What’s in the box?
*Fingerling potatoes, *Orange Carrots, *Purple Carrots, *Swiss Chard, *Red Russian Kale, *Leeks, *Savoy Cabbage, *Baking Potatoes, Yellow Onions, Sunchokes, Parsnips, Cameo Apples, D’Anjou Pears, Baby Boc Choy, Black Sheep Creamery Cheese
*grown on our farm
PLEASE TAKE ONE PACKAGE OF CHEESE.
Cheese is packed separately from your veggies to keep it cold.
We are delighted to have a variety of vegetables from our farm once again this week, plus a smattering of other Northwest goodies. One of the more unusual selections today is the bag of Jerusalem Artichokes, also known as sunchokes. Sunchokes, or Helianthus tuberosus, are related to sunflowers, and sport a mildly artichoke-like flavor that helps give them their name. They are known both to be delicious raw AND to cause stomach rumbling/gas when consumed raw, so I leave it to you to determine how you will eat them. I have included a recipe for cooked sunchokes below.
I’ve marked all items from our farm with an asterisk (*). The other produce is certified organic and grown as indicated in the list on the left. We do have one California item this delivery, to my dismay. I try to keep the boxes as local as possible, but we just don’t have the temperatures to launch the next season of veggies the way we’d like to, and it’s a fine dance between giving you a variety of greens and roots, and keeping it close to home. Thanks for your understanding, and if you’re okay with more beets, rutabaga & potatoes, don’t hesitate to let us know!
As always, if you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.
Sunchoke and Potato Gratin
Adapted from First Look, Then Cook: http://firstlookthencook.com/2010/02/07/sunchoke-and-potato-gratin/
2 shallots, sliced thin
2 garlic cloves, minced
1 tsp olive oil, plus more to grease pan
1 Tbsp butter
10 sunchokes (about golf-ball sized), peeled, sliced thin
2 medium russet potatoes, peeled and sliced thin
1/4 cup milk
1 cup Black Sheep Creamery cheese
Pinch of nutmeg
Salt and pepper
Preheat the oven to 400 degrees.
Add 1 tsp olive oil and 1 Tbsp butter to skillet. Add shallot and sauté over medium heat, careful not to brown heavily. When shallot is translucent, add garlic cloves; cook until just fragrant. Remove from heat.
Grease a 9×9 ceramic dish lightly with olive oil. Layer the potatoes evenly in the dish covering the entire bottom. Sprinkle with nutmeg, salt and pepper. Layer the sunchokes evenly covering the potatoes. Sprinkle the shallot/garlic mixture on top of the sunchokes – and sprinkle again with salt and pepper. Pour milk all over the vegetables. Sprinkle with the cheese.
Cover the dish with tin foil and bake for about 45 minutes. Take the cover off and bake for an additional 15 minutes. Make sure the sunchokes are soft – if not cook a little longer.
Ginger/Garlic Savoy Cabbage
1 head savoy cabbage (about 1 1/2 lbs), cored, shredded across in approx 3/4-inch slices
2 Tablespoons olive oil
1 Tablespoon minced garlic
Salt & pepper
1 1/4 Tablespoons ginger, minced
Juice of 1 lime
Heat wok or large skillet medium high heat, wait until oil is hot. Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook). Add garlic, salt and pepper cook 1 minute. Add ginger cook 1 minute. Drizzle with lime juice and serve.
Simple Parsnip Pancakes
Adapted from recipe by Catherine Boynton: http://allrecipes.com/recipe/239758/simple-parsnip-pancakes/?internalSource=recipe%20hub&referringId=2449&referringContentType=recipe%20hub
1 cup grated scrubbed parsnips
1/4 cup finely chopped onion
1 Tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon dried rosemary
Ground black pepper to taste (optional)
2 teaspoons sunflower oil, or more as needed
Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.