Week 17 CSA box

In your box this week:
Leeks - Leek has a mild onion-like taste, less bitter than scallion. The taste might be described as a mixture of mild onion and cucumber, with a fresh smell similar to scallion. In its raw state, the vegetable is crunchy and firm.

Beets - With wonderful texture and an earthy, nutty flavor. They're nutritious and filling. They can be juiced, boiled, pickled, cooked in soups, mashed, sliced in salads, or roasted. Although they have the highest sugar content of all vegetables, they are very low in calories. Beet Cabbage Cole Slaw (Kohlrabi would be good in this too). Roasted Beet Salad with Beet Greens and Feta. Roasted Beet Dip

Carrots

Mesclun Mix - Dea Dia's own with Arugula, Tokyo Bekana and Baby Beet Greens

Broccoli - One of our fall favorites.

Roasted Broccoli

Serves 4. Published January 1, 2008. From Cook's Illustrated.

Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked. For Roasted Broccoli with Garlic, stir 1 tablespoon minced garlic into the olive oil before drizzling it over the broccoli.

INGREDIENTS

1large head broccoli (about 1 3/4 pounds)

3tablespoons extra virgin olive oil

1/2teaspoon table salt

1/2teaspoon sugar

Ground black pepper

Lemon wedges for serving

INSTRUCTIONS

1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.

2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish and serve immediately with lemon wedges.

Kohlrabi - The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

Kohlrabi Slaw

serves 2 3 medium kohlrabi, peeled, stems trimmed off, grated
1/3 purple cabbage, shredded
2 carrots, grated
1/2 red onion, grated
1/4 cup golden raisins
1 tbsp sugar
1 tsp salt
1 tbsp cider vinegar
4 tbsp chopped cilantro
1/4 cup mayonnaise (or more, if you prefer Combine all ingredients in a bowl and mix well. Chill for several hours before serving.

Tatsoi (mustard spinach) - Delicious in salads or lightly cooked like spinach.

Parsley
Havarti, Parsley, and Garlic Cheese Ball
makes about 10 ounces6 ounces of Havarti cheese
4 ounces (half a package) full-fat cream cheese
4 cloves of garlic, peeled and trimmed
1/4 cup flat-leaf parsley
1 teaspoon horseradish (optional)
Salt and pepper, to taste
1/2 cup toasted pine nutsLet the cheeses sit out at room temperature for about an hour to soften. Whir the toasted pine nuts in a small food processor briefly, just until they are cracked into smaller bits. Remove and set aside on a large plate. Blend the the garlic, parsley and horseradish to a paste in the food processor, then add the cheeses. Blend until well mixed. Taste and add salt and pepper.Let the mixture firm up the fridge then roll into a ball and coat with cracked pine nuts. Serve with whole grain crackers.

Dill

Cabbage

Salad turnips

1 lb bag of garlic - Garlic keeps well if stored in a cool dark place. We also Roast Garlic and freeze it in an ice cube tray so we have some ready when we want it. ***Grayslake and Lake Bluff pickups will get garlic this week and Deerfield and Milwaukee pickups will get garlic next week.