Veggie Box - November 19

Veggie Boxes are back! Each week we pack fresh vegetables and fruit for pick up at  Little House each Wednesday. Read more about the Veggie Box subscription here.

This week's box includes:

From the Local Food Hub

  • Delicata squash
  • Gold Rush apples

From Origins Farm

  • Bok Choy
  • Carrots
  • Fennel
  • Onions
  • Hakurei Salad Turnips

 

This week's recipes and tips:

 

Fennel bulb can be used in many ways. Shave thin and add to salads, also caramelized fennel is great instead of caramelized onions, and used anyway you would use carmelized onion.  Some use fenel in place of celery. Fenel is good in braises as well. It can even be chopped and stir fried along with your bok choy.

Fennel, carrot, and bok choy salad with crispy tofu croutons

Note: This recipe does not call for salad turnips- but thinly sliced , they would be a welcome addition to this salad!·     

  1 small fennel bulb, sliced

·       2 carrots

·       ½ tsp salt

·       1 bok choy,

·       3 tbsp unseasoned rice vinegar

·       2 tbsp canola oil

·       2 tbsp toasted sesame oil

·       2 tbsp low-sodium soy sauce

·       2 tbsp grated ginger

·       ¼ tsp sriracha

·       1 tbsp toasted sesame seeds

 

Trim stalks from fennel. Cut into quarters, and use a mandolin or a sharp knife to slice very thinly (remove the core afterward). Peel carrots, and then use peeler to make long carrot ribbons. Combine fennel and carrots in a serving bowl. Sprinkle with salt and toss. Let stand 10 min to soften slightly. Cut bok choy on the bias into long strips and add to carrots and fennel. Combine rice vinegar, canola oil, sesame oil, soy sauce, grated ginger, and sriracha in a bowl. Pour over vegetable mixture and toss to combine. Sprinkle with sesame seeds and top with fried tofu “croutons.”

 

For the tofu croutons:

·       1 block (350g) extra-firm tofu, cut into ¾-in. cubes

  • ¼ cup canola oil
  • 1/3 cup cornstarch
  • ¼ tsp salt

 

Place tofu cubes on a paper-towel-lined plate (pat them dry with more paper towels). Heat oil in a large frying pan over medium-high. Toss tofu in cornstarch to coat, and fry for 5 min, turning occasionally, or until crisp. Use a slotted spoon to remove tofu to a paper-towel-lined plate and season with salt. Place on top of salad

 

Roasted Delicata Squash 

Serves 2-4 as a side dish

Ingredients:

  • 2-3 delicata squash, depending on size (~1.5 lbs)
  • 2 tbsp olive oil
  • salt to taste

Preheat oven to 425 degrees.

With a sharp knife, cut delicata in half lengthwise. This should be easy and not require any crazy hacking. With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish). Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve. Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Too much oil can make the squash soggy. Salt gently. Place in oven and roast 10 minutes. Using a spatula turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward. Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25 minutes of less. Adjust salt and serve as a side dish with the rest of your dinner.

 

We hope you will enjoy this week's Veggie Box!