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M arch 5, 2011

The latest OBC Happenings, food bits & generals M usings… We know that Saturday afternoon is your absolute favorite time of the week and with great reason. This week, we share ! with you a box of lovely seasonal treats, some that you may have never worked with (Globe Artichokes, for one) before. ! Keep reading, we’ll walk you through this new adventure, helping you out the entire way. And you will thank us later, bellies full. Very exciting things happening at the Out of the Box offices, a “cliff’s notes” version below: •

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www.YAY New We are getting ready to launch our new and improved website! We will be going live on March 11th. We would love to hear from you if you have any “customer recommendations”: please e-mail us your quotes, so we can post them on the site! Too much butter?? Are you getting too much butter in your boxes? Please let us know if this is an issue for you, we could alternate butter with another item every week if it is piling up in everyone’s fridge. :) Please e-mail us with your feedback! Liberty Granola, get it while you still can! Our favorite ‘granola’ artisan, Maria August, has decided to hang up her apron and head onto an early Granola-making retirement, at a Buddhist nunnery! We have stocked up on the last few cases of this amazing, small batch, ultra delicious granola. Be sure to get your last few jars before it’s too late! And in case you were wondering, we are looking for a new “granola artisan”, so let us know if you have a favorite local granola-maker. Onward and Westward!! Out of the Box Collective will be starting West Los Angeles deliveries by the end of this month, so please help us spread the word West! Tell your Westside friends and family what you think of your subscription. Help them eat and play in the kitchen as well as you have been! We are including a few brochures in your boxes, if you have anyone you would like to pass them on to! Remember customer referrals are rewarded with special market treats, so ask your friends to let us know they heard it from you! Tip on the beautiful bunched Carrots! Be sure to lop of the carrot tops (and use in a green smoothie or stock or whatever) before you store them. It will help keep them lovely and crunchy much longer! Catch of the week subscribers! The local oceans sent us something absolutely bizarre this week! Sometimes Mother Nature has interesting quirks. You have a lovely piece of Black Cod and….a small piece of Halibut as your portion.

As always, we wish you a beautiful week, filled with people you love and great food to share with them. Enjoy the recipes, enjoy the adventure, Shaheda, your Market Maven

Box Contents




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Naval Oranges (Friends' Ranch) Tangelos (Somers Ranch) Blueberries (Chuy's Berry Farm)** Lemon** (Earthtrine) Kiwi (Mallard Lake Ranch) Fair Trade Bananas

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Extra Fruit

Meat/ Eggs

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Eco-dynamic grapefruit (Flying Disc) Strawberries (Fairview Gardens) Extra Kiwi Extra Tangelos Extra Navels

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Globe Artichokes (Amapola Ranch) Acorn Squash (Roots) Sugar Snap Peas (Rancho Cortez) Cauliflower (Rancho Cortez)**

Leafy Greens • Spring Mix (Shepherd Farms) • Collard Greens (Earthtrine)


White Potatoes (Mike Dixon) Onions (Roots) Bunched Carrots (Rancho Cortez) Fennel (Givens Farm)** Green Garlic **(Domingo)

Chicken Legs/ Thighs (Healthy Family) Bratwurst Sausages (Jimenez Farms) Pork Chops (Healthy Family) 1 Dz Eggs (Healthy Family)


Regional Specialty

• Cilantro (Earthtrine) • Arugula (Earthtrine)

• Unsalted butter (Spring Hill) • Cheddar (Spring Hill)

• Chanterelle Mushrooms (Rancho San Julian)


Grain/ Pulse

Nuts, Seeds or Dried Fruit

• ‘Summer in a Jar’ (Roots)

• Sprouted Lentils (Ojai Valley Sprouts)

• Naturally dried white figs (Avila & Sons)

Fair Trade

Catch of the Week

New Customer/ Referral Gift

• Jasmine Rice or Quinoa (Alter-eco)

