LETTERBOX CSA 2019 Week 5

This week's CSA includes: 

Carrots, 1 bunch
Pac Choi, 1 bunch
Red Russian Kale, 1 bunch
Butterhead Lettuce, 1 head
Chives, 1 bunch
Dill, 1 pint
Spinach, 1 bag
Asparagus, 1 bunch

Meat Choices This Week: Fresh Chicken, Rabbit, Frozen Chicken,
Ground Pork, Country Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties,

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Letterbox CSA Week 5, May 23, 2019

Shaved Asparagus Salad

This recipe has just the right amount of sugar, so that the rhubarb still maintains its distinct tart flavor, without being too overpowering.

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Shaved Asparagus Salad

From She Wears Many Hats

INGREDIENTS

2 pounds thick asparagus
2 ounces thinly shaved Parmesan
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon honey
2 garlic cloves, grated
Salt and ground black pepper to taste

INSTRUCTIONS

To make vinaigrette, whisk together lemon juice, apple cider vinegar, olive oil, honey, and grated garlic. Add salt and pepper to taste. Set aside.

Remove woody ends from asparagus. Use a vegetable peeler to shave asparagus into thin strips or “ribbons.” Add asparagus ribbons to a large bowl, add vinaigrette and toss to coat. Serve with thinly shaved Parmesan. Serve right away.

View the original recipe

LETTERBOX CSA 2019 Week 4

This week's CSA includes: 

Butter Lettuce, 1 head
Scallions, 1 bunch
Baby Beets, 1 bunch
Sorrel, 1 bunch
Potatoes, 1 bag
Asparagus, 1 bunch
Pea Shoots, 1 bag
Rhubarb, 1 bunch
1 Dozen Eggs

Meat Choices This Week: Fresh Chicken, Rabbit, Frozen Chicken,
Ground Pork, Country Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties,

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Letterbox CSA Week 4, May 16, 2019

Simple Rhubarb Compote

This recipe has just the right amount of sugar, so that the rhubarb still maintains its distinct tart flavor, without being too overpowering.

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Simple Rhubarb Compote

From A Beautiful Plate

INGREDIENTS

2 lbs fresh rhubarb, roughly chopped
1/2 cup water
3/4 cup granulated sugar
Peel of half a lemon/orange
1/2 teaspoon vanilla bean paste (or 1/2 teaspoon vanilla extract)

INSTRUCTIONS

Combine all ingredients (excluding vanilla) in large sauce pot.
Heat to medium-high and stir occasionally until rhubarb begins to break down completely.
Remove from heat, stir in vanilla bean paste (or extract), and allow to cool to room temperature.
Refrigerate and use as desired.
Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

View the original recipe

LETTERBOX CSA 2019 Week 3

This week's CSA includes: 

Baby Beets, 1 bunch
Sweet Potatoes, 2 each
Red Russian Kale, 1 bunch
Butterhead Lettuce, 1 head
Radishes, 1 bunch
Cilantro, 1 bunch
Scallions, 1 bunch
Sunflower Shoots, 1 quart
1 Dozen Eggs

Meat Choices This Week: Fresh Chicken, Rabbit, Frozen Chicken,
Ground Pork, Country Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties,

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Letterbox CSA Week 3, May 9, 2019

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them.

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Roasted Radishes with Brown Butter, Lemon, and Radish Tops

From Epicurious

INGREDIENTS

2 bunches medium radishes
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice

INSTRUCTIONS

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

View the original recipe on the Epicurious website

LETTERBOX CSA 2019 Week 2

This week's CSA includes: 

Celery, 1 bunch
Butter Lettuce, 1 bunch
Radishes, 1 bunch
Hakurei Turnips, 1 head
Spinach, 1 bag
Garlic Chives, 1 bunch
Chaseholm Yogurt, 1 quart
Choice of Peashoots or Arugula
1 Dozen Eggs

Meat Choices This Week: Ground Pork,
Country Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties

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Letterbox CSA Week 1, April 25, 2019

Chive and Yogurt Dip

Consider dunking your celery into a chive and yogurt dip! (You can use the Chaseholm yogurt from your share, or greek yogurt as the recipe calls for). Great with vegetables or crackers, this healthy, creamy dip is made from Greek yogurt, fresh garlic and cayenne to give it a little spice.

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Chive and Yogurt Dip

From Food & Wine

INGREDIENTS

1 cup Greek yogurt
2 medium cloves garlic, minced
1/2 teaspoon kosher or sea salt
1/2 teaspoon cayenne pepper
Fresh cracked black pepper, to taste
1 tablespoon chopped chives

INSTRUCTIONS

In a bowl mix together all ingredients until well combined. Taste for seasoning and adjust if necessary. Chill before serving.

View the original recipe on the Food & Wine website

LETTERBOX CSA 2019 Week 1

This week's CSA includes: 

Celery, 1 bunch
Pea Shoots, 1 bag
Red Russian Kale, 1 bunch
Hakurei Turnips, 1 bunch
Spinach, 1 bag
Chives, 1 bunch
Shiitake Mushrooms, 1 quart
Choice of Plant Start
1 Dozen Eggs

Meat Choices This Week: Ground Pork,
Country Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties

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Letterbox CSA Week 1, April 25, 2019

Homemade Creamed Corn

Use your pea shoots quickly -- within a day or two. Wrap them in a paper towel and place them in an open plastic bag in the refrigerator. When you’re ready to use them, gently wash and discard any large stems.

