MEMORIAL DAY BOX

Happy Memorial Day weekend to everyone! This week’s menu has been planned with outdoor gatherings and barbecues in mind. Hopefully the weather will cooperate with us and keep the clouds at bay for a little while…. Special Ingredients: Tomato Jam (Sqirl): Jessica Koslow, the genius behind Sqirl jams, reports that the tomato jam is made “with toasted coriander --- more like a chutney --- Short Order uses it on their grilled cheeses…it's amazing and that's w/ Shady Lady tomatoes from Wong Farms (and Sparrow Lane Vinegar). It would be awesome with your grilled cheese sandwich recipe!” Corn Bread Mix: From Reed Hamilton of Grass Valley Grains. Reed grows the corn using organic practices, then mills it in his stone mill, and finally, creates this corn bread mix. We also have some Polenta to look forward to from Reed in the coming weeks! Let’s Be Frank Hotdogs: Made with pastured beef (or turkey – Families have a pack of each), these are Hot Dogs you can be proud of, and enjoy. Great ingredients, sustainable practices, who said hot dogs had to be bad for you?!

Enjoy the recipes, enjoy the food love, Sara Woodward & Jennifer Piette, OBC Founder

Box contents | May 25, 2011

• Not included in the Couple’s Box • # Not included in Produce & Protein Boxes

** This category is an ‘Add-on’ option.

Roots Vegetables Fruit • Red Potatoes (Mike Dixon) • Red Beets (Givens) • Elephant Garlic (Jose Alcantar

Garcia) • Spring Red Onions (Cortez) • Scallions (Earthtrine)*

• English Peas (Finley Farms)

• Yellow Zucchini (Lane Farms)

• Heirloom Tomatoes (Sanchez)

• Red Cabbage (Givens)

• Corn on the Cob (Tamai Farms)

• Fennel (Earthtrine)*

• Lemons (Hilltop & Canyon)

• Brooks Cherries (Burkdoll Farms)

• Strawberries (Jose Alcantara Garcia)

• Apricots (Regier)

• Avocado (Hllltop & Canyon)

Leafy Greens Extra Fruit ** Meat & Eggs

• Red Butter Lettuce (Garden Of…)

• Mustard Greens (Earthtrine)*

• Peaches (Regier)

• Blueberries

• Raspberries (Rancho Cortez)

• Extra Strawberries

• Chicken Pieces (Dey Deys)

• Beef Hot Dogs (Lets Be Frank)

• Turkey Hot Dogs (Lets Be Frank)*

• Bacon/Beef Patties (Rocky Canyon)

• 1 Dozen Dare to Dream Eggs*

Herbs Dairy Regional Specialty

• Sage (Earthtrine)*

• Bay Leaves (Earthtrine)*

• Unsalted Butter (Spring Hill Dairy)

• Fiscalini Cheddar (C’est Cheese)#

• Tomato jam# (Bona Dea)

Fruit Juice Grain/ Pulse Nuts, Seeds or Dried Fruit

• Orange Juice (Friends)# • Corn bread mix (Grass Valley Grains)

• Garlic Pistachios (Avila)

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

• Yirgacheffe Coffee (Green Star) • Sea Bass (Kanaloa)

• Tarragon

• Lime Cilantro Dressing (Om Sweet Mama)

RECIPES FROM SARA WOODWARD

EASY TO PLEASE: Hot Dogs, Barbecued Corn on the Cob, Mustard Greens FEAST: Barbecued Chicken with Apple, Beet and Cabbage Slaw, Corn Bread VEGETARIAN: Red Potatoes and Spring Onion Tops with Fried Zucchini and Avocado WHATS FOR DINNER, DARLING: Grilled Beef with Buttered Peas and Spinach Fiscalini Chedar and Pickled Red Onion Grilled Cheese with Green Salad Catch of the week... Grilled Sea Bass, Green Salad, Tarragon Vinaigrette Apricot Meringues

HOT DOGS AND BARBECUED CORN ON THE COB

Ingredients: • Hot Dogs • Corn • Butter • Mustard Greens • Garlic

Instructions: Fire up the grill! Hot Dogs: Either boil or barbecue your Hot Dogs. Corn on the Cob: There are two ways you can go on this… One, if you’re grilling already, is to shuck your corn and oil up the cobs – grilling until the kernels swell and start to color. The other way is to do it east-coast style and boil them until tender. Either way you choose, corn on the cob is not proper corn on the cob until anointed generously with copious amounts of butter. (Lucky for us though, they’re sweet enough to eat without it if your diet frowns on that sort of thing) Mustard Greens: This part cooks quickly! When you’re ready to serve dinner, slice your mustard greens into bite-sized ribbons. Have a large sauté pan ready and add olive oil and sliced garlic to the pan. Add to the pan in batches and sauté until they’re just wilted. Season with salt and pepper and serve warm.

