JUNE 20-21, 2011
SOLSTICE BOX Welcome to the end of spring, with a box dedicated to the summer solstice. Stone fruit, barbecues and salads, galore! School is out, vacations are underway and we can (finally) head to the beach… yippee! Box Highlights: Spun Organic Vanilla Bean Honey- San Marcos Farms produce a variety of wonderful honey products, which they bring to the Santa Barbara farmers markets. We were struck by the delicious flavor of their Vanilla spun honey. What is spun honey and what makes it different form regular honey, you may ask? Well, most unprocessed honey will eventually form crystals over time and harden into a solidified mass. Spun honey is seeded with super teeny-tiny honey crystals and “whipped” to create an even, firm and spreadable texture which stays soft and doesn’t harden. Enjoy in our peach sorbet recipe or spread on toast – or try as a spun honey and almond butter sandwich! Purslane- Purslane comes from India, where it was a food crop centuries ago. It was Gandhi's favorite food. Now it also grows across America, and around the world. It’s juicy tart crunchy leaves make an excellent addition to salads but can also be used to garnish soups or in stirfries… Select Dry Vella Monterey Jack- Special Select is aged a minimum of one year and up to two years. Special Select has a firm texture due to its extra aging (much like aged Reggiano Parmigiano) but it is well worth the effort. Special Select complements the flavor of fruits and wine and is excellent with pasta entrees. The possibilities are as endless as your imagination. Dried Fruit from Avila and Sons- Aces with their nuts and dried fruit, we’ve chosen a mix for you to try from Avila and Sons. You can chop and stir them into oatmeal, bring with you wherever you go as a healthy snack or serve with cheese and nuts for a pre or post-dinner nibble. Cannellini Beans- Cannellini beans are low in fat, high in protein, high in fiber, minerals, B vitamins. This week we couldn’t source any local cannellini beans so we thought it would be a great opportunity to support Community Grains, a new company based in San Francisco. They are endeavoring to create a local grain economy using all Californian whole grians and pulses. Check them out at: http://oliveto.com/communitygrains/ ALTER ECO Ruby Red Jasmine Rice (Khao Deng variety) is an ancient whole grain rice that is as nutritionally charged as it is colorful. Its crunchy texture and earthy flavored paired with a cocktail of essential proteins and minerals, making it an all-around sustainable choice! It is a rare grain that is found in Surin, a province in the East of Thailand situated along the Cambodian border. Inhabitants of this particular region have long relied on this nutritious rice as a complement to their daily diet. Farmers of the Agrarian Cooperative of Surin cultivate the ALTER ECO Red Rice using traditional farming methods that ensure quality and respect forthe environment. Chemical fertilizers and pesticides have been replaced with organic fertilizers and natural plant extracts to produce this premium quality, environmentally friendly rice. We wish you a fabulous week filled with family, friends and delicious food, made (or heated through) with Love. Catch of the Week: This week the Local White Seabass season starts. It always means to mean that summer has arrived. Perfect option for the Summer Solstice Box. Enjoy! Juice of the Week: This week the oranges were certified organic oranges from Etheridge farm. Because of the climate where they are grown, which includes both high and low temperatures, the flavor of these oranges is very different from the Ojai oranges we are used to. Let us know how you think it compares! We will be tasting around, so you will get an opportunity to try juice made from various farms’ oranges. Enjoy the recipes, enjoy the food love, Sara Woodward & Jennifer Piette, OBC Found
BOX CONTENTS | JUNE 14, 2011 Roots
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Yukon Potatoes (Roots) Spring Red Jumbo Onions (Rancho Cortez) Garlic (Chris Millikin) Ginger (Anthony Chang) Carrots (Garden Of…)
Leafy Greens Salad Mix Mix (Shepherd Farms) Spinach (Shepherd Farm)
Basil (Eathtrine) Purslane (Earthtrine)
Juice of the Week Organic Valencias (Etheridge Farm)
Fruit Katy Apricots (Burkdoll) Brooks Cherries* (Burkdoll) Yellow Fiesta Peaches (Regier) Meyer Lemons* (Whitney Ranch) Strawberries (Shepherd) White Diamond Nectarines (Regier)
Romano Beans (Tutti Frutti) Heirloom Tomatoes (Sanchez Bros) Cherry Tomatoes (Chris Millikin)
Extra Fruit ** White Snowbright Peaches (Regier) Extra Nectarines Raspberries (Chuy’s Berry Farm) Rainier Cherries (Burkdoll)
Meat & Eggs * Rib Steak (Dey Deys) * Half Chicken (Dey Deys) * Ground Beef (Rancho San Julian)
Nuts, Seeds or Dried Fruit
(Sierra Nevada. Willows, CA) San Joaquin Gold (Fiscallini)
Vanilla Bean Spun Honey (San Marcos Farms)
• Cannellini Beans (Community Grains) • Mixed Dried Fruit (Avila and Sons)
Catch of the Week **
New Customer/ Referral Gift
• Ruby Red Jasmine Rice (Alter Eco)
• Local Sea Bass (Kanaloa Seafood)
• Marmelade (Bona Dea)
* 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!
