best part is, the cabbage stays crispy!

Recipe adapted from The Smitten Kitchen Cookbook, by Deb Perelman

October 18, 2018 - This Week's Box Contents, Featuring Green Savoy Cabbage

Cooking With This Week's Box

Carrots: Carrot Corn Muffins

Yellow Onions: Green Cabbage Soup with Potatoes and Sour Cream (see below); Smoky Squash Chili with Quinoa, Pinto & Black Beans; Charred Broccoli & Tofu Stuffed Avocados with Sweet Curry Lemon Sauce;  Sweet Potato Skillet Hash; Curried Cauliflower Pizza  

Garlic: Roasted Cabbage with Bacon Gremolata or Toasted Walnut Sauce (see below); Smoky Squash Chili with Quinoa, Pinto & Black Beans; Charred Broccoli & Tofu Stuffed Avocados with Sweet Curry Lemon Sauce    

Broccoli: Charred Broccoli & Tofu Stuffed Avocados with Sweet Curry Lemon Sauce

Broccoli Romanesco or Cauliflower: Curried Cauliflower Pizza

Honeynut Butternut Squash: Smoky Squash Chili with Quinoa, Pinto & Black Beans

  

Baby Arugula: Pear Vinagrette or a fruity Apple Vinaigrette

Burgundy Sweet Potatoes: Sweet Potato Skillet Hash

Russet Potatoes:  Green Cabbage Soup with Potatoes and Sour Cream (see below)

Green Savoy Cabbage:  Green Cabbage Soup with Potatoes and Sour Cream (see below);  Roasted Cabbage with Bacon Gremolata or Toasted Walnut Sauce (see below) 

Here we are, almost at the end of October!  The past week has been a chilly one which makes me really ready to fully transition to fall and winter cooking.  Lets kick off this week’s discussion with a super-simple recipe for Green Cabbage Soup with Potatoes and Sour Cream (see below).  Deborah Madison is well-known for simple, vegetable-centric recipes.  This soup is no exception.  From beginning to end it only took me 35 minutes to prep all the vegetables and simmer the soup.  No blenders, no complicated steps and very limited ingredients.  This is nothing fancy, but it’s nourishing and delicious.  I followed Deborah’s suggestion to garnish it with a dollop of sour cream and freshly chopped parsley.  You could grate Parmesan cheese on top or you could add a can of cannellini beans to the soup if you wanted to add a little more protein or body.  We enjoyed this warm soup with a piece of rustic bread and a light salad made with our salad mix tossed with vinegar and oil.

 

The other cabbage recipe we’re featuring this week is a combination of recipes from Andrea Bemis’s book, Dishing up the Dirt, and Sarah Britton’s book, Naturally Nourished.  Andrea has a delicious recipe for Roasted Cabbage with Bacon Gremolata (see below).  This is another very easy recipe that doesn’t take much time to prepare, you just have to be patient while the cabbage roasts.  If you don’t care for the Bacon Gremolata, try Sarah’s Toasted Walnut Sauce (see below).  Sarah has a similar recipe for charred cabbage in her book and garnishes the cabbage with this sauce which I think is a great vegan option for the roasted cabbage recipe.  This dish could stand on its own for any meal of the day if you served it with a piece of toast and a fried egg, or you could serve it in a smaller portion as a side dish.

Carrot Corn Muffins
Photo from Creative Culinary

It’s chili season!  This recipe just popped into my inbox, Smoky Squash Chili with Quinoa, Pinto & Black Beans.  This is a hearty vegan chili that uses the sweet, rich honeynut butternut squash for a bit of sweetness.  The smokiness comes from chipotle adobo sauce and fire-roasted canned tomatoes.  This will be delicious served with chunks of fresh avocado, which we conveniently have in this week’s fruit share!  I’m going to add a few slices of fresh lime as well (also in our fruit share) and serve it with these Carrot Corn Muffins.

