MAY 2ND, 2012

CINCO DE MAYO BOX From the Arab Spring Box, we move round the globe to celebrate Mexico and the Cinco de Mayo. Cinco de Mayo—a holiday that commemorates the Mexican army's victory over the French at the Battle of Puebla on May 5, 1892—is generally celebrated only in Puebla, Mexico and the US. Here it's been adopted much like St. Patrick's Day, as a day for all Americans to celebrate their mixed cultural heritage—but mostly (and most honestly), as an excuse to drink beer. Well, no beer in the box this week, I’m afraid, but we do have home made Tortilla shells and hot sauce. And of course tomatoes are central to it all. Here’s the low-down on some of the more notable ingredients: Sangre de Torro Beans: For our Fair Trade item of the week, we have heirloom beans from the wonderful Napa farm Rancho Gordo. Apart from their own cultivation, they are dedicated to preserving plants native to the New World, and working with farmers in Mexico to distribute their heritage beans. These Sangre de Torro Beans are part of the Xocxoc project, and are grown by farmers in Mexico. Read more about this great project: http://www.ranchogordo.com/html/rg_story.htm Epazote is a herb that has been used in Mexican cuisine for thousands of years dating back to the Aztecs who used it for cooking as well as for medicinal purposes. Although epazote is poisonous in large quantities, it has been used in moderation to help relieve abdominal discomfort (gassiness) that can come from eating beans. It has become a distinct flavor in Mexican cuisine and is now used to season a variety of dishes including beans, soups, salads and quesadillas. The Tortillas: How do you source fresh tortillas, which are also GMO-free? (Most of the corn in the US is GMO, so unless it’s organic, well...) So we called Olivia, of the wonderful Farmer and the Cook market cafe in Ojai, known for their wonderful Mexican inspired home cooking made of ingredients from their farm. She produced this week’s organic corn tortillas just for us as our Pulse/Grains selection of the week. Though not produced in a GF kitchen, all the ingredients are Gluten Free. Hot Sauce: Olivia also produced the lovely hot sauce, made with red jalapeños, garlic, brown rice vinegar and sea salt, it is very popular in her beautiful Ojai store. We know it’s a bit of a stretch, but we have included it as this week’s Nuts, Seeds, Dried Fruit Selection. It is the seeds, after all, that account for the heat. CINCO Lime and Cilantro Dressing: Lastly, Ayda Robana of Om Sweet Mama Dressings has made us a special one-off Cinco De Mayo dressing in Mexican flavors – Lime and Cilantro. It’s wonderful working with artisans who are always open to creating something special for our boxes. Ole! So enjoy the food love with every bite! Hasta la Semana! Jennifer Piette Founder

4/27/12 12:31 PMComment [1]: Jennifer Piette Jun 29, '11, 1:32 AM

MEXICAN BOX | MAY 2ND, 2012

Roots Vegetables Fruit • Yukon Potatoes (Mike Dixon) • Green Garlic (Milliken) • Spring Green Onions (Amapola) • Carrots (GIvens) • Radishes (Garden Of...)*

• Chipotles (WIndrose) • Rainbow Chard (Santa Rita Flower

Farm) • Cucumbers (Chris Milliken) • Pepino Melons (Rancho SC)* • Heirloom Tomatoes (Tutti Frutti)

• Strawberries (Shepherd) • Oranges (Friends) • Avocados (Hilltop & Canyon) • Limes (The Karen’s) • Bananas (Fair Trade) • Mexican Guava (Rancho SC)

Leafy Greens Extra Fruit ** Meat & Eggs • Sierra Lettuces (Earthtrine) • Micro Mustard Greens (Roots)*

• Extra Strawberries • Blueberries (Whitney Ranch) • Blackberries (Herzoff) • Fuji Apples (Fair Hills)

• Mexican Chorizo Sausages (Jimenez) • Ham Hocks (Rocky Canyon) • Chicken Breast (Watkins) • 1 dozen Dare to Dream Eggs

Herbs Dairy Regional Specialty • Epazote (Earthtrine)* • Cilantro (Earthtrine)

• Pastured Butter (Organic Valley)* • Fiscalini 1-Year Cheddar

• Lime & Cilantro Salad Dressing (Om Sweet Mama)

Juice Grain/ Pulse Nuts, Seeds or Dried Fruit • Orange Juice – Friends Ranch • Corn Tortillas (the Farmer and the

Cook)

• Hot Sauce (do the pepper seeds count?!)

