box 11 :: 2011

ANGELIC ORGANICS

Fennel, Cilantro, Lemon Balm, Beets, Kale, Tomatoes, Heirloom Tomatoes, Cantaloupe, Watermelon, Cucumber, Zucchini, Sweet Peppers, Onion, Garlic

HARVEST MOON ORGANICS (split share)

Assorted Heirloom Summer Squash, Potatoes, Cucumbers, Cantaloupe, Swiss Chard, Green or Yellow Beans, Hot Peppers, Sweet Corn, Basil, Eggs

WHAT'S COOKIN'?

• I freestyled an awesome vegetable soup starting with onions, garlic and celery. Then I added chopped, fresh tomatoes and slowly cooked them down until they were thick and caramelized. I deglazed the pan with some white wine, then added chicken stock, carrots, squash, fresh corn and kale. We’ve been eating it all week with garlic bread. Yum!
• Then with the rest of the chicken stock (I made a full batch of Slow Cooker Chicken Stock), I made a pureed soup with carrots, fennel and garlic.
• I’m planning on steak fajitas this coming week to use up all of these green peppers. I’m not a big fan of green peppers, and fajitas are about the only thing I like to use them for!
  

box 10 :: 2010

ANGELIC ORGANICS

Onions, Carrots, Lettuce, Sweet Peppers, Tomatoes, Cantaloupe, Hot Peppers, Sweet Corn, Celery, Cucumbers

HARVEST MOON ORGANICS (split share)

Cantaloupe, Cabbage, Sweet Corn, Summer Squash, Cucumbers, Hot Peppers, Basil, Kale, Tomatoes, Eggs

WHAT'S COOKIN'?

• Very excited to try this Raw Corn and Zucchini Salad
• I love this Roasted Tomato Sauce recipe because it’s super simple and uses up loads of tomatoes. I’m thinking of upping the vegetable quotient by also roasting some carrots and summer squash and adding them to the puree.
  

box 09 :: 2010

ANGELIC ORGANICS

Basil, Onions, Kale, Bok Choi, Cucumbers, Zucchini, Summer Squash, Tomatoes, Sweet Peppers, Sweet Corn, Asian Sun Jewel

HARVEST MOON ORGANICS (split share)

Onion, Sweet Corn, Cucumber, Heirloom Tomatoes, Potatoes, Hot Peppers, Cantaloupe, Heirloom Cucumbers, Heirloom Summer Squash, Collard Greens, Eggs

WHAT'S COOKIN'?

• Still sick! This has been one doozey of a cold. Hopefully I’ll be back up and cooking next week...
  

box 08 :: 2010

ANGELIC ORGANICS

Leeks, Summer Savory, Anise Hyssop, Chard, Arugula, Lettuce, Peppers, Hot Peppers (Jalapenos and Hot Banana), Cucumbers, Eggplant, Sweet Corn, Tomatoes

HARVEST MOON ORGANICS (split share)

Corn, Tomatoes, Kale, Cucumbers, Green Bell Pepper, Heirloom Summer Squash, Onion, Basil, Hot Peppers, Eggs

WHAT'S COOKIN'?

• I was out of town for three days and then came down with a nasty summer cold, so I haven’t quite kept up with veggies this week! Don’t worry though – my friend Bridget took most of the AO haul off my hands and hopefully I’ll feel better in the next few days to tackle my split of the Harvest Moon share.
  

box 07 :: 2010

ANGELIC ORGANICS

Beets, Carrots (with their greens), Mizuna/Baby Chard Salad Mix, Red Leaf Lettuce, Sweet Onions, Garlic, Cucumbers, Summer Squash, Sweet Corn, Cilantro, Parsley, Dill

HARVEST MOON ORGANICS (split share)

Green Peppers, Onions, Chard, Corn, Cucumbers, Cabbage, Sun Gold Cherry Tomatoes, Red Beefsteak Tomatoes, Kohlrabi, Eggs

WHAT'S COOKIN'?

