weekly delivery 12/10

This week, we received:

A mix of navel and satsuma oranges

1 head of radicchio

1 bulb of fennel

1 bunch dinosaur kale
2 carnival squash

1 meyer lemon
4 leeks
6 pink lady apples

1 bunch mixed baby lettuces

curried stew

What do you do when you have leeks, collard greens, dinosaur kale and rainbow chard that all need to be used up? We throw it all in a pot and make some soup!

Ingredients:
2 Tbsp canola oil
3 leeks, white and pale green parts only, sliced lengthwise then chopped into 1/2" pieces
1 block super firm tofu, 1" cubes
1 bunch collard greens,stems removed and roughly chopped
1 bunch dinosaur kale, stems removed and roughly chopped
1 bunch rainbow chard, stems removed and roughly chopped
1 can garbanzo beans
6 cups vegetable broth
3 Tbsp curry powder
2 Tbsp salt
2 Tbsp black pepper

Heat the oil in a large soup pot. Cook the leeks and tofu until leeks are translucent. Add the greens half the broth and bring to a boil. Simmer until the greens are wilted, stirring occasionally. Add the remaining broth, season and serve with pita bread.

roasted beet salad

Ingredients:
3 beets
1 orange cut into supremes
1 head baby lettuce
3 Tb. Extra Virgin Olive Oil
1 Tb. balsamic vinegar
1 tsp. italian herbs
salt and pepper to taste
2 Tb. fresh goat cheese crumbled

Place beets in an oven safe dish and cover with water. Place foil over the dish and bake at 350 degrees for 1 hour. When the beets are cooling, use a towel and peel the skin off (it is much easier to do when they are warm). Allow to cool and slice.

Wash and split a head of lettuce. Arrange beets and orange on lettuce wedge. Mix oil, vinegar, herbs, salt and pepper in a jar and shake until incorporated. Pour on to lettuce wedge, add goat cheese and yum!

pasta with rainbow chard

Another ridiculously easy pasta recipe by Katie. I just threw together some stuff we had around.


Ingredients:
1 Tbsp olive oil
1/4 red onion, chopped
1 cloves garlic, chopped
5 leaves rainbow chard, stemmed discarded and leaves roughly torn into pieces
1 Tbsp pine nuts
1 Tbsp roasted red pepper
salt, pepper and red pepper flakes, to taste

Heat the oil in a pan. Cook onion and garlic for 5 minutes then add the chard. Cook until the chard wilts, another 5 minutes. Add the pine nuts and roasted red pepper. Season and toss with 1 cup of your favorite pasta. I used whole wheat fusilli.

orange kale couscous

Ingredients:
2 cups Lebanese couscous
2 Tbsp olive oil
1/2 large red onion, chopped
2 tsp ginger, minced
3 cloves garlic, minced
1 bunch dinosaur kale
1 one inch strip of orange rind, thinly sliced
Juice from 1/2 a large orange
1 Tbsp apple cider vinegar
salt and pepper to taste

Bring a large pot of salted water to a boil. Stir in the couscous and allow to cook until al dente, about 20 minutes, stirring occasionally. In a skillet over medium heat, cook the onion, ginger and garlic in the olive oil until the onions are translucent, about 5 minutes. Add the kale and rind, cook until the kale is wilted, another 5 minutes. Turn off the heat and add the orange juice and vinegar. Season and combine with the couscous. Can be served hot or cold.

roasted bok choy and tofu

Tucked inside our produce delivery box each week is a newsletter written by Thaddeus, the farm manager of Capay Valley farm. He writes a little anecdote about what's going on at the farm... which crops are doing well, the daily trial and tribulations. On the back he lists three or four recipes, submitted by customers, featuring the weeks ingredients. Tonight, we were inspired by one of those recipes. Here is our take:

Ingredients:
1 bunch baby bok choy
1/2 block super firm tofu, cut into 1/2" triangles
1 cup vegetable stock
2 Tbsp sesame oil
1/4 cup soy sauce
1 Tbsp red pepper flakes
1/2 cup cold water
2 Tbsp corn starch

Preheat the oven to 350 degrees. Arrange the tofu and bok choy, face down, in a large casserole dish. Cover with vegetable stock, sesame oil, soy sauce and red pepper flakes. Roast for 20 minutes.


Remove from the oven and transfer the broth into a small pot. Add water and corn starch to thicken into a gravy. Cook over medium high heat for 5 minutes, or until desired consistency is reached. Spoon gravy over tofu and bok choy, served with rice.

weekly delivery 12/03

1 bulb fennel
5 Satsuma oranges
6 Empire apples
1 bunch dinosaur kale
3 leeks
1 bunch assorted baby lettuces
1 head napa cabbage
2 navel oranges
6 heads baby bok choy