This Week's Delivery Saturday October 16, 2010

We do have a small amount of local grassfed beef roast this Saturday. Please ask a manager if you'd like some, Eva or Christy.

Store In The Fridge:

Hakurai Turnips with Greens – Second Spring Farm

Siberian Kale – Second Spring Farm

Arugula – Second Spring Farm

Scallions – Greenbriar Produce

Store In A Cool Dry Spot:

Asian Pears – Papa’s Orchard

Yukon Gold Potatoes – Help From Above Farm

Recipes

I know we link this site here on the blog but in case you never check it, they have an awesome kale recipe

right here.

How to Roast Any Vegetable (Great For The Turnips)

• Pre-heat oven to 425°F
• Chop or break up vegetables, or roast them whole. The larger the piece, the longer it will take to cook.
• Place in an oven-safe skillet or cast-iron pan, or a roasting pan. Have neither? Make a boat out of aluminum foil. Whichever you use, tent the top with foil.
• Drizzle with a spoonful or two of olive oil, just enough to very lightly coat when tossed. Toss.
• In general, the harder (to the touch) the vegetable, and larger in size, the longer it takes to roast. Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes and doesn't need the tenting.
• Test for doneness by pricking with the tip of a paring knife. Knife should pull out easily. Also notice the aroma becoming rich and even listen for sounds from the oven.
• For a crispy finish, remove when you have 5-10 minutes left.
• Serve with a light shower of sea salt or sprinkle nuts (whole, chopped or ground), breadcrumbs, or grated cheese (like Parmesan) on top.
• Don't be afraid to experiment: while the classics like potatoes, squash, beets and carrots are always good, try branching out with cabbage, fennel, leeks, even fruit like grapes, oranges, quince.

Fried Brown Rice with Ginger and Scallions
serves 2

1 cup brown rice
2 1/2 cups water
1 tablespoon vegetable or olive oil
1 teaspoon sesame oil
Drizzle chili oil (optional)
3-inch chunk of ginger, peeled and grated into pulp
2 tablespoons soy sauce
1 tablespoon rice vinegar
5-6 scallions, sliced very fine
1 small bunch flat parsley, chopped
2 eggs, beaten (optional)

Bring water to a boil in a 2-quart saucepan. Add the rice, stir, then cover and lower heat to a simmer. Cook for about 45 minutes or until tender. Put in the fridge to cool.

Heat the oil over medium-high heat in a large frying pan until quite hot. Add the ginger and fry for about a minute. Don't let it burn, though. Add the rice and toss to coat with oil and ginger. Cook for about a minute.

Stir the vinegar and soy sauce together and add to the rice. Cook, stirring, for about 2 minutes or until the liquid has evaporated. Add the scallions and parsley and cook for another minute or until everything is warmed through.

If adding the egg, add now and cook for one more minute, or until egg is thoroughly cooked.

with thanks,

christy and tom