• Black Cod/ Halibut (Cadena Farms)

• Tulips (Domingo) ** not included in the Couple’s Box

Dry Braised Legs and Thighs with Chanterelles and simply Steamed Globe Artichoke. Mixed green salad. Recipe redux! Chanterelles?? This is the absolute best thing I have found to do with Chanterelles and chicken. If you were a subscriber when we featured chanterelles last, and did not get a chance to test this recipe, do it this week! It is good and back by popular demand. Ingredients: ! Out of the Box: For the Braised Chicken: • Healthy Family Chicken Legs & Thighs • Fresh Chanterelles • 1 stalk of green garlic • small handful Arugula- chopped • olive oil • cold butter For the Globe Artichoke: • Artichoke, cleaned, trimmed. • Lemon zest and a big squeeze of juice • • • • •

! Other ingredients: a little Flour for dusting Salt and pepper Fresh or dry thyme, if you have it. 1/2 Cup Dry white wine 1/2 Cup Chicken stock

Directions: ! Chicken, chanterelles, braise! Preheat oven to 350F. If you read this ahead of time and feel like doing it, dry brining your chicken is very helpful. Just rub it in some salt and place it in the fridge in a ziplock bag overnight. If not, no problem, it will still be delicious! Heat the olive oil over medium high heat. Season both sides of the chicken with sea salt & pepper Dust both sides of the chicken with flour (seasoned with salt and pepper). Place the chicken skin side down in the hot oil and saute until the skin is crisp and golden brown. Turn the chicken and saute for a couple of minutes to sear the meat side. Remove chicken from the pan and set on a plate in a single layer (don’t want to lose that crisp skin). Pour off all but about 2 tablespoons of fat and oil from the pan Reduce heat to medium, add the green garlic, chanterelles, salt, pepper and thyme, if using. Add the sliced chanterelles to the pan and season with the salt, pepper. Add the white wine, chicken stock and any drippings from the plate with the chicken. Return the chicken to the pan on top of the mushrooms, wine and stock. Add in the chopped arugula. Put the pan into the oven uncovered. After 25 minutes, remove the chicken from the pan and reduce the mushroom mixture on

the stovetop at high heat until saucy. Remove from heat. Slowly stir in cold butter to thicken the sauce. Serve chicken with mushroom sauce. Sprinkle the top with some fresh arugula. This braised chicken is superb over some wholewheat thin pasta. ! While the chicken is in the oven Let’s work on those globe artichokes. Artichokes are delicious, but can be a little intimidating. They certainly do not claim to be the “low maintenance girlfriend” that, let’s say, broccoli can be, but they are certainly worth the work. Because I am asking you to spend a little extra time on prepping these babies, the rest of the recipe will be super simple and highlight the beauty, simplicity and deliciousness of great seasonal finds! If you have never cleaned an artichoke before, take a look at this link, it is easy to understand and also has photos so you can be sure you are doing it right. A general rule I follow is: if it is too tough to eat, it is most likely not the edible part. Once you have trimmed and peeled the stem, lopped off about a full inch from the top and clipped any sharp edges, you are ready to steam. In a pot with about 2 inches of water and/or wine, add a few lemon slices, a bay leaf (if you have one), a little garlic if you’d like and maybe a little salt. You get the idea, you can flavor the water with any herbs and flavors you like. Even just water and lemon is lovely. Simmer with the lid closed for 30-40 minutes (or just about 15 minutes in your pressure cooker!). You will know when the artichoke is ready because the petals will be easy to pull off. ! How to eat an Artichoke Enjoy your artichoke, petal by petal, dunking in a garlic-ey, lemon-ey aioli, melted Spring Hill Farm butter or just with a sprinkling of salt (my fav!). Using your teeth, scrape the pulpy goodness from each petal and discard the tough part. After you have worked yoru way through all the petals, you will see a furry, hairy looking part. Take a spoon and remove that hairball. What you are left with is the edible heart, to some, the best part! This entire part is edible, so slice up, dip, and enjoy! Artichokes (just behind Fondue) are the best examples of interactive food! ! Dinner is served! A starter of interactive steamed Globe Artichoke dunked in melted butter, a Main of Braised chicken pieces with chanterelle mushrooms over whole wheat pasta and, as you should always have, a raw element to your plate. Don’t forget the mixed greens! Enjoy!

