Best Fresh Box Yet!

[thoreau]

2lb Fuji Apple, 2lb Yukon Potato, 1.5 lb Bokchoy, 1.5 pd Mandarins, 1.5 lb. Oregoon Comice Pear, 1 cnt Salinas Parsely, 1 bshl Gold Chard, 1 bunch Nantes Carrots, 1 cnt Sacramento Brocolli, 1lb Red Onion, 1 bushel Loose Leeks and 1/4 lb Bulb Garlic

All sorts of fun cooking ideas come to mind with that list!

Comments

[notdefined.livejournal.com]

A whole bushel of gold chard? I hope you like it!

[low-fat-muffin.livejournal.com]

well - their definition of a bushel is 14 leaves.

[bearzendurham.livejournal.com]

YUM. I love hearing about these. It makes me want to garden.

[low-fat-muffin.livejournal.com]

its my way of getting things fresh from the garden while living in the Muffin Penthouse (wink)

[notdefined.livejournal.com]

Cup
Pint = 2 cups
Quart = 2 pints
Half Gallon = 2 quarts
Gallon = 4 quarts
Peck = 2 1/3 gallons
Bushel = 4 pecks

[low-fat-muffin.livejournal.com]

applying logic here isn't going to work. I think perhaps their list is a type - it's a 'bunch' vs. a 'bushel' perhaps? LOLz!

[bearzendurham.livejournal.com]

Why do I think "playboy mansion" when you wrote "muffin penthouse?" ;-)

[low-fat-muffin.livejournal.com]

actually I'm thinking a stir fry vegetable dish is how almost all of this will get used. I am going to make a pork loin for dinner on Saturday night - and I'm thinking a stirfry in sesame oil might be good with the carrots, broccoli, some of the leeks and garlic.

and perhaps a baked chicken dish with rice and the kale recipe below for dinner on Sunday....



If you are using spinach ignore the stem instructions below. With spinach I simply trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition).

1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes

To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.

Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.

[notdefined.livejournal.com]

Bunch would be more realistic. That is how it is sold in the market. Which reminds me, I want to go to Berkeley Bowl this weekend. Amaaaaazing produce!

[notdefined.livejournal.com]

Draw on your heritage a bit and remake bubble & squeak into something that is healthy. You will use some of your greens and if you sneak in just a bit of bacon drippings, will have a really hearty side dish. Eat it with sausages or lean pork steaks.

[low-fat-muffin.livejournal.com]

Dave and I are just starting to experiment with greens so I have a deal with him.... I'll only "experiment" when I serve it with stuff he loves - a salad with celery and carrots (perhaps a celery carrot soup?) - and baked chicken (a favorite of his) - he also likes my pork loin. (good thing!)

[notdefined.livejournal.com]

Well B&S is basically fried potatoes and greens. Traditionally it has a lot of fat (lard) in it, but it totally is not necessary.



A vegan variety is here.

[low-fat-muffin.livejournal.com]

Here's a healthy "baked" recipe I found on the net:

http://www.goodtoknow.co.uk/food/150148/Healthy-bubble-and-squeak

[notdefined.livejournal.com]

I'm going to try that one. :) Thanks.

[grizzlyzone.livejournal.com]

So, did you pick the pink one or the blue one?

[cuyahogarvr.livejournal.com]

I'm soooo jealous ....... fresh produce!

[low-fat-muffin.livejournal.com]

You have a similar service there in DC:
http://east.doortodoororganics.com/

You might also ask Jim and Joseph about sources since they are all vegetarian and stuff. :)

[low-fat-muffin.livejournal.com]

wha?!

[grizzlyzone.livejournal.com]

I sent a pair of toothpaste tube squeezers to you at the radio station.

You hadn't said anything, so I thought you were either highly offended or hadn't gotten them yet.

[low-fat-muffin.livejournal.com]

its the latter :) I'll look for them today in the mail :)

[cuyahogarvr.livejournal.com]

I'll have to check it out and talk to J and J too. I have found some fresh produce markets that are open year round as well as a fabulous local stand that open April through October, but it might be nice to have it delivered to our door.