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JUNE 12/13, 2011

FATHER’S DAY BOX Happy Father’s Day! This week we have a beautiful meal plan from the Surfin’ Chef, Erik Stenberg. What we love about Erik’s meal plans, is that he makes everything so easy, using simple ingredients, cooked simply, he lets the flavors really shine. His cooking style is all about trusting your instincts, so sometimes his measurements aren’t precise, to allow people the space to create something more spontaneous. Erik has been working with us since the very beginning, and really embodies the farm to table movement, which is why he is cooking for our very first Farm to Table event. We deliberately kept this event small, so that it is more intimate, yet not many of you have bought tickets. Please show us your support for this type of event by participating -- this will also encourage us to organize other such events. And please feel free to pass this along to any friends you have that are interested in the sustainable food movement, it is going to be a truly unforgettable evening. Here is the invitation As for the contents of this week’s box, we have several beautiful treats, thinking bout Dads. Great cheese, Filet Mignon from Dey Deys Best Beef Ever (we know the dads all want steak and potatoes for dinner!), amazing brownies with Fair Trade chocolate (who’s the biggest chocoholic in your household?), and beautiful Oatmeal from a brand new supplier. Lastly, this week is launch week for our new in-house produced Orange Juice! Enjoy! JUICE OF THE WEEK: Fresh squeezed, pure juice from our local farmers. We have bottled it in glass Mason jars, which we would like to re-use. We ask you to please put the Mason jars in the dishwasher when you’re done with them, and then leave them out with your crates on delivery day. We will be sanitizing the jars, but cleaning them on your end will help us avoid a mess in the boxes… Re-using will be more sustainable that re-cycling, so if we all work together, this should be a good solution. You can look forward to different citrus varieties, featuring different farms, depending on what’s best every week. Also we will make grapefruit juice and lemonade available from the store as add-ons. This is our first in-house product, so please send feedback! POZO TOMME: Rinconyada Dairy’s flagship cheese, Pozo Tomme, is a pressed raw sheep milk cheese, aged for a minimum of two months. This rustic farmstead cheese is allowed to develop a natural rind resulting in a rich, nutty flavor with old world characteristics. As it ages, it becomes a superior grating cheese, reminiscent of the Italian pecorinos. In 2006, Pozo Tomme was chosen for the cheese course as part of the Wine Spectator Rarities Dinner at the Highlands Inn in Carmel, California. In April of 2007, The Beverly Hills Cheese Store awarded the Pozo Tomme first place at the American Artisan Cheese Treasures competition in the aged sheep milk cheese category. Each wheel of Pozo Tomme averages 5 to 6 pounds.

http://www.rinconadadairy.com/latimes.htm


From the Fields Granola: We’ve had a great time connecting with Betsy Fields, the founder of From The Fields, as she is every bit as conscientious about how she sources the ingredients in her cereals as we are about the products in our Boxes! Even her vanilla beans and cashews are fair trade, from women-run and owned coops in Mexico and Honduras! Apart from the oatmeal included in your boxes this week, we have stocked a selection of her porridge, muesli and granola, in various different flavors, which are all available now in the store, enjoy! Enjoy the recipes, enjoy the food love, Erik Stenberg & Jennifer Piette, OBC Founder

BOX CONTENTS | JUNE 12, 2012 Roots

Vegetables

Fruit

• • • • •

• • •

• Avocados (Rancho S.C.) • Rainer Cherries (Burkdoll) • Apache Apricots (Burkdoll) • Meyer Lemons (Whitney Ranch) • Yellow Peaches (Reiger Farms) *

Purple Majesty Potatoes ( Roots) Yukon Potatoes (Mike Dixon) Spring Onions (Earthtrine) Elephant Garlic* (Jose Alcantar) Carrots (Jose Alcantar)

• • •

French Filet Beans (Givens Farms) Cucumbers (Chris Milliken) Summer Squash Blossoms (Chris Milliken) Fava Beans (Finley Farms) Sugar Snap Peas (Finley Farms) Garbanzo Beans (Ojai Sprouts)

Leafy Greens

Extra Fruit **

Meat & Eggs

• Red Leaf Lettuce (Givens Farms) • Dino Kale (Givens Farms)*

• White Peaches (Reiger Farms) • Raspberries (Rancho Cortez) • Tangerines (Somers Ranch) • Strawberries (Lane Farms)

• Chicken Legs (Dey Deys) • Filet Mignon (Dey Deys) • Breakfast Sausage (Jimenez) • Ground Beef (Dey Deys) *

Herbs

Dairy

Regional Specialty

• Parsley (Dominguez) • Thyme (Earthtrine) • Cilantro (Earthtrine) *

• Salted Butter

• Ginger Miso Dressing (Om Sweet

Juice of the Week

Grain/ Pulse

Nuts, Seeds or Dried Fruit

• Valencias (Friends)

• Oatmeal (In the Field)

• Walnuts, Chopped (Avila)

Fair Trade

Catch of the Week **

New Customer/ Referral Gift

• Salted Caramel & CA Orange

• Yellowtail (Kanaloa Seafood)

• Marmelade

Brownies (iXcaco)

(Sierra Nevada. Willows, CA) *

Mama)

• Pozo Tomme (Rinconyada Dairy)

* Not included in the Couple’s Box ** This category is an ‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested in it!