Pork Chops with White Fig compote. Served with garlicky braised collard greens. Nightcap of lush kiwis. The other white meat, especially grass fed, pasture raised ‘other white meat’, does so well simply prepared with a little something sweet. Good thing we have dried figs in our boxes this week! Paired with silky collards and you have the perfect sweet salty delight for dinner. Ingredients: ! Out of the Box: For the chops: • Your happy pork chops • Handful of dried figs, quartered • 1 tbs of San Marcos Farm honey, from a few weeks ago or last week’s raspberry spun honey might be interesting too (or other honey you might have). • A pat of unsalted Spring Hill Dairy butter For the collards: • Collards, de-ribbed then sliced into thin strips • Green garlic, finely chopped • 1 tsp of fair-trade sugar, from a couple weeks ago. ! Other ingredients: • Salt and pepper • A little oil • About 2 cups of chicken broth, ! for pork, ! for greens. • 2-3 tbs of vinegar, balsamic is best with this, but cider should be ok too. • Red chili flakes (optional) Directions: ! Ready the chops Preheat the oven to 425°F. Find an oven proof skillet. Turn the fan on, or open a door. Make sure the chops are super dry, patted with a paper towel. Season both sides with salt and pepper and rub both sides with an oil that has a high smoke point (like canola). Set aside and get your greens on the stove. They will need a little time to get good and silky. ! Get your greens braising In a medium sized pot, warm up some olive oil over medium heat, with your finely chopped green garlic and the red pepper flakes (if using). Once you start to smell the garlic and chili, add in your thin strips of deribbed collard greens. You’ll want to do put them in the pot in batches and keep them

moving so they do not just burn immediately and also so they all get a little olive oil, garlic love. Add in about an inch of chicken broth and cover. Allow to simmer over low heat for about 15 minutes. Uncover and braise for another 20, 30, however long you want. Stir in tiny bit of sugar if you’d like and a big squeeze of lemon just before serving. As this cooks, let’s get back to the chops. ! Pork chops, fig compote You found an oven-proof heavy bottomed skillet, right? Well, set it on a med-high heat for at least 3 minutes. It needs to be hot! Add the oil (the one with a high smoke point), about a tablespoon, and swirl it around. Place your chops into the HOT pan, carefully (you should hear the beautiful sound that meat makes when it hits a hot pan). Leave at least ! inch around each one. Or just do it in batches. They need space to sear properly. Don’t touch the chops for about 2-3 minutes. It is ready when they are good and brown and also release easily when you got o turn them. Flip and brown on the other side for about 1 minutes. Place the skillet into the hot oven until the internal temperature is 140F, about 5 minutes. Check the temperature of the meat BEFORE you put it in the oven to roast so you know how far you have to go, and then check after 5 minutes. Remove the pan from the oven, transfer chops to a plate and cover with foil to rest. Just like in life, rest is VERY important. In the case of meat, it allows all the juicy goodness to re-absorb into the fibers of the meat. We’re going to use the same skillet to make the Fig compote, that way we won’t lose the delicious porky-ness. Pour off any excess fat from the skillet. Place your heavy skillet over high heat and add in about 1 cup of broth and the vinegar. Scrape up the brown bits of concentrated flavor (a wood spoon is best for this). Allow the liquid to reduce by about half. 5 minutes should do it. Stir in the figs and honey and cook until a little thicker, another 2 minutes or so. Swirl in the pat of butter to smooth everything out. As always, taste and adjust. Season to taste with salt and pepper. Spoon the figs over the chops and serve with silky collards (don’t forget to squeeze lemon on your collards). Why don’t we finish this meal with a beautiful bowl lush kiwis?

