March 14th, 2012
Hello again to everyone on the west coast. Greetings from New York… Though we’ve had a relatively warm winter here for this part of the country, it is starting to really feel like spring and the weather is finally catching up to you this week… lovely 70 degrees, just in time for St Patty’s day. Must be the luck o’the Irish… Since everyone is an honorary Irishman or woman on St Patty’s day, we’ve put together a lovely green-themed box inspired by the emerald isle. This week, we’ve included meals with a little more of the green leafies to give you that healthy Irish glow. Clover Sprouts– Umm…well let us know if any of you find any 4-leaf clovers, it is sure to bring you good luck, and good health!
Savoy Spinach– A tasty nutrient-packed and tender spinach with rippled leaves. Lovely to sauté or even to add raw to salads. Green Kale- One of the highest capacities of antioxidants of any fruit or vegetable. Loaded with vitamins and delicious added to soups or stews or blanched and sautéed on its own with onions and garlic. Chard- Another heavy-hitter in the nutrition department, chard is packed with vitamins A, K and C. Tender and delicious, chard is a wonderful alternative to sautéed spinach – its soft silken texture and earthy flavor make it a wonderful addition to meat dishes and its fibrous stem can also be delicious chopped finely and lightly cooked. Green Leaf Lettuce- A classic salad green, what better for a st pattys day salad? The ridges and grooves in the leaves of this one make it a great vehicle for creamy dressing. It’s pliable leaves are also the perfect texture for lettuce wraps or sandwich greens. Sorrel- A lemony-tart leaf, sorrel is a traditional accompaniment to salmon and fish dishes - usually with butter or cream-based sauces - but can also brighten up a vegetable stir-fry or added to rice with something rich and meaty. Sorrel loves butter as it tames it tart edge, but experiment with ways to use it sans-the extra fat such as combined with herbs and crunchy vegetables and your tastebuds and waistline with thank you. May joy and peace surround you, contentment latch your door, and happiness be with you now, and bless you evermore. – Irish Blessing We wish you a fabulous week filled with family, friends and delicious food, made (or heated through) with Love. Enjoy the recipes, enjoy the food love, Sara Woodward & Jennifer Piette, OBC Fou
Box contents | March 14, 2012 Roots
Vegetables • • • • • •
Yukon Potatoes (Mike Dixon)) Spring Onions (Amapola Ranch) Yellow Onions (Tutti Frutti) Garlic (Chris Millikin) Carrots (Givens’ Farms) Turnips (Earthtrine)*
• • • •
Green Kale (Givens’ Farms) Brussels Sprouts (Rancho Cortez) Spring Peas (AlbertoMcGrath)* Green Cabbage (Rancho Cortez)
Extra Fruit **
Savoy Spinach (Domingo Farms) Sorrel (Earthtrine)* Green Chard (Givens Farm)
Heirloom Tomatoes – (Sanchez Bros) Strawberries (Rodriguez Family Farm) Asian Pears (Kurt Redding Farm) Clementines (Regier)
Green Leaf Lettuce (Amapola)
• • •
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Mint (Earthtrine)* Thyme (Earthtrine)
Fresh-Squeezed Orange Juice (Friends Ranch)
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Navel Oranges (Friends Ranch) Apples (Santa Maria) Tangelos (Somers Ranch) Blackberries (Santa Paula) Bananas (Fair Trade)
Meat & Eggs * * * * *
Beef Bacon Burgers (Rocky Canyon) Lamb Stew (Jiminez) Bacon (Watkins) Chicken Drummettes (Watkins)* Eggs (Dare to Dream)*
Nuts, Seeds or Dried Fruit
• Clover Sprouts (FDP)
• Raisins (Avila)
Catch of the Week **
New Customer/ Referral Gift
(Sierra Nevada. Willows, CA) Cheddar (C’est Cheese)
• Irish Toffee/Chocolates (Choc Maya) • Fresh Salmon (Janae’s Filets) • Smoked Salmon
Green Dressing (Om Sweet Mama)
