Week 7 Box Contents
- Hand Grown Greens Magnificent Micro Mustards
- Jubilee Farm Elegant Eggs
- Captivating Carrots
- Reliable Russet Potatoes
- Gorgeous Green Cabbage
- Precious Purple Sprouting Broccoli
- Ravishing Radishes
- Radiant Red Dandelion
- Luscious Leeks (Full Share Only)
Purple Sprouting Broccoli! I wait all year for the emergence of this guy! Planted in the fall this is one of those overwintered crops that truly signifies the beginning of spring. Tender and delicious, this is very much like the broccolini you see in the store and can be prepared the same way. I will probably take some home and steam it a bit till crisp tender, toss with some ghee and lemon and eat it all myself. At least this round, next time I’ll try and share.
Potato and Carrot Taquitos
Before you say “that sounds weird”. Think about it, fluffy mashed potatoes made sweeter with the addition of carrots wrapped in a little tortilla and fried just a bit to make it crispy good. Top with your regular taco fixins and you’ve got a pretty fine dinner on your hands.
½ – ¾ lb potatoes
½- ¾ lb carrots
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon pepper
Ground cumin, chili powder, chipotle powder, something spicy? (optional)
8 corn tortillas
oil for frying (about 1 cup)
Peel potatoes and carrots, cut into large chunks. We’re steaming them here, so make them fit well in your steamer basket. Add about 2” water to the bottom of a pan or pot that can accommodate your colander or steamer basket. Bring to a boil over med high heat and steam for about 20 minutes till the potatoes are very tender. Remove from heat and transfer to a bowl. Roughly mash with the butter and whatever seasoning you’d like, salt and pepper work just great, but you could add a pinch of cumin or chili powder as well if you’d like. A dash of cayenne? Certainly.
Soften tortillas. While most of us don’t like microwaves, they do make this job quicker, but the old stove works jut great. Soften them individually on a lightly oiled griddle or large cast iron pan for a few seconds on each side over medium high heat. Wrap in a kitchen towel to keep warm.
Roll about 1/2 cup of the filling into each tortilla. Seal with a toothpick if need be. Lay all rolled taquitos on a plate, seam-side down.
Heat 1/2 inch of oil over medium-high until shimmering. Fry taquitos for a minute on each side to get them golden and crispy. Drain and serve with your favorite condiments. Maybe try some of the ones immediately following….
I think sometimes the radish gets a bad rap. It’s that thing in a crappy salad that no one cares about. I’ve come to love radishes during my years with Jubilee. I love them raw and cooked, I love them in spring or winter, I love them sliced and diced. This is turning into a Dr. Seuss book, back to the matter at hand. This little salsa is a great way to use your radishes that isn’t just an obligatory salad topper.
1 bunch radishes, diced fairly finely
1 clove garlic, minced
1 jalapeño, minced (seeds removed if you don’t like spicy)
1 tablespoon freshly squeezed lime juice
2 tablespoons finely minced cilantro leaves
Coarse kosher salt and freshly ground black pepper
Combine first 5 ingredients in a small bowl, season with salt and pepper to taste. Serve with all your tacos and nachos!
Cilantro Lime Slaw
This is a staple in my house. When in doubt, tacos are for dinner. With a part time gig at a fish market and a freezer packed with just about any kind of meat you could want, the taco varieties are endless. All of them, however, are great with this slaw. Plus it’s a great little slaw for pulled pork or other sandwiches or just eating straight up. Swap out the cilantro for other herbs as you see fit!
½ head cabbage, shredded
¼ C Greek yogurt
¼ C mayo
Juice of 1 lime
1-2 garlic cloves, minced
2 green onions, thinly sliced
1 jalapeno, minced (seeds removed at your discretion)
¼ C chopped cilantro
Salt and pepper
Place cabbage in large bowl. In a small bowl, mix together yogurt and mayo with juice of a lime till smooth. Add in garlic, green onion, jalapeno and cilantro. Season with salt and pepper. Add a bit of the yogurt mixture to the cabbage and mix till your preferred level of dressing is obtained. Serve with tacos, burritos, potato and carrot taquitos!
Any leftover yogurt dressing can be kept in the fridge and used for future slaws or just to dip some veggies in for up to 5 days.
Dandelion Greens with Feta and Eggs
That bitterness of the dandelion really plays nicely with the salty, briny feta. Add some good crusty bread and breakfast or dinner is done in a snap!
4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches)
2 tablespoons unsalted butter
1 large leek, white and light green parts only, finely chopped
4 large eggs
1/4 cup crumbled feta cheese
Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
Melt the butter or ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
When the greens are wilted, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes.
*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.