Week 3 Box Contents
• Hand Grown Greens Daikon Radish Micros
• Jubilee Farm Eggs
• Carrots
• Shallots
• Purple Top Turnips
• Green Savoy Cabbage
• Celeriac aka Celery Root
• Huckleberry and Red Potatoes
• Purple Daikon Radish (Full Share Only)
Recipes
Hope you guys enjoyed the first week’s box! Cooking and eating during the winter can sometimes be a daunting task. There tend to be more things that you are less familiar with and the types of veggies available are ones that take a little more work to enjoy. That said, once you master all these amazing little roots you’ll find that you crave them when the weather turns colder. I want to try and harvest some herbs for the boxes, most likely thyme, but that will be a last minute addition and we won’t know if it is up to standard till the morning. Fingers crossed!
-Liz
Cabbage, Onion and Farro Soup
I made it through the snow in one piece only to fall victim to a minor sickness at the end of it all. A sore throat and a mean morning cough mean I want all the comforting food. Using homemade bone broth ups the restorative properties here, but a simple low sodium store bought stock will work A-ok. Soup and good things for all the meals is what is on the menu in my house!
1lb Cabbage
Olive oil
1 good sized shallot or medium onion, thinly sliced
Salt and pepper
3 garlic cloves
1 nice thyme sprig
1 tbsp vinegar, raw apple cider is best, but red or white wine vinegar work here too
2/3 C farro or other hearty chewy grain
About 4 C. good meat or veggie stock
1 tbsp fresh lemon juice
1 C freshly grated parm or romano cheese
Cut out the cabbage core and finely chop it. No waste here!
Cut the leaves into fine shreds, but don’t keep them too long or it will make it hard to eat when done.
Heat ¼ C olive oil in a large pot or dutch oven over medium heat. Add the onion and cabbage core, a pinch of salt and a bit of black pepper. Cook, stirring frequently, until the onion starts to soften, but not brown, about 10 minutes. Add the garlic and cook another 5 or so minutes until it too is softened.
Add the shredded cabbage leaves and thyme. Cover the pot and let steam for a bit to soften the leaves, then toss the cabbage to help it wilt and soften more. Cook, covered, until the cabbage is very sweet and tender, at least 30 minutes.
When the cabbage is ready, stir in the vinegar. Taste and adjust with more salt and pepper.
Meanwhile, in another saucepan, heat a glug of olive oil over medium heat. Add the farro and cook stirring constantly, until the farro is lightly toasted and fragrant, 5-8 minutes.
Scrape the farro into the cabbage pot (or put the cabbage in the farro pot, whichever is bigger) and add 4 cups stock. Adjust the heat to a lazy simmer and simmer until the farro is tender and all the flavors and nicely blended, 25-35 minutes.
Stir in the lemon juice. The soup should be very thick, but if it seems like it needs more liquid, add another ½ C stock or water. Taste and adjust with more salt, pepper, or lemon juice. Serve soup with a good, solid shower of parm and a drizzle of olive oil.
Adapted from “Six Seasons”
Soba Noodles with Quick Pickled Veggies and Sriracha Tahini Sauce
Different versions of this tahini sauce make regular appearances in my house. Sometimes to add a little more unctuous quality to them I stir in a spoonful of good quality mayo, but it’s not necessary. Feel free to add some shredded cabbage in here if you have it. The savoy cabbage will wilt down pretty quickly if you stir it into the hot soba noodles.
Quick pickled veggies
1/2 cup unseasoned rice vinegar
1/4 natural cane sugar
1 tablespoon sesame oil
1 teaspoon salt
1 C carrots, sliced into thin ribbons (a vegetable peeler works great for this)
1 C turnip, peeled or daikon radishes, sliced into thin ribbons
Sriracha tahini sauce
½ C tahini
Water
Juice of ½ lemon or 1 whole lime
2 cloves garlic, minced
Drizzle of olive oil
Splash of soy, tamari or aminos
Salt, to taste
Sriracha, to taste
½ lb soba noodles, or rice noodles, or whole wheat pasta
Garnish: Chopped cilantro, couple fried eggs, green onion, thinly sliced
Prepare the quick pickled veggies. In a large bowl whisk together the rice vinegar, sugar, sesame oil and salt. Add the sliced veggies and soak in the mixture for 1 hour. (you can keep them marinating at room temperature.)
Prepare the tahini sauce. Whisk tahini, lemon juice, water and garlic together. Check consistency, it should be that of a thin peanut butter, add more water or tahini as needed. It’s ok if you end up making more than you need, it will keep in the fridge for a long time and you’ll eat it on everything so there’s that. Add that splash of soy, the sriracha and then taste. Add additional salt as you see fit.
Fill a large saucepan with lightly salted water. Cook soba noodles to al dente and drain.
In the same pot or large bowl toss noodles with sriracha tahini, start with ½ C and add more as you would like. Add pickled veggies and serve with your choice of garnish and any additional tahini sauce.
Mashed Celery Root with Garlic and Thyme
Celery root is one of my favorite things I look forward to each winter. Like a subtly celery flavored potato, ok, maybe that doesn’t sell it well but it really is quite good. That slight celery flavor really helps to lighten the feel of this dish, so much that you could do the variation mentioned below and slather it with cheese and you wouldn’t feel as bad as if it were just potatoes and cheese. Also, feel free to add some potato in here, it plays oh so nicely with the celery root!
1 ½ lb mixed roots; celery root and turnip
1 C whole milk
6 garlic cloves, smashed and peeled1 bay leaf
4 sprigs thyme
Salt and pepper
2 tbsp unsalted butter
Using a sharp paring knife, cut away all the tough exterior of the celery root and turnip. Cut the cleaned root into chunks.
Put the celery root and turnip into a medium saucepan and add the milk, garlic, bay leaf and thyme. Season with salt and pepper. Bring to a simmer, partially cover and cook until the celery root is very tender, about 20 minutes. Take care the milk does not boil over like it likes to. The milk will look curdled, but that’s ok.
Remove and discard the bay and thyme stems. For a smooth texture transfer the celery root and turnip and liquid to a food processor, add the butter and puree till smooth. For a chunkier texture, add the butter and smash the veggies with a potato masher to the degree of chunkiness that you like. Taste and season with salt and pepper as needed.
*easy cheater gratin! Spread root mash in a baking pan, add a layer of goat cheese, Parmigiano, or Taleggio cheese, top with breadcrumbs and bake till brown and bubbly.
*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.
Jubilee Farm 