• Baia Pasta/VARIED for referral
Box contents | March 17, 2012
* Not included in the Couple’s Box ** This category is an ‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested
Recipes to help you eat your way through the box! Feast of the Week Meal: Lamb Stew with Green Kale and Potatoes. Roasted Apples and Cream What’s for Dinner, Darling Meal: New Irish Breakfast – Cheddar Boxty with Clover Sprouts and Crispy Bacon MEATLESS MONDAY (without drummettes, incl. Bramble Berry Crumble): Buttery Cabbage and Brussels Sprouts with Dublin Drummettes (opt) and Spring Onion Champ Meatless Monday 2: Spring Peas and Spinach with Mint and Sorrel, Irish Soda Bread, Green Leaf Salad with Emerald Dressing Easy to Please Meal: Beef and Bacon Patties wrapped in Swiss Chard Leaves, Turnip Cakes, Bramble Berry Crumble Fish Meal: Smoked and Fresh Salmon toasts with sautéed Spinach Easy Pasta Meal: Baia Pasta with Heirloom Tomatoes, grated cheese
Irish Lamb Stew with Green Kale and Potatoes Roasted Apples and Cream “I peered into the pots. Irish stew. A nourishing and economical dish….All honour to the land it has brought before the world.” -Molloy
Ingredients: • Lamb stew meat, 1” chunks • Yellow onions, large dice • Carrots, large dice • Potatoes, peeled, large dice • Turnips, peeled and quartered (opt) • Thyme, 3 sprigs • Kale, leaves sliced and blanched in salted water • Parsley, 1 bunch chopped • salt and pepper • olive oil For the Stew: Though the traditional Irish method for a stew is to simply simmer everything together, its much tastier to give the meat and vegetables a little sear first, so we’ll take a few liberties here. The spirit of the dish remains intact. Season your meat with salt and pepper and let sit while you prepare the vegetables. In a large cast-iron pot or braising dish, heat a small amount of oil. Add the meat to the hot pan and gently sear on all sides until nicely browned. Remove from pot and add your carrots and onions. Allow them to brown slightly and pick up the bits of fond from the pan. Add the lamb back into the pot along with the thyme and the rest of the vegetables. Cover with water , add a pinch of salt and bring to a simmer. Place lid on the pot and reduce heat to a low bubble. Cooking time is approximately 90 minutes, but check periodically to taste how the broth is improving.. the dish is ready when the lamb meat is completely tender. To serve,add the blanched kale to the pot and ladle into bowls with plenty of chopped parsley.
Roasted Apples and Cream
Simple and delicious dessert – the spices and nuts are optional and open to adjusting to your tastes, of course… Ingredients: For the Apples: • 6 apples - peeled, cored and sliced Preheat oven to 350. Rub a bit of butter into baking dish or • 1/2 cup sugar • 3 tablespoons all-purpose flour casserole • 1/2 teaspoon ground cinnamon Place apples in a large mixing bowl. In another small bowl, • 1/2 teaspoon ground nutmeg mix together sugar, flour, cinnamon, nutmeg and cloves. • 1/4 teaspoon ground cloves Stir spice mixture into apples until evenly distributed. Fold in • 1/2 cup raisins raisins and walnuts (if using). Spoon into prepared dish. Pour • 1/2 cup chopped walnuts (optional) milk evenly over apple mixture. • 1/2 cup whole milk Bake in preheated oven for 45 to 60 minutes, or until soft • cream with a pinch of sugar, lightly and bubbly. Allow to cool slightly before serving. Serve whipped with softly whipped cream. .
New Irish Breakfast - Cheddar Bopxty with Clover Sprouts and Crispy Bacon Boxty is a traditional Irish potato pancake. Some versions involve mixing the raw potato with leftover mashed potato, but this is a simpler, streamlined version of it – and embellished with cheddar and onion!
