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 Manakintowne Specialty Growers
- Fava bean greens
From Tomten Farm
From Albert's Organics
- Fetel pears
This week's recipes:
Mizuna is a Japanese green which has a slightly bitter flavor. It is great alone in salads or mixed with other greens (it's a common mesclun mix ingredient), and can be stir fried (very briefly).
Mizuna Salad with Cherries
1 tbsp good extra virgin olive oil
4 tsp sherry vinegar
salt and pepper
1 bunch mizuna washed and dried and chopped
2-3 tbsp dried cherries, roughly chopped
2 ounce shaved cheese, such as Swiss or Gouda
Combine olive oil, vinegar, salt and pepper and whisk. Add greens and toss to coat, taste to check for seasoning. If the greens are too bitter, add a little more salt. Place on plate and top with cherries and cheese.
4 large handfuls of arugula (about 12 ounces)
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
1 barely ripe pear
3 ounces of soft blue cheese
Salt and pepper
Heat a large skillet over medium heat with the olive oil. Lightly saute the arugula until just wilted. Toss with the vinegar. Arrange on two plates. Slice the pear thinly and lay over the arugula, then crumble the cheese over and season with salt and pepper.
The young leaves and stems from the fava bean plant may look like young spinach, but the leaves are thicker, with a milder flavor. The leaves are sweeter and more tender. They can be added to salads or cooked in pasta or eggs, like you would spinach. They also make a a great pesto or dip!
Fava Side Saute: Saute a handful walnut pieces in a bit of olive oil until they send off a good aroma and begin to turn golden. Add half an onion sliced and saute at low heat until onions begin to soften. Then turn up the heat and throw in several good handsful of fava leaves and greens sliced, and saute until the greens begin to loose mass but are still bright green. Add some Braggs or tamari, turn down heat, and cover for a minute or two.
A prolific and precocious springtime "fruit", rhubarb looks like stalks of pinkish green or even magenta celery. Its flavor, however, is much more tart, making it ideal company for sugar in sweet dishes like crisps, compotes, and pie - from which it gets its second name, "pie plant." But rhubarb also lends a puckery-tart fruitiness to savory dishes, and pairs very nicely with pork and poultry.
- 3 1/2 cups finely chopped rhubarb (about 1 pound)
- 2 tablespoons all-purpose flour
- 1 1/2 cups packed brown sugar
- 5 tablespoons butter, softened
- 2 eggs
- 1 cup Old Church Creamery greek yogurt
- 1 teaspoon grated orange rind
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 cup whole wheat flour (about 4 3/4 ounces)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Cooking spray
- 1/4 cup turbinado sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chilled butter, cut into small pieces
- 1/4 cup chopped walnuts
Preheat oven to 375°. To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat. Place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined. Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking soda, 1 teaspoon cinnamon, and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Fold in rhubarb mixture. Spread batter into a 9-inch square baking pan coated with cooking spray. To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter. Bake at 375° for 50 minutes or until a wooden pick inserted in the center comes out clean.