Week 2 Box Contents
• Hand Grown Greens Pea Shoots
• Red Onions
• Savoy or Green Cabbage
• Jubilee Farm Eggs
• SnoValley Shitake Mushrooms
• Gold Beets (Full Share Only)
• Jubilee Whole Wheat Flour
Welcome to the Boxletter!
If you’re new, here you will find a few ideas for what your box contains in the hope that you can use every last thing in it despite some veggies you may or may not be familiar with. This session you can expect to see a lot of storage root crops along with our own Jubilee Farm eggs and flour, SnoValley Mushrooms, Hand Grown Greens microgreens and shoots as well as a variety of other seasonal produce as it wakes up from the winter months! As always if there is anything you ever feel you need more help with, please feel free to shoot us an email firstname.lastname@example.org
Root Veggie Fritters with Garlic Herb Yogurt
This is one of those super adaptable recipes, and a great way to use up those random veggies laying around, parsnips and rutabaga can be replaced by carrots, beets, turnips or potatoes. Shred them, and fry them and slather them in garlicky yogurt, how bad can that be? The herbs in the yogurt can totally be interchanged with what you have on hand. Swap out the lemon and dill for lime and cilantro, add a couple of shakes of cumin and chili powder to the fritters before you cook them, serve with some simmered black beans and you’ve got a whole other meal!
1 pound parsnips (about 3 medium sized ones) peeled
½ pound rutabaga, about 1 good sized one, peeled
1 bunch of scallions (about 1/3 cup) sliced, white and light green parts only
1 Tablespoon fresh lemon juice
1 ½ Tablespoons minced dill
1 ½ Tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup grapeseed oil, or mild oil for frying
Garlic Yogurt Sauce
½ cup plain yogurt (full fat is best!)
2 Tablespoons minced dill
2 Tablespoons minced parsley
1 garlic clove, minced
2 Tablespoons fresh lemon juice
1 teaspoon honey (optional)
2 Tablespoons extra virgin olive oil
Salt + Pepper to taste
Prepare the yogurt sauce by combining all the ingredients and whisking until smooth. Season to taste with salt and pepper. Cover and chill until ready to serve.
Preheat the oven to 250F. Prepare the vegetables by grating them on the large wholes of a box grater OR use the shredder attachment on a food processor. Transfer the grated vegetables to a dishtowel and wring out any moister (don’t skip this part!) Let veggies sit for 1-2 minutes and then wring them out once more. The dryer you get them the more crisp they’ll be!
Transfer the grated veggies to a bowl. Add scallions, herbs, salt and flour. Toss until well combined. Stir in the lightly beaten eggs and mix until everything is well incorporated.
Heat grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown and crisp. About 3-4 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the preheated oven until ready to serve.
Serve fritters with garlic yogurt dip and enjoy!
From “Dishing up the Dirt”
White Bean Veggie Stew
Simple but delicious, perfect fare to watch the blanket of snow melt away. The veggies cook a long time with the beans here rendering them nice and soft and full of flavor from the broth. Feel free to add in additional root veggies other than the carrots and parsnips, literally anything would work here.
8 ounces Navy beans, soaked overnight
4 slices thick cut bacon, chopped
1 yellow onion, finely chopped
1-2 parsnips, finely chopped (about 1 cup)
1-2 carrots, finely chopped (about 1 cup)
4 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
½ head cabbage, cored and thinly sliced
salt and pepper to taste
4 ½-5 cups bone broth (or low sodium chicken stock)
Drain the presoaked beans and set to the side.
Heat a large dutch oven over medium-high heat and add the chopped bacon. Cook, stirring often until the bacon is crisp. Remove the bacon to a paper towel lined plate to drain and reserve about 2 tablespoons of the drippings. Add the onion, parsnips and carrots to the pan and cook, stirring occasionally until they begin to soften, about 6 minutes.
Stir in the garlic, herbs, bay leaves and a hefty pinch of salt and pepper. Add the beans and the broth and bring to a boil. Reduce heat to medium-low and simmer the soup until the beans are tender. About 1 hour. Add cabbage and continue cooking for another 30 minutes or so till cabbage is soft. If soup is too thick add a touch more broth or water.
Taste for seasonings and adjust as needed.
Divide soup between bowls and top each bowl with the reserved bacon and additional salt and pepper.
Honey and Thyme Parsnip Muffins
Parsnips are the carrot’s sweeter yet much maligned cousin. Just like the carrot, parsnips lend themselves to baked goods quite nicely. The high heat of the oven really works to highlight their sweetness allowing for less added sugar in these little guys that are perfect in the morning.
1 cup all purpose flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain full fat yogurt
1/4 cup walnut oil (or another neutral tasting vegetable oil)
1/2 cup honey
2 large eggs + 1 large egg white, lightly beaten
1 cup grated parsnips
1 1/2 teaspoons minced fresh thyme leaves
Preheat the oven to 350F. Grease a standard size muffin tin with oil and set aside.
Whisk together the flours, baking powder and salt in a large bowl.
In another bowl combine the yogurt, oil, honey, eggs and egg white. Add the the dry ingredients into the bowl with the wet ingredients and mix until just combined. Fold in the parsnip and thyme. Divide the batter between the muffins cups and bake in the preheated oven until lightly browned and cooked through, about 20-23 minutes. Let the muffins cool for about 5 minutes in the tin before transferring to a wire rack to cool completely.
From ‘Dishing up the Dirt’
*As always, use these recipes as a guide, nothing is hard and fast, taste as you go and adjust spices and seasoning as it suits you.