Every week we pack fresh vegetables and fruits for our Veggie Box subscribers. These boxes (with recipes) are ready for pickup every Wednesday!
Local veggies are starting to roll in! This week's box will include:
From Cabbage Hill Farm
- Micro greens
From Manakintowne Specialty Growers
- French Sorrel
From Windmill Farm
- Hydroponic Red Bibb Lettuce
From Amy's Garden
- Swiss Chard
From Alberts Organic
- Rainbow carrots
- Black spanish radishes
Serve this with bread and a nice white wine, or a floral beer like a Belgian.
- 4 tablespoons unsalted butter, divided
- 1/2 cup chopped onion
- 4-6 cups (packed) of chopped sorrel
- 3 tablespoons flour
- 1 quart chicken stock or vegetable stock
- 2 egg yolks
- 1/2 cup cream
- Melt 3 tablespoons butter in a soup pot over medium heat. Add the onions and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.
- While the onions are cooking, pour the stock into another pot and bring to a simmer.
- Turn the heat up, add the sorrel leaves and a healthy pinch of salt and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.
- Whisk in the hot stock, stirring constantly. Bring this to a simmer.
- To finish the soup, whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way. Let this cook — below a simmer — for 5 minutes. Do not let it boil or the soup will break. Serve at once.
- 4 Kiwi fruit, skin removed and roughly chopped
- 3 limes, zested and juiced
- 3 cups water
- 1/2 cup honey
Bring water to a boil and stir in honey until dissolved. Remove from heat and cool to room temp and then refrigerate for 30 min (or up to 24 hours.) Combine kiwi, lime juice, and lime zest in a food processor, and blend to desired consistency (some folks like to see the seeds, some blend a bit longer). Stir the honey water into this mixture. Put the mixture into a large glass rimmed glass dish. Freeze 4-5 hours, scraping the ice with a fork every 30 min until the granita is the texture of a slightly more frozen slushy.