Saturday, April 28, 2012

This Weeks Box April 28 2012



white potatoes
bunch of kale
lemons
greenhouse cucumbers
tangelos
carrots
salad mix
bunch of chard
gold nugget tangerrines
bok choy
green zucchini 
avocados

Zucchini and Potato Fritata
  • 1 large or 2 medium waxy potatoes (about 10 oz.), peeled and cut into 1/2-inch pieces (2 cups) 
  • 2 teaspoons kosher salt
  • 2 tablespoons unsalted butter
  • 2 red onions, thinly sliced
  • 2 cloves garlic, chopped
  • 1 small zucchini (about 5 oz.), cut into 2-by-1/4-inch strips (2 cups) $
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  • 2 tablespoons minced fresh mint
  • 1/4 teaspoon black pepper
  • 8 eggs
  •  
  • Preheat oven to 350°F. In a medium saucepan, combine potatoes, 1 tsp. salt and cold water to cover. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 minutes. Drain potatoes well in a colander.
  • In a 10-inch, ovenproof, nonstick skillet, melt butter over medium heat. Add red onions and cook until soft, about 8 minutes. Add garlic and cook for 2 minutes longer. Add potato, zucchini, mint, remaining 1 tsp. salt and pepper and cook until zucchini is softened, about 5 minutes.
  • In a medium bowl, beat eggs and vinegar with a fork. Pour egg mixture over vegetables in skillet and stir to blend. Cook undisturbed over medium heat until side begins to set but center is still wet and bubbling, about 3 minutes.
  • Place skillet in oven and cook until eggs are set, rotating pan once for even cooking, about 10 minutes. To serve, loosen frittata from skillet and cut into wedges from pan. Serve warm or at room temperature.

Friday, April 20, 2012

This Weeks Box 4/21/12

Here's the list......

large bunch of chard
tangerines
1 broccoli head
limes
baby carrots
tangelos
1 bunch of young bok choy tied together
head of romaine lettuce
small bunch of young beets
 bag of spicy salad mix
                                                                three kinds of avocados                                                               "we made sure everyone got at least one of each variety of avocado"
pink lemons
lemon thyme
sample of kohlrabi

Well, the salad mix made it into the box this week!!

This crop of Kohlrabi got it's but kicked from seed to harvest. I am surprised that we had anything to harvest at all. We did manage to put one or two in the box. There is not enough meat on these to do any of the recipes we have posted in the past. I can say that they are great just cut into sticks and served like Jicama with a little lemon or chopped and spread on a salad.



The tangelos are getting pretty awesome. The tart edge is almost gone and the sweetness is really starting to come out.

Sauteed Baby Beets and Carrots with Lemon Thyme

Clean and cut the greens of the carrots
Slice the carrots in half long wise
Clean the beets and leave the greens on
Slice the beets in half long wise so that you end up with two symmetrical beet halves with greens on.
Heat up a skillet and add some olive oil.
Drop in the cut veggies, a pinch of fresh lemon thyme and stir every minute or so and cover in between.
Should cook 5-7 minutes and take off the heat and serve next to Quinoa, rice, potatoes or pasta.
If you are a fan of presentation, you might cook the carrots separate as the beets will basically turn them red.

Herb, Chard, and Feta Soup

Herb Chard and Feta Soup from Bon Appetite.com
 

Baby Bok Choy and Avocado Salad Recipe


 






Friday, April 13, 2012

This Weeks Box 4/14/201

Here is the list for this week

ripe haas avocados
hard fuerte avocados
spring salad mix
young romain hearts
small bunch of baby beets
young sweet baby carrots
"new" white potatoes
bag of braising greens
fava beans
greenhouse cucumbers
gold nugget tangerines
tangelos
lemons
monster spring onion
spanish zucchini

This is the last week for Fava Beans for a while. So probably that makes half of you all real sad and the other real happy. In my experience, Fava Beans are one of those foods that seem to require the taking of sides!!



The spring salad mix is new. It has a little bit of arugula mixed in. Basically, I mix about 5 varieties of salad greens and some Arugula, broadcast the seeds in a long strip and then harvest with scissors when young. 

These baby beets can be sauteed or lightly steamed, drizzled with oil, sprinkled with herb and grilled for a few minutes. The little bunch will make two servings. They will go well on a bed of grain too.


New potatoes are the first young potatoes pulled off a thriving new potato plant in spring. They are also called spring potatoes. They are small compact and creamier.
Enjoy

Roasted New Potatoes 
New Potato Recipe

Here is an idea for the almost over ripe Haas avocados in the box this week. Please don't ask how we ended up with 40 lbs of ripe Haas avocados this early in the season. 

Lettuce Guacamole Wraps!
As soon as you get home with you Blue Sky Ranch Booty. make some guac, clean all the random olives, cheese random veggies etc out of the fridge and shove it in some romaine for a Saturday afternoon snack. 

The Haas avocados should definitely go into the fridge if they are not going to be used in a day or two.



Friday, April 6, 2012

This Weeks Box April 6 2012



 Latest seed order

We will be starting sweet corn, tomatoes, and all that good summer stuff in the greenhouse over the next few weeks!!

Here is what we put together this week for the CSA

fava beans
tangelos
haas avocados and a few tiny fuerte avocados too
cabbage head
lemons
greenhouse cucumbers
kale
two heads of lettuce
chard
some real big spring onions with nice greens
golden nugget tangerine "notice how they get sweeter every week?"


Easiest way to prepare and eat Fava Beans is to lay each pod on it's side, run a serrated knife down the entire length of the pod and release the young beans until you have a small bowl of young tender beans. Saute them with some butter, Just enough till the little membrane starts to wrinkle.