Fair Trade Catch of the Week ** New Customer/ Referral Gift

• Sangre De Torro Beans (Rancho Gordo Xocxoc project)

• Santa Barbara Mahi (Kanaloa Seafood)

• chocolate raspberry confiture (Bona Dea)

* Not included in the Couple’s Box ** This category is an ‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested

THIS WEEK’S RECIPES! CHIPOTLE CHICKEN WITH PEPINO MELON SALSA GUADALAJARAN SWISS CHARD QUESADILLA CHORIZO HASH BROWNS HUEVOS RANCHEROS BEANS, RICE, AND TORTILLAS

MAHI CEVICHE & AVOCADO AND CILANTRO SALAD

CHIPOTLE CHICKEN WITH PEPINO MELON

SALSA

Ingredients – Whole or ½ Chickens cut in pieces Salt and freshly ground pepper to taste 1 cup dry white wine 4 Chipotle Chilies, minced 1/2 cup freshly squeezed lime juice Ingredients for Salsa – 1 cup of fresh Pepino Melon, diced 1/2 cup of Cucumber, peeled, diced 1/4 cup Red Onion, minced 1/4 cup fresh lime juice 2 tablespoons Cilantro, minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Directions – In a blender or food processor, purée the chipotle chilies, wine, lime juice. In a bowl or Ziploc bag combine chicken and marinate and refrigerate 2-3 hours or preferably overnight. Prepare the salsa. In a medium bowl, combine all the salsa ingredients, and stir to combine. Remove chicken from marinade and wipe off excess marinade. Season both sides with salt and pepper. Grease a grill or large skillet with the canola oil, and pre-heat on high. For an outdoor grill, cook both sides of the chicken (about 20-25 minutes), until the center is no longer pink. If you are using a skillet, cook the chicken on both sides about 4-5 minutes, then place in a preheated 350 degree oven. Roast an additional 30-35 minutes.

GUADALAJARAN SWISS CHARD QUESADILLA (adapted from Vegetarian Times)

Ingredients – 2 TBS vegetable oil 1 small onion, chopped (about ¾ cup) 2 cloves garlic, minced 1 chipotle pepper, minced ¼ tsp oregano ¼ cup tequila (optional) Swiss chard, trimmed 4-8 corn tortillas 1 cup grated cheddar cheese Directions – Heat oil in pot over medium heat. Add onion, and sauté 5 minutes or until golden brown. Stir in garlic, chipotle, cumin and oregano and sauté for 2-3 minutes. Add tequila (or orange juice) and simmer for 1 minute, or until liquid has evaporated. Stir in chard. Cover, reduce heat to medium low and steam for 5 minutes, or until chard wilts. Uncover, and cook 3 minutes, or until liquid has evaporated. Place 1 tortilla in skillet over medium heat. Sprinkle with cheese. Top with 1.4 chard mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges & serve.

CHORIZO HASH BROWNS (Adapted from Gourmet)

Ingredients – 1 onion, finely chopped 3 scallions, finely chopped 1 garlic clove, minced 2 TBS extra-virgin olive oil 2 lbs of potatoes (about 3), peeled Mexican chorizo, casting removed and chopped ¼ cup parsley, chopped sprinkle of paprika 1 TBS of butter Directions – Pour 1 TBS of olive oil into a large nonstick skillet set over medium heat. Add the onion, scallion and garlic. Stir occasionally and cook until the onion is soft, about 5 minutes. Dump into a large bowl. Coarsely grate the potatoes. Place them in a kitchen towel and squeeze out as much water as possible. Add this to the large bowl along with chorizo, parsley, and the smoked paprika. Stir well. Wipe out the skillet. Then pour the rest of the oil in along with the butter. Turn the heat to medium. When the butter melts, add the potato and onion mixture. Press down the mixture with a spatula. Cook for 8-10 minutes, or until browned on the bottom. Turn off the heat, place a plate on top of the skillet, and carefully flip so the potato mixture is now on the plate. Then slide the potatoes back into skillet, cooked side up. Cook for another 8 minutes or so. Slice up and serve with salt to taste and maybe a fried egg.

