NE Box Newsletter for May 17, 2019 Pickup

Welcome to another superb Nebraska Box!

We’re packing your boxes full of all the local delights of the season. New this week, we have salanova head lettuce and turnip greens for you.

I think sometimes it can seem difficult to know what to do with something like turnip greens–and radish greens which you also have this week.  We’ve included some ideas that are specific to turnip greens.  However, in a lot of ways, a green is a green is a green. Do you have a recipe you enjoy that calls for a different green, such as spinach? Try it out with turnip or radish greens.

Adapting recipes to the season is a fun and interesting way to try out something new that you might not have considered trying before and get out of a cooking rut. You might just find all sorts of foods you never knew you would love! Happy experimenting =)

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DEFAULT BOX ITEMS BELOW
BEST BREAKFAST

Whole Bean Saratoga Blend Coffee from Cultiva (12oz)

Chevre from Dutch Girl Creamery

Ciabatta Bread Loaf from Le Quartier Bakery

Wild Plum Jelly from Clear Creek Organic Farms

VEGGIE

Asparagus from Grandview Farm*

Turnip Greens from Clear Creek Organic Farms

Salanova Lettuce from RhizoCity Farms

Radishes from Clear Creek Organic Farms

Sauerkraut from Daniels Produce*

SUPREME

Asparagus from Grandview Farm*

Radishes from Clear Creek Organic Farms

Salanova Lettuce from RhizoCity Farms

Turnip Greens from Clear Creek Organic Farms

Ciabatta Bread Loaf from Le Quariter Bakery

Ground Bison from Straight Arrow Bison (1 lb)

Garlic Parsley Cow Milk Cheese from Clear Creek Organic Farms

BIG SUPREME

Asparagus from Grandview Farm*

Radishes from Clear Creek Organic Farms

Salanova Lettuce from RhizoCity Farms

Turnip Greens from Clear Creek Organic Farms

Ciabatta Bread Loaf from Le Quariter Bakery

Garlic Parsley Cow Milk Cheese from Clear Creek Organic Farms

Beef Brats from Davey Road Ranch (4-pack)

Kidney Beans from Clear Creek Organic Farms (1 lb)

Chevre from Dutch Girl Creamery

Wild Plum Jelly from Clear Creek Organic Farms

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 practices.
Meet RhizoCity Farmers!
RhizoCity Farms is owned and operated by Skylar Falter and Matt Pirog. They produce abundant, nutrient-dense food for southeast Nebraska by applying bio-intensive, regenerative farming techniques to urban landscapes.

They have backgrounds in engineering and biological studies and are inspired to create highly-efficient systems that regenerate soil and produce a bounty of food with minimal use of fossil fuels.

This week they’ve grown these splendid salanova lettuce heads for you. Throughout the year they’ll be providing us with a variety of herbs, lettuces, beets, radishes, and turnips.

Salanova head lettuce
Did you know? Lettuce tastes best in the spring and fall, before the summer heat adds any bitterness to the leaves.

Sauerkraut
Have you ever made sauerkraut? It’s a fun and fairly simple project, but sometimes it can get a bit stinky during the process. Thanks to Andy Daniels, you can enjoy locally-grown, locally-made, locally-canned sauerkraut that tastes just like it would if you had made it yourself. How nice.

Garlic Parsley Cheese
This is one of my favorite flavors of cheese made by the Clear Creek farmers. I’ve found the best way to slice it thinly, or to grate it, is to pop it in the freezer for about 10 minutes before you begin.
Their cheeses are all made, cut and packaged by hand in their state inspected, on-site cheese plant.  It is made from their 100% grass fed dairy herd with pasteurized non-homogenized milk.

Asparagus
We’ll keep giving you this spring bounty as long as we can!
I think it’s time to start grilling. However, if you’re finding yourself overwhelmed with too much asparagus right now,  and you’re thinking about those months to come when you will be without this local treat, check out this video on how to freeze it.

Turnip Greens
We are excited to be giving you these beautiful greens and hope you will love them as much as we do! Turnip greens, or turnip tops…turnip the flavor!

The Cook’s Thesaurus writes that, “as a staple of Southern cuisine, turnips greens are traditionally served with salt pork or ham hocks.  The leaves are pungent and slightly bitter, especially older ones, but they become milder when cooked.  Don’t prepare them with aluminum cookware, as it will affect their flavor and appearance.”

Ciabatta bread
Le Quartier Bakery & Cafe takes great pride in crafting the best, most authentic European style breads in the Midwest. All of their breads are made with artisan, enriched, non-bromated bread flour and they never use any preservatives—except for those found in naturally occurring acids in the pre-ferments of every loaf they make.

This Ciabatta has a light flavor, soft open crumb, hints of Yukon Gold potatoes and yogurt. Great for grilled sandwiches or a bratwurst bun.

Made from white enriched unbleached bread flour, water, extra virgin olive oil, sea salt, yeast.

Wild Plum Jelly
Wild. Plum. Jelly. Need we say much more?
Toast some Ciabatta bread. Thickly spread with chevre. Top with wild plum jelly.

Chevre
Delightful on Ciabatta bread.

Coffee
Cultiva is coffee roastery founded in 2004 in Lincoln.  They expanded to three shops in 2015, and their two cafes offer delicious brunch options along with beautiful caffeinated beverages. Cultiva Labs is the coffee roastery which features an espresso bar.  It also houses their bean-to-bar chocolate operation, Sweet Minou, the first business of its kind in Nebraska. All of their coffees are roasted dated for freshness and produced as environmentally friendly and ethically sourced as possible.

Ground Bison
Check out this BISON MEATBALL RECIPE that’s simple and oh so satisfying.

Kidney Beans
Oh how I love kidney beans! Cook them up to use in curries, chili, red beans and rice, hummus…or check out this recipe for a lovely 3 BEAN SALAD.

Beef Brats
Fire up the grill!

Radishes
Radishes contain the phytochemical indole which promotes detoxification. They also contain cancer-fighting antioxidants which boost healthy kidney and liver function. See the recipe below for a simple side dish that will make you wish you had bunches of (radish) bunches!

Recipe by Natasha of Salt and Lavender
Simple Roasted Radishes
Prep time= 5 minutes                Cook time =25 minutes

Ingredients

  • 1 bunch radishes greens and ends removed
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  • Fresh chopped parsley to taste (optional)

Instructions

  1. Preheat oven to 400F. Move the rack to the middle position.
  2. Cut the radishes into equal-sized pieces. If they’re particularly large radishes, cut them into quarters. Otherwise, cut them into halves.
  3. Add the radishes to a baking dish and toss them with the olive oil and salt & pepper. Roast them face down if you want them to brown nicely.
  4. If the radishes are small, roast them for 15 minutes and check to see if they’re done to your liking. If they’re larger, it may take up to 35-40 minutes to get them tender. Mine took about 30 minutes to get tender-crisp.
  5. Toss with freshly chopped parsley if desired.
Keep well and eat well all!