Veggie Box- January 29

Every week we pack fresh vegetables and fruits for our Veggie Box subscribers. These boxes are ready to go every Wednesday, and we include recipes too!

This week's box will contain:

From the Local Food Hub

  • Butternut squash
  • black beans
  • apple cider
  • Collard Greens

From Albert's organics

  • Blood Oranges
  • Fennel
  • Parsley
Veggie Boxes!

Veggie Boxes!

This week's recipes:


Blood orange and shaved fennel salad

  • 2 blood oranges
  • 1 fennel or 2-3 baby fennel
  • 6 parsley sprigs, leaves picked
  • 1/3 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • sea salt
  • freshly ground black pepper

 
1. Shave the fennel and drop the slices into ice water for few minutes to crisp. Drain the fennel slices and pat dry on paper towels.
 
2. Slice off the top and bottom ends of one orange; shave off the peel and all of the white bitter pith, so only the fruity flesh is showing. Slice into the center of the orange, running the blade along each of the thin membranes that hold the fruit sections, so the fruit is released, let these fall into a bowl. Peel and cut out the fruit sections from all the oranges.
 
3. Take the bowl with the orange wedges and add the fennel and chervil leaves. Drizzle with the oil and vinegar and season to taste with salt and pepper. Toss and serve immediately.



Tropical Black Bean and Collard Green Soup -Vegan!

Ingredients

  • 1 pound dried black beans (about 2 cups)

  • 1 large onion, chopped

  • 3 ribs celery, diced

  • 4 cloves garlic, minced

  • 2 tablespoons ginger-root, minced

  • 1 teaspoon thyme

  • 1 1/2 teaspoon Ancho chili powder (or other pure, mild chili powder)

  • 1/4 teaspoon chipotle chili powder or cayenne

  • 1/4 teaspoon allspice

  • 1/4 teaspoon ground nutmeg

  • 1 cup carrots, diced or sliced

  • 2 cloves garlic, minced (or to taste)

  • 1 teaspoon smoked paprika

  • 1/4 teaspoon freshly ground black pepper

  • additional chili powder, to taste

  • salt, to taste

  • 12 ounces collard greens, cut into bite-sized pieces 

  • 1/2 cup fresh orange juice

  • 1 orange, sliced, for garnish

Rinse the beans and pick over them to remove any debris. Cover with water and either allow to soak at least 8 hours or do a quick soak by bringing to a boil for 1 minute and then allowing to soak for an hour. Keep soaking until you are ready to cook, and then drain the soaking liquid.

Heat a large pot or pressure cooker; spray lightly with olive oil if desired. Add the onion and celery and cook, stirring, until softened. Add the garlic and ginger and cook for another minute.

Add the drained beans, 7 cups of water (6 if pressure cooking), thyme, chili powders, allspice, and nutmeg. Bring to a boil.

If pressure cooking, lock on the lid and bring to high pressure. Cook at high pressure for 9 minutes. Remove from heat and allow pressure to come down naturally.

If cooking in a regular pot, simmer until beans are very tender, 1-2 hours depending on your beans. If beans seem too dry, add additional water.

Once beans are tender, puree using a hand blender or in batches in a regular blender. Return to pot and add remaining ingredients, except orange juice, and add salt and chili powder to taste. Simmer until carrots and collards are tender. Add orange juice just before serving. Serve garnished with orange slices on top or on the side.