While I was poking around on The First Mess blog after reading the post about the Squash Chili recipe, I came across this recipe for Charred Broccoli & Tofu Stuffed Avocados with Sweet Curry Lemon Sauce.  This sounds like a delicious, flavorful recipe to make with some of the last broccoli of the season paired with avocados from the fruit share.  If you don’t care for tofu, consider substituting tempeh or even chicken if you prefer.  This recipe also calls for fresh apricots, which are not available now.  I’m going to substitute chunks of fresh Jonagold apples instead.

Any time you can incorporate vegetables into your breakfast, you earn an automatic win for the day.  Check out this simple, yet flavorful recipe for Sweet Potato Skillet Hash.  This recipe is from Sarah Britton.  While most of her recipes are vegan, she does on occasion incorporate organic free-range eggs, which is the case with this recipe.  This is a hearty way to start the day or have it for weekend brunch and make a little extra that you can quickly heat up for breakfast on Monday morning.

Curried Cauliflower Pizza
Photo from Naturally Ella

You know I like a good, unique pizza!  This week lets try this Curried Cauliflower Pizza!  I can’t say that I’ve ever had pizza with cauliflower on it, but I made one earlier this year with salad turnips so why not try this one!  Of course you could also use the Broccoli Romanesco for this recipe as well.

Throughout the week round out your meals with a simple side salad using the Baby Arugula in this week’s box.  Make a simple homemade vinaigrette to have on hand so you have something quick and easy to use to dress your greens with.  Perhaps a sweet and tangy Pear Vinaigrette or a fruity Apple Vinaigrette.

Enjoy your cooking adventures this week and get ready for more hearty cold-weather fare next week.  While we enjoy our final days of fresh greens, we’ll start to transition to more root crops to go along with our sweet potatoes and winter squash.  Have a great week!—Chef Andrea

Featured Vegetable: Green Savoy Cabbage

Green Savoy Cabbage vs Red Cabbage

This week we’re featuring one of our favorite fall & winter greens, green savoy cabbage.  While many growers choose to grow “kraut cabbage” which is the standard smooth, green cabbage, we choose to grow savoy cabbage.  The term savoy refers to the ruffled leaves which we think are beautiful!  We also like this type of cabbage because it has more texture when eaten raw or cooked.  In addition to green savoy cabbage, we have a red savoy cabbage variety as well.  Despite the fact that this is a great variety, both beautiful and has long storage potential, the seed producers have chosen to discontinue seed production.  This will be our last year to grow and deliver red savoy cabbages as we have planted out the remainder of the seed we had in storage and cannot get any more.  We’ll be delivering red savoy cabbage in late November or December.

Cabbage has long been known as a staple vegetable necessary for surviving a long winter in cold climates.  It stores well and has a wide variety of uses.  Additionally, cabbage is packed with nutrients including vitamins C and K, fiber B6 as well as antioxidants.  When it’s too cold to harvest other greens, we can rely on cabbage to get us through until spring!

 

Thai-Style Slaw with (or without) Chicken

Green savoy cabbage may be eaten raw or cooked.  In the raw form, use this cabbage to make a traditional creamy cole slaw along with carrots and/or other root vegetables such as celeriac.  You can also use this cabbage to create some main dish salads such as this recipe for Thai-Style Slaw with (or without) Chicken which was featured in one of last year’s newsletters.  You can also use this cabbage to make a quick pickled salad or shred it, salt it and turn it into a simple slaw to eat with tacos.

Green savoy cabbage may also be cooked.  You can add it to soup, such as in this week’s newsletter or use it to make Beet Borscht.  I also like to use this cabbage in stir-fries over the winter.  Combine it with beauty heart radishes, thinly sliced turnips, carrots and onions to make a delicious winter vegetable stir-fry served with rice.  I also like to use cabbage throughout the fall and winter to make Farmer Skillet.  The recipe on our website is for a Summer Farmer Skillet, but you can use this concept to make a winter version of this using root vegetables with thinly sliced cabbage as the green on top.

Store your cabbage in the refrigerator loosely wrapped in a plastic bag.  If you don’t need to use the whole head at one time, just trim off the portion you need and put the remainder back in the refrigerator.  If your cabbage starts to get soft or a little dehydrated, don’t throw it out!  It’s still good and is perfectly usable for making soup or any other dish where you’ll be cooking the cabbage.

