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December 04, 2007
Session 3 week 3
I am so happy to be able to offer you another great box this week. Thank you again to Alden Farms for providing the potatoes.
It seems that the brussel sprouts are the hit of the winter. My personal favorites are the baby turnips. The turnips can be used so many different ways from raw in salads to soups or stir frys. I am once again including a recipe from one of our customers for this week. Karen was nice enough to send a brussel sprouts recipe. Enjoy the box this week.
Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 lb Potatoes, 1 Spaghetti Squash, 1 bn Parsnips, 1 bn Turnips, 1/2 lb Brussel Sprouts
Medium: 3/4 lb Salad Mix, 2 bn Carrots, 2 Spaghetti Squash, 1 Celeriac, 2 bn Turnips, 1 bn Lacinato, 1 Onion, 3/4 lb Brussel Sprouts, 1/2 lb Mache
Large: 3/4 lb Salad mix, 3 bn Carrots, 1 lb Potatoes, 2 Spaghetti Squash, 2 bn Parsnips, 2 Celeriac, 3 bn Turnips, 2 Onions, 3/4 lb Brussel Sprouts, 1/2 lb Mache, 1 bn Collards
Hashed Brussels Sprouts with Lemon Recipe
These got a little browned, but they were still crunchy and delicious.
1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lbs brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp vermouth or dry white wine
Salt and pepper to taste.
1 Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
2 When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly.
3 Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
Serves 4.
Honey Roasted Baby Turnips
Honey roasted baby turnips stuffed with currants and red lentils.
Yield: 6 canapés
6 baby white turnips, with tops trimmed off
1/4 cup black currants, soaked in hot black tea.
1/4 cup red lentils, cooked
2 cups salted water
1 tbsp honey
1/2 tbsp finely chopped white onions
1. Boil turnips in salted water until tender.
2. Rinse with cold water, remove skin, top and scoop out flesh.
3. Sauté onions.
4. Combine currants, red lentils, sautéed onions, and lemon zest.
5. Stuff into turnips, and brush with honey.
6. Bake in oven 4 minutes, at 350, until warm and serve immediately.
I hope everyone enjoys the recipes.
Posted by Christine at December 4, 2007 08:16 PM
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