FEBRUARY 15, 2011
THE LATEST… Happy Wednesday Folks! As always we have some unique finds in this week’s Box. How about some interesting factoids and tips before you start playing? • Shackamaxan Beans: Shacka…who?? A farm we love, Roots, is one of the few farms that grows these gorgeous heirloom beans. Shackamaxon is a variety of pole bean that dates before the 1800′s and was originally cultivated by the Lenape Tribe from the Delaware River that runs between SE Pennsylvania and S Jersey. The area of Penn. referred to as Shackamaxon is found along this river. Now, the part you need to know to cook these: They are dried but DO NOT need to be soaked (HOORAY!). They do, however, need a LOT of water when cooking, 4-parts water to 1-part beans. When cooked, they are creamy like a Pinto Bean, and rich in flavor like a Black Bean. Let us know how you like them. We are featuring Shackamaxan beans in our recipe for Hearty Chili. For this Chili recipe, we do call for 1 can of unsalted, organic tomatoes from your pantry. • Pea Tendrils: aaaah, the first beautiful little glimmers of Spring. These are the young leaves and shoots of the snow pea plant and “who doesn’t love snow peas??” They are best barely cooked in stir fries or added to a soup at the end of cooking. Enjoy the recipes, enjoy the adventure, Shaheda, your Market Maven
BOX CONTENTS Vegetables
• Spinach (Cortez) • Salad mix (Shepherd Farms) • Arugula (Earthtrine)*
• • • •
• Ground beef (Dey Dey;s Best Beef) • Whole Chicken (Dey Dey’s Best Beef) • Pork strips (Rocky Canyon) • 1 Dz Eggs (Dare 2 Dream)
• Italian Parsley (Earthtrine) • Rosemary(Earthtrine) • Sage (Earthtrine) *
• Pastured Butter (Organic Valley) • Ricotta (C’est Cheese)
• Ruby Salad Dressing (Om Sweet Mama)
Nuts, Seeds or Dried Fruit
• Jasmine Rice (Alter Eco)
• Shackamaxon Beans (Roots Farm)
• Naturally Dried apricots – (Avila & Sons Farm)
• Sweet Dumpling Squash (Lane Farm) • Broccoli (Shepherd Farms) • Bok Choy (Earthtrine)* • Radicchio (Earthtrine) • Pea Tendrils (Earthtrine)*
• Haas avocado (Rancho Santa Cecilia) • Madarins, Murcott (Friends) • Fuji Apples (Fair Hills) • Lemons (Rancho Cecilia) • Blackberries (Chuy’s Berry Farm) Cherimoya (Goodland) Blueberries(Chuys Berries) Strawberries (Shepherd Farm) Extra Blackberries
• • • • •
Carrots (Jose Alcantar Garcia) Yukon Gold Potatoes (Mike Dixon) Green garlic (Earthtrine) Candy Onions (Roots Farm)* Red Beets (Roots)
Catch of the Week • True Cod (Kanaloa Fish) •
THIS WEEK’S RECIPES GROUND BEEF AND SHACKAMAXON BEANS HEARTY CHILI EARTHY SALAD OF BEETS AND AVOCADOS HIGH AND DRY ROASTED CHICKEN, ROASTED POTATOES AND A HEARTY SPINACH SALAD STIR-FRY NIGHT! MIXED CITRUS SALAD BAKED RICOTTA WITH CHIOGGIA BEETS AND RADICCHIO GREEN EGG FRITTATA, FRENCH POTATO SALAD AND A GREEN SALAD CITRUS SOY COD WITH PEA TENDRILS
GROUND BEEF AND SHACKAMAXON BEANS HEARTY CHILI EARTHY SALAD OF BEETS AND AVOCADOS If you haven’t already, be sure to read all the special tips on working with these Shackamaxon (say that 10x quickly) beans. We have noted them above, in our Welcome message. We bet this is the first time you’ve worked with these beans. But we can also bet it won’t be the last! They are delicious and, like most beans, loaded with protein and fiber. Ingredients: Out of the Box: For the chili: • ground beef • shackamaxon beans • 1 carrot- chopped • 2 candy onions- chopped • 4 garlic cloves- chopped • 1 tsp cinnamon • A pinch of smoked salt in your box a
couple weeks ago and would be spectacular in this recipe.
For the salad: • beets • arugula • avocado • • • • • • • •
Other ingredients: olive oil salt/ pepper 1 jalapeno chili- chopped, seeded 1 tbsp chili or chipotle chili powder 1 tbsp ground cumin ½ tsp sweet paprika 1 14oz can tomatoes- organic, unsalted 1-2 cups beef, chicken broth or beer
• • • •
Optional toppings: Sour cream Grated cheddar cheese Chopped onions Chopped fresh cilantro
• Chili is very personal, so anything else you like!