BARBECUE CHICKEN WITH

BEET AND CABBAGE SLAW & CORN BREAD This recipe can also be converted into an “indoor barbecue” if your plans are not to be grilling outside. Marinate the chicken as described and simply roast instead. The apple, beet and cabbage slaw will soften and mellow the longer it marinates, so if raw veggies aren’t your thing, give it a little extra time to “cure” in the marinade. Ingredients: For the Chicken

• Chicken pieces

For the Marinade: • lemon zest • garlic • mustard powder (or Dijon) • a few drops honey

For the slaw: • 2 beets, peeled and grated • ½ red cabbage, shredded

dressing: • acidic element of choice (cider vinegar, white wine or chardonnay vinegar, or a combo of orange

and lemon juice) • neutral oil, such as grapeseed • small drizzle honey • salt and pepper

for the cornbread: • Cornbread Mix

For the Chicken: Make a slurry of your marinade ingredients for the chicken and coat completely. Allow to marinate overnight (or for at least a few hours.) When ready to cook, remove from marinade and wipe off any excess. – if barbecuing, fire it up. Otherwise, use a grill pan or roast in the oven. A good oven temperature for these would be about 425°F, as you’ll want to get the skin a little blackened for our “barbecue”. Whichever cooking method you choose, the chicken will be ready when the juices run clear. Allow to rest in a warm spot until ready to serve. For the Slaw: The beets can be grated on the fine holes of a box grater – or, if you have a food processor with a grater attachment, now’s the time to bring it out. If using the processor, do the same to the cabbage and combine everything in a large mixing bowl. If not using the machine, you may chop finely by hand by quartering the cabbage, removing the core, peeling away a manageable stack of leaves at a time and slice, slice, slice as evenly as you can. When your beet and cabbage are ready, allow them to marinate in the vinaigrette – minus the oil. If you have any apples around, you could add them too. Just add a little honey to the juice or vinegar of choice, season with salt and pepper and pour over the slaw. Let marinate 10-20 minutes before serving to tenderize your raw veggies and then drizzle in the oil to finish the salad. Since everything is raw, that means extra nutrients for you! Corn Bread: Follow the instructions on the bag!

RED POTATOES AND SPRING ONION TOPS WITH FRIED ZUCCHINI AND AVOCADO

A good friend of mine recently introduced me to the potato taco. The idea sounded bizarre and a bit heavy at first, but she made one for me that was so delicious made with these wonderful spiced potatoes and tomatillo salsa on a warm tortilla… it worked! And then I was hooked. Here’s my take on that idea with those delicious spiced potatoes made into a healthy delicious meal Ingredients: • Eggs • Purple Potatoes • Spring Onion Tops (the green part), cut into thin slices • Olive oil • Zucchini, sliced into rounds • Ripe Avocado, Sliced • Ripe tomato, Sliced

For the Potatoes: Boil in heavily salted water until fork-tender. Drain and while still warm, lightly crush with the back of a fork and season with salt, pepper, a drizzle of olive oil and the thinly sliced green tops of the spring onions. Serve warm. For the Zucchini: The zucchini in this recipe is not battered, but simply seared in a pan on medium-high heat to allow its natural sugars to emerge. To prepare, cut the zucchini on a bias, making elongated rounds, about ¼ inch thick. Season with salt and pepper and allow to sit for five to ten minutes. Water will be released from the zucchini, which you’ll need to pat dry before cooking. This process removes some of the “squashiness” that some kids find so detestable and concentrates its texture and flavor. Do this any time you cook with zucchini and you’ll have lovely firm delicious squash instead of the mushy stuff people have come to associate with this often misunderstood vegetable. In a large sauté pan, heat on medium-high flame and add enough olive oil to cover the bottom surface. When the oil is heated through, add your zucchini slices, and cook until an even golden brown on both sides. Remove from pan and set aside. Serve with the crushed potatoes, slices of ripe avocado and wedges of tomato

GRILLED BEEF OR BACON BURGERS

WITH BUTTERED PEAS AND SPINACH How can we kick off the summer without including a burger recipe? Well, these are a little more soigné than your average burger and gluten-free. While you’re enjoying them with the last of the spring peas you won’t miss the bun at all (at least we hope not)… Ingredients: · Bacon burgers (or ground beef to make into patties, for “NO PORK” customers) · Minced spring onion · Minced garlic · Salt and pepper · English peas, shucked · Spinach, trimmed and washed · Spring onions, sliced · Butter! ·

For the Bacon Burgers: Grill on your barbecue or pan-fry in a small amount of oil. For Beef Patties: In a pan with a small amount of olive oil, sweat your spring onions with the garlic until they become translucent. Remove from pan and allow to cool. When cooled completely, mix your onion/garlic base into the ground beef and season with salt and pepper. Form into small patties and grill on your barbecue (