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 box will contain:
From Manakintowne Specialty Growers
- Mixed chicories
- Pea shoots
From Rudi's Exotic Mushrooms and Produce
- Watermelon radish
From Albert's Organics
- Red Kale
This weeks recipes and tips:
Chicory is a bitter green that is in the same family as escarole. You can be used in salads, or sautee it in pasta dish with with sausage. This week's chicory mix naturally lends itself to a feta salad!
2 small red onions
large head of chicory, or bag of chicory mix
2 large oranges
1 cup feta cheese (or to taste)
2 tbsp salted almonds, roughly chopped
1/2 cup olive oil
2 tbsp white wine vinegar
1/2 cup green olives, de stoned and sliced
Peel and slice the red onions and put them in a large bowl. Cut the chicory lengthways down the middle, remove the root and add the leaves to the bowl, cutting any large ones in half (no need for this if you are using a bagged chicory mix!) Segment the oranges, dice the feta and add, along with the almonds, to the onion and chicory.
Combine the olive oil with the vinegar, season with salt and pepper, and beat until emulsified.
Mix the dressing through the salad, check the seasoning to taste, and finish with the green olives.
Spring Pea Shoot & Radish Salad
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
1 teaspoon honey
1/2 tablespoon soy sauce
salt and pepper
2 handfuls pea shoots, rinsed and dried thoroughly
2 medium radishes (the prettier, the better)
1 tablespoon sesame seeds
Whisk the first four ingredients in a medium bowl along with a pinch of salt and some freshly ground pepper.
Thinly slice your scallions and then your radishes. If you’ve got a mandoline gathering dust in the cupboard, this is the time to bust it out. Or, if your radishes are narrow enough, a vegetable peeler can work wonders.
Add your vegetables and the sesame seeds to your bowl and toss gently so as not to bruise the tender shoots. Grab a fork and dig in to the taste of spring.
Fun Fact: Rutabagas are only called rutabagas in the U.S. Throughout the rest of the world, they're called swedes. This root vegetable may have originated in Bohemia in the 17th century as a hybrid between the turnip and wild cabbage. Rutabagas are often confused with turnips, although Rutabagas are larger, and have a sweet flavor when roasted. Nutty and sweet with a mild turnip-like flavor, rutabagas can be roasted, sautéed, baked, fried, boiled, mashed, and added to soups and stews. They also can be eaten raw as a snack or grated into salads or coleslaw.
3 1/2 pounds rutabagas ( one large vegetable)
2 tablespoons unsalted butter
4 garlic cloves, peeled and roughly chopped
1 1/2 teaspoons kosher salt
1 cup whole milk
4 ounces cream cheese, cut into small chunks
2 tablespoons olive oil
2 teaspoons paprika
Freshly ground black pepper
Cut the rutabaga in half crosswise. Place a half cut side down on a stabilized cutting board and carefully shave off the peel with a large chef's knife. Cut the peeled rutabaga into small slices about 1 inch thick. Repeat with the rest of the rutabaga.
Heat the butter in a large, heavy 4-quart pot, set over medium heat. When the butter has melted, stir in the chopped rutabaga and the garlic. Stir to coat the vegetables in butter, then sprinkle them with the salt. Pour in the milk and bring to a simmer, then turn the heat to low and cover the pot. Cook for 30 minutes, or until the rutabaga is very tender and can be easily pierced with a fork. Turn off the heat and remove the lid. Let the vegetables cool for about 5 minutes.
At this point you can either leave the rutabaga in the pot and use a hand mixer to whip it, or you can transfer it to the bowl of a stand mixer and use the paddle.
Drop the cream cheese into the rutabaga and use the hand mixer or stand mixer to mash it into the vegetables. The rutabaga will crumble then slowly turn into a mashed potato consistency. Add the olive oil and smoked paprika and mix thoroughly. Taste and add more salt and some black pepper, if necessary. Serve immediately.