A world of Color! It’s dreary outside – the leaves all raked, the sky a bland gray, the holidays still a few weeks away. This week’s basket hopes to counter all those blahhs, with a vibrant bounty of yellows, pinks, reds, and greens!  

Organic Desiree Potatoes, from Coke Farms, San Juan Bautista, CA.

Desiree Potatoes are medium to large-sized tubers with rosy pink skins and a creamy yellow interior. More common in Europe than the US, the Desiree is moderately starchy and can be used successfully in most potato recipes. Bred originally in the Netherlands in 1962, the Desiree is especially drought resistant.   Rich in vitamin C, store Desiree potatoes in a well-ventilated, yet cool and dark place for up to two weeks.

Organic Red Russian Kale from Coke Farms, San Juan Bautista, CA.

Red Russian Kale can survive even a cold, Russian winter. Hardy yet delicate, the pretty, frilly leaves show a beautiful silvery green and purple hue, contrasting to the often deep red stems.   No amount of cooking will make the stems soft, so it is best to remove them before cooking!   Rinse well before using. Store loosely wrapped in the refrigerator, for about 3 days.

Russian Red is thick, chewy, and full of flavor. Blanch in salted water, then sauté in olive oil or butter with pancetta as an excellent pair to smoky grilled sausages or lamb.

Organic Meyer Lemons from Coke Farms, San Juan Bautista, CA.

Meyer Lemons were introduced to the west in 1908 from China by Frank Meyer (who modestly chose to name the lemons after himself.) A lemon-Mandarin orange hybrid, Meyer Lemons are sweeter and less acidic than traditional lemons, with a distinctly different nose. In season from November to April, store Meyer Lemons in a bag in the refrigerator for up to two weeks.

Organic Chioggia Beets aka Candy Cane Beets from Coke Farms, San Juan Bautista, CA.

Striking and beautiful, Chioggia beets hold a surprise inside. With fuchsia pink skin outside, when sliced Chioggias reveal gorgeous concentric circles of white and hot pink.  Named for the Italian coastal city of their origin, Chioggias are an heirloom variety, brought to the US by Italian farmers in the 1860’s. Slightly sweeter than their purple cousins, Chioggias beet roots are full of fiber, iron, B vitamins, and potassium, and their healthy greens rich in Vitamin C. To store, remove beet greens right away, wrap loosely in damp paper towels and store in the refrigerator. Use the greens as soon as possible. Beet roots should be stored in a bag in the refrigerator and should keep for more than 1 week.

Organic Escarole from Coke Farms, San Juan Bautista, CA.

A member of the chicory family, escarole is characterized by its dark green curly outer leaves with a distinct bitterness, that reveal increasingly lighter and sweeter leaves inside.   The heartier outer leaves are perfect for braising or in soups, while the more tender inner leaves are the perfect addition to salads. Escarole is a good source of dietary fiber, Vitamins A, C & K Folate, Calcium and Iron. As a dark, leafy green, Escarole is packed with antioxidants and beta-Carotene and believed to have similar anti-cancer properties to Kale and Spinach. In season through fall and winter, loosely wrap escarole in damp paper towels and store in a bag in the fridge for 3 to 4 days.
 

• The Vegetarian Basket also includes: 1 Dozen Eggs from Clifford Family Farm, (Uintah, UT).
• The Omnivore Basket also includes: 1 Dozen Eggs from Clifford Family Farm, (Uintah, UT), and Frody's Brats from Liberty Heights Fresh own charcuterie, made from Niman Ranch pork. (Salt Lake City, UT).
• The Omnivore PLUS Basket also includes: 1 Dozen Eggs from Clifford Family Farm, (Uintah, UT), Skirt Steak from Canyon Meadows Ranch, (Altamont, UT).
• Customers who opted for additional fruit will be receiving: Organic Clementines from Earl’s Organics, Bay Area, 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.~

Desiree Potatoes Roasted with Garlic & Rosemary

Crispy on the outside yet melt in your mouth fluffy on the inside, this deceptively simple recipe is all about technique. As the measurements and quantities of this recipe are not exact, please feel free to adjust to your taste. Serves 4-6.

