Fall Market Box (Week 45)
Let’s see… Allis vs. Prius, brawn vs. beauty, then vs. now, guzzler vs. sipper, VROOM vs. pssssst, or just some fun with photos!
Heavy weight roots in your boxes this week; careful picking them up! .
Celeriac Look for Thanksgiving stuffing recipes with celeriac.
Carrot More sweet, cold-weather beauties. Crisp and sweet!
Parsnips These are perfect for some freezer pot-pies. Dice with other roots, make up a simple roux for a mellow gravy and fold it all in a nice crust. Bake and freeze. Or freeze and bake.
Rutabaga Another pitch for the pasties!
Potatoes, Eva A drier potato, perfect for mashing. And All Blues for some colorful oven fries!
Pepper, sweet reds/greens/purples
Cabbage, green Try the cabbage “noodles” (as described in the Cabbage Pad Thai recipe), they are actually really good. Slice them thin!
Boc choi, red Flash braise in a pan with a little sesame oil, cover and steam. Serve under Honey Sesame Wheatmeat (wow, this was good the other night!)
Radish, icicle One last blast from spring!
Arugula, baby A zingy salad green or perfect addition to a simple soup or a complex flavor for a grilled pizza. (Sorry, no photo…I forgot. In the bag, darker of the two leaves, very zesty flavor.)
Mustard greens, baby A milder cousin to arugula, but easy to eat in similar ways. (Again, no photo! In the bag, spikey leaves, mild mustardy flavor.)
Kohlrabi Peel, slice and dip in hummus for a lunchbox snack.
Leeks Slice lengthwise and rinse well to get all of the sand out of the inner leaves.
Chives Keep is simple with potatoes and chives.
Garlic Monster garlic!!!
Recipes for your consideration
This makes an amazing Thanksgiving day treat! Switch it up with alternate ingredients to keep it creative for the palate. I was inspired (by DKC) to look for lower glycemic recipes for the big day!
Potato and Celeriac Torte
1 Tbsp extra-virgin olive oil
2 large leeks, trimmed, washed and thinly sliced
1 Tbsp chopped fresh thyme, or 1 teaspoon dried thyme leaves
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 pound celeriac, peeled and cut into 1/8-inch-thick slices
1 pound potatoes, peeled and cut into 1/8-inch-thick slices
Position oven rack at the lowest level; preheat to 450°F. Coat a 9 1/2-inch, deep-dish pie pan with cooking spray. Line the bottom with parchment paper and lightly coat with cooking spray.
Heat oil in a large skillet over medium-high heat. Add leeks and thyme; cook, stirring often, until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent scorching.) Season with 1/8 teaspoon salt and pepper.
Arrange half the celeriac slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. Spread one-third of the leeks over the top. Arrange half the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. Layer the remaining celeriac, leeks and potatoes in the same manner. Cover the pan tightly with foil.
Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper and serve.
Alternate ingredients: substitute or add sweet potatoes, fennel, parsnips, turnips, rutabaga
Adapted from: www.diabeticconnect.com
The salad flavors of Fall!¬
Arugula Cabbage Salad
2 cups shredded green cabbage
6 cups fresh arugula
1 organic apple, small dice
Small handful of sliced almonds
3 green onions, minced
3 tbsp dried rosemary
4 1/2 oz julienned sun dried tomatoes with olive oil
Juice from 1/2 a lemon
3 Tbsp olive oil
Sea salt and black pepper
In a large mixing bowl toss the arugula, cabbage, apple, and almonds.
Whisk together onions, sun dried tomatoes, lemon juice, rosemary, and olive oil and black pepper to taste.
Toss the dressing with salad ingredients
For make-ahead, make the dressing and toss half of it with the pre-cut cabbage to marinated for a few hours.
Adapted from: daniellenicosia.wordpress.com
Simple soup for a cold Fall evening.¬
Arugula and Potato Soup with Arugula Pesto
2 cups white or yellow potato, peeled and diced
4 cups vegetable stock
2 cups arugula leaves trimmed of the dense stems, if any
Salt & pepper
Garlic toast or croutons
Arugula pesto: Place 2 handfuls of arugula, ¼ cup raw walnuts, 2 Tbsp olive oil, ½ tsp sea salt and puree until well mixed.
Garlic toast: Slice dense French/Italian/sourdough bread into ¾" slabs; brush with olive oil and rub with crushed garlic clove. Toast in 450F oven until crunchy and lightly browned.
Place the potato and vegetable stock in a medium saucepan over high heat. When the stock boils, reduce the heat and cook for about 10 minutes. The potatoes should be mostly cooked but still slightly firm.
Add the arugula and 1 tsp salt, cover the pot and turn the heat to very low. Simmer for about 5 minutes or until the potatoes are fully cooked but not falling apart and the arugula is wilted.
Season with salt and pepper.
Place a spoonful of pesto at the bottom of a soup bowl. Ladle in the hot soup and top with a large piece of garlic toast or other croutons.
Adapted from: 200birdies.wordpress.com
A salad with zesty KICK!¬
Arugula and Radish Salad
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
1# arugula, de-stemmed if necessary, washed well and dried
1 bunch radishes, sliced paperthin
In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.)
Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.
Wonderful protein-filled, colorful, zesty and sweet flavor! This salad is quite the meal.
Quinoa and Arugula Salad
1 1/2 cups quinoa
Zest and juice of 2 oranges
Zest and juice of 1 lime
1/4 cup brown rice or seasoned rice vinegar
4 cups arugula
1 small red onion, peeled and thinly sliced
1 red bell pepper, seeded and cut into 1/2 in cubes
2 tbsp pine nuts, toasted
salt and fresh ground pepper to taste
Rinse the quinoa and drain. Bring 3 cups water to a boil. Add the quinoa and bring back to a boil. Reduce the heat to medium, cover, and cook for 12-18 min, until the quinoa is tender. Refrigerate until cool.
While the quinoa cools, combine the orange zest and juice, lime zest and juice, brown rice vinegar, arugula, onion, red pepper, pine nuts, and salt and pepper in a bowl. Add the cooled quinoa and chill for 1+ hours before serving.
**To toast nuts: bake in 350F oven until golden; 5-10min but watch closely.
From: Forks over Knives cookbook by Del Sroufe
Everyone feel free to add your favorite recipes to the website.