Halved, roasted Acorn Squash. Stuffed W/ rice, sprouted lentils and anything else. Served a mixed green, citrus and Fennel salad. I really love this style of recipe. Like stir fries and frittatas, it is a very lovely way to use up odds and ends you have in your fridge and pantry. Lucky for you, you have all the freshest ingredients right in your box. The toughest part about this recipe is wrestling with your acorn squash and halving it lengthwise. Here’s a helpful video. Remember, lengthwise and then scoop out the seeds. Ingredients: ! Out of the Box: • Acorn Squash, halved lengthwise (see video above) • Sprouted lentils • Jasmine rice, cooked • Roots jar tomato, just one, chopped. • Carrot, diced • Collard greens or arugula • Cilantro • Onion • Green garlic • Mixed greens • Citrus • Fennel- thinly sliced • • • •

! Other ingredients: Salt, pepper Cumin seeds or ground cumin, optional. Olive oil Broth, if needed.

Directions: ! Roast your acorn squash Preheat the oven to 375F. Scoop the seeds out of your squash halves. Save these! They are delicious roasted, just like pepitas. If you’d like, you can roast these separately alongside your squash. Just keep an eye on them. Rub a very small amount of olive oil all over your squash halves, cut side and skin sides. Place the halves, cut side down in a pan and roast until done, it will take somewhere between 35-45 minutes. It is done when the edges look caramelized and the skin gives a little when you gently squeeze it. Set aside to cool. ! Making the filling What we are doing is basically making a super delicious rice dish that will only become more delicious when we mix in the roasted acorn squash. Remember, your rice should already be cooked. So if you haven’t done that, get that going first. In a large skillet, heat up a little oil and add in the cumin seeds, if using. Once they start to crackle and spit, add the onions, carrots and garlic to the skillet. Sauté everything until the onions begin to caramelize and the carrots soften. Season with salt, pepper and ground cumin, if using. Add in the sprouted lentils and a diced Roots Farm tomato. If you still need a little more liquid, add some broth. Allow to soften for a few minutes or until the liquid is absorbed. In the meantime, carefully scoop out the squash flesh, keeping a little inside to help keep your “bowl” upright. If you are using collard greens, add them into the lentil mixture. Be sure the collards have been de-ribbed and sliced thinly. If you are using arugula, that can be added a little later. Taste this bizarre looking mixture and add salt and pepper, if needed. Slowly stir in the roasted squash and very gently, the rice. Mix everything together, ever so gently. Add in the arugula and fresh chopped cilantro last. Drizzle with lemon juice and stuff the waiting acorn squash “shells.” There you have it, a simple, but still kind of fancy weeknight dinner. ! Salad Make a very refreshing salad combining mixed greens, citrus segments, thinly sliced fennel, salt, pepper, a little olive oil and a fresh sprinkling of cilantro. You do not need to use an acid, because the juice from the citrus will be plenty.

