Veggie Box and Meal Kit- June 12

For more info on the Little House Veggie Box and Meal Kit, check out our online shop!

Veggie Box

Salad mix- Perryhill Produce

Shelled peas- Epic Gardens

North Carolina Blueberries

Mustard green mix from Tomten Farm

On the vine tomatoes

Meal Kit

Farro with peas and leeks and a Spanish tortilla

 Farro adapted from this recipe, and tortilla from this recipe

serves 4-6

1 cup farro, soaked for one hour in water to cover and drained 

2 cups water

Salt

1 regular leek, white and light green parts only 

1 cup fresh shelled peas

3 tablespoons extra virgin olive oil, divided

1/4 cup plain Greek-style yogurt

Juice of half a lemon

Freshly ground black pepper

1 1/2 tablespoons coarsely chopped parsley leaves

Cook and cool farro: Combine farro, 2 cups water, and 1 teaspoon salt in a saucepan and bring to a boil. Cover, reduce heat, and simmer until tender, about 30 minutes. Drain farro and spread out on a baking sheet to cool.

Prepare leeks: Meanwhile, clean the leeks, slice them in half lengthwise, and chop into 1/2-inch pieces. Sauté in 1 tablespoon olive oil until soft.

Blanch peas: Have ready a bowl of ice water and a slotted spoon. Bring a pan of water to boil over high heat. Add a tablespoon of salt and the peas and boil just until bright green, about 30 seconds to 1 minute. Quickly remove the peas with a slotted spoon and plunge them into the ice bath to cool.

Assemble salad: In a large bowl, whisk together 2 tablespoons olive oil, yogurt, lemon juice, and a few cracks of black pepper. Add the farro, leeks, peas, and parsley and toss to combine. Season to taste and serve immediately or keep covered in the refrigerator.

 Spanish tortilla

3-5 small red potatoes, thinly sliced into circles

1 red onion, thinly sliced into rings

3 tablespoons olive oil

1 teaspoon garlic powder (or one fresh clove, minced)

1 teaspoon salt

2 large leaves of chard, thinly sliced into strips

6 large eggs, beaten

Salt to taste when serving

Place the potatoes, onions, and oil in a non-stick pan (approx 10") over medium-high heat. Stir in the garlic powder and salt. Cover with a lid and stir occasionally until potatoes are soft, about 15 minutes. I use a generous amount of oil to ensure it won't stick and that the potatoes get crispy brown, but you could lessen the amount of oil to make it a little lighter if you wish.

Place the shredded chard on top of the potato-onion mixture and cover with a lid until it wilts, about 1 minute. 

Pour the beaten eggs evenly over the chard. Cover with a lid and let it cook on medium heat for 5-8 minutes until the eggs are mostly cooked.

Using a wide spatula, free the edges of the tortilla all the way around, then slide the tortilla onto a large plate, trying to keep the entire thing intact. Next, invert the pan over the tortilla on the plate, and using a dishtowel on the bottom of the pan, flip the tortilla back into the pan to cook the other side. Cover and cook for about 3 more minutes, until the eggs are set and cooked through. Serve immediately, with a pinch of salt to taste.