Veggie Box - February 11

Every week we pack fresh vegetables and fruit for subscribers to pick up on Wednesday.  Read more about the Veggie Box subscription program here.

This week's Veggie Box will include these seasonal goodies:

From Origins Farm

  • salad mix
  • Tuscan or curly kale
  • carrots 

From Steadfast Farms

  • Black beans

From Albert's Organics

  • Romanesco cauliflower
  • limes

Dried beans used to intimidate me- I felt like they would take forever to cook and the work would not be worth it in the end.  Then I discovered the Rancho Gordo primer, and now love to make simple, healthy, easy bean dishes for weeknight suppers.  Last night, I had black bean stuffed arepas, smothered in salsa, lime juice, cilantro and avocado!   

This recipe also sounds perfect if your mid- winter self is craving a little freshness:

Black Bean Chowder

By Heidi Swanson, who says:
I love this one because the orange juice gives it a surprise Caribbean-ish flavor. I sometimes add a bit of chopped habanero in the beginning w/ the onions when I know I'm cooking for people who aren't afraid of a little heat.

3T. extra-virgin olive oil
2 onions, chopped
3 shallots, chopped
4 cloves garlic, chopped
1 t. salt
4 cups of black beans, cooked and drained
1 (28-oz.) can crushed tomatoes
2 c. orange juice
3/4 t. cayenne pepper
1/4 c. rum (optional)

To a large pot over medium heat, add the extra-virgin olive oil, onions, shallots, garlic, and salt. Saute for 5 minutes, or until the onions start to get soft. Add the black beans, crushed tomatoes, orange juice, and cayenne pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from the heat and whisk in the rum. Season with salt to taste.


This dish is my idea of comfort food!  I make it vegetarian, but you can start with a little pork belly instead of olive oil.  Have all of your ingredients chopped and ready to go before you start cooking- this recipe goes really quick!

    ▪    3 TBS olive oil 
    ▪    3/4- 1 lb of cooked spaghetti
    ▪    3/4 of a bulb of garlic, pressed
    ▪    1 large bunch of kale, cut into ribbons, stems removed 
    ▪    2 eggs
    ▪    1 cup of heavy cream
    ▪    2 TBS chopped fresh parsley or 1 TBS dried italian herbs
    ▪    coarse salt, black and red pepper flakes to taste
    ▪    grated parmesan to taste

In a dutch oven (you are going to want tall sides!), warm olive oil at medium heat.  Add garlic and let simmer until soft- not brown.
Add chopped kale and stir. Don't worry, it will cook down!  

Cook until just wilted.  I like mine a with a little texture still- but you may like yours cooked a bit more.

Turn the heat to low, add cooked pasta and mix. Add good salt (sea or kosher - something with texture), black pepper, lots of crushed red pepper and herbs. Toss to incorporate.

Whip eggs and cream in a small bowl, toss with pasta mixture and warm through. Top with shredded parmesean.Serve immediately with a hearty salad.