Ingredients:

• 2 lbs Desiree Potatoes, washed but not peeled.
• 3 Tablespoons extra-virgin olive oil
• 2 Tablespoons fresh minced rosemary
• 1 garlic clove, minced, then mashed with a pinch of salt into a paste.
• Kosher salt & freshly-ground pepper to taste.

Instructions:

Preheat oven to 425°.

Cut the potatoes into even-sized pieces, about 1 inch each. Briefly rinse in cool water.

In a medium pot, bring salted water to a boil. Boil the potatoes for 10 minutes and then remove – they will still be firm. Pierce the potatoes several times with a fork.

In a small sauté pan, heat the olive oil until shimmering.

Carefully toss the potato pieces with the hot extra virgin olive oil, and season with Kosher salt and freshly-ground pepper.

Roast the potatoes on a rimmed baking sheet for 40 – 50 minutes, turning the potatoes several times.   They should be becoming crusty and lightly golden brown on all sides.

A few minutes before removing the potatoes from the oven, sprinkle with the minced rosemary.

Remove from the oven and toss in a bowl with the minced garlic paste, salt and pepper to taste. Serve immediately.

Red Russian Kale Frittata

 Great as a hearty and crowd-pleasing breakfast, this is easy to make the day or night before and re-heat. Serves 6 to 8.

Ingredients:

• 8 eggs, beaten well.
• 1 ¼ Cup grated cheese (feel free to select any cheese or mixture of cheeses that suits your palate. A blend of Mozzarella and Parmesan works well, or a Sharp Cheddar with a more mild Jack)
• 2 teaspoons soy sauce
• 1 Tablespoon Kosher Salt
• Freshly-ground Black Pepper
• 1 large bunch Red Russian Kale, washed well, and dried.
• ½ red onion
• ½ teaspoon minced garlic (usually 2 cloves)
• ½ teaspoon extra-virgin olive oil
• Kosher salt & freshly-ground pepper to taste

Instructions:

Preheat oven to 350̊. Spray a 9 X13 baking pan with non-stick spray or butter liberally.

Remove stems from the kale and discard. Layer the kale leaves on top of each other, and slice into long strips. Then slice the kale crosswise to create a coarse chop.

Dice the red onion.

Heat a large sauté pan over medium-high heat. When pan is hot, add the olive oil and onions. Sauté about 2-3 minutes, until the onions begin to soften. Add the garlic and kale and cook until the kale begins to wilt and turn soft, usually about 5 minutes. In a large mixing bowl, combine the beaten eggs, soy sauce, 1 Cup of grated cheese, salt and pepper. Gently stir in the kale mixture.

Carefully pour mixture into baking pan, trying to evenly distribute the kale. Cover loosely with foil and bake 15 minutes. Remove cover and sprinkle with remaining ¼ Cup cheese. Bake another 5-10 minutes until the cheese is melted and bubbly, and the eggs are set. Serve hot.

Salad of Roasted Beets & Clementines

A gorgeous, colorful salad perfect for entertaining. Serves 4-6.

Ingredients:

• 8 beets (golden, candy cane, or red) with beet greens
• 4 Clementines, peeled and segmented, pith and membranes removed, segments torn into smaller pieces.
• 1 teaspoon grated Clementine peel
• 1/3 Cup red wine vinegar
• ¼ Cup extra-virgin olive oil.
• ½ teaspoon of minced or grated garlic (about 2 cloves)

Instructions:

Preheat oven to 400°

Remove the beet greens and set aside. Trim the stems off the beet roots.

Individually wrap each beet in foil, place on baking sheet, and roast in the oven until soft (when easily pierced with a fork – test after 45 minutes.)