Ingredients: • 6 potatoes • handful ap flour • 1 yellow onion, small dice • olive oil and butter for frying • cheddar, cut into small chunks • clover sprouts • bacon slices • eggs (optinal)
For the Boxty: Scrub the potatoes well, but don't peel. Line a bowl with a cloth. Grate the potatoes into the cloth, then squeeze out the liquid into the bowl and allow it to sit for about 20 minutes until the starch settles. Set the potatoes aside. Drain off the water and leave the starch in the bottom of the bowl. Add the grated potato, a handful of white flour and some salt. Add a bit of olive oil to the pan and add the onions, fry until soft. Fold into the potato mixture and add the cheese to it at this point as well. Melt a nice bit of butter on a heavy iron pan and pour in the potato mixture. It should be 2–2.5cm (¾–1in) thick. Cook on a medium heat. Let it brown nicely on one side before turning over and then on the other side, about 30 minutes in all, depending on the heat. It's much better to cook it too slowly rather than too fast. It should be crisp and golden on the outside. Remove from pan, cut into wedges and serve with a small handful of the clover sprouts and slices of crispy bacon. *optional – for additional pork flavor, you could fry the bacon in advance and use the drippings to cook your boxty in. Just rewarm the bacon again right before serving. Also lovely with a fried egg or two or scrambled, if you prefer.
Buttery Cabbage and Brussels Sprouts with Dublin Drummettes (opt) and Spring Onion Champ “The list of possibilities is long, the pattern changeable. Any trouble taken is well spent if it inspires an early interest in that life-long adventure open to all: food and its cooking.” - Mary Keane’s Nursery Cooking Ingredients:
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Green cabbage, cut into wedges (sixths) Brussels sprouts, trimmed and halved toasted ground caraway seed (optional) yellow onion, sliced butter water salt and pepper chopped parsley chicken drummettes garlic, crushed to paste mustard olive oil brown sugar juice of one orange, one lemon salt and pepper 6-8 potatoes spring onions, sliced butter 1-2 cups milk
For the Cabbage and Sprouts: In a wide pan, add knobs of butter and melt with the sliced onion. Season with salt and pepper and add the sprouts. Stir to coat in the butter and onions and cook on low heat for a minute or two. If using, add a pinch of toasted caraway seed. Place the wedges of cabbage over the onions and sprouts, season with salt and pepper and cover (just barely) with water. Bring to a simmer then turn down heat to a low bubble. Cook on the first side approx. 10 minutes then gently turn the wedges over to the other side. Baste and spoon the buttery liquid over the cabbage to keep moist and continue cooking until completely tender. Finish with more butter if needed and a handful chopped parsley. For the Drummettes: Make a marinade for the chicken several hours to a day in advance for best flavor. Combine crushed garlic with mustard (Dijon or mustard powder is best, but you may use whatever you have in your pantry), a few spoonfuls brown sugar, the juice of a lemon and an orange, then whisk in enough olive oil to make a consistency that will easily coat the chicken. Add the chicken to the marinade and toss to coat. Refrigerate until ready to use. To cook, preheat oven to 400 degrees, drain excess marinade from the drummettes, and place in a foil-lined pan, preferably on a wire rack. Bake for approx 25 minutes until well-browned and cooked through. For the Champ: Scrub the potatoes and boil them in their skins. Slice the spring onions, using both white and green parts. Cover with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and onions. Beat in the butter. Season, to taste, with salt and freshly ground pepper. Serve with a knob of butter melting in the center.
Spring Peas and Spinach with Mint and Sorrel, Irish Soda Bread, Green Leaf Salad with Emerald Dressing “The carts were big and box-like, filled with double-rows of shallow trays on which rested row after row of steaming loaves, tuppence or tuppence-farthing each… Underneath a deep deep drawer, going the whole length of the cart, filled with lovely white an’ brown squares, soda squares, currant squares, and brown loaves, covered with their shining golden crust” -The Street Sings
The recipe for soda bread is of course, optional but quite easy to make and delicious for any time of day… Ingredients: • spring peas, shelled • spinach leaves, trimmed of their stems • mint, sliced • sorrel, sliced • butter • spring onions, sliced • 2 cups all purpose flour • 5 tablespoons sugar, divided • 1 1/2 teaspoons baking powder • 1 teaspoon salt • 3/4 teaspoon baking soda • 3 tablespoons butter, chilled, cut into cubes • 1 cup buttermilk • 2/3 cup raisins • green leaf lettuce • emerald green dressing • tangelo segments For the Peas and Spinach: Melt a few knobs of butter in a wide sauté pan. Add the sliced spring onion and toss to coat. Season with salt and pepper and add the fresh peas. Toss again to coat and add a splash of water. Simmer a moment or two to get the peas to soften slightly then add the spinach leaves. When they just begin to wilt, add the sorrel and finish with mint. Drain any excess water, finish with another small bit of butter. Serve warm. For the Soda Bread: Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins. Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining sugar. Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature. For the Salad: Trim and wash the leaves of green leaf lettuce and tear into bite-sized pieces. Dress with the emerald green dressing and tuck segments of tangelo between the leaves.