Beet Salad Prep Preheat oven to 400F. Wrap beets with foil, drizzled with a little olive oil and a sprinkling of salt. Place your foil pouches in the oven to roast. Hearty Chili A little disclaimer, I know that chili is a very personal food item and some are very passionate about what belongs in (and what absolutely should NEVER be in) a bowl of chili. So please refer to this recipe as a “version” of chili, and not a ‘chili challenge’ by any means. As with all recipes, taste and adjust as you prefer. Always. Let’s get the Shackamaxon cooking. As you read above, these beans take a LOT of water. Use 4-parts of water to 1-part beans. Put water and beans in a pot (no salt) with a bay leaf if you like. Bring to a boil. Simmer on lower heat, covered until tender. Please note, they will continue to cook in our chili, so they do not need to be super soft and because they are recently dried, they will cook much more quickly than dry beans you might be accustomed to. Keep an eye on them. Once they are cooked, season with salt to taste (smoked salt if you are in the mood!). Drain, reserving the cooking liquid, and set aside. Did you put your beets in the 400F oven?? They’ll be ready in about 40 minutes. As the beans are simmering (and the beets roasting), heat a little oil in heavy large pot and sauté the onions until they begin to brown. Keep an eye on them so they do not go from beautiful and golden to burnt charcoal. Add the carrot, jalapeños (if using) and garlic. Saute to release the flavor and soften the carrot. Add a little salt. Add in the beef, break up and mix together with the onions and garlic and then stop. I like to let the beef brown a little before breaking it up further. Once it is browned on all sides and broken up, add chili powder, cinnamon, cumin, and paprika. Add in the tomatoes (with the juice), the shackamaxon beans, your liquid (stock or beer or some combination of the two) and about a cup of reserved ‘bean water’. Bring to boil. Reduce heat and simmer until chili thickens and flavors blend. Stir occasionally while you put your beets together, about 45 minutes. Skim any fat from surface of chili. Beet Salad Once beets are cool enough to handle, lop off the stem end and squeeze carefully to slip the peels off. Try to avoid using water, it dilutes the flavor a bit, but do protect your hands with a plastic bag, unless of course, you prefer your fingertips bright pink. Cut into quarters. Make a basic vinaigrette with 3-parts olive oil and 1part vinegar. Salt, pepper OR opt for your Ruby Salad Dressing. Shake shake and set aside. Wash and dry the arugula. Toss arugula with a little dressing. Top with peeled, quartered beets, chunks of avocado. If you have any of those walnuts left, add those as well (toasted if you can be bothered). They would be great for crunch in this salad. Drizzle a bit more dressing on beets, etc before serving. Hearty Chili Check the consistency of the chili. Add some liquid if it looks too dry. Taste and adjust seasonings. As with most stews, this will be better the next day. Serve chili in big deep bowls with whatever toppings your family likes! This is the perfect recipe for the “chili” week ahead! (Couldn’t resist that one!) Enjoy!
HIGH AND DRY ROASTED CHICKEN, ROASTED POTATOES AND A HEARTY SPINACH SALAD If you’ve been a lucky subscriber to OBC, you will recognize this bird recipe. I hoped you liked it then, because it is one of my favorites ways to roast a chicken (and the fastest by far!). This time, we’ll be roasting a couple other things with the bird (to save time and the planet). Start by pre-heating your oven. To 450F. And open a window. I’ll tell you why later. Ingredients: Out of the Box: For the bird: • Whole chicken unwrapped, patted dry & waiting uncovered in your fridge. For the sides: • Potatoes- scrubbed and halved • Sweet Dumpling squash- just sliced into thin rings • Spinach • Parsley- chopped • Butter • Lemon- just a squeeze • • • •
Other ingredients: Course salt, fresh ground Pepper Olive oil Dijon mustard (optional) Vinegar- balsamic or sherry is nice with this.
Directions: Roasting Prep (Chicken & Veg)
The beautiful bird should be unwrapped, patted dry & waiting uncovered in your fridge. The air inside the fridge helps to dry the skin out completely, resulting in an amazing crisp skinned bird. Pull your bird out of the fridge about an hour before it goes into the oven. Truss the bird like so http://www.youtube.com/watch?v=HpSPfuJQV OA or just tie it’s little legs together. Set in a roasting pan. Scrub and halve your potatoes. Toss them with a little olive oil. If you are feeling particularly gluttonous, just throw them in the same pan as the chicken. They will cook in the fat. If not, place them on a covered cookie sheet and set aside. Pick your pans carefully, three will be going into the oven. Now, slice your Sweet Dumpling squash into thin rings (about 1cm). Do not peel and do not remove the seeds (love this technique for those reasons!). The seeds will just roast and be delicious. Toss the rings with olive
oil, salt and pepper and lay flat on another baking sheet (or the same one as the potatoes if there is room).