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Stir-Fried Pea Shoots

From Bon Appetit

INGREDIENTS

2 tablespoons vegetable oil
2 whole dried hot red chiles
3-4 cloves garlic peeled, smashed
¾ pound mature pea shoots, thick stems removed, torn into 2” pieces
Kosher salt

INSTRUCTIONS

Heat oil in a large wok or skillet over medium-high heat. Add chiles and garlic and cook, tossing, until chiles are darkened in color and garlic is barely golden, about 30 seconds. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.

View the original recipe on Bonappetit.com

LETTERBOX CSA 2018 Week 18

This week's CSA includes: 

3 Pieces Summer Squash
1 Pint Cherry Tomatoes
3 Large Tomatoes
1 Bunch Kale
1 Bag Small Red Potatoes
1 Bunch Rosemary
1 Bunch Red Dandelion
1 Small Watermelon
1 Dozen Eggs

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties

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Letterbox CSA Week 18, August 23, 2018

Mexican Roasted Summer Squash

A low-carb side to any Mexican dish- a great alternative to rice and beans! Easy to make and and jam-packed with flavor similar to Mexican street corn.

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Mexican Roasted Summer Squash

Recipe from Bowl of Delicious website

INGREDIENTS

3-4 medium summer squash, diced
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
salt and pepper, to taste
Crumbled cotija cheese, lime juice, and/or fresh cilantro, for garnish (optional, but highly recommended)

STEPS

Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
In a medium bowl, mix zucchini, olive oil, chili powder, garlic powder, cayenne pepper, and salt/pepper until well coated.
Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.
Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro, if desired.

View the original recipe on bowlofdelicious.com

LETTERBOX CSA 2018 Week 17

This week's CSA includes: 

4 Ears Sweet Corn
1 Bag Pea Shoots
1 Pint Shishito Peppers
1 Bag “Dragon’s Tongue” Beans
2 Sweet Onion
1 Bunch Cilantro
Jalapeño Peppers
3 pounds Tomatoes
1 Dozen Eggs

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties

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Letterbox CSA Week 17, August 16, 2018

Homemade Creamed Corn

Real creamed corn –a skillet full of kernels and milk freshly scraped straight off the cob, butter and cream, salt and pepper – requires a little time and patience, like most worthwhile things.

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Homemade Creamed Corn

Adapted from Matt and Ted Lee’s “The Lee Bros. Southern Cookbook”

INGREDIENTS

8 ears fresh corn
6 tablespoons unsalted butter*
1 cup plus 2 tablespoons heavy cream (or half-and-half, whole milk or skim milk)
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sugar (when corn is out of season)

STEPS

Cut the corn from the cobs with a sharp knife, and scrape the cobs with the edge of a spoon to extract as much leftover kernel and “milk” as possible.
In a 12-inch skillet, melt the butter over medium-high heat until it’s frothy. Add corn and stir constantly for 1 minute.
Pour in the cream. Season with salt and pepper.
Reduce the heat to low and simmer, stirring until the liquid has thickened, about 12 minutes. Turn off the heat, cover, and let steam for 2 minutes. Serve immediately.

View the original recipe on Ezra Pound Cake.com

LETTERBOX CSA 2018 Week 16

This week's CSA includes: 

1 Bunch Chinese Celery
3 Large Heirloom Tomatoes
1 Pint Cherry Tomatoes
2 Onions
4 Ears Sweet Corn
2 Heads Little Gem Lettuce
1 Quart Mixed Sweet Peppers
1 Dozen Eggs

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties

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Letterbox CSA Week 16, August 9, 2018

Stir-Fried Celery with Ground Pork

The celery is muted, tamed - its stringiness gone, but its assertive crunch still there and its bold, grassy flavor tempered by all that heat, oil, and salt.

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Stir-Fried Celery with Ground Pork

This week's recipe comes via New York Times Cooking

INGREDIENTS

1  large bunch celery
1  tablespoon soy sauce
2  tablespoons sriracha or other hot chili sauce
1  tablespoon dry sherry
¼  teaspoon sugar
¼  cup canola or peanut oil
¼  teaspoon salt
1  large clove garlic, peeled and lightly crushed
2  teaspoons minced ginger
¼  pound ground pork
½  cup chicken stock
1  teaspoon sesame oil

STEPS

Using a peeler, remove the strings from the outer layer of the celery stalks. Trim the leaves, then slice the stalks into 1/4 -by-1 1/2 -inch sticks. (You should have about 4 cups.)
In a small bowl, combine the soy sauce, chili sauce, sherry and sugar.
Heat a wok or a large, heavy skillet fitted with a lid over high heat. Add 2 tablespoons of the oil. Add the celery and stir a few times; then add the salt and cook for 1 minute. Transfer the celery to a dish; clean and dry the wok.
Reheat the pan and add the remaining 2 tablespoons of oil. After about 30 seconds, add the garlic clove, flipping a few times; then add the ginger and the pork, stirring to break up the lumps. Stir in the soy-sauce mixture. Return the celery to the pan and toss. Add the chicken stock, cover and reduce the heat to medium-low. Steam to reduce the liquid, about 2 minutes.
Remove the lid, increase the heat to high and stir until the liquid has evaporated. Add the sesame oil and toss well. Discard the garlic clove.

View the original recipe on the New York Times Cooking website