What’s in Box #13?
Salad Mix: More delicious greens for you this week. For best storage, keep greens in the fridge, in a plastic bag or other covered container, with just a little bit of moisture to prevent wilting.
Cherry Tomatoes: Sungold variety. The first ones of the season. They taste like a little burst of sunshine. A sweet treat that we have been waiting for, impatiently.
Swiss Chard: Bright Lights variety. Delicious greens. you can use the stems too, they will just take longer to cook.
Sweet Onion: Candy variety. These are harvested fresh and have not yet been cured for storage. So, please keep them in the fridge for longer storage.
Sweet Corn: We’d love to hear any feedback you have on this season’s corn. We are trialing a few new varieties this season and it is always helpful to know what you think. This one is called Temptress and is a white variety.
Carrots: Merida variety. This is also a new carrot that we are trialing. They seem to be doing well so far – let us know what you think!
Celery: Tango variety. Save the leaves to use for stock. This may be the perfect week for it since you have the carrots and onion too.
Recipes:
Avocado Pasta
Avocado pasta is a great way to highlight the cherry tomatoes for the zing that they bring to this creamy dish that is wonderful on a warm summer evening. ~ Heather
Ingredients:
12 ounces spaghetti
2 avocados (seeded and peeled)
½ cup fresh basil leaves
2 cloves garlic
2 tbsp. lemon juice
Kosher salt and fresh ground black pepper to taste
1/3 cup olive oil
1 cup cherry tomatoes (Halved)
½ cup corn kernels (Drained and rinsed)
Cook pasta according to directions on the package, either cool in the refrigerator or toss with ice and drain post cooking to cool the pasta. In a food processor combine avocados, basil, garlic, lemon juice, and olive oil until smooth. Then add salt and pepper to taste. In a large bowl, combine sauce, pasta, corn and cherry tomatoes then serve and enjoy!
damndelicious.net/2014/06/20/avocado-pasta/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
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Dilled Celery, Asian Pear & Hazelnut Salad
6 servings
Source: The Herbal Kitchen (Jerry Traunfeld)
The combination of dill and crunch of the celery reminds me of dill pickles. For this reason I enjoy making this salad as a side dish with grilled burgers in the summer. I have also found that this salad only lasts only one day at most refrigerated. I recommend making it fresh right before consuming. –Reiden
Whisk together the vinegar, mustard and salt in a small bowl. Whisk rapidly as you pour in the oil in a small stream. Toss celery and dill with the dressing in a large bowl, then gently toss in the Asian pear & hazelnuts. Serve immediately.
Ingredients:
1.5 T sherry vinegar
2 t whole-grain mustard
1 t kosher salt
¼ olive oil
2 cups thinly sliced celery
¼ cup chopped dill
1 medium unpeeled Asian or Bosc pear, cored & cut into thick matchsticks
½ cup chopped hazelnuts
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Alice Waters’ Swiss Chard Gratin
Ingredients
• 3 bunches chard, washed and stemmed (save half the stems) *Since we make large bunches of chard, this recipe will probably work with what is on your box this week.
• 2 cups fresh breadcrumbs
• 5 tablespoons butter
• 1 large onion, diced
• Salt to taste
• 4 teaspoons flour
• 1 cup milk
• Freshly grated nutmeg
Directions
1. Bring a large saucepan of salted water to boil. Thinly slice the reserved chard stems, add them to the water, and cook for 2 minutes. Add the leaves and continue cooking until tender, about 3-4 minutes longer. Drain and allow to cool, then gently squeeze out the excess liquid and coarsely chop.
2. In the meantime, preheat the oven to 350 degrees. Melt 1 tablespoons of butter and toss the breadcrumbs, then spread them out on a small baking sheet. Toast, stirring occasionally, until lightly browned, about 10 minutes.
3. In a medium saucepan, melt 3 tablespoons of butter over medium heat, then add the onion. Sweat until translucent, 5-7 minutes, then stir in the chard and a couple pinches of salt. Cook for 3 minutes, then sprinkle the flour over the chard and stir well to coat. Add the milk and nutmeg and bring to a boil, then simmer for 5 minutes as the mixture thickens. The chard should be just moist, but not overly wet, or else the gratin won’t brown properly. Taste and season with salt.
4. Butter a baking dish and spread the chard mixture evenly in the dish. Dot with the remaining butter and top with the breadcrumbs. Bake at 350 degrees until golden and bubbling, 20-30 minutes. Allow to cool for a few minutes, then serve.
Link:
http://www.seriouseats.com/recipes/2011/11/print/alice-waters-swiss-chard-gratin-recipe.html