Just before everything goes in the oven…
Take a full tablespoon of coarse salt and rain it over the bird, front, back (side to side) and a little inside the cavity. Throw on a little more for good luck and some black pepper if you’d like. You may need to gently press the salt onto the skin to help it stick. Now, let me tell you, even I am a bit skeptical looking at this recipe. Just coarse salt? Really?? Now I’m a garlic, spicy, umami, flavor-lovin’ kinda gal, so the idea of chicken with just salt sounds…well…pretty dry. But, trust me…this is JUST. SO. GOOD. With that said, I will say that this recipe really only works with a small, happy, pasture raised fresh bird…. any other sad bird and you’ll definitely need all sorts of aromatics and marinades and rubs to help your dinner. Lucky for you, you have the perfect bird in that box! Place your bird, potatoes and squash in the oven. Because we are cooking the chicken at such a high heat and the bird is completely dry…there may be some smoke. But don’t worry- it is super delicious and totally worth it! And my house is still standing. Keep an eye on the squash, they will be done in about 25 minutes. They should be well browned. Quickly pull out when done. Check the temp of the chicken after 40 mins (Couples chickens in particular as they are smaller). When it reads 155F in the thigh take it out of the oven, baste it with the juices, remove the potatoes with a slotted spoon and set aside. Cover the bird with foil. Let is rest for at least 10 mins before carving. The bird will get to 160F while it rests…making it perfect and delicious.
Salad and Side
Make a quick vinaigrette with 3 parts oil & 1 part vinegar. Season with salt, pepper. Whisk in some honey and Dijon to taste. Taste and adjust. If you want to get really fancy, you can warm this dressing slightly. Place warm squash rings onto your spinach leaves. Toss with dressing. Done. For the potatoes, just toss roasted potatoes with fresh chopped parsley, a little pat of butter (optional) and a squeeze of lemon.
Serve the roasted bird with room temp butter and Dijon mustard on the side, if you prefer. Enjoy the chicken with roasted potatoes and your hearty spinach salad. Don’t forget to save the bones for chicken stock (or ship them to me, I’ll make it for you!).
STIR-FRY NIGHT! MIXED CITRUS SALAD This stir fry recipe is more a ‘technique’ I am sharing rather than an actual recipe. If I knew exactly what you had waiting in your crisper drawer, I’d be more specific. That being said, stir-fries are awesome! And the best way to create a quick, healthy meal using up odds and ends you may have, in a relatively short amount of time. Oh, we have dried apricots in our box this week, so I will be using those for sure. They add a lovely sweetness to the meal. Directions: Ingredients: Stir fry prep Out of the Box: With Stir fry meals it is very important to make sure For the stir-fry: all of your prep is ready to go before you ever turn • Pork Stir-Fry meat the heat on. • Broccoli- florets & stems cut in small pieces Chop all of your vegetables the same size. The • Candy onions- chopped spinach and bok choy leaves can be left whole. • Garlic cloves- sliced thin Make sure all the veggies are in separate piles. • Bok Choy- stems cut & leaves left whole Place the garlic, ginger & chili flakes in a small bowl. (opt) Time to stir fry! • spinach leaves Heat a small amount of oil in a wok or skillet. Use an • Carrots- chopped oil with a high smoke point, like canola or • Dried apricots grapeseed. Add in ½ of the garlic, ginger, red • Pea tendrils (opt) pepper and stir around quickly, start the onions For the citrus salad: going. When the onions are softened, saute pork • Various citrus- segmented strips and then add in the vegetables, apricots and • Arugula or mixed greens cook one by one, starting with the hardest first. • Apples & avocado After you add the apricots, add about ¼ cup of Other optional Ingredients: water or broth to help them soften. Do not add the • Any other vegetables you want to use up! bok choy leaves, spinach or pea tendrils until later. • Ginger- grated Everything should be cooked until tender-crisp and • Soy sauce bright in color. • Cilantro Add some soy sauce and cilantro. Stir around. Turn • Red chili flakes off the heat, add the bok choy leaves, spinach and • Sesame oil finally the pea tendrils. Cover for a couple minutes. • Rice noodles or steamed rice to serve. Serve with a drizzle of sesame oil over rice or noodles. Citrus Salad This is a refreshing simple salad meant to showcase all the lovely flavorful winter citrus. Simply top your favorite greens with various types of citrus. Add avocado and apple, but only if you want to use them up. Drizzle with some oil, vinegar and a sprinkling of salt.