HUEVOS RANCHEROS (Adapted from Gourmet)

Ingredients – 6 TBS vegetable oil 6-8 corn tortillas 2-3 tomatoes ½ cup onion, coarsely chopped ¼ cup cilantro 1 TBS chipotle chiles, chopped 2 cloves of garlic, coarsely chopped 1 tsp salt 8 large eggs Directions – Preheat oven to 200 degrees. Heat 1 TBS of oil in a heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook for 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become brown or crisp). Wrap tortillas loosely in foil and keep warm in oven. Puree tomatoes with their juice, onion, cilantro, garlic, and salt in blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes. Heat 1 TBS of oil in heavy nonstick pan over moderately high heat but not smoking. Crack 4 eggs into skillet and cook 3 – 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in the same manner. Season eggs with salt and pepper. Spoon ¼ cup of salsa onto each plate and top with 2 tortillas. Transfer 2 eggs to tortillas on each plate and top with some remaining salsa. Sprinkle on cilantro.

BEANS, RICE, AND TORTILLAS

Ingredients:

• Ham Hocks (cooked - see below, reserving cooking liquid for cooking beans)

• Beans (soaked over night in cold water, refrigerated)

• 1 White Onion, rough chopped • 2 Carrots, rough chopped • 3 Garlic Cloves, rough chopped • 1/2 bunch Epazote/ chopped • Tomatoes, cut in quarters • Radishes, sliced • Cilantro, rough chopped • Lime • 2 ea. Bay Leaves • Rice • Corn Tortilla Ham Hocks...one of the most flavorful portions of the pig.

To cook the ham hock, simply cover with water and bring to the boil. Reduce to a simmer and gently cook until the center bone of the hock falls out by it's own weight. This is the most sure-fire way to guarantee your ham hocks are tender.

Once the beans have soaked over night:

strain, put them in a pot

add the onions, garlic, carrots, epazote, tomato, and bay leaves.

Pour in the reserved cooking liquid from the hocks, to cook the beans. Add water if need be, so the beans are covered by at least 2 inches of liquid.

Bring to a boil and simmer until soft all the way through.

When the beans are cooked:

Chop up the ham hock, and add the meat to the beans. Allow the liquid to reduce, leaving you with a delicious ham and bean dish.

To make a simple Mexican rice:

follow a 2/1 ratio liquid to rice recipe substitute 8 ounces of water with 8 ounces of spicy tomato juice. You can buy a spicy tomato juice or you can make one with tomatoes, a little jalapeño, and a blender.

With beans and rice cooked, tortillas ready to mop up all the delicious juices, garnish with chopped cilantro, sliced radish, and fresh squeezed lime juice. Enjoy!!

MAHI CEVICHE AVOCADO AND CILANTRO SALAD

Ingredients: • 1 ea. Tomato/ diced • 1/2 Red Onions/ sliced • 1/2 Chipotle Pepper/ diced fine • 1 ea. Garlic Clove/ diced fine • Juice of 1 Lemon • Juice of 1 Lime • 1/2 bn. Cilantro/ rough chopped • 1 ea. Avocado • Mahi/ cleaned, diced into 1/4 in pieces • Mixed Lettuce Greens • • 2 Tbs Apple Cider Vinegar • 1 Tbs Honey • 6 Tbs Vegetable oil • Crispy Tortilla Chips/ your favorite brand Process: It's not a Mexican fiesta without a home made ceviche. Ceviche is a raw seafood dish. The acidity from the lemons and limes preserves (cooks) the halibut so no heat is required. Put aside your timidness with preparing a raw seafood dish and only good things can happen, watch.

In a bowl, combine tomato, onions, carrots, chipotle, garlic, lemon and lime juice, half of the chopped cilantro and the Mahi. Season it all with salt and pepper and let the ceviche rest in the refrigerator for about 30 minutes before serving. This will insure the Mahi is cured and all the flavors are mixed together well.

For the salad and dressing, combine vinegar, oil, and honey in bowl and whisk it around. Take half of the ripe avocado and mash it into the dressing. The other half of the avocado dice and toss with the salad greens and cilantro. Dress the salad and serve with the prepared ceviche and your favorite crunchy tortilla chips.