February 1, 2010

1 Feb

February 1, 2010

Please check back later this week for a letter from Toby McPartland, Farm Manager.

Sneak Peek: carrots, cilantro, kale, broccoli romanesco, navel oranges, radishes, parsley, cauliflower, and arugula (large share only)


Roasted Cauliflower (from http://simplyrecipes.com/recipes/roasted_cauliflower/)


1 head of cauliflower (You can also try this recipe with your romanesco.)

2-3 cloves of garlic, peeled and coarsely minced

Lemon juice (from 1/2 or a whole lemon)

Olive oil

Kosher salt and freshly ground black pepper

Parmesan cheese, grated


1. Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn’t reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Serves 4.

Bread-and-Butter Radishes (from Regan Burns at http://www.chow.com/recipes/10909)


1 bunch red radishes

1/2 cup red wine vinegar

1/4 cup granulated sugar (can also use brown sugar)

1/4 cup water

2 teaspoons kosher salt

1/2 teaspoon yellow or brown mustard seed

1/4 teaspoon whole coriander seed

1/4 teaspoon whole black peppercorns

1 medium dried bay leaf


1.  Rinse radishes and trim off their leafy tops. Holding the stem end, thinly slice radishes with a mandoline or a sharp knife. When you get close to the stem, stop slicing and discard the end. Place radishes in a heatproof, nonreactive bowl, and set in the refrigerator while making the brine.

2.  Combine red wine vinegar, sugar, water, salt, mustard seed, coriander seed, peppercorns, and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar is dissolved.

3.  Remove from heat and let pickling brine cool for about 5 minutes. Remove radishes from the refrigerator and pour brine over them. Let cool at room temperature for 20 minutes; cover and refrigerate. Use to top burgers, sandwiches, or anything else that needs a little tarting up.

Pickles will last in the refrigerator, covered, for up to five days. 

Broccoli Romanesco Soup (inspired by Julia’s Soup from http://www.mariquita.com/recipes/broccoliromanesco.html):


1 head broccoli romanesco (can also use cauliflower), chopped into florets

1 onion, chopped (can use leeks, bunching onions, or green garlic)

A few cloves of garlic, minced

Olive oil or butter

Vegetable broth

Milk or cream (optional)

Salt and pepper to taste


Heat olive oil or butter in a heavy pot or dutch oven. Sauté onions and garlic until onions begin to caramelize. Add broccoli romanesco and continue mixing ingredients on medium heat until romanesco begins to brown. Add broth and let simmer for 20 to 30 minutes, stirring occasionally, until romanesco is tender to a fork. Blend till smooth. Use broth, milk, or cream to change the consistency of the soup if desired. Season with salt and pepper to taste. Serve with a drizzle of good quality olive oil and a hearty wedge of bread.


2 Responses to “February 1, 2010”

  1. jeff May 15, 2010 at 7:07 am #

    Thanks for sharing the details. I found the information really helpful.

  2. rockwell May 16, 2010 at 7:57 pm #

    Excellent work buddy, keep writing.

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