©2017 Boxed Organics 

Spring in Bloom

May 25, 2018

The fruits of spring continue to burst forth - figuratively and literally.  Finally, finally, the rain let up and strawberries poked their magnificent fire truck red heads up out of their green leaves.  A more demure pencil asparagus is gracing us with its presence and delicately flavored white hakurei turnips are waiting to be sauteed in butter and consume alongside a fresh, crisp glass of white wine. These items and more grown and harvested by our local farmers are yours for the eating this week. Note: Don't be shy to substitute ingredients like the greens in the Udon recipe. Add protein of your choice to balance the dish out as a full one bowl meal.  

 

If you are not a current member, the spring session is in full swing, but the door is always open. Pro-rated shares are available here. Below are some recipe ideas for what to do with the season's bounty. Enjoy the box!

Your BOX

May 25, 2018

 

Vegetables

Pencil Asparagus 

Broccoli Rabe

Asian Garlic Chives

Kale*

Stir Fry Mix - bok choy, tokyo bekana, green mustard,

tat soi, red dragon baby napa cabbage, kale *

White Hakurei Turnips 

Crimini Mushrooms *

 

Fruit

Strawberries

 

Farm Fresh Eggs

 

*standard and family shares only

recipes

 

STRAWBERRY pistachio galette

Melissa Clark |NY Times

photo by Andrew Scrivani

 

INGREDIENTS

crust

1 1/8  cups/140grams all-purpose flour, plus more for rolling the dough

1/2 teaspoon kosher salt

1/2  tablespoon granulated sugar

1/2  cup unsalted butter (2 sticks), very cold, cut in 1-inch pieces

2  ounces cream cheese, very cold, cut in 1-inch pieces

1/2  teaspoon lemon juice

1 to 2  tablespoons/ice water

 

strawberry compote and frangipane

1/2  pound/227grams strawberries, hulled and halved

1/4 teaspoon lemon juice, plus 1/4 teaspoon lemon zest

1/4 cup/100 grams plus 1 tablespoon granulated sugar

1/3 cup shelled raw pistachios, plus 1 tablespoons chopped raw pistachios

1/4 cup unsalted butter, softened

2  large eggs

1/2  tablespoon brandy

1/8 teaspoon almond extract (optional)

 Turbinado or Demerara sugar, as needed

Confectioners’ sugar, for serving

 

Serves 6

 

INSTRUCTIONS

Make the dough: In a food processor, pulse to combine flour, salt and sugar. Add butter and cream cheese and pulse until lima-bean-size pieces form. Drizzle in lemon juice and 1 tablespoon ice water, then pulse just until dough comes together, adding another tablespoon of water if dough looks dry. Pat into a disc, wrap in plastic, and chill at least 1 hour and up to 3 days.

 

Make the strawberry compote: Combine approximately 2/3 of the strawberries in a small pot with the lemon juice and 1 tablespoons or more of the granulated sugar to taste, depending on sweetness of the berries. Cook over medium heat until strawberries start to break down and juices are thick and syrupy, about 12 minutes. Let cool. Compote can be made up to 5 days ahead and stored in the refrigerator.

 

Make the frangipane: In a food processor, process shelled raw pistachios and remaining sugar until finely ground. Add butter; pulse until combined, then add 1 egg, the brandy, the lemon zest and the almond extract (if using), and pulse until smooth.

 

Heat oven to 375 degrees. Dust a work surface with flour. Roll out dough to a 16-inch circle (it will be just slightly thicker than 1/8-inch), then transfer to parchment-lined baking sheet.

Leaving a 3-inch border around the edges, spread the frangipane filling evenly over dough. Using a slotted spoon, dollop strawberry compote over frangipane, spreading any syrup gently so the compote and frangipane remain in separate layers, then fold dough edges up over the filling. About 6 to 8 inches of the filling should be exposed.

 

In a small bowl, whisk remaining egg with 1 tablespoon cold water, then brush over the dough. Sprinkle with turbinado sugar and chopped pistachios. Bake until edges are deeply golden, 30 - 40 minutes. Transfer to a wire rack to cool completely. To serve, top with remaining halved strawberries and dust with confectioners’ sugar.

 

Spaghetti With BROCCOLI RABE

Mark Bittman |NY Times

Photo by Evan Sung

 

INGREDIENTS

½  cup extra virgin olive oil, more as needed

3-4  cloves of garlic, peeled and slivered

1  cup bread crumbs, preferably homemade

¼ teaspoon red pepper flakes

1 pound broccoli rabe, trimmed and washed

1 pound spaghetti/linguine 

Freshly ground black pepper

Freshly grated Parmesan cheese

 

Serves 4 - 6

 

INSTRUCTIONS

Bring a large pot of salted water to a boil. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.

 

Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.

 

Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.

When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

 

Stir Fried Udon Noodles

adapted from Claire Saffitz | Bon Apétit

photo by Alex Lau

 

INGREDIENTS

2 tablespoons vegetable oil, divided

4 cups very coarsely chopped stir fry mix

2 7-ounce packages instant udon noodles, flavor packets discarded

2 teaspoons toasted sesame oil

8 ounces crimini mushrooms

5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced

2 teaspoons finely grated fresh ginger 

1 teaspoon crushed red pepper flakes

⅓ cup mirin

⅓ cup soy sauce

1tablespoon toasted sesame seeds,

plus more for serving

 

Serves 4

 

INSTRUCTIONS

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add stir fry mix vegetables and mushrooms and cook.  Remove from heat and set skillet aside.

 

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Wipe out skillet.

 

Add the pale parts of the chopped scallions, ginger, and red pepper to pan with 1 tbsp oil.  Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute.  

 

Add udon mixture, mirin, and sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds.  Remove from heat and fold in

1 tbsp sesame seeds and dark green parts of scallions.  Top with more sesame seeds before serving.

 

 

 

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