How to cook your box:
Nectarines: You can either eat these smooth-skinned stonefruits crisp and hard like an apple, or set out on the counter to allow to ripen for a day or two if you like them sweeter and soft. Test for ripeness by fragrance and by gently pressing around the stem – it should give to light pressure when ripe. Place in sealed container in the fridge when ripe – if you leave them exposed to the open air in the fridge, they will wrinkle from dehydration. Nectarines, like other stonefruit, ripen from the inside to the outside, so if fruit is soft all over it is more likely overripe. Try nectarines for breakfast paired with yogurt or hot/cold cereal, as a topping to a green salad, and as an ingredient in fruit salads. Nectarines are also great on the grill, but be sure to use slightly less ripe fruit, it will hold up better without breaking apart/juicing. And of course, nectarines bake up fabulously into crisps, pies, and sauces!
Carrots: Twist the tops off those carrots as soon as they arrive so that they stay nice and crisp in the refrigerator. If you’re reading this, you’ve chosen organically grown carrots, so give yourself a fist bump. 😊 Carrots are so important to get organic because conventionally grown carrots are often a concentrated source of heavy metals, nitrates and pesticides. Eating carrots is a healthy alternative to junk food, and just one carrot can boost your willpower that is in resistance to those processed foods. Consider adding bunch carrots on to your order on a weekly or bi-weekly basis. Your body will thank you!
Swiss Chard is loaded with vitamins A, K, and C and when consumed raw there are significant amounts of vitamin E and Iron. Besides a being a great green for a quick sauté similar to kale or spinach, swiss chard is great eaten raw. Cut into fine ribbons and tossed in a salad along with a fine mince of their brilliantly colored stems for a bit of crunch.
The frilly leaves are perfect smoothie fodder as their mild flavor is hardly detected when there are frozen berries involved (a must to get our youngest to enjoy her smoothie).
Along with salads, sautés and smoothies the hardy chard stems are perfect for a quick pickle. Make up a simple bring with vinegar, spices a bit of salt and a faint touch of honey then warm over the stove. Turn off the heat then add chard stems. Let them cool in the brine then refrigerate for up to two weeks. Dice them up then add to salads or serve alongside a cheese platter or simple snack on them throughout the day.
This little vegetable darling is finally getting the spotlight it deserves. It boasts high levels of vitamin C and moderate levels of Vitamins B and K. Really though it’s quite possibly the most delicious vegetable after a good roast in the oven.
Vegetable butchers praise the cauliflower steak. If you think I’m kidding about any part of that last sentence you are mistaken. Cut a cauliflower into thick 1-inch slices. Slather with olive oil then sprinkle with sea salt and pepper then roast in a 400°F oven until tender and the edges are deeply caramelized and even charred in parts. Top with a simple salsa of fresh herbs, lemon, garlic and olive oil. A fried egg on top of that makes a fine dinner or breakfast. Or chop the cauliflower into florets and roast in the same way. Toss with chili flakes, pasta and fresh goat cheese for a simple dinner.
And since I can’t stop talking about tacos today, roasted cauliflower makes a mighty fine taco add in too. Pulverized in a food processor cauliflower resembles the texture of rice or couscous. Baked or even consumed raw you have a lovely vegetable alternative. Check out this recipe for a raw cauliflower tabouli.
Swiss Chard and Caramelized Onion Tacos
from Mexican Everyday, by Rick Bayless
12 oz. bunch of Swiss chard, thick lower stems removed, cut into 1/2-inch ribbons (10 oz. cleaned
spinach can be used instead)
1 1/2 tbsp. oil, lard or bacon drippings
1 large onion, thinly sliced
3 garlic cloves, finely chopped
1 tsp. red pepper flakes (add more or less depending on how spicy you like it)
1/2 cup chicken or vegetable broth (water works too)
12 warm corn tortillas
1 cup (4 ounces) Queso Fresco or other fresh cheese such as feta or goat cheese
Salsa, for serving
Heat the oil in a large skillet over medium-high heat. Add the onion then cook until golden brown, about 10 to 15 minutes. To the onions add the red pepper flakes and garlic. Stir for about 20 seconds until you are hit with the aroma of the garlic then immediately add the broth or water, ½ teaspoon salt and the greens. Adjust the heat to medium-low then cover the skillet. Cook until the greens are almost tender. For Swiss chard this will be about 5 minutes. Spinach only takes about 2 minutes.
Uncover the pan, adjust the heat to medium-high then cook until the juices have reduced significantly and merely glaze the greens. Taste and add salt if you think it needs it.
Serve with the corn tortillas, crumbled fresh cheese and Chipotle salsa.