Cooking Tips (March 10th to March 15th)
We expect the following vegetables in our Fresh Picks Veg/Fruit Mini Boxes
Shallots/River Valley Ranch, Burlington, WI /1 lbs
Peel and chop fine the shallot and garlic and macerate in 2 to 3 Ts of white wine vinegar, a big ol’ squeeze of fresh lemon, and a small one of lime. Add the anchovy, rinsed, boned, and very finely chopped or mashed, and half an avocado. Mash it all up with a fork. Whisking or stirring with a wooden spoon, gradually incorporate the up to 3/4 cup olive oil and up to 1/2 cup. Flavor with the herbs of choice. Some good herbs to add would be Italian parsley, tarragon, basil, savory, cilantro. Feel free to add some of all or mix and match to your palate. It might be nice to add some smoked paprika to give it a bit of a kick! Salt and pepper to taste.
Fingerling Potatoes/ Tempel Organics, Old Mill Creek, IL/1-2 lbs
Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side. Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add 2 cups water, 3/4 t salt, and 1/2 t pepper. Cut 3/4 stick unsalted butter into bits and place on tops of potato circles. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with chopped up parsley.
Broccoli/Foxy Farm, CA/ 1-2 bunches
Heat the olive oil over medium heat in heavy pot. Add broccoli, 6 cloves chopped garlic, a few pinches of salt and a dash or two of red chili flakes. Stir and cook until the garlic is very fragrant. Add 1 cup water and bring to a boil. Once boiling, reduce the heat to maintain a bare simmer, cover the pot, and cook about an hour or until the broccoli is very tender and falling apart. You may need to add more water if the broccoli starts to dry out. Make sure to stir occasionally while its cooking. After an hour or so, stir vigorously with a spoon to create the texture of a coarse purée. Stir in the juice and zest of one lemon. Feel free to add grated parmesan or pecorino cheese. Walnuts would be a tasty addition as well. Serve on toasted bread, with meat of choice, pasta or brown rice. If using pasta, I recommend penne or pasta shells.
Cover lentils (preferably green or black) with water by 3 inches and bring to a boil. Turn down to a simmer and cook until tender all the way through about 30 minutes. Drain and reserve 1/2 cup of the cooking liquid. Toss the lentils with 1T red wine vinegar, salt, and black pepper. Let sit for 5 minutes. Salt and vinegar to taste. Add 1/4 cup each of finely diced carrot, celery, and onion. Cook until tender in some olive oil. Add crumbled goat or feta cheese. Stir to combine. If the lentils seem dry and are hard to stir, loosen them with a bit of the reserved cooking liquid. Feel free to add parsley.