Beef and Bacon Patties wrapped in Swiss Chard Leaves, Turnip Cakes, Bramble Berry Crumble
“May you always be blessed with walls for the wind. A roof for the rain. A warm cup of tea by the fire. Laughter to cheer you. Those you love near you. And all that your heart might desire.” - Irish Bless Ingredients:
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Beef and bacon patties Swiss chard leaves, washed, stems removed and briefly blanched in salted water Turnips, peeled and thinly sliced Cream Thyme leaves Salt and pepper San Joaquin gold, 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 2 cups washed berries 2/3 cup sugar juice of 1 lemon 3 tablespoons butter 2/3 cup all-purpose flour pinch salt
For the Patties: Seaon the patties on both sides with salt and pepper and cook in sauté pan until medium-rare. Remove from pan and drain on towels. Wrap each patty in a few leaves swiss chard and keep warm in the oven until ready to serve,
For the Turnips: Confession: this is really more of a gratin than a cake, but gratin just sounds so French! To prepare, rub a small amount of butter into a baking dish and begin layering turnips in a scalloped fashion. After each layer, season with salt a pepper and pour over a coating of cream. Repeat this pattern until the dish is 2/3 full or all the turnips have been used. Cover with foil and bake at 350 degrees until the turnips feel soft when pressed with the tip of a knife. Remove foil cover, turn heat up to 450 and cook 5-10 more minutes until golden brown on the top. Allow to cool slightly and cut into squares or wedges. Also delicious (and easier to slice) if baked a day previous… so…makes fantastic leftovers or midnight snack, For the Crumble: Put blackberries in a 1-quart baking dish with half of the sugar. Sprinkle with lemon juice. Cream butter, remaining sugar, flour, and salt together; sprinkle over berries. Bake blackberry crumble at 350° for 40 minutes. Serve warm or cold with cream, ice cream, or dessert sauce. Blackberry crumble dessert recipe serves 4. .
Catch of the Week: Smoked and Fresh Salmon Toasts with Sauteed Spinach
Ingredients: • fresh salmon, cut into even-sized pieces (about 1”) • smoked salmon, minced • ½ C mayonnaise • juice of 1-2 lemons • chopped parsley • lemon zest • bread of choice, sliced and toasted • olive oil or butter • sliced spring onion • spinach leaves, trimmed and washed For the Salmon: Season the fresh salmon pieces with salt and pepper and gently cook to medium rare in salted water. Drain well and cool completely. In a large mixing bowl, begin to mix the minced smoked salmon into the fresh and add the juice and zest of lemon, chopped parsley and just enough mayonnaise to bind. Taste for seasoning and chill until ready to use. Spread onto toasts for an appetizer or light lunch. For the Spinach: In a pan, melt the sliced spring onions in butter or olive oil and add the spinach. Sauté until wilted and drain any water from the pan. Spread onto a dish to cool and lightly chop the mixture. Serve on toasts room temperature or warm.
Easy pasta with Tomatoes: Preheat oven to 450°F Place tomatoes in roasting tray or oven safe skillet with a drizzle of olive oil over them. Roast for 15-25 minutes or until they begin to sizzle and caramelize. The roasting concentrates their flavor and brings out their natural sweetness. Turn into boiled fresh pasta. Mixed greens, grated cheese, a sprinkling of parsley. Voila.