Grilled Chicken and Cannellini Beans with Romano and Cherry Tomato Salsa
Heirloom Tomato, Basil, Garlic, and Cheese of the Week, Fresh Summer Pasta
Beef Kebabs with Gingered Orange Carrots and Steamed Rice
Marcie’s Lamb Chops with Tomato, Purslane and Red Onion Salad
Poached Eggs with Dry Vella Jack and Spinach – Roasted or Crispy fried Potatoes
Peach Sorbet with Vanilla Spun Honey
Catch of the week... Local White Sea Bass with Cherry Tomato Agrodolce
HEIRLOOM TOMATO, BASIC, GARLIC, AND DRY VELLA JACK, FRESH SUMMER PASTA Ingredients: • 3 ea. Heirloom Tomatoes, diced into fat chunks • 2 ea. Garlic Cloves, sliced thin • Basil, rough chopped • 1 pkg Fresh or Dry Pasta • ½ cup Dry Vella Jack Cheese, grated • Olive Oil • Salt • Pepper In this case less is more…even keep the cooking to a minimum. The idea with this pasta is to heat the tomatoes and garlic and basil just enough to release their flavors. Enjoy the summer garden flavors! Have the pasta cooked and ready to go before you start the sauce. Save the pasta water Saute sliced garlic in olive oil for a minute, then add the tomatoes and basil and cook for another minute. Once the tomatoes start to break down ad the cooked pasta and 4 oz pasta water. Bring everything back to a boil and let simmer for 30 seconds, then add the cheese and turn off the burner. Stir the cheese in while the pasta is still hot. Enjoy with green salad.
GRILLED CHICKEN LEGS WITH CANNELLINI BEANS AND CHERRY TOMATO-ROMANO SALSA Summer is finally arriving and some warm weather is here at last! Time to break out that grill and enjoy some al fresco dining. A little preparation the day before will make cooking the rest of this meal a cinch! Ingredients: • Chicken Legs • Cannelini Beans, soaked • Diced Onion • Crushed Garlic • Bay Leaf • Salt and Pepper • Romano beans, sliced on a thin bias • Cherry Tomatoes, halved • minced red onion • lemon juice • olive oil • basil, sliced
For the Cannellinis: The day night before you plan to cook them, soak them in plenty of cold water and leave overnight. A good rule of thumb is four times the water than beans. Soaking the beans allows them to soften and swell, making them much easier to cook – they’ll be less likely to break apart and the cooking time will be much shorter. To cook, first drain the soaking water and give the beans a rinse. In a heavy-bottomed pot, sweat the diced onion and crushed garlic in a few tablespoons olive oil. Add the beans to the pot and stir to coat with the melted onion. Add the bay leaf and cover the beans with water. Bring to a boil and allow to boil for 10 minutes before reducing the heat to a low simmer. Skim away any scum that collects on the surface and continue to simmer at a gentle bubble until the beans are soft and cooked through but not breaking apart. (About an hour or so). Just before the beans are cooked through season the beans with salt and pepper. Doing so beforehand will make the skins tough and difficult to digest, so that’s why we do it at the end... Let them cool in their liquid, and store them submerged, to retain moisture and flavor.