BAKED RICOTTA WITH CHIOGGIA BEETS AND RADICCHIO A delicious meal without meat – pair baked ricotta with any number of vegetable combinations and enjoy variations of the dish year-round… For the Ricotta: In a large mixing bowl, stir salt and pepper to taste into your ricotta and work in a few tablespoons olive oil. Press Ingredients: mixture into baking dish and sprinkle chopped herbs and chilis over the top. Drizzle with olive oil and bake at 375°F until there are little peaks of golden brown on top. Serve · Ricotta warm in wedges or large spoonfuls. · Salt
· Olive oil · Cracked black pepper · Rosemary, sage and dried chili, finely ·
chopped Grated lemon zest
For the Beets: Wash beets well and toss with olive oil, salt and pepper. Place in baking dish, cover in foil and bake until fork-tender – about 30 minutes, depending on size. When cool enough to handle, slip off the skins and cut into wedges.
For the Raddicchio: Cut into wedges, drizzle with olive oil, salt and pepper and bake on sheet tray until the cores are tender and the leaves just start to crisp. Serve with the beets and ricotta, dressed with a squeeze of lemon
GREEN EGG FRITTATA, FRENCH POTATO SALAD AND A GREEN SALAD Like stir-fries, frittatas are a great way to use up ingredients from the crisper. And with the eggs, you get lots of protein as well. We’ll primarily use spinach, broccoli and ricotta in this one. For the potato salad, let’s do it French-style, which basically means no mayo and never served cold Ingredients: Out of the Box: For the frittata: • Eggs- beaten • Garlic- chopped • Onions- chopped, sauteed • Spinach- chopped, sauteed • Broccoli- chopped, sautéed • Pea tendrils For the potatoes: • Potatoes- ½” slices • Parsley- chopped • Garlic- chopped For the salad: • Mixed greens • • • • • •
Other Ingredients: Milk or cream Olive oil White wine vinegar Dijon mustard Other herbs like rosemary or chives Salt
Directions: Prep: Place your sliced potatoes in a pot with water and salt. Slicing the potatoes before boiling them helps the potatoes not fall apart, and prevents you from having to try and cut raging hot potatoes. Bring them to a boil and simmer until just cooked. Drain and save some of the ‘potato water’. To keep the potato slices from getting damaged after draining, it helps to lay them out flat to cool slightly.
the last 5 minutes of baking. Allow to cool and set completely before cutting. In the meantime, make a “vinaigrette” with some olive oil, white wine vinegar, about ¼ cup of reserved potato water, mustard, salt and pepper. Potato cooking water is starchy and will act as a binding element to hold the salad together and keep the potatoes from drying out. White wine will do the same thing if you accidentally dumped your potato water. Pour your vinaigrette over the potatoes (which are resting on the cookie sheet). After a few minutes, after most of the vinaigrette has been absorbed, carefully transfer potato slices into a bowl and even more carefully, toss in the chopped garlic, parsley and any other herbs. Check for salt and pepper. To serve: Serve a pie shaped wedge of frittata alongside your potato salad and a mixed green salad.
CATCH OF THE WEEK! CITRUS SOY COD WITH PEA TENDRILS Preheat oven to 400 degrees. Season fish with salt and pepper. Rub with a little olive oil to prevent sticking and place in an ovenproof pan. In a small pot on the stove, add 2 TBS of brown sugar, a squeeze of lemon or orange juice, 2 TBS of rice vinegar, 1 TBS soy sauce, and a pinch of salt and bring to a boil over medium heat. Simmer until thick and syrupy, 4 to 5 minutes. Spoon about 1 TBS of glaze 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. Munch of blanched pea tendrils between bites.
The prep for the frittata is simple. Mix the eggs, milk or cream, sautéed vegetables (not the pea tendrils), garlic and herbs together. Whisk, Whisk to incorporate some air. To cook: Preheat oven to 350F. Heat up an oven proof skillet, I love cast iron for this) and coat well with butter or oil. Pour in frittata mixture and cook until the bottom sets. Sprinkle ricotta on top if you wish. Frittatas should be finished in the oven. Bake the frittata until the top no longer looks wet. Sprinkle the top with pea tendrils for
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GROUND BEEF AND SHACKAMAXON BEANS HEARTY CHILI EARTHY SALAD OF BEETS AND AVOCADOS HIGH AND DRY ROASTED CHICKEN, ROASTED POTATOES AND A HEART...