Jimenez Farms Bratwurst served over smashed Potatoes. Served with Anne Smith’s Carrot, Orange and Fennel Soup. This is a meal for every side of you. The bratwurt for the side of you craving something hearty, rugged and comforting. And the beautiful soup is for the side of you that yearns for something a little more refined and seasonally driven. This recipe was featured by Evan Kleinman on Good Food. She interviewed Anne Smith, founder of the New School of Cooking in Culver City. So you know it has to be good and I have only slightly altered it (only to accommodate your box contents)! She also offered a great recipe for a basic vegetable stock, which I have also shared here. Ingredients: ! Out of the Box: For the Sausage: • Jimenez Farms bratwurst sausage • Onions- sliced into rounds • Green garlic • Cilantro • Potatoes For the Soup: • 1 medium fennel bulb, stalks trimmed flush with bulb, and bulb sliced thin crosswise • 1 pat of unsalted butter • 1 ! lbs carrots, sliced thin • 1 green garlic stalk, minced ! Other Ingredients: • Dark beer, or any beer • 3 cups highest quality vegetable stock (great basic recipe below) • 1/3 cup fresh orange juice plus 1 teaspoon orange zest • crème fraiche or cream or a little yoghurt. • Salt and freshly ground pepper to taste Directions: ! Bratwurt and potatoes in beer Before we get to the brats, lets get the potatoes boiling. Quarter your potatoes and place them in salted water. Once they come to a boil, simmer until fork tender or a little underdone. Now, onto these beautiful artisanal sausages. Pierce each sausage just once with a fork. Get a pot on the stove with liquid, that liquid being half chicken broth and half beer. You only need enough to just cover the brats. Boil the sausage in this beer accented liquid until done, about 1520 minutes. When they are done, remove them to a plate to rest. In the meantime, get a large skillet nice and hot. Add a pat of butter, followed by the green garlic and onions. Season with salt and sauté until golden. Go back to your brats and slice them into thick coins. Move the onions to one side of

the pan (or remove to a plate) and brown the bratwurst coins. If you need a little liquid you can ladle a bit of the beer/ broth liquid you were just using. Taste and adjust salt and pepper. Drain the potatoes and return them to the pot. Using the back of a ladle, smash the potatoes and stir in a little butter and olive oil. Add some milk or yoghurt or crème fraiche if you have it. Taste and add salt if needed. Turn the heat back on, add some of the beer broth and stir around. Stir in the freshly chopped cilantro and place smashed potatoes onto a platter. Top with bratwurst coins and caramelized onion mixture. Sprinkle with more fresh cilantro is desired. Carrot, Fennel and Orange Soup, by Anne Smith, New School of Cooking In a soup pot, cook fennel in the butter over moderate heat, stirring, until softened and beginning to turn golden. Add carrots and garlic and cook, stirring, 2 minutes. Add stock and salt, and simmer, covered, 20 minutes or until carrots are very tender. In a blender, puree mixture in batches with orange juice, zest, a little crème fraiche, and salt and pepper to taste until smooth, transferring back to the soup pot. Heat through and serve. !

Vegetable Stock (this is a great basic recipe to file away forever) 3 lbs mire-poix, fine dice (equal amounts of onion, celery and carrots) 1 tsp salt 1 Tablespoon olive oil 1 cup white wine 1 bay leaf 4 sprigs parsley 2 sprigs thyme 4 qts water SUMMER ADDITIONS: summer squash, tomatoes, green beans, red or yellow bell peppers, corn cobs, marjoram, basil, summer savory, mushrooms WINTER ADDITIONS: celery root, parsnips, leeks, garlic, mushrooms, dried mushrooms, winter squash Saute the vegetables in the olive oil with salt over medium heat until they begin to caramelize, about 15 minutes. Add wine and reduce by half. Add water and bring to a simmer. Simmer about 30 minutes. Strain, cool, store. Note: The basic recipe makes a bland stock, so the seasonal additions are highly recommended.

