Winter 2016 – Week 5

What’s in the Box:

*Red & Yellow beets
*Red Chard
*Curly Kale
*Red Russian Kale
*Baking potatoes
Purple Sprouting broccoli (OR)
Red Onions (WA)
Fuji Apples (WA)
Bulb Fennel (OR)
Cauliflower (OR)
D’Anjou Pears (WA)
Crimini Mushrooms (OR)

Blue Heron Bakery Coconut Almond Granola (Olympia, WA)
*grown on our farm

Dear Members,
Western Washington always cooks up a crazy Spring for us, but this one is really a doozy!  The intense bursts of wind and rain are keeping things on the move, and what isn’t tied down has probably rolled away at this point.  I’m thankful to be looking out at a bit of sunshine, but I only expect it to last for a few more minutes, until the next rain showers roll in.  Yup, it’s Spring all right.  A bit of a soggy mess right now, but it will dry out eventually.

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.  All the produce in today’s delivery is Northwest grown!
Along with the produce, we have included my favorite coconut almond granola from Blue Heron Bakery. http://www.blueheronbakery.com/
The granola bags aren’t labeled, so here’s the list of ingredients:
Organic rolled oats, organic rye flakes, organic sunflower seeds, organic coconut, almonds, high oleic safflower oil, local honey.

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.


Roasted Cauliflower with Onions and Fennel
Adapted from Bon Appétit, Recipe by Myra Goodman
Recipe adapted from http://www.bonappetit.com/recipe/roasted-cauliflower-with-onions-and-fennel

Medium head of cauliflower, cored, cut into 1-inch florets
4-6 tablespoons olive oil, divided
1 medium onion, halved lengthwise, cut into thin wedges with some core still attached, peeled
Fresh fennel bulb, halved lengthwise, cut lengthwise into 1/2-inch-wide wedges
8 small garlic cloves, unpeeled
15 fresh marjoram or thyme sprigs

Position rack in center of oven; preheat to 425°F. Toss cauliflower and 2 tablespoons oil in large bowl. Heat heavy large skillet over medium-high heat. Add cauliflower and sauté until beginning to brown, about 5 minutes. Transfer cauliflower to rimmed baking sheet.

Add 2 tablespoons oil to same skillet. Add onion wedges. Cook until browned on 1 side, about 3 minutes. Using spatula, carefully transfer onions to baking sheet with cauliflower. Add oil if needed to same skillet. Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes. Transfer to same baking sheet. Scatter garlic and marjoram or thyme over vegetables. Sprinkle with salt and pepper. Roast until vegetables are caramelized, about 25 minutes. Serve hot or at room temperature.

Mashed Potatoes with Rutabaga, or Neeps & Tatties
Recipe from:http://www.thekitchn.com/tip-add-rutabaga-to-mashed-pot-99644
1 large rutabaga, peeled and cubed
2 russet potatoes, peeled and cubed
2 to 3 tbsp. butter
Salt & pepper to taste
Cream or milk (optional)

Rutabagas take longer to cook, so put them in a pot with some boiling water or broth and simmer for 15 minutes. Then add the potatoes, and simmer for 20 minutes. Both vegetables should be fork-tender. Drain, and add salt & pepper to taste, then the butter, and mash. You can add a little milk or cream too, if you like.

Kale, Mushroom and Red Onion Pizza

1 ball pizza dough
4 ounces mushrooms, sliced
½ large red onion, sliced
1 ½ tablespoons olive oil, divided
1 cup kale, torn into 1 inch pieces
1 tablespoon balsamic vinegar
4 to 6 ounces mozzarella cheese, sliced
¾ teaspoon fresh chopped rosemary (or about ¼ teaspoon dried rosemary)

Preheat the oven to 400 degrees. On a large baking sheet, place the mushrooms and red onion. Drizzle with ½ tablespoon olive oil then toss gently to coat. Bake for 20 minutes until the vegetables are tender. Stir once at 10 minutes so that the vegetables cook evenly. Remove from the oven and let cool while you prepare the rest of the pizza.

Increase the oven temperature to 500 degrees. Place a pizza stone on a lower rack in the oven and allow the stone to heat for at least 30 minutes.

Place the pizza dough on a lightly floured surface and allow the dough to relax for about 10 minutes (but no longer than 30). Roll out and shape the dough and then transfer to a piece of parchment the size of your pizza stone that has been lightly dusted with cornmeal.

In a small bowl, combine the kale and balsamic vinegar. Toss to combine.

Brush the pizza dough with the remaining 1 tablespoon of olive oil. Top the pizza with the mozzarella cheese, roasted mushrooms and red onion, the kale mixture and finally the rosemary.

Place the parchment with your dough directly onto the pizza stone. Bake until the crust is golden, about 10 to 12 minutes.

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