For the Chicken: Season well with salt and pepper. Lightly dress with vegetable oil and place on the grill, skin-side down. Allow the skin to become crispy and golden before turning over. Total cooking time will vary depending on how hot your grill is and the size of the legs – but should be between 20 and 30 minutes. Press the legs and check to see that the juices are running clear For the Salsa: Slice the romano beans into thin strips on a bias (a bit diagonal, instead of straight across) , about the length of your cherry tomatoes. Blanch for 10-15 seconds in salted boiling water and drain and cool. In a bowl, place the minced red onion and several squeezes of lemon juice. Add your cherry tomatoes, blanched romanos and a healthy drizzle of olive oil. Finish with lots of sliced basil and toss together. Spoon generously over the grilled chicken and cannellinis
BEEF KEBOBS WITH GINGERED ORANGE CARROTS AND STEAMED RICE This dish is perhaps best suited as a weekend meal as it’s a great one to get the family involved with. It’s a little longer in the prep time and if you do go the skewer route (I have suggested an alternate method if you don’t have access to bamboo skewers) the kids will have fun helping out by putting these tasty kebabs together…
Ingredients: • Ground beef • breadcrumbs • toasted ground cumin • egg, beaten • grated onion • bamboo skewers, soaked 20 minutes in water • Carrots, peeled and cut into thick coins on a diagonal • 1C orange Juice • small knob Ginger, peeled and minced • 3T butter • Meyer lemon, minced • salt and pepper
For the Beef Kebabs: To make the beef mixture, combine grated onion with the beef and season with salt and pepper. Add beaten egg and breadcrumbs (use a stale piece from any white or wheat loaf and grate on a box grater to make about 1/2C of crumbs) gently mix all the ingredients together, shape onto the skewers like kafta and grill. (this means, a row of little meatballs on the skewer – if you do not have the skewers, simply grill them as little patties or pan-fry and roast them as meatballs) For the Carrots: In a wide-bottomed pot, melt the 3 tablespoons butter. When foamy, add the minced ginger and allow to infuse into the butter. Before the butter browns, add the sliced carrots to the pot and stir to coat. Season with salt and pepper. Add the orange juice and a splash of water. Cook on high heat, stirring occasionally so the edges do not burn. The idea is to allow the liquid to evaporate and coat and glaze the carrots. If the carrots are cooked through before the liquid has reduced enough, just remove the carrots from the pot, continue cooking the liquid until glazy in consistency and pour over the carrots. Conversely, if the liquid has diminished before the carrots are cooked, just add a little more until they arrive. When the carrots are glazy and just cooked through, add minced meyer lemon and toss to coat. Garnish with cilantro and serve with steamed rice and a nice green salad For the Rice: Rinse desired amount of jasmine rice and steam as per usual… Although, for an even better dish, you can make this into delicious coconut rice by substituting the water for coconut milk and adding a pinch of sugar. Unfortunately, we haven’t found a local source for coconut products at the farmers markets we frequent but there are often some wonderful brands available at your local markets.
MARCIE’S LAMB CHOPS WITH TOMATO, PURSLANE AND RED ONION SALAD Woo-hoo! Lamb Chops from Marcie Jimenez … Yes, please! Now, fire up that Barbie!! Ingredients: • lamb Chops • Salt and cracked black pepper • Cherry tomatoes, whole or halved • Purslane, picked into small clusters and gently washed • Red onion, sliced thinly, soaked in ice water • Lemon juice • Olive oil For the Chops: Season the chops with sea salt and cracked black pepper. Grill over an open flame until they have a beautiful crust on either side and are desired doneness within. Remember to allow them to rest for a few minutes before serving. Serve with the tomato purslane salad. For the Salad: Combine the cherry tomatoes, purslane clusters and soaked onion slices (the soaking in the ice water take the “hotness” off and makes them more palatable to eat raw) season with salt and pepper, a big squeeze of lemon juice and drizzle of olive oil.
