Oops, sorry about the late posting!


Week 8 Box Contents

  • Hand Grown Greens Sumptuous Sun Shoots
  • Jubilee Farm ‘Eggs’traordinary Eggs
  • SnoValley Blue Oyster (Cult) Mushrooms
  • Arresting Arugula
  • Purple Sprouting Broccoli Heads
  • Gorgeous Green or Red Cabbage
  • Calcot Onions (Full Share Only)
  • Mixed Root Melange!   (beets, parsnips, rutabaga, sunchokes, potatoes, daikon, red onion)

How beautiful were those radishes last week?  I hope you all used those greens and didn’t just send them off into the compost bucket!  When in doubt with greens, make pesto.  Just about everything can be pesto-d!  This week finds us coming to a bit of an end of the storage root crops, believe it or not.  I always find the best way to do your root veggies is mixing them together.  The flavors blend together amazingly and you’re not left with too much of one veggie or another. 

For all your full shares, those oversized green onions are a Catalan specialty now grown locally, traditionally eaten charred and dipped in a romesco sauce.  However they can be used like any other spring onion if you’d rather. 

Happy Eating!



Roast all the Root Vegetables!

If for no other reason, once you roast all the root veggies they are far less intimidating.  Maybe it’s just me because I’ve got a few chiding me from the crisper drawer to use them before it’s too late.  😊

A mix of any and all the root veggies you have on hand.

(peel the ones that need it, cut into uniform small/medium size chunks.  Think hash size.)

Olive oil

Salt and pepper

Balsamic vinegar (optional)


Preheat oven to 350

Toss all the veggies with olive oil, salt and pepper and vinegar if using.  Spread on two baking sheets in a single layer.  Roast in the oven for about 30-40 minutes till soft and gently caramelized.  Remove from oven and proceed as you like.


As is, these are great all week long as a side to roasted meats, tossed with quinoa or grains for a quickie salad, pan fried with some butter and served with an egg for a real nice breakfast.  Heck you can even portion them up and freeze them for future meals as well.




Roasted Root Pasta Sauce

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. 


4 C roasted root veggies

2 C veggie or chicken stock

Salt and pepper

Parmesan cheese

Cooked Italian sausage (optional, but is it really?)

Pasta of your choice, cooked to package instructions


In a pot, bring to a boil 2 cups vegetable stock. Add roasted vegetables and simmer until super soft. Remove from heat and blend until completely pureed. Adjust seasoning with additional salt and pepper.  Toss with cooked pasta, sausage and garnish with plenty of parmesan cheese!


*Alternatively, thin out the puree with a bit more stock and serve this as a soup!  Crusty bread and a little chopped rosemary on top and voila!



Lemon Broccoli Chickpea Salad

Psst, add some roasted roots in here too!  Broccoli and lemon and made to go together and that peppery arugula is perfect here as well.  Feel free to sub in other greens if it’s too spicy for you.  Don’t be tempted to use regular lentils here, they just turn mushy.  The black or Puy lentils are definitely the way to go, they hold their shape and end a great texture. 


1 lb purple sprouting broccoli or other broccoli heads

2 tablespoons extra-virgin olive oil

¼ teaspoon fine sea salt

½ cup black beluga lentils (or green/Puy lentils), picked through for debris and rinsed

1 ¼ cups water

1 can chickpeas

A couple big handfuls of arugula

Handful of sun shoots or other micro greens



2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice, to taste

1 teaspoon honey

1 teaspoon Dijon mustard

1 clove garlic, pressed or minced

Pinch of red pepper flakes

¼ teaspoon fine sea salt

Freshly ground black pepper, to taste


Preheat oven to 425. Line your largest rimmed baking sheet with parchment paper for easy-clean-up. Cut the broccoli into bite size pieces if need be.

Toss the florets and chickpeas in the olive oil so they are lightly coated, and sprinkle with the salt. Spread in a single layer on the baking sheet (be sure not to overcrowd). Bake for 20 to 25 minutes, tossing halfway, until the vegetables are crisp-tender and well caramelized on the edges.

In the meantime, bring the water to a boil in a medium saucepan. Stir in the lentils. Reduce the heat, cover and simmer for 20 to 25 minutes, until the lentils are tender but still retain their shape. Drain off any excess water.

Whisk together the vinaigrette ingredients while the roasted vegetables and lentils cool a bit.

In a large serving bowl, combine the roasted broccoli, chickpeas, cooked lentils and arugula. Drizzle with vinaigrette and toss well. Taste and add more lemon juice, salt and/or pepper, if needed.




Charred Onions with Romesco

If you don’t have a grill, you can do these under the broiler or on a grill pan, they just won’t have quite the same smoky flavor.  The instructions include wrapping the onions in newspaper as is traditional in Spain, it calls for doing so and leaving them for an hour, if you think they are ready before that, go for it and dig in.  This would be a great little starter eaten outside with a glass of wine, right? (you can also sub in spring onions which are easier to find in the store these days)


1 bunch calcot onions

1-2 whole roasted red peppers (from a jar because its April and there are no peppers yet)

2 slices stale, crusty bread

¾ cup light Spanish or Californian olive oil

3 to 4 ounces Marcona almonds (you can use regular almonds, but these are awesome)

1 tablespoon sherry vinegar

4 cloves garlic, coarsely chopped

Sea salt


Build a fire in your grill. Brush the onions with olive oil. Grill onions over a low flame until they begin to char on the outside. Remove from the grill and wrap them with newspaper or parchment. Wrap the whole thing with cling wrap and allow this package to steam for 45 minutes to an hour. You want the bulb ends of the onions to become creamy and soft. While the alliums are resting in their package, make your romesco.

Seed the peppers and chop them roughly. Lightly toast the almonds. You can do this on the stovetop, or in a sheet pan in the oven. Cut up your bread into cubes.  Place peppers, almonds, and bread in your food processor and pulse. Drizzle in the olive oil and vinegar. Hit this with sea salt to taste. Serve the romesco with the grilled onions.




*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.



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