Stewed sprouted lentils topped with your favorite runny yolk egg over a bed of jasmine rice. Roasted Cauliflower on the side. A refreshing bowl of Navel oranges for dessert Everything is better with a runny-yolk egg on top, right? I definitely believe this to be true. Better tasting and much more complete in terms of the protein content. This is a beautiful dish of sprouted lentils, stewed with a couple Roots Farm jarred tomatoes and some onions and Green garlic (of course). Directions: Ingredients: ! Roasted Cauliflower ! Out of the Box: Preheat oven to 375F. • 2 Green garlic stalks, minced Roasted cauliflower is really an amazing thing, and I • Onion, about 1 cup diced generally do not care for cauliflower. Toss the florets with • Sprouted lentils olive oil, salt and pepper. Roast in a hot oven until browned • 2 or 3 Roots farm tomatoes, chopped all over, about 35 minutes. Toss with cumin (if you are • Cilantro, chopped feeling fancy) and a squeeze of lemon while hot and • Jasmine rice serve. Crispy, creamy amazing! • Pat of butter • Squeeze of lemon ! Stewed lentils • Cauliflower, florets While the cauliflower is working its magic in the hot hot • eggs oven, warm up a little oil in a skillet. Add the chopped garlic, onions and sauté for a few minutes. Season with ! Other ingredients: salt, pepper and cumin, if using. Allow the onion to start to • Salt, pepper caramelize (but not burn!). Once the onions have some • Olive oil color, add in the tomatoes, grated ginger (if using) and the • Ginger root, optional lentils. If it looks really dry add in some broth, about a cup. • cumin These will need to stew for about 20 minutes. When they • Water or broth look beautiful and melded together, squeeze some lemon over the top and sprinkle with loads of fresh cilantro. Oh! As always, check for salt and pepper.

Sprouts as Wonder Food! Did you know that sprouted lentils are 26% protein and are one of the few raw protein sources? And they are loaded with active enzymes. Most sprouts also have high levels of disease-preventing elements like phytochemicals. Let us know how you like these? We are hoping you love them, because we would love to periodically include this Wonder Food in your box!

! Other things you’ll need to do Cook your beautiful fair-trade Thai jasmine rice in water or broth. If you are feeling like you deserve a treat, stir a little butter into the hot rice. I really wish I had a foolproof way to teach you how to poach an egg, but let me tell you, it really is just practice and some vinegar in the water. That was the only way I got it when I first started doing it. Over and over, poached eggs on everything! This is a technique that sums it up very nicely. Alton Brown is a genius. If this intrigues you, give it a shot; they are perfect on this meal. If not, you can always just serve a sunny side up or over easy egg on these lentils. I would avoid trying to hard boil this egg, because that works best with older eggs and your eggs are fresh! Fresh eggs are great for all things except hard boiling. ! To serve Find a nice deep bowl, like one you would use for udon noodles or something. Place a scoop of hot jasmine rice on the bottom. Cover it with stewed lentils and gently place your poached egg(s) on top. Sprinkle your egg with a little course salt, more fresh cilantro and dig in. Serve the roasted cauliflower family style and pass around the oranges afterwards.

Catch of the Week | Citrus Soy Black Cod with blanched Snap Peas Aaah, beautiful, delicious black cod. So delicious just as it is, but try out the recipe below if you want something a little more complete.

Ingredients: ! Out of the Box: • Cadena Farms black cod fillets • 2 tablespoons light-brown sugar • freshly squeezed lemon or orange juice • 2 tablespoons rice vinegar • 1 tablespoon soy sauce • fresh chopped cilantro and arugula • thai jasmine rice • snap peas, raw or blanched

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! Other Ingredients: Coarse salt and freshly ground pepper A little brown sugar Rice vinegar Soy sauce

Directions: Preheat oven to 425 degrees. Season fish with salt and pepper. Rub with a little oil to prevent sticking and place in an ovenproof pan. In a small pot on the stove, add brown sugar, citrus juice, vinegar, soy sauce, and pinch of salt and bring to a boil over medium heat. Simmer until thick and syrupy, 4 to 5 minutes. Spoon about 1 teaspoon of glaze evenly over each cod filet. Hang onto any leftover glaze. Roast cod for 10-12 minutes until done. Drizzle with sesame oil if you have it. Serve over rice with cilantro and arugula sprinkled here and there. Bring out the glaze, and use as needed. Munch on raw or blanched snap peas between bites.

Beautiful Fairview Julian showcasing their beautiful strawberries

Out of the Box Collective March 5th Mealplan  

Newsletter, Mealplan, Recipes, list of contents March 5th Out of the Box Collective deliveries