• Southwestern Salad: sun gold cherry tomatoes (some of them from my very own tomato plant!), fresh corn off the cob, avocado, lime juice, cilantro and salt (if you have them, you could also add minced jalapeño, diced red pepper and/or rinsed, canned black beans)
• Ribeye steaks with chimichurri sauce – I like to make mine with parsley and cilantro
  

box 06 :: 2010

ANGELIC ORGANICS

Carrots, Cilantro, Basil, Sweet Onions, Garlic, Lettuce, Zucchini, Summer Squash, Cucumbers, Sweet Corn, Chard

HARVEST MOON ORGANICS (split share)

Corn, Rhubarb, Cucumbers, Zucchini, Green Beans, Lettuce, Kale, Cabbage, Eggs

WHAT'S COOKIN'?

• Chilled Cucumber & Potato Soup
• Sauteéd Green Beans with balsamic vinegar, soy sauce and garlic
• Simple Cucumber salad with sour cream
• Bacon, Lettuce and Avocado sandwiches with basil mayonnaise
• And this looks like a fabulous idea: CSA Twist on Vietnamese Fresh Summer Rolls. We didn’t get collard greens this week, but I’m thinking it would work with Kale...
  

box 05 :: 2010

ANGELIC ORGANICS

Leaf Lettuce (three heads), Carrots (with their greens), Scallions, Sweet Onions, Sage, Cabbage, Zucchini, Cucumbers, Kale

HARVEST MOON ORGANICS (split share)

Green Beans, Basil, Peas, Collard Greens, Cucumbers, Zucchini, Kohlrabi, Sweet Corn, Red Head Lettuce, Eggs

WHAT'S COOKIN'?

• Kale Chips – a household favorite and one of the most mentioned recipes from the book
• Colorful Chinese Kick-Slaw from Fast, Fresh & Green – I mentioned this book last week, but it bears repeating: fabulous book for creative and delicious vegetable recipes
• Warm Kohlrabi and Smoked Sausage from Greene on Greens – another invaluable resource for shareholders. It’s out of print, but fairly easy to find used on Amazon. If I were stranded on a desert CSA island, this is the book I’d want with me!
  

box 04 :: 2010

ANGELIC ORGANICS

Green Leaf Lettuce, Beets (with their greens), Scallions, Basil, Thyme, Broccoli, Cabbage, Zucchini

HARVEST MOON ORGANICS (split share)

Chard, Leaf Lettuce, Head Lettuce, Beets, Kohlrabi, Red New Potatoes, Cucumber, Zucchini, Snow Peas, Broccoli, Kale

WHAT'S COOKIN'?

• My new favorite potato salad– Warm Potato Salad with Goat Cheese – a non-mayo-based salad, great flavor and a huge crowd pleaser
• Grilled zucchini tossed with a little sherry vinegar, olive oil, finely minced mint, chopped Marcona almonds and crumbled feta cheese; season to taste with salt and fresh black pepper. Serve warm or at room temp.
• One-Skillet Pasta with Chicken and Broccoli – only this time I’m skipping the chicken and doubling up on the broccoli.
• Stir-Fried Swiss Chard with Pine Nuts and Balsamic Butter from this book – great recipe; great book. Highly recommend both!
  

box 03 :: 2010

ANGELIC ORGANICS

Baby Swiss Chard, Beets (with their greens), Scallions, Red Leaf Lettuce, Curly Parsley, Broccoli, Summer Squash, Kholrabi, Green Cabbage

HARVEST MOON ORGANICS (split share)

Beets (with their greens), New Red Potatoes, Zucchini, Heirloom Head Lettuce, Collard Greens, Kohlrabi, Chard, Parsley, Eggs

WHAT'S COOKIN'?

