Veggie Box- April 30

Every week we pack fresh vegetables and fruits for our Veggie Box subscribers. These boxes (with recipes) are ready for pickup every Wednesday!

This week's box will include:

From Agriberry

  • Asparagus
  • Strawberries

From Steadfast Farms

  • Black or Garbanzo beans

From Manakintowne Specialty Growers

  • Shoots mix

From Albert's Organics

  • Tuscan kale

 

 

This week's recipes:

Lacinato kale salad:

Serves 4

  • 1 bunch lacinato/dinosaur kale, de-stemmed and thinly sliced 
  • juice of 1 lemon (3 tablespoons)
  • 3  tablespoons extra-virgin olive oil
  • 2-3 cloves garlic, minced –  I always use 3 large cloves
  • pinch of fine sea salt
  • pinch of freshly ground pepper
  • pinch of red pepper flakes, to taste 
  • 2/3 cup grated Parmesan cheese - you can use more or less here or omit it all together, it’s up to you.  I just throw in a handful and call it a day!

To make the dressing: whisk together

  • juice of 1 lemon (3 tablespoons)
  • 3 tablespoons olive oil
  • 3 cloves minced garlic
  • pinch of  fine sea salt
  • pinch of freshly ground black pepper
  • pinch (or more to taste) of red pepper flakes

For the kale:  rip the leaves from the stems, roll and  slice the leaves into thin ribbons. Here's how: grab a stalk of freshly washed and dried kale, holding it by the stem with one hand while placing the pointer or middle finger and thumb of your other hand around the stem just above the leaves.  Pull your fingers along the stem, tearing the leaves off. Take the kale leaves and lay them on top of one another and then roll them up tightly and slice thinly.

Pour the dressing over the kale and make sure to massage it well so that all the kale absorbs the dressing.  To “massage” your kale, get your hands in there and massage it!

After your kale is well tossed and massaged, add the 2/3 cups of  parmesan cheese and toss again. Let the kale rest for at least 5 minutes to an hour.  This salad can be made hours ahead of time or even the day before. It is super tasty and pretty easy too!

 

 

For dried local beans:

Perfect Black Beans

1/2 pound dried black beans
1 medium onion, roughly chopped
3 fresh garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Pinch red pepper flakes
2 teaspoons sugar
2 tablespoons white wine vinegar
Salt and freshly ground black pepper
Chopped scallions, for garnish
Directions

The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.
 

BASIC CHICKPEAS

Makes about 6 1/2 cups

  • 1 POUND DRIED CHICKPEAS (2 1/2 CUPS)
  • 3 LARGE GARLIC CLOVES
  • 2 BAY LEAVES
  • SALT
  1. Place the chickpeas in a large bowl, and add enough cold water to cover them by several inches. Soak them for at least 8 hours or overnight. (Or, bring the chickpeas and water to a boil in a large saucepan, reduce the heat to low, and simmer for 2 minutes. Then, turn off the heat, cover and set aside for 1 hour.)
  2. Drain the chickpeas, and transfer them to a large saucepan. Add enough cold water to cover them by several inches. Add the garlic and bay leaves, and bring to a boil. Reduce the heat to low, and simmer until the chickpeas are still a little firm, tender but not falling apart, 35 to 60 minutes, depending on the freshness of the chickpeas and how long they were soaked.
  3. Add salt to taste, turn off the heat, and let the chickpeas cool in their cooking liquid.
  4. Reserve 1/3 cup of the cooking liquid and set aside before draining the chickpeas. Discard the garlic and bay leaves. Use the chickpeas and cooking liquid in recipes or season as desired.