Week 5 Box Contents
- Hand Grown Greens Micro Broccoli
- Jubilee Farm Eggs
- Smilin’ Eyes Potatoes
- Daikon Radish
- Baby Bok Choy
- Red Cabbage
- Leeks (Full Share Only)
We have the makings for all kinds of delicious meals this week. Besides the recipes listed below, I’ve been dreaming about making smashed potatoes with leeks sautéed in butter or ghee. Drop by ½ cup blops onto a skillet and make some awesome smashed potato cakes! These are great for dinner or breakfast, or both. Top with a fried egg for some added protein and hopefully a nice gooey egg yolk.
Daikon and Bok Choy Miso Ramen
You can use the noodles out of a package of ramen (just don’t use the gross seasoning pack) here or sub in rice or soba noodles if you’d rather. If you’re up to the challenge, and have a spiralizer, noodle up that daikon and go totally carb free! If you do, the daikon noodles will not take long to cook, a minute or two only so they could be added with the bok choy stems.
6 ounces ramen noodles
1 Tablespoon toasted sesame oil
2 garlic cloves, minced
1 Tablespoon freshly grated ginger
4 cups water
3 Tablespoons white miso paste
1 1/2 Tablespoons reduced sodium soy sauce
1 teaspoon chili paste
1 medium daikon radish, cut into 1/2 inch chunks
2-4 heads of baby bok choy, stems roughly chopped and greens cut into thin strips (about 8 cups)
1-2 carrots, julienned
handful of micro greens
toasted sesame seeds for serving
salt and pepper to taste
soy marinated eggs (recipe follows)
Cook the ramen noodles in a pot of boiling water until al dente. Drain and set aside.
In a large dutch oven or saucepan heat the sesame oil over medium heat. Add the garlic and ginger and cook, stirring often, until fragrant. About 3 minutes. Add the water, miso, soy sauce, chili paste and daikon. Bring to a boil. Reduce heat to medium-low, and simmer until daikon is tender, about 15 minutes. Stir in the bok choy stems and cook for about 3 minutes longer. Add the leaves and continue to simmer until tender, about 3 minutes. Add the ramen noodles and stir well.
Remove the eggs from the marinade (if using) and slice in half. Set aside.
Divide the soup between bowls, top with radishes, toasted sesame seeds, micro greens and the soy eggs. Sprinkle with salt and pepper to taste and enjoy.
Soy Marinated Eggs
1/2 cup water
3/4 cup reduced sodium soy sauce
1/4 cup rice vinegar
2 teaspoons sugar
6 hard boiled (or soft boiled) eggs, peeled
Whisk together the water, soy sauce, vinegar and sugar in a deep bowl. Add the hard boiled eggs and marinated in the fridge for 2 hours, make sure all the eggs are submerged in the soy mixture.
adapted from ‘Dishing up the Dirt’
Bok Choy and Chickpea Coconut Curry
I like one pot meals. I like eating dinner out of a bowl. I like everything mushed together in one bite. So much different than when I was a kid and nothing on my plate could touch. Coconut curries are awesome and such a great use of so many different kinds of veggies. Plus they are perfect leftover lunches.
1 cup basmati rice (or rice of choice)
2 Tablespoons coconut oil
1 medium sized shallot, diced
3 cloves of garlic, minced
1-2 tbsp curry paste, red or green whatever you’d like
1/4 teaspoon crushed red pepper flakes
salt and pepper freshly ground black pepper
1/2 cup vegetables stock (or water)
1 (15 ounce) can of chickpeas, drained
1 (15 ounce) can full-fat coconut milk
1 Tablespoon fresh lime juice
3 cups roughly chopped bok choy
Cook the rice according to specific instructions on the package.
Heat the oil in a large dutch oven or soup pot over medium heat. Add the onion and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic, curry powder, red pepper flakes and a healthy pinch of salt and pepper. Cook for 1 minute longer, stirring often to coat the onion and garlic in the spices.
Add in the vegetable stock, chickpeas and coconut milk. Bring to a boil. Reduce the heat and simmer for 10 minutes. Add the lime juice and bok choy and keep on low heat until the greens wilts down. Season to taste with additional salt and pepper.
Serve the soup with a scoop of rice and enjoy.
Adapted from “Dishing up the Dirt”
Red Cabbage and Beet Kraut
This is one of my favorites, I tend to err on the side of adding a good amount of garlic. The shorter ferment time leaves you with a crispy fresher tasting kraut that is perfect on anything. I particularly am a fan of kraut and scrambled eggs. It might sound weird, but I promise you it’s delicious.
3 cups cabbage- finely sliced
1 cup grated beet- (or leave it out and add an extra cup of cabbage, or grated carrot)
⅛-¼ cup sliced shallot – optional
1 teaspoon sea salt
Other optional ingredients:
1 garlic clove grated
1-2 teaspoon grated ginger
Finely slice and grate cabbage and beets.
You need about 4 cups total.
Place in a bowl along with any other optional ingredients and massage with 1 teaspoon sea salt. Let sit on the counter, mixing occasionally for 1-2 hours, until cabbage has wilted and released a little water.
Place cabbage beet mixture and all the juices in a very clean mason jar and pack it down with well with the end of a clean wooden spoon. If there is not enough liquid to cover, add just enough water so cabbage -beet mixture is submerged. If mixture is fighting you to stay submerged you can fill a small Ziploc bag with water and place just inside the mouth of the jar to help keep all the bits under the brine. Cover with loosely with a lid and place on a pan ( to catch any liquid).
Then place in a cool dark place ( ideally 65 -72 degrees F ) for 3-5 days. It may take longer to ferment, if it is cooler. Mostly, keep it out of direct sunlight, it doesn’t need to be in the basement. A dish cloth draped over it will do the trick as well.
After 3 days, check for activity. When you tap the jar, tiny bubbles should rise to the top, indicating it’s fermenting. This shouldn’t need to go more than 5-7 days. Taste it and see how you like it, if it’s good to you, then it’s good to go! Once fermented to desired amount, place it in the fridge.
*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.