• Roasted Beets with Avocado – inspired by my friend Christine’s visit to Chez Panisse, a simple salad of roasted beets, sliced avocado, a squeeze of lemon, a drizzle of good olive oil, salt, pepper... delicious!
• “Mostly Plants” Breakfast Squares – I think this one is going to be on permanent rotation for the duration of the summer.
• Lettuce Soup – I haven’t tried it yet, but I’m intrigued.
• And I need to find a good coleslaw recipe that uses Kohlrabi and Cabbage for tomorrow’s BBQ.
  

box 02 :: 2010

ANGELIC ORGANICS

Beets, Lettuce (Magenta), Cauliflower, Broccoli, Kohlrabi, Basil, Zucchini, Summer Squash, Scallions, Garlic Scapes, Kale, Spinach

HARVEST MOON ORGANICS (split share)

Strawberries, Kale, Swiss Chard, Garlic Scapes, Mint, Scallions, Tomatoes, Radishes, Peas

WHAT'S BEEN COOKIN'?
For the past two weeks, I’ve been tackling my greens first – as those are usually the first to go bad, and they’re usually the last thing that I want to deal with. So, I’ve been forcing myself to use those up first. I’m also getting a lot better at sourcing recipes and ideas that use up a lot of ingredients in one go – cutting down on cooking time and making bigger batches to eat throughout the week.

Here’s a sampling of what’s been on our menu the past week:

• My old standby – and a house favorite! – Mediterranean Couscous with Zucchini, Chickpeas & Feta. ** this recipe is featured in the 24 boxes cookbook
  
• Green Soup – sounds weird, but really good (and uses up lots of greens). No official recipe just yet...
• “Mostly Plants” Breakfast Squares – really, really good. I used Kielbasa, kale, ramp greens, garlic scapes and spinach, served on a sliced ciabatta roll. To prepare the greens for this recipe, I used this technique.
  
• Green Pancakes with Lime Butter from this book – awesome savory pancakes that I topped with roasted, shredded chicken and garnished with sliced radishes, the lime butter and cilantro.
• Broccoli Calzones featured on the Everyday Food television series on PBS. I’m going to freeze half of them to keep on hand for quick, ready-made meals.
  

box 01 :: 2010

ANGELIC ORGANICS

Green Leaf Lettuce, Yellow Summer Squash, Green Zucchini, Spinach, Swiss Chard, Cilantro, Scallions, Garlic Scapes, Broccoli

HARVEST MOON ORGANICS (split share)

Asparagus, Strawberries, Lettuce, Beet Greens, Spinach, Ovation Mix (salad greens), Swiss Chard, Eggs

Freeze it now... { Chives & Rhubarb }

This year I am making a concerted effort to not only enjoy fresh ingredients as they come in season, but to try and preserve them through canning and freezing so that I can enjoy even the most fleeting of flavors – like rhubarb and ramps – long after they’re gone for the season.

Chives and rhubarb are making their appearance right now at the markets. As it happens, both of these freeze beautifully and are easy to preserve.

CHIVES
Wash and dry fresh chives. Chop* and place in a shallow, freezer-safe container. Freeze and occasionally shake the container to keep the chives loose and separated. There’s no need to defrost them before using – they are chopped so small, they will quickly unthaw. Use frozen chives in quick breads or muffins with cheddar cheese. Remove fresh sweet corn kernels and saute with butter and chopped chives. Add them to scrambled eggs with some goat cheese.

* As an alternative to chopping, you can cut chives into pieces with kitchen shears. I find that it’s easier to chop them in a deep bowl to catch any stray pieces – chives have a way of bouncing everywhere BUT where you want them to go!

Are chive blossoms edible?
Not only do they make a gorgeous centerpiece, but after a little Google research, I found out that chive blossoms are edible too! Try adding them to a salad to add an unexpected chive and slightly peppery flavor.

RHUBARB
Wash and dry rhubarb. Cut off top and bottoms of stalk, as necessary (remove and discard leaves entirely as they are poisonous). Cut into 1-inch pieces and freeze in 1- to 2-lb packages – either resealable freezer bags or FoodSaver* bags. Use throughout the year in crisps, pies and compotes.

* I have a FoodSaver that I use for all sorts of preserving, including freezing rhubarb. I also use the FoodSaver to repackage my meat after receiving my monthly meat share. The meat from the farm comes packaged in white butcher paper. I find that by removing the paper and repackaging in FoodSaver bags, it takes up less room in the freezer and lasts a lot longer.

