Veggie Box - January 7

EVERY 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 most likely include:

From Manakintowne Specialty Growers

  • Salad mix
  • Micro greens

From Albert's Organics

  • Chiogga Beets
  • Honey Gold potatoes
  • Cauliflower
  • Florida Grapefruit
  • Meyer Lemons

This week's recipes and tips:

 

About Meyer lemons: In season now, Myer lemons have a sweeter and more floral taste than other lemons and can even have an slightly orange tint. They also have very thin skins, making them difficult to transport and store. Most Meyers are grown in California backyards, but rising demand and wide culinary interest has created demand for a commercial crop and they are increasingly available at markets.

Roasted Cauliflower Steaks with Meyer Lemon Relish
 

a great side

for the roasted cauliflower
2 tablespoons olive oil
1 large-ish head of cauliflower
1/2 teaspoon sea salt
ground black pepper to taste
1 Meyer lemon, sliced into rounds

for the Meyer lemon relish
1 Meyer lemon, minced (peel and all)
1/4 cup minced parsley
2 tablespoons minced shallot
2 tablespoons olive oil
1 tablespoon rice wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes

Preheat the oven to 450 degrees F.

Trim the very base of the cauliflower, leaving the stem intact. Trim any leaves as well. Using a long, sharp chef’s knife, cut the cauliflower into 1/2 inch thick slices.

Drizzle a rimmed baking sheet with the olive oil. Set the cauliflower slices in the oil, and carefully turn to coat. Sprinkle each side with sea salt and pepper. Toss in the Meyer lemon slices.

Roast for 20 minutes. Use a large spatula to turn the cauliflower, and then roast for another 10 – 15 minutes, or until the cauliflower is tender and the edges have browned nicely.

Meanwhile, make the Meyer lemon relish by using a fork to combine all of the ingredients in a small bowl.

Toss the warm cauliflower with the relish, and serve. As is, this is a great side or light lunch. Add a little goat cheese or crusty bread for something main dish-worthy.

 

 

 

 

Beet and Grapefruit Salad

Ingredients
½ pound beets (2 or 3), trimmed
3 tablespoons extra virgin olive oil,
plus more for beets
Kosher salt
1 large red or pink grapefruit,
peeled, white pith removed
1 small shallot, finely diced
2 ½ teaspoons fresh lemon juice
½ teaspoon Dijon ­style mustard
1 bag micro greens
Freshly ground black pepper

Preheat the oven to 350 degrees. Lay the beets on one end of a
sheet of aluminum foil, sprinkle with olive oil and season with salt.
Fold over the remaining foil and crimp the edges to seal. Place on a
baking sheet and bake for 45 minutes to 1 hour, or until fork
tender. Cool and peel, then slice into $(7$)­inch­ thick half­ moons.

Segment the grapefruit and set aside the membrane. Gently pat
the segments dry with a paper towel. Squeeze 1* teaspoons juice
from the membrane and reserve.

Combine shallot, reserved grapefruit juice, lemon juice and salt to
taste in a bowl. Let sit for 10 minutes. Whisk in mustard, then 3
tablespoons olive oil. Adjust seasoning.

In a large bowl, add the beets, grapefruit segments and micro greens.
Season with salt and freshly ground black pepper. Gently fold the
dressing into the salad.

 

 

Interested in getting a Veggie Box of your own?

Read more here!

You can sign up for a 12 week Veggie Box subscription at Little House or online.