Remove from oven and cool on the baking sheet. When cool enough to touch, remove the foil. Cradle the beet in several layers of paper towels to protect your hands while you gently rub off the skin. Cut the beets into wedges.

While the beets are roasting, thoroughly wash and dry the beet greens. Chop the greens into long strips.

Bring salted water to a boil in a large sauce pan. Blanch the beet greens in the boiling water (about 1-2 minutes, until just tender.) Remove from water, run under cool running water to stop the cooking, and allow to drain completely.  

Mix the beet greens, beet wedges, and torn Clementine pieces in a large bowl. The color of the beets will stain the Clementine.

In a small bowl, whisk the olive oil, vinegar, garlic, peel, and add salt and pepper to taste. Toss the vinaigrette with the beet mixture. Leave at room temp for about an hour before serving. Gently remix before serving.

Easy Weeknight Cod with Escarole and Meyer Lemon

This simple and healthy "one pot" dinner is on the table in less than 30 minutes.  Serves 4.  

Ingredients:

• 4 Cod filets (boneless, skinless , about 6 oz. each)
• 2 heads of escarole, washed.
• 2 Meyer Lemons
• 1 Tablespoon extra-virgin olive oil
• 1 red onion, cut into thin slices
• 2 garlic cloves, sliced thinly
• ½ Cup water
• Kosher salt & freshly ground pepper

Instructions:

Coarsely chop the escarole into slightly larger than bite sized pieces. Set aside

Slice off the ends of one lemon, then cut into 8 pretty wheels.   Squeeze the juice of the remaining lemon into a bowl.

Heat the olive oil over medium-high heat in a heavy pot or Dutch oven. When the oil is hot, add the thinly sliced onion and garlic. Stir and cook until the garlic is lightly golden brown, about 3 to 4 minutes.

Add in the chopped escarole and water to the pot and stir. Carefully arrange the cod filets on top of the greens, season with Kosher salt and freshly ground pepper, then top with 2 lemon slices each.

Cook, covered until the cod is white throughout, about 10 to 15 minutes.

Transfer the cod, with Meyer lemons on top, to a serving or individual plates. Stir the fresh lemon juice into the escarole, then serve on the side.

Meyer Lemon Drop Cocktail

A refreshing take on the traditional Lemon Drop. The lively sweetness of Meyer Lemons combined with the fresh mint gives this cocktail a unique kick. Makes 2 abundant cocktails.

Ingredients:

• 2 lemon twists for garnish
• 2 Tablespoon fresh mint leaves, torn (not cut) into small pieces
• ½ Cup premium citron vodka (plain vodka can be substituted)
• ½ Cup freshly squeezed Meyer Lemon juice (usually about 2 lemons – don’t discard!)
• ¼ Cup simple syrup (see notes below)
• 2 Tablespoons superfine sugar (see notes below)
  

Instructions:

Chill 2 large sized martini glasses.

Pour the super fine sugar into a flat dish.

With a wooden spoon or muddler, crush the mint with the fresh lemon juice in a cocktail shaker. Add the vodka, simple syrup and ice. Shake or chip vigorously for at least 15 seconds. Taste, and adjust for sweetness / tartness as needed.

Wet the chilled martini glass rims with the reserved (juiced) lemons. Dip the rims into the superfine sugar.

Strain the vodka mixture (small pretty pieces of the mint should pass through) into the glasses, garnish with the lemon twists and serve immediately.

Simple Syrup is a quick and easy way to sweeten drinks without adding unnecessary water yet fully dissolve sugar crystals into cold beverages. Simply mix equal parts water and white sugar and bring to a boil, stirring so that the sugar dissolves. Or simply vigorously stir very hot water from your tap or teapot into equal parts sugar. Allow to cool before adding to chilled beverages.  

Superfine Sugar aka baker’s sugar or castor’s sugar is a finely ground version of regular white sugar. To make Superfine Sugar, simply grind traditional granulated sugar in a food processor for a few seconds, until its texture is smoother and finer. Do not substitute confectioners / powdered sugar!