POACHED EGGS WITH VELLA JACK CHEESE AND SPINACH CRISPY FRIED (OR ROASTED) POTATOES A smashing brunch dish or a filling meatless dinner… Feel free to do the potatoes however you like, or omit the cheese in the spinach. It’s customizable to fit the bill of a quite healthy meal or a little bit of indulgence… Ingredients:
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Eggs (one or two per person) Spinach, washed and large stems removed Butter Salt and pepper Dry Vella Jack, cut into pea-sized pieces Yukons, peeled and cut into bite-sized chunks Vegetable oil for frying or olive oil for roasting Salt and pepper
For the Eggs: Bring a pot of water to a gentle simmer and add a few drops of mild vinegar (plain white or champagne vin). Break eggs into small dishes and gently ease into the water – if you feel pretty confident, you can go ahead and break them directly into the water, but breaking them into the dishes first gives you more control. Allow to cook gently in the water until the white is set and the yolk is still runny. Remove from simmering water with a slotted spoon and place in ice water to stop the cooking. Repeat with the rest of the eggs. To serve, rewarm in the water then drain and place onto serving dish with the spinach.
For the Spinach: In a large sauté pan, melt a knob or two of butter and add the spinach. Season with salt and pepper and sauté gently to wilt. Drain excess water and while still hot, fold in the cheese. It will melt slightly and make nice little cheesy pockets in the spinach. Serve warm with the poached eggs. For the Potatoes: To roast the potatoes, simply toss in olive oil, salt and pepper and roast in the oven until golden and crispy. Give them a stir and a turn every few minutes to make sure they are cooking evenly… Alternatively, you can make them into crispy fried potatoes if you’re feeling a little more ambitious and have been doing your morning jogging … Yes, this part is certainly optional but so delicious, it’s in here anyway. To make the crispy fried potatoes, simply boil your prepped potatoes in salted boiling water until just cooked through. Drain well and crisp in a pan until golden like a French fry on all sides in any heat-stable fat. The French will use duck fat of course and why wouldn’t they? But we use what we have and that’s vegetable oil or clarified butter if you have the time. When golden and crispy, drain the potatoes and toss with a pinch of salt. Serve warm.
CATCH OF THE WEEK: LOCAL WHITE SEA BASS WITH CHERRY TOMATO AGRODOLCE Agrodolce is a sweet-sour condiment, very easy to make and goes wonderfully with grilled or sauteed meats and fish. The local white sea bass we’ve chosen this week is a great grilling fish. Just get a nice sear on both sides and be careful not to overcook.. Ingredients: • Local yellowtail • Meyer lemon zest • Red onion, dice • 2T brown sugar • 2/3C red wine vinegar • 1/3c sherry vinegar • cherry tomatoes, whole • olive oil • basil, sliced For the Sea Bass: Season the fillets with salt, pepper and lemon zest. Sear or grill until rare to medium-rare. For the Agrodolce: In a pan, add a splash of olive oil and the diced red onion. Cook over medium heat until the onion becomes translucent. In a separate pan, reduce the vinegars and the sugar until almost a syrupy consistency. Pour over the onions and add the cherry tomatoes to the hot onion-vinegar. Allow to blister and stir gently to combine, trying to keep the tomatoes as whole as possible. Season with salt and pepper and spoon over and around the fish.
PEACH SORBET WITH ORGANIC VANILLA BEAN SPUN HONEY You can try this sorbet recipe with any fruit you like – just make adjustments with the lemon and sugar, depending on how sweet or tart the fruit you are using tends to be. Ingredients: • 4 ripe Peaches, cut into small chunks • Juice of 2 lemons • 2T Vanilla Honey • 1C Ice Process: In a blender, make a fine puree of the peaches, lemon juice and vanilla honey. When smooth, add the ice and blend until the texture approximates sorbet – don’t blend for too long, or the ice will melt. You may serve directly out of the blender in chilled bowls with sliced fresh fruit or put into the freezer for a firmer consistency. If the flavor of the honey is too strong, you may substitute with regular sugar – just heat with the lemon juice until dissolved and allow to cool before blending with the other ingredients.