RECIPES TO HELP YOU EAT YOUR WAY THROUGH THE BOX! • • • • • •

Breakfast sausage patties with roasted purple potatoes, orange citrus oatmeal, and fresh apricots Shoyu (oven roasted sweet soy) Chicken, cucumber miso salad, jasmine rice Grilled beef tenderloin or burger, herb and garlic mashed potatoes, stir fried green beans Sprouted garbanzo beans and fresh bean ragout, stir fried snap peas, oven roasted kale Grilled Yellow Tail, cherry and apricot salsa, market salad Summer Squash blossom fritata, "Pozo Tomme" bechamel cheese sauce, toasted walnut and fresh cherry salad

BREAKFAST SAUSAGE PATTIES WITH ROASTED PURPLE POTATOES, ORANGE OATMEAL, AND FRESH APRICOTS This is a straight-forward brunch style meal for Father’s Day. Feel free to cook an egg with it or add a green salad... Ingredients: • Sausage patties • Purple potatoes • Oatmeal • Apricots • 1 Onion Extra ingredients: • Milk/yogurt • Honey Roasted Purple potatoes: Preheat the oven to 375F. Quarter potatoes, rough chop an onion and toss together in a bowl with olive oil, salt, and pepper. Spread evenly on a tray and roast for an hour +,-. Pan fry breakfast patties in a sauté pan. Oatmeal: follow instruction on package for making oatmeal. For a fun flavored twist on your regular oatmeal...when the oatmeal is cooked add a quarter cup of either milk or yogurt. Stir it in 3 tablespoons of honey. Chop apricots and serve on oatmeal.


GRILLED BEEF TENDERLOIN OR BURGER, HERB AND GARLIC MASHED POTATOES, STIR FRIED GREEN BEANS Ingredients: • Beef tenderloin • Ground beef (for families with kids!) • Garlic • Thyme • Green beans • Potatoes Extra ingredients: • • • • •

Butter Olive oil Salt Pepper Soy sauce

Filet Mignon: Remove the tenderloin from its package and pat dry with a towel to remove excess moisture. Season well with salt and pepper and a little olive oil. Grill to desired temperature. Hamburger (for the kids!): Patty up the hamburger meat seasoning with salt and pepper. I also like to add a splash of soy sauce for a little kick. Grill to desired temperature. Potatoes: Wash, cut into quarters, and bring potatoes to a boil with salted cold water. Once cooked, strain out water and add butter/garlic/herb mixture and mash together. Adjust the seasoning with salt and pepper as needed. Butter/garlic/herb Mixture: on a medium/low heat melt 1/4 cup of butter in a pan. Finely chop garlic and thyme and add to the butter. You want the herb and garlic to infuse their flavors into the butter, so no browning of the butter. After about five minutes remove from the heat and set aside until your potatoes are ready. Green beans: wash the green beans and remove the top stem. They will cook fast and are best eaten immediately so save this task for when your potatoes and steak are ready. Stir fry the green beans in a sauté pan with hot oil. Have a little garlic chopped and ready to add to the beans. Once the beans are in the pan and cooking for a minute or so you will notice them changing color to a lighter, brighter green. When this happens add the garlic and season with salt and pepper. Continue cooking for another minute or so. You want the beans still a little crunchy for a wonderful early summer treat.


SHOYU(OVEN ROASTED SWEET SOY) CHICKEN, CUCUMBER MISO SALAD, JASMINE RICE Ingredients: • • • • • • •

Chicken legs Cucumbers Carrots Miso salad dressing Onions Garlic lemon

Extra ingredients: • • •

Soy sauce, 1 cup Brown sugar, 1 cup Rice

Chicken: this is a traditional Hawaiian-influenced dish. Create a mixture of equal parts brown sugar and soy sauce. Place your chicken legs in a Pyrex style baking dish. Rough chop a little garlic and onions and add them to the chicken. Pour the soy and brown sugar mixture over the chicken legs. Cover the whole dish with aluminum foil and bake in the oven at 350F until the meat is falling off the bones. Estimated time about an hour and a half to two hours. Cucumber salad: this is a great summer salad recipe. Peel the cucumbers. Cut cucumbers in quarters the long way then slice the quartered cucumbers into small pieces. Grate 2-3 carrots in with the cucumbers. Slice a half an onion as fine as possible and add it to the salad. Squeeze the juice of one lemon in with the carrots and cucumbers, season with salt and pepper and a drizzle of olive oil. When the chicken is so tender and the rice cooked, dress the cucumber salad with the miso dressing. Rice: once you have the chicken in the oven you can start your pan of rice.


