Recipes for 4/23/09

Organic Red Butter Lettuce – Coke Farm, CA
With spring in full bloom across the land, it’s finally time for fresh lettuce plucked from the earth.  Coke Farm’s lettuce is incredibly fresh and flavorful and the butter lettuce variety we are bringing in this week is phenomenal.  You’ll see why they call it “butter” lettuce if you’ve never had it before.  The texture is silky and buttery and needs nothing more than a bright citrus vinaigrette with fresh herbs stirred in a la minute.  It’s quite a filling lettuce and makes a wonderful light dinner when dressed with a creamy herb dressing and fresh chevre.

Organic Shallots – Coke Farm, CA
The sweet shallot is something I like to keep on hand at all times in my pantry.  Think of it as a dressed up onion.  The flavor isn’t as intrusive as say, a kick to the mouth courtesy of a chunk of raw yellow onion.  Although I do love a thick slice of raw yellow onion on a burger every now and then, if you’re looking for a more delicate and subtle onion flavor, shallots are your best bet.  They are wonderful raw and mixed into a salad dressing, or used in place of a regular onion in your favorite recipe.

Organic Italian Parsley – Coke Farm, CA
My favorite all-purpose herb!  Parsley is not just for garnishing these days, its rich flavor is a welcome addition to salads and marinades.  It is also one of the key components to one of my favorite sauces of all time, the Argentinian Chimichurri, a classic grilled meat sauce.  If you’re a fan of parsley, cilantro, garlic and subtle spice, and you’ve got a few minutes, you can whip this quick and easy sauce up easily.  Make sure your refrigerator is stocked with some grill-worthy cuts of meat.  You’ll want to slather it on everything once you taste it!

Organic Leeks – Coke Farm, CA
Got leeks, potatoes and cream?  If you do, then you’re all set for the French classic, Vichyssoise.  Did you know that Vichyssoise wasn’t created in France, but in New York City at the turn of the 20th century?  It was created by a Frenchman who named it after the town where he was from originally.  Traditionally served chilled and garnished with thin slices of chive, it’s a perfect brunch item when the outdoor temps are heating up. 

Organic Pink Chard – Coke Farm, CA
A fun and bright take on chard, you’ll see why they nickname this variety, “Flamingo.” The neon pink stems will surely catch you off guard.  Just don’t mistake it for rhubarb or else you’ll be in for a strange pie! 

Organic Rapini – Coke Farm, CA
While the bunches I’ve included in the SFF have been fairly mild in the past few months, I can’t guarantee the degree of bitterness these bunches will have.  Much like arugula or radishes, the bitterness is affected by the amount of heat during the days.  Basically the warmer the temperature, the spicier/more bitter flavor it will have.  Nevertheless, there is a neat little trick to help reduce the bitterness if it is a little strong.  Bring a large pot of water to a boil and blanch for about a minute in the boiling water, then remove with tongs and plunge into a large bowl of ice water to stop the cooking, otherwise known as “shock” as we usually say in restaurant speak. 

Organic Baby White Turnips – Coke Farm, CA
These tender, sweet babies are wonderful eaten raw or lightly sautéed with sugar snap peas.  An uncommon pairing, but from what I hear, it’s a match made in heaven.  The sweetness of the peas, alongside the earthy-sweetness of the baby turnip with a bit of citrus zest does sound very appealing.  Throw in some brown butter and breadcrumbs and you’ll be all set for a quick and delicious side dish for dinner tonight!

Conventional Topless Red “Bulls Blood” Beets – Weiser Farm, CA
Don’t be put off by the name!  This heirloom beet variety is so aptly named due to its incredibly rich red hue found in its leaves and the beet itself.  The topless part just means there are no greens attached to the beet.  The flavor of the beet is also richer and deeper and is considered by gourmands to be a far superior beet compared to the regular red variety.  And if you’re a fan of micro greens, the name should sound familiar because it’s one of the most coveted varieties.  There is nothing simpler and sweeter than a beet roasted until soft, cooled, and tossed with a fruity vinaigrette!  Just don’t forget to roast them whole with the skin on, then wait until they are cool to rub the skin off with paper towel.

Organic Blood Oranges – CCH Organic Farms, Riverside CA

The Vegetarian Basket also includes: Beehive Cheese Company Artisan Aggiano from Uintah, UT

The Omnivore Basket also includes: Beehive Cheese Company Artisan Aggiano from Uintah, UT and Canyon Meadows Ranch Ground Beef from Altamont, UT

Customers who opted for additional fruit will also receive: Organic Coke Farm Strawberries from San Bautista, CA

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Creamy herb dressing

1/2 cup Italian parsley, chopped
2 tbsp. chopped fresh dill
1 scallion
1/2 cup sour cream (or crème fraiche)
1/2 cup plain yogurt
1 garlic clove
1 tbsp. extra-virgin olive oil
salt and pepper to taste

1.  Put parsley, dill, scallion, and garlic in food processor and chop until fine.  Add crème fraiche, yogurt, olive oil and salt and pepper and process to combine.