24 boxes :: 1 book is here!

It’s finally arrived (and it’s finally finished!). The cookbook took more time – and energy – than I had expected, but all of the delays and fine-tuning were well worth it. I’m excited to report that you can now purchase copies of 24 boxes :: 1 book!

It’s a spiral-bound, 70-page + cover book that includes a seasonal crop chart, a recipe corresponding to each week of the box season and a few extras thrown in for good measure. I hand-assemble each book with care. I hope that you find the book useful, well designed, fun to read and enjoyable to look at.

Visit the ordering site to see sample pages (“Look Inside!” button) and to purchase your copy. Please email jnoelle [dot] cooks [at] gmail [dot] com or comment if you have any questions. Thanks to everyone for supporting and reading 24 boxes. It’s been a lot of fun for the past three years and there’s more to come! ~ Jen

A great video for anyone in love with cookbooks

Google for your cookbook shelf

It’s always a pleasant surprise when you come across something that, prior to the moment of discovery, you never even knew you needed. Eat Your Books is a website that allows you to search the indexes of your printed cookbook collection. With a database of over 16,000 cookbooks and counting, you create your bookshelf by adding cookbooks that you own. If the cookbook is one of the many that are indexed by Eat Your Books, you add it to your database. I’ve just started populating my bookshelf and, so far, I’ve run across only a handful of my books that aren’t in their system.

No more flipping to the back of cookbook after cookbook, looking through the index, trying to find the right recipe that you’re looking for. This combines the best of both worlds – online recipe indexes with the tactile joy of a printed cookbook. Search for a recipe – say, “Minestrone” – and Eat Your Books shows you a list of all the cookbooks in your collection with a Minestrone recipe as well as the recipe name.*

Not only is this really handy, but I tend to reach for the same few cookbooks over and over, and I think this will give me a nudge to use cookbooks in my collection that have been forgotten about.

All in all, a really cool tool for cooks with a sizeable cookbook collection who are looking for a way to organize and really tap into the full scope of what they have available to them right in their own kitchen library.

* It does not give you the page number or the actual recipe.

Source: Tasting Table

The Skinny on Spatchcocking

I know, it gets your attention every time – “spatchcocking”. What the heck is that anyway? Simple answer: removing the backbone from a turkey (or chicken, or quail or any other fowl creature), flipping it over, breaking the breastbone and cooking it flat. But you probably wanted to know what it actually means. I did some digging (i.e. a quick google search) and here’s what I found:

The origin of “spatchcock” seems to be under debate. The folks at Oxford think it’s Irish, and a combination of “dispatch” (as in “quick”) and “cock,” – Dispatch the Cock! But the Random House Webster’s College Dictionary dismisses that theory and ties the word to “spitchcock,” a dish made with fried eels. [ed. note: that’s a rather odd turn of events, and I’m not quite sure what eels have to do with anything.]

I’ve been intrigued ever since Martha floated the idea of spatchcocking your Thanksgiving bird and we gave one a test drive this Saturday. The process started on Wednesday when I actually performed the manual labor of spatchcocking. Full disclosure: it’s not as easy as they (i.e. Martha Stewart) makes it sound. It’s actually really hard and was accompanied by a lot of cursing and moments when I really didn’t think I was going to finish (thus ending up with a half-cocked turkey). But I muscled through, flipped it over, had husband break the breastbone (We think anyway. Again, not as easy as it sounds and it never really made a discernible “popping” sound like you would expect). But, it was flat and that’s all we were going for. I dry-brined it for a few days, rinsed it off and let it air dry in the refrigerator overnight. I made a paste of herbs, salt, pepper and olive oil and cooked in a 450 degree oven for about 80 minutes. Turned out great! Would I do it again? Yes, for quite a few reasons with one caveat:

1. It makes it really easy to move it around and store because it’s flat on a sheet pan.
2. You can use the backbone, giblets and wings* to make a great turkey stock for gravy while the turkey is dry-brining (* I also removed the wings after cutting out the backbone).
3. It’s really easy to carve once it comes out of the oven and rests.
4. It produces a lot of great crispy skin.
   
