©2017 Boxed Organics 

Stay gold

July 28, 2018

This week's box is bursting with color!!  We have sweet golden shiro plums, yellow peaches and golden beets - all reflecting the summer sun, which has finally graced us with it's presence today after a epic run of the soggies.  The recipes below are a celebration of the season, giving you a little something special to do with the bounty and hopefully inspiring you to get your summer on!

 

The BOX

July 27, 2018

 

Vegetables

Golden Beets

Cauliflower 

Sweet White Corn

Rainbow Swiss Chard

Tomatoes

 

Fruit

Yellow Peaches

Shiro Plums

Watermelon*

 

*standard and family shares only

recipes

CORN Fritters with Cheddar and Scallion

 adapted from Deborah Madison | Local Flavors by Alexandra Stafford | Food52

 

INGREDIENTS

4 scallions, white and green parts, thinly sliced

1/2 cup chopped cilantro or more to taste

1 cup grated (or small diced) sharp cheddar cheese (about 6 ounces)

6 ears of corn, shucked

1/3 cup all-purpose flour

1 pinch sea salt, to taste

1 or more grinds of freshly cracked black pepper, to taste

1 splash Olive oil or neutral oil for frying

 

serves 6 as light supper or appetizer (25-30 fritters)

 

INSTRUCTIONS

Slice the tops of the kernels off the corn, then reverse your knife and press out the milk. (You should have about 3 cups of kernels. Don't stress out too much about this step—if you cut too deeply and don't extract that much "milk," it's no big deal. Also, the blade of the knife might work better than the back, so try both ways.)

 

Transfer the kernels and milk to a large bowl. Crack in 2 of the eggs. Add the scallions, cilantro, or other herbs, cheese, corn kernels and, and 1/3 cup of the flour. Season generously with salt and pepper. Use your hands to mix everything together very well. Grab a golfball-sized amount of batter and squeeze it in your hands. If it barely holds together, crack another egg into the bowl, and add another 1/3 cup flour. Mix well, and test again—batter will not hold together the way a meatball will; it will be kind of pasty, and the only way to know if it’s ready for frying is to make a test fritter. See step 3.

 

Make a test fritter: In a large sauté pan over medium-high heat, pour 1 tablespoon of the oil. Lightly oil your hands. When the oil in the pan begins shimmering, pinch a golfball-sized amount of batter out of the bowl and carefully drop it into the oil. Reduce the heat to medium. The mound of batter will look pyramidal or gumdrop-like in shape. Gently flatten with a spatula. After about a minute, check the underside to ensure it is lightly browned. Flip the fritter, and cook for 1 to 2 minutes more or until evenly golden. Transfer to a paper towel-lined plate, season with sea salt, and let cool briefly. Taste. If fritter needs more salt or pepper, add more to the bowl. If the fritter did not stay together at all, crack another egg into the bowl of batter and add 1/3 cup more flour. Mix well.

 

When fritter batter is cooperating, fry up the remaining batter in the same manner as the tester fritter, adding a thin layer of oil to the pan with each batch. Warning: Be careful of exploding corn kernels— they have been know to fly out of the pan!

 

Marinated BEETS with pistachios & tarragon

Miles Thompson | Shed Restaurant

Photo: Peden + Munk

 

INGREDIENTS

1 lb baby beets, trimmed & scrubbed

½ cup Sherry or red wine vinegar, divided

2 tbsp plus ¼ cup olive oil

Kosher salt

1 medium shallot, finely chopped

1 tsp chopped fresh thyme

¼ cup raw pistachios, chopped

2 tbsp coarsely chopped fresh tarragon

 

Serves 6

 

INSTRUCTIONS

Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40–50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or ½” wedges if larger).

 

Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl; season with salt. Let sit at least 2 hours.

 

Toss with pistachios and tarragon just before serving.

 

DO AHEAD: Beets can be marinated 2 days ahead. Cover and chill.

 

Buttermilk Panna Cotta with Lemon-Thyme PEACHES

Sara Foster | Bon Appetit & Maggie Ruggiero | Gourmet Magazine 

Photo: Mikkel Vang

 

INGREDIENTS

2 tbsp water

1 1/2 tsp unflavored gelatin*

Nonstick vegetable oil spray

1 cup whipping cream

1 tsp finely grated lemon peel

1/2 cup sugar

2 cups buttermilk

2 tsp vanilla extract

1 1/2 tablespoon fresh lemon-thyme leaves

1 tablespoon sugar

3 peaches, peeled if desired, pitted, and thinly sliced

 

Serves 6

 

INSTRUCTIONS

Panna cotta can be served in bowls or turned out from prepared ramekins and served individually.  If you are turning out and serving individually, lightly spray six 3/4-cup ramekins, custard cups/muffin tin with nonstick spray.

 

Make panna cotta: Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. 

Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours. 

DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

 

Prepare peaches: Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let panna cotta stand at room temperature.

If turning out, use small sharp knife to cut around each panna cotta. Place plate atop each ramekin/cup/tin and invert, allowing panna cotta to settle onto plate. Top with peaches and serve.

 

* for vegetarian alternatives to gelatin use equal amount agar powder or 1.5x Unflavored Vegan Jel by Natural Desserts

 

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