Wednesday, March 21, 2007

Box Contents March 21, 2007

This week's box includes:
  • Green Garlic
  • Chioggia Beets
  • Spinach
  • Salad OR Romaine Lettuce
  • Sorrel
  • Cooking Greens
  • Carrots
  • Celery
On pick-up, I traded my two heads of romaine for a bunch of sorrel and a bunch of green garlic. Our CSA has a trade box in which people can leave produce they won't use for others to take. The rule is 1:1 swap if you wish to trade from your box.

From last week's box, we still have a few turnips and carrots, all of the cabbage, and yes, the radishes. I'm will be traveling during the next week, so tomorrow night will have to include cooking some of the veggies for long term storage.

If you've not tried green garlic before it is worth seeking out. My favorite way to use it is in risotto. We're having it for dinner tonight, with a side of baked carrot fries. Here is a recipe from Michele Anna Jordan's The New Cook's Tour of Sonoma.

Green Garlic Risotto
by Michele Anna Jordan
Serves 4

3/4 pound green garlic
6-7 cups stock (chicken or vegetable)
2 tablespoons unsalted butter
1 shallot, minced
3 garlic cloves, minced
1 1/4 cup carnaroli or arborio rice
3 ounces parmesan or asiago cheese
2 tablespoons chives or italian parsley

Clean and trim the roots from the green garlic. Slice the white and light green portions; coarsely chop the tops and add to a pot with the stock; simmer. Melt the butter, saute the sliced green garlic and minced garlic. Add the rice and stir to combine. Add the stock through a wire mesh strainer, one ladle at a time, stirring till absorbed before adding the next. When all stock has been added, stir in the cheese and serve. Top with chives or parsley.

Nutritional Information (per the Calorie Counter at
Calories: 350, Total Fat: 7.9g, Cholesterol: 17mg, Carbohydrate: 59g (2g dietary fiber, sugar 2.5g), Protein: 7.4g

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