NE Box Newsletter for July 12, 2019 Pickup

Well hello! I sure hope everyone enjoyed the holiday break. Even though summer officially arrived a couple weeks ago, I always feel like the Fourth of July really kicks it all off. The summer growing season sure has kicked off too, and would you believe that this week we almost have too many veggies to choose from? While we’ve certainly planned boxes full of variety and delight for you, there’s oodles and oodles more to choose from, to add into you box. We’ll bring you everything you could need! 

Check out all the choices. We’ve got gorgeous heads of broccoli from Pekarek’s that you may as well add into your box. It’s a veg you were probably going to pick up anyway! Might as well have us bring it to you. Your summer pastas, salads, and, pasta salads sure could benefit from the addition of crisp sweet broccoli, or some tangy and bright fresh chevre. Le Quartier Bakery is making some great rustic sourdough bread this week and it would be just a phenomenal combination with many of the other NE Box offerings this week.  Think grilled zucchini atop grilled sourdough. Big gratings of Rosa Maria over it all. Or, I’m thinking sourdough bread french toast using duck eggs and frying it in sunflower oil…you’ll probably need some organic mild or spicy mix micro greens from Robinette to complete your dish. Check out this recipe and interesting bits of history about Joseph French’s Toast. Try it with a drizzle of local honey. Good for breakfast, and good for supper. And all the meals in between!

Rhubarb is making its appearance again this week and I for one, am thrilled. Sweet jam or savory chutney. Pies, cakes, tarts, cobblers, crostatas, ice cream…Get some rolled oats and make some Rhubarb Crisp for the weekend. So many rhubarb possibilities, so little time. It’s a good idea to freeze some if you can. Then you can have all the aforementioned treats the whole year long!

Firing up the grill this weekend? The Straight Arrow Bison folks have this to say about grilling bison: Bison burger may be used as a substitute in any of your recipes calling for ground beef. Although bison burger is leaner, additional fat is not recommended when preparing a recipe.  When grilling, do not press down on the burgers with the spatula as this only squeezes out the natural juices.  When forming your own patties, remember that the thicker the patty, the juicier the burger.  Seasoning may be incorporated into the meat when patties are formed or sprinkled on after cooking. Salting the outside of the meat prior to cooking will draw moisture out of it, leaving it somewhat dry.   Due to the leanness of the meat you may also notice that the grilled burgers do not look as crispy brown on the outside.  It’s best to take them off the grill when they are still a little pink inside.

Thick cabbage rounds done up on the grill is one of my favorite ways with cabbage. Oil the rounds and grill until they’re charred and crispy. Flip so both sides get nice and done. Salt and pepper.

It’s been awhile since we’ve had fresh shiitake mushrooms and I believe I’m over the moon about having them this week. How about doing some shiitake skewers on the grill—oh yes, now you’re shii-tak-en my language! Don’t you worry if you accidentally forget to use your fresh mushrooms and they get lost in your frig. Keeping them in the frig in their clamshell will keep them fresh for many many days. And, even after that, when they’ve dried and shrank and look beyond all hope–you can still use them! Just re-hydrate them in boiling water and cook ’em on up =)

Here’s a look at what we have in store for your boxes this week. Change them up, as you see fit.  Items coming soon:  tomatoes, peppers, green beans, onions, local dehydrated chicken feet dog treats (!), more milk, yogurt, and butter…

Whole Bean Coffee from Cultiva

Organic Rolled Oats from Grain Place Foods (1 lb)

Duck Eggs from Delish Farms (1/2 dozen)

Rustic Country Bread from Le Quartier

Sunflower Oil from Simply Sunflower (8 oz bottle)

Green Cabbage from Pekarek’s Produce*

Certified Organic Zucchini from Wolff Farms Produce (2 ct)

Rhubarb from Clear Creek Organic Farms (1 lb bundle)

Shiitake Mushrooms from Nebraska Mushroom (1/4 lb)

Basil from Abie Vegetable People

English Slicer (“Burpless”) Cucumber from Abie Vegetable People (1 ct)

Green Cabbage from Pekarek’s Produce*

Certified Organic Zucchini from Wolff Farms Produce (2 ct)

Ground Bison from Straight Arrow Bison (1 lb)

Shiitake Mushrooms from Nebraska Mushroom (1/4 lb)

Rustic Country Bread from Le Quartier

Duck Eggs from Delish Farms (1/2 dozen)

Rainbow Swiss Chard from Abie Vegetable People

Edible Pod Peas (either Snap or Snow) from Pekarek’s Produce (1/2 lb)

Green Cabbage from Pekarek’s Produce*

Certified Organic Zucchini from Wolff Farms Produce (2 ct)

Ground Bison from Straight Arrow Bison (1 lb)

Shiitake Mushrooms from Nebraska Mushroom (1/4 lb)

Rustic Country Bread from Le Quartier

Duck Eggs from Delish Farms (two 1/2 dozens)

Sunflower Oil from Simply Sunflower (16 oz)

English Slicer Cucumbers from Abie Vegetable People (2 ct)

Organic Rolled Oats from Grain Place Foods (1 lb)

Any questions about our growing practices email Erin.  We’re proud the majority of our farmers grow completely chemical-free!  Unless asterisked, the farms on our list use organic-approved methods in their production pactices.

                                                         

Mark Roh and crew grew this week’s cucumbers, basil, and rainbow swiss chard. Swiss chard is colorful and delicious and so super good for you. Mark’s farm is in Abie and soon enough we’ll be blessed with the best green beans around. Salad mix, collards, and kale are also among some of the superb veg they grow over there.

 

 

Rainbow Chard with Pine Nuts, Parmesan, and Basil

By Susie Middletown

Amy Neunsinger

Servings: three to four.

This easy sauté makes delicious use of the ingredients that go into pesto. Before you start, watch the Test Kitchen’s video to get a few quick tips on trimming chard.

Ingredients

  • 13 to 14 oz. Rainbow chard (about 1 large bunch)
  • 1 Tbs. extra-virgin olive oil–Could sub some sunnie oil
  • 3 Tbs. pine nuts
  • Kosher salt
  • 1 Tbs. minced garlic
  • 1 Tbs. cold unsalted butter, cut into 4 pieces
  • 1/4 cup grated Parmigiano-Reggiano—Rosa Maria would do nicely here
  • 1/4 cup thinly sliced fresh basil leaves (8 to 10 large)
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Preparation

  • Pull or cut the stems from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well. Rinse the stems and slice them crosswise 1/4 inch thick.In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving behind as much oil as possible.Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the butter has melted.Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange. Sprinkle on half of the Parmigiano, basil, and pine nuts. Layer on the remaining leaves, stems, and pan juices, and garnish with the remaining cheese, basil, and pine nuts. Serve immediately.

Many thanks to you all for your support of local farmers. Do enjoy!