Box Contents: March 26, 2010

This week's box contains:

• Lettuces (just left these in the swap box)
• Carrots
• Chard
• Red Cabbage
• Green Garlic
• Rutabagas
• New Potatoes
• Rosemary
• Mystery (red beets)

It was an unusual box this week. While most of the vegetables were in good shape, others were less so. By no means were they spoiled, but the carrots and potatoes were covered with dirt and the beet greens were too dried out to be edible. This is a first in the 5 years I've been a subscriber, hope it does not continue.

Last week was a sad week for us, losing our 3 year old rescued beagle, Sam.  I was happy to have so much produce on hand and no plans for the weekend.  Cooking can be comforting, and certainly eating can be as well.

Though he never stopped stealing food, including veggies like the raw potato pictured above, he was a lovely dog and will be sincerely missed.

So, what did I cook?

With the carrots from this week's box and last, I made a batch of pickled carrots, modifying the recipe slightly by adding 1 teaspoon crushed red pepper flakes.  One jar went into the refrigerator for immediate consumption and I canned the rest. If you choose to can, follow the process for canning high acid foods processing for 10 minutes.

After a good scrubbing, I roasted the potatoes and the rutabagas with salt, olive oil, and Piment d'Espelette. In general I chop vegetables to a 1 inch dice and roast them at 400 degrees Fahrenheit for 25-30 minutes, stirring occasionally.  If you are not a rutabaga fan, please try roasting them ~ they are fantastic.

With the red cabbage, I started another "experiment" -- this time it was homemade sauerkraut.  Since the cabbage was red, just like the beets, I tossed them both in.  The process looks pretty straightforward, let's hope it works.  You can find a good explanation of how to make sauerkraut here.

I used the new bundle of kale for Kamut Elbow Hoppin' John.  This recipe is from Eden Foods, a long time favorite.

I made a vegan version of this rosemary pesto, substituting miso for the Parmesan cheese.

The green garlic, a rare treat only available in the spring, will become Green Garlic Risotto from Michele Anna Jordan's Cook's Tour of Sonoma.