SUMMER SQUASH BLOSSOM FRITATA, "POZO TOMME" BECHAMEL CHEESE SAUCE, TOASTED WALNUT AND FRESH CHERRY SALAD Ingredients: • • • • • • • •

Squash blossoms Pozo Tomme cheese Walnuts- toasted Fresh cherries Lettuce Onions Garlic Parsley- chopped

Extra ingredients: • • • • • •

Flour 1/2 cup Butter Milk 2 1/4 cup Eggs 6-8 Honey Dijon mustard(optional)

Fritata: Whisk together 6-8 eggs with a 1/4 cup of milk. Saute half an onion and a clove of garlic in an oven safe pan. Rough chop and add squash blossoms. Once blossoms have cooked a few seconds, add chopped parsley and egg mixture. Put pan and all into the oven and bake at 350F for 20-30 minutes or until egg texture is solid. Cheese Sauce: A classic béchamel sauce recipe, thickened with a roux. First melt 3 tablespoons of butter in a pan. When the butter is melted, slowly add 1/2 cup of flour and cook over low heat for 3 minutes. Do not burn butter or flour. Cook on a medium low heat stirring constantly. After 3 minutes slowly start adding the milk. As you add the milk the sauce will get thick quickly so keep stirring until all the milk is incorporated. At this point you have a creamy looking milk sauce. You want the consistency to resemble "velveta cheese" from the old commercials. If you need you can add more milk to get the desired consistency. With the sauce still on the stove, grate and add the pozo tomme cheese to the béchamel and stir until it's all melted in. Drizzle the sauce over your servings of frittata. Salad: toast walnuts in the oven at a temperature of 375F for about 10 minutes. Remove the pits from the cherries. If you have walnut oil that would be best for the dressing, but if not olive oil works great. Mash a 1/4 cup of cherries with the juice of one lemon, a tablespoon of honey and add a little chopped parsley to the mix. Season with salt and pepper. Whisk in 1/2 cup of oil with the mashed cherries. If you have some Dijon mustard around add a teaspoon of that as well to the dressing. Toss the salad greens with the dressing, garnishing the salad with fresh cherries and toasted walnuts.

SPROUTED GARBANZO BEANS AND FRESH BEAN RAGOUT, STIR FRIED


SNAP PEAS, OVEN ROASTED KALE Note: working with sprouted grains is amazingly healthy and easy. You can sprout grains yourself by soaking them in water, or buy already spouted grains like the ones in this weeks box. Enjoying them in salads or lightly frying them in oil, you will be delighted by their crunchy, nutty flavor. Ingredients: • • • • • • •

Sprouted garbanzo beans Fresh fava beans Snap peas Kale Onions Garlic Lemon

Extra ingredients: • • • • • • •

Soy sauce Tomato paste Vegetable stock(optional) Honey Chili flakes(optional) Olive oil Curry powder(optional)

Bean Ragout: Remove the fava beans from their pods, and then peel them (blanching first facilitates the peels coming off). Fry the sprouted garbanzo beans in a pan with the lid on. Rough chop an onion, a carrot, and some garlic and add them to the beans (this is where you can add a couple tablespoons of curry powder if you want). Cook these all together until the onions, carrot and garlic are soft and caramelized. Next add the fava beans. Cook for a minute with a lid on, steaming everything together. Next add 1-2 cups of vegetable broth (water is fine, if you have bouillon that works as well) and 1 tablespoon of tomato paste, and a splash of soy sauce. Let this all cook together for 20 minutes. You want the liquid to reduce a little and create a nice saucy bean ragout. Oven Roasted Kale: Preheat oven to 425F. Wash and roughly chop kale. Toss in a bowl with olive oil salt and pepper. Line a baking sheet with parchment paper. Spread kale evenly on the sheet tray. Roast in the oven for 5-8 minutes stirring every couple minutes. Once it's roasted and crispy squeeze some fresh lemon juice on it. Stir fried Snap peas:


De-vein snap peas. Cut in half the long way. Also have a little chopped garlic ready. Stir fry snap peas in a sauté pan. This is all of a 2 minute stir fry so everything happens quickly. Sauté snap peas, then add the garlic (you can add chili flecks here for a little spice.) Then deglaze the pan with a tablespoon of soy sauce and a tablespoon of honey. Season with salt and pepper.

GRILLED YELLOW TAIL, CHERRY AND APRICOT SALSA, MARKET SALAD Ingredients: • • • • • • •

Yellow tail Cherries Apricots Cilantro Salad mix Lemon Onion

Extra ingredients: Yellow tail is a firm flesh, easy grilling fish. Season with olive oil salt and pepper and if it has skin, grill skin side down. Try to only cook the fish on the one side. When finished cooking squeeze lemon juice on it. For the salsa chop cherries, apricots, and onions and toss together with cilantro, olive oil, salt, and pepper. Squeeze a little fresh lemon juice in the salsa. Serve the grilled yellow tail on a bed of market greens and enjoy with the cherry apricot salsa.

Fathers Day Box  

• Breakfast sausage patties with roasted purple potatoes, orange citrus oatmeal, and fresh apricots• Shoyu (oven roasted sweet soy) Chicken,...

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