Veggie Box - December 3

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 will include:

From Tricycle Gardens

  • Cherry Bell Radishes

From Manakintowne Specialty Growers

  • Salad mix

From Origins Farm

  • scallions

From Local Food Hub

  • gold Potatoes

From Albert's Organics

  • Chiogga Beets
  • Fuyu Persimmons
  • Broccoli

 

This week's recipes

 

Potato, Scallion, and Goat Cheese Frittata

    • 10 large eggs
    • 1/2 cup heavy cream
    • 8 scallions, thinly sliced crosswise on the bias
    • 2 teaspoons chopped fresh thyme
    • Coarse salt and freshly ground pepper
    • 2 tablespoons extra-virgin olive oil
    • 3  Gold potatoes, peeled and sliced 1/4 inch thick
    • 1/2 cup crumbled soft goat cheese (4 ounces)
    • Garnish: scallions, thinly sliced lengthwise and cut crosswise into 3-inch ribbons

Directions

  1. Preheat oven to 375 degrees. Whisk together eggs, cream, scallions, and thyme in a large bowl. Season with salt and pepper.
  2. Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Add potatoes, and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes.
  3. Pour egg mixture into skillet, and distribute evenly using a rubber spatula. Stir to combine with potatoes. Bake until set but still loose in the center, about 10 minutes.
  4. Remove from oven. Sprinkle goat cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion ribbons, and cut into wedges.

 

 

Chiogga Beets -  are candy striped! Cook 'em or eat them raw, but note that their color will diminish with cooking, so using them raw and thinly sliced in a salad preserves the stripes. However, it is a festive season so., it's time for party foods!

Beet and Blue Cheese Party Dip

2 beets
2 apples cut into 8 wedges
1/4 cup blue cheese, crumbled
1 tbsp. horseradish

Preheat oven to 400 degrees. Wrap beets in foil and bake for 1 hour or until tender. Cool and peel the beets. Place beets, apples, cheese and horseradish in a food
processor, process until well blended. Serve with crackers or pita chips.

 

 

Fuyu Persimmon -  Fuyus are commonly eaten raw, often sliced and peeled and added to salads  can also be roasted to great effect. They have a mild, pumpkin-like flavor. Prepare fuyus by hulling them (cutting out their top and its attached flesh), slicing, and peeling them. Remove and discard the large black seeds as you encounter them. are at their best when just barely a teensy bit soft.