*This dressing can be made a few hours before serving and can keep for about a week.

Chimichurri sauce
Not only does this recipe make a delicious sauce, it’s also a wonderful marinade!  It is best with beef, pork and chicken.

1 cup (packed) fresh Italian parsley
½ cup olive oil
1/3 cup red wine vinegar
1 cup (packed) fresh cilantro
2 garlic cloves, peeled
¾ teaspoon dried crushed red pepper
½ teaspoon ground cumin
½ teaspoon salt

1.  Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Chilled vichyssoise

2 leeks, the dark green tops discarded and the leeks split lengthwise, washed well, and chopped coarse (about 1 ½ -2 cups)
½ onion, chopped
1 tablespoon unsalted butter
1 russet potato, peeled, diced (about 1 ½ cups )
1 ½ cups milk
1 ½ cups half-and-half or light cream
1 cup heavy cream
2 tablespoons chives, thinly sliced for garnish (optional)
salt and white pepper to taste

1.  In a kettle cook the leeks and the onion in the butter, covered, over low heat, stirring occasionally, until they are softened.
2.  Add the potatotes with the water and the salt and simmer the mixture, covered, for 30 to 40 minutes, or until the potatoes are soft.
3.  Add the milk and the half-and-half and bring the mixture just to a boil, stirring.  In a blender, puree the mixture in batches and strain it through a very fine sieve into a bowl.
4.  Stir the cream, salt and the white pepper into the soup and chill the soup.
5.  Serve in cold bowls and sprinkle with chives.

Baby turnips with sugar snap peas

1 bunch baby turnips
1 cup sugar snap peas, strings and stems removed
2 tablespoons bread crumbs
2 tablespoons butter
1 tablespoon lemon zest, minced
3 tablespoons scallions, chopped
2 tablespoons cilantro, minced

1.  Bring a large pot of water to a boil and salt heavily.
2.  Wash the turnips, trim and cut them in half (peeling not necessary). Blanch about 3 minutes in rapidly boiling salted water, then remove to a collander to drain and cool. Blanch the peas about 2 minutes, then drain.
3.  In a skillet, melt the butter and toss the the turnips and peas over medium-high heat for a minute or two. Add the bread crumbs, scallions and cilantro and toss a minute or two more to brown the crumbs. Season to taste with salt and serve immediately.

Beet and arugula salad

1 lb beets (about 6 medium)
2 cups arugula, cleaned
½ red onion, halved and sliced thinly
2 tablespoons sherry vinegar
1/2 cup olive oil
1 tablespoon chives, chopped
1 teaspoon parsley, chopped

1.  Rinse the beets and coat lightly with olive oil.  Season with salt and pepper, wrap in aluminum foil and roast in a 375 degree oven until tender, or a knife effortlessly slips in and out of the beet.  Allow to cool completely then peel the skin off between two paper towels.  Cut into small wedges and set aside.
2.  In a medium bowl, whisk the olive oil into the sherry vinegar.  Gently stir in the herbs to combine.  Pour some of the dressing over the beet wedges and allow to marinate for about ten minutes.
3.  In a large bowl, toss the arugula with the red onion until it is evenly distributed.  Dress with the vinaigrette, using as much or as little as you need.  Season the salad with salt and pepper and toss again to combine.  Serve the salad topped with the beet wedges.

Shopping list...

Creamy herb dressing
-1 bunch Italian parsey (included in SFF)
-1 bunch dill
-1 bunch scallions
-1 container Organic Valley Sour Cream
-1 container Straus Organic Yogurt
-1 head garlic
-1 bottle Liberty Heights Fresh label Extra Virgin Olive Oil, 2007 Harvest

Chimichurri sauce
-1 bunch Italian parsley (included in SFF)
-1 bottle Liberty Heights Fresh label Extra Virgin Olive Oil, 2007 Harvest
-1 bottle Aceto Vivo Red Wine Vinegar
-1 bunch cilantro
-1 head garlic
-1 package Arlo’s Crushed Pequin Chili

Chilled vichyssoise
-1 lb leeks (included in SFF)
-1 yellow onion
-1 package Plugra unsalted butter
-1 russet potato
-1 container Winder Dairy Milk
-1 container Winder Dairy or Organic Valley Half and Half
-1 container Winder Dairy or Organic Valley Heavy Cream
-1 package chives

Baby turnips with sugar snap peas
-1 bunch baby turnips (included in SFF)
-1 cup sugar snap peas
-1 bag Liberty Heights Fresh Breadcrumbs
-1 package Plugra unsalted butter
-1 lemon
-1 bunch scallions
-1 bunch cilantro

Beet and arugula salad
-1 lb beets (included in SFF)
-1 package Kenter Canyon Organic Arugula
-1 red onion
-1 bottle Vinagre de Jerez Sherry Vinegar - Sanchez Romatehnos
-1 bottle Liberty Heights Fresh label Extra Virgin Olive Oil, 2007 Harvest
-1 package chives
-1 bunch Italian parsley (included in SFF)