Thursday, April 26, 2012

Farm Box: April 18, 2012

River Dog Farm Box: April 18, 2012

This weeks' box had:

Asparagus -- A huge bunch, some fairly fat, other stalks pencil-thin.
Beets -- Teeny tiny red ones with super-vibrant greens
Spring Onions -- Basically, an XL version of the green onions you get at the grocery store
Braising Greens
Bok Choi -- I have to admit, I am not a huge bok choi fan. I don't hate it, but it's also not a go-to green for me. We will gladly eat several bunches of kale in a week, but bok choi has a tendency to yellow and wither before I get around to using it.
Bunch of orange carrots
A few loose yellow carrots
golden turnips

And here's what we made with it. Farm box ingredients are in bold.

Nicoise Salad (sorry for the awful cell phone pic!)
Wednesday -- Sort-of-Nicoise salad. Mixed salad greens from the farmer's market, topped with seared ahi tuna, hard boiled eggs, olives, steamed asparagus (green beans are traditional in a nicoise salad, but asparagus is what we had), and boiled potatoes. The dressing was a generous amount of dijon mustard, olive oil, a touch of white wine vinegar, green garlic, and salt/pepper.

Thursday -- Salad again, this time topping the greens with steamed asparagus, olives, and poached eggs. I had a late soccer game, and needed something super-quick. Poached eggs are often my go-to in this situation, since you can make them in 5-minutes flat and they seem much fancier than they are.

Friday -- Soba noodles with sesame sauce. I stir-fried some chicken marinated in soy sauce, brown sugar, garlic, and rice vinegar. Steamed some bok choi, spinach, and carrots. Boiled soba noodles. All tossed together with a sauce made of tahini, rice vinegar, soy sauce, green garlic, and sesame oil based on a recipe from Mark Bittman. garnished with a generous handful of chopped cilantro and thinly sliced spring onions.

Saturday -- Hamburgers on the grill, with grilled asparagus, carrots, and radicchio (an impulse purchase at Whole Foods). After the carrots came off the grill, I tossed them with cilantro, lime juice, and salt.

Sunday -- Chicken and Rice. This is one of our go-to meals, because you can make it in endless variations. This version used green garlic, spinach, bok choi, spring onions, and some braising greens. The sauce used green garlic, shallots, whole-grain mustard, capers, white wine, veggie broth, butter, and a bit of flour to thicken it.

Monday -- We had baked sausages, potatoes, and broccoli for dinner. Didn't use a thing from the farm box because Josh was really in the mood for broccoli and so he bought a bag from Trader Joes.

Tuesday --Roasted Veggie salad. Mixed greens from the farmer's market with a mustard-spring onion dressing. Topped with roasted beets, turnips, carrots, and garlic, blue cheese crumbles, and a couple poached eggs.

So, at the end of the week, we still have: half a bunch of cilantro, the beet greens, half a bunch of carrots, half a bag of braising greens, and one head of bok choi, Hmm . . . we didn't do so well on using up everything this week. Tonight's dinner, whatever it is, needs to use lots and lots of greens :-)

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