Winter Session: Week 6 Boxletter

Week 6 Box Contents

  • Hand Grown Greens Pea Shoots
  • Jubilee Farm Eggs
  • Red or Yellow Spring Onions
  • Green Garlic
  • Parsnips
  • SnoValley Mushrooms Blue Oyster Mushrooms
  • Escarole
  • Golden Beets
  • Rutabaga (Full Share Only)

 

Recipes

Holy cow! It’s warm out!  Finally Spring has arrived.  This time of year our bodies start to think about all the yummy green things that will soon start to emerge.  While they aren’t quite ready yet we do have a cold weather loving green in this week’s box.  Escarole!  Escarole is in the chicory family, which are a delicious family of bitter greens.  Escarole, however, is much milder than many of it’s relatives.  It is equally at home in a brothy soup as it is raw in a salad.  We also have some very young garlic in the boxes today.  This can be eaten just about in it’s entirety as the papery layers of its adulthood have not quite formed. 

Happy Eating!

 

-Liz

 

Root Burgers with Oats and Feta

This is a recipe that has turned beet haters into beet lovers.  There is no reason you can’t incorporate other roots you may have rolling around in your fridge to really up the root quota in here, so let’s do it!  A good mixture keeps one predominate flavor from overwhelming the meal while still being chock full of veggies. 

 

3 cups grated mixed roots (beets, parsnips, rutabaga)

1 small onion

2 garlic cloves

2 tablespoons olive oil

2 eggs

1 ½ cups rolled oats

6-7 ounces feta cheese

1 pinch sea salt and black pepper

2 tablespoons mild oil or olive oil, for frying

 

Peel and grated roots, onion, and garlic on a box grater or use a food processor with the grating blade attached.

Place the grated vegetables in a large mixing bowl.

Add olive oil, eggs, and rolled oats and mix everything well.

Add feta, salt, and pepper and stir to combine.

Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this is important for the patties to hold together).

Try shaping a patty with your hands. If the mixture is loose, add a few more oats. .

Make 4 to 6 patties with your hands.

Heat oil in skillet over medium high heat.  Add patties and cook until golden brown, a few minutes on each side.

Serve on a bun and with toppings of your choice; lettuce, cabbage, mango, avocado, tomatoes, sprouts, or onions.  The possibilities are endless!

 

 

Escarole Salad with Walnuts and Pickled Beets

A great salad that works beautifully as the bed for a roast chicken or add some of those mushrooms roasted or sautéed and a few big torn croutons!  Have any of those wheatberries kicking around?  Cook em up, toss em in and make this a meal all on it’s own.  If the escarole is too bitter on it’s own, you can cut it with other lettuces as well. 

 

1 cup walnuts, roughly chopped

1 large head escarole, torn into pieces (about 12 cups)

1 small spring onion, thinly sliced

2 ounces Parmesan, shaved (about 1/2 cup)

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

kosher salt and black pepper

1/3 cup olive oil

 

Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.

In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.

In a small bowl, whisk together the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.

 

quick pickled beets

2 pounds beets trimmed and washed

olive oil for drizzling

salt and freshly ground black pepper

For the Pickling Liquid

1/2 cup apple cider vinegar

1/2 cup water

2 to 4 tablespoons honey

salt and freshly ground black pepper

 

Preheat oven to 375ºF.

Place beets in a deep, lidded baking dish (or foil packet placed on a rimmed baking sheet) in a single layer. Drizzle with olive oil and season with salt and pepper.

Cover and bake about 60 minutes, until tender. Remove from oven and set aside until just cool enough to handle.

Peel cool beets and coarsely dice. Transfer diced beets to a clean, 1-quart canning jar or like container.

Combine vinegar, water and honey in a 2-cup glass pitcher. Whisk until honey has dissolved. Season to taste with salt and pepper.  Add to beets in jar and let sit for at least two hours.  If the beets are still a little warm when you add the vinegar mixture, that’s totally fine, it will actually help them absorb the brine quicker.

 

 

 

 

 

 

Mushroom and Greens Frittata

Besides the eggs we get from the farm I also keep chickens of my own, let me tell you about the abundance of eggs happening in my fridge this time of year.  Let me also tell you about the abundance of frittatas in my life right now and the speed and ease that a meal like this can come together!  They can accommodate just about any leftover veggie you have.  Try roasting a whole mess of root veggies and using them to make a frittata too!

 

1 medium sized head escarole

3 tablespoons extra-virgin olive oil

1C mushrooms, sliced

1 head green garlic, chopped or 2 cloves regular garlic

Salt and freshly ground black pepper

6 eggs, lightly beaten and seasoned with 1/2 teaspoon salt

2oz goat cheese, crumbled

Handful of pea shoots

 

Bring a pot of salted water to a boil. Add the greens, reduce the heat to medium-low and blanch just for a minute, or until the greens are cooked through and tender. Drain well and set the greens aside to cool.

In a nonstick saute pan over medium heat, heat the oil. Add the mushrooms and cook, stirring only occasionally, until the mushrooms are cooked through, about 10 minutes. Transfer to a plate and set aside.

To the same pan, add the garlic, reduce the heat to medium-low and sweat until tender, about 5 minutes.

Meanwhile, squeeze the greens dry, transfer to a cutting board and chop coarsely. Add the greens to the pan with the garlic and toss gently to coat with the oil, adding more oil if necessary. Season with salt and pepper to taste. Return the mushrooms to the pan and stir to combine. Using a wooden spoon, spread the greens and mushrooms evenly over the bottom of the pan. Pour the beaten eggs over the vegetables, cover and cook over medium-low heat until the eggs are almost completely cooked through, about 12 minutes.  Sprinkle goat cheese on top if using.

Transfer the pan to the oven and heat until lightly browned and eggs are fully set.

Slide the frittata onto a plate and slice into individual wedges. Garnish with a sprinkle of pea shoots and enjoy!

 

 

 

 

*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. 

Published by Jubilee Farm

We are proud to provide our community of the greater Seattle area with a diverse selection of nutritious fruits, vegetables, and meat, all of which are cultivated using organic farming practices.

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