Veggie Box and Meal Kit- May 8

Veggie Box

Local tuscan kale from Epic Gardens

Local spring onions from Epic Gardens

local strawberries from Agriberry

organic rhubarb

Local radishes from Epic Gardens

Local arugula from Epic Gardens

To learn more, and sign up for your own veggie box or meal kit, visit our online shop.

Meal Kit:

Amaranth souflee with local asparagus

Omnivore Box addition: Roasted chicken leg quarters from Harmony Hill Farm and Virginia Coastal Poultry rub

Amaranth Souffle

Adapted from this Rancho Gordo recipe and this one from Heidi Swanson.  Check them both out, especially if you want to make one large vs. 4 small soufflés.  

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To cook basic amaranth, take 1/2 cup of amaranth and 1 1/2 cups water in a saucepan and bring to a boil. Then simmer on low, stirring occasionally, for about 20 minutes.

Dry bread crumbs or toasted amaranth seeds

2 tablespoons unsalted butter (plus butter for greasing the soufflé dishes)

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 tsp chile peppers 

1/2 tsp nutmeg (or spice mix)

1 cup hot milk

4 large eggs, separated

4 ounces Gouda or other good melting cheese, shredded

1 cup cooked amaranth (see above)

1. Preheat oven to 400F. Prepare 4- 6 ramekins (depending on size of dishes) by buttering thoroughly, (especially the sides), and sprinkling it evenly with bread crumbs or amaranth seeds. Shake out any excess.

2. To make the sauce, heat the butter over medium heat in a large saucepan. Add the flour, salt, pepper and nutmeg, chiles and cook, stirring with a wooden spoon, until foamy, about 2 minutes. Do not let it brown. Remove from heat and, with a wire whisk, beat in the milk, stirring until smooth. Return to heat and bring to a boil. Cook, stirring with a wooden spoon, for 1 minute. Remove from heat and beat in the egg yolks one at a time. Add the cheese and stir until melted. Mix in the cooked amaranth.

3. In a large mixing bowl with an electric mixer, beat the egg whites with a pinch of salt until they hold firm peaks. Fold a third of the whites into the amaranth mixture to lighten it, then fold in the rest.

4. Transfer the mixture to the prepared ramekins. Place in the middle of the oven, reduce heat to 375F and bake 30 minutes, until golden brown and puffed.

5. Serve immediately.

Serve with roasted asparagus.

Roasted chicken leg quarters

2 chicken leg quarters

Virginia Coastal Premium Poultry rub

1TBS oilve oil

1/4 cup white wine, beer or broth

Preheat your oven to 425 degree Fahrenheit. Combine olive oil and spice rub.

Wash chicken and pat dry. Arrange chicken leg quarters in a cooking dish, leaving a couple of inches in between each piece.

Pat the spices/ oil on the chicken leg quarters until both sides of the chicken contain a colorful layer. Pour chicken broth, beer or wine into the baking dish. 

 Bake for about 50 minutes or until you see the juices start running clear.