Green Cabbage Soup with Potatoes and Sour Cream

Yield: 7 to 8 cups

5-6 cups green savoy cabbage, thinly sliced

2 to 3 Tbsp butter

1 ½ cups sliced leek or diced yellow onion 

2 cups diced potato (russet potatoes are preferred) 

1 tsp sea salt, plus more to taste

Freshly grounded black pepper, to taste

Sour cream or yogurt, for serving

Minced parsley or dill, for serving

1. Melt the butter in a soup pot.  Add the leek or onion and potato, give them a stir, and cook for a minute or two, then add the cabbage and 1 tsp salt.  Pour over 5 cups water, bring to a boil, then lower the heat and simmer, cover, for 20 minutes or until the potato is tender. 
2. Taste and adjust the seasoning with additional salt and pepper.
3. Ladle the soup in to bowls, then add to each a dollop of sour cream, a sprinkling of fresh herbs, and a final grinding of pepper.

Variations:

• Add 5 juniper berries and 2 tsp finely chopped rosemary to the leek/onion and potato.  Serve the soup with an extra pinch of rosemary.
• Reduce the water by ½ cup and at the end replace the sour cream with crème fraiche or cream.

Recipe adapted from Vegetable Soups from Deborah Madison’s Kitchen, by Deborah Madison.

Roasted Cabbage with Bacon Gremolata Or Toasted Walnut Sauce

We’re offering two suggestions for serving this roasted cabbage.  If you enjoy meat, try the Bacon Gremolata with Parmesan cheese.  If you’re looking for something a little lighter and/or a vegetarian option, try the Toasted Walnut Sauce.—Chef Andrea

Yield: 4 servings

1 medium-sized head of cabbage, sliced crosswise into 1-inch thick rounds

2 Tbsp olive oil

Bacon Gremolata and Freshly grated Parmesan Cheese or Toasted Walnut Sauce (see below)

Fine sea salt and freshly ground black pepper

1. Preheat the oven to 400°F.  Brush both sides of the cabbage rounds with olive oil.  Place them on a baking sheet and roast until they are tender and browned on all sides, 35 to 45 minutes.  Toss halfway through cooking.
2. To serve, sprinkle the roasted cabbage with the gremolata and Parmesan or drizzle with Toasted Walnut Sauce.  Season to taste with salt and pepper.

Recipe from Dishing up the Dirt, By Andrea Bemis.

Bacon Gremolata

4 strips good-quality thick-cut bacon

¾ cup roasted unsalted almonds

3 Tbsp minced fresh parsley

1 tsp freshly grated lemon zest

Pinch of kosher salt

1. Heat a large skillet over medium heat.  Add the bacon and cook until it is slightly crispy on both sides.  Transfer the bacon to paper-towel-lined plates to drain, and when it’s cool enough to handle, chop it into small pieces.
2. Finely shop the almonds into small pieces.  Add the chopped nuts to a bowl, along with the bacon crumbles, minced parsley, lemon zest, and pinch of salt.  Set aside.

Recipe from Dishing up the Dirt, By Andrea Bemis.

Toasted Walnut Sauce

Yield: Approximately 1 cup

1 cup raw, unsalted walnuts

1 garlic clove

2 Tbsp cold-pressed olive oil

4 tsp apple cider vinegar

2 tsp pure maple syrup or raw honey

2 generous pinches of fine sea salt, plus more as needed

1. Preheat oven to 350°F.
2. Spread the walnuts in a single layer on a rimmed baking sheet.  Toast until they are golden and fragrant, 7 to 10 minutes, watching them carefully so they do not burn.  Remove from the oven and let cool slightly.
3. Add the toasted walnuts, garlic, olive oil, apple cider vinegar, and maple syrup to a blender.  Blend on high, adding 1 cup of water to thin the dressing as needed—you are looking for the consistency of melted ice cream.  Season with salt.  Store in an airtight glass container in the fridge for up to 5 days.

Recipe from Naturally Nourished, by Sarah Britton.