5. It’s fast.
6. And it’s easier IF (this is where the caveat comes in) you either (a) have really, freakishly strong hands or (b) have a GREAT pair of kitchen shears. Mine are not great, as I found out.

So, I will definitely be doing this again – after I buy a new pair of good, sharp kitchen shears. I hope everyone had a wonderful Thanksgiving and you should consider spatchcocking your Holiday turkey!

Photo Martha Stewart Living

Farm Dinner to Benefit Angelic Organics Learning Center

Don’t miss the 3rd annual farm dinner benefit presented by the talented chefs from Sunday Dinner. Enjoy a gourmet, seasonal meal in the abundant fields of Angelic Organics.

As in past years, this event will sell out quickly! Tickets must be purchased in advance to secure your reservation. Each seat is $100 (BYOB) and proceeds support the Learning Center.

Enjoy good company, farm tours, farm goods and an amazing meal served BBQ-style. This year’s menu includes:

MAIN COURSES

• Confit and Grilled Becker Lane Pork
• Grilled Burgers with Heirloom Tomato, Horseradish Cheddar and Arugula
• Micro Beer Brats and Stewed Peppers and Onions
• Grilled Flatbreads with Heirloom Tomato, Fresh Mozzarella and Basil

SUMMER SALADS

• Ratatouille Pasta Salad with Roasted Eggplant, Squash and Onions, Cherry Tomatoes and Fresh Goat Cheese
• Summer Slaw with Cabbage, Carrots, Cucumbers, Dill and Creme Fraiche
• Grilled Corn with Cilantro Jalapeno Butter
• Mixed Green Salad with Shaved Zucchini

DESSERT

• Shortcakes with Market Summer Berries and Sabayon

Buy tickets now and view additional event information.

P.S. This beautiful burger logo was designed by none other than the talented designers at Kitemath – Jake Veness, Bridget Murphy, Chris Jennings and myself!

What does one do with one fennel bulb?

Usually when I lament the challenges of my CSA box, it’s along the lines of “What am I going to do with all this [insert vexing vegetable here]”? But sometimes just the opposite can be problematic – what to do when you only get ONE of something? Most recipes call for a pound of this or two to three of that. But when you’re staring down one, lonely vegetable, it’s hard to figure out what to do. Sometimes my solution is to trade that odd vegetable with something else in the swap box; hoping that someone else can use my one to make two. But it’s a rare occasion when we get fennel and I wasn’t about to give that up. Solution? Thinly slice it along with a sweet onion and caramelize it. That simple combination works wonders on top of a burger, as a condiment on a steak or veggie sandwich or folded into an omlet. My next hill to climb? The pesky one-off kohlrabi...

Click here to download and print a pdf of this recipe:

Well Done Burgers Done Well

shown here topped with caramelized onions & fennel, avocado and brie

box no. 02 | 2009 | veg | contents

• Lettuce (butterhead, two star, and black seeded simpson)
• Spinach
• Tatsoi
• Radishes
• Turnips
• Zucchini
• Summer Squash
• Cilantro
• Summer Savory
• Scallions
• Garlic Scapes
• Broccoli

source: Angelic Organics

From the Archives...
Veggie Cold Cut Deli Style Sandwiches
Click here to download and print a pdf of this recipe

box no. 01 | 2009 | veg | contents

Click on an ingredient and link to a past 24 Boxes post using that item.

• Lettuce (a green two star, a red magenta, and a lovely green butterhead)
• Arugula
• Spinach
• Choi
• Radishes
• Zucchini and Summer Squash
• Basil
• Thyme
• Popcorn
• Scallions (purple and white)

source: Angelic Organics

From the Archives...
Mediterranean Couscous with Zucchini, Chickpeas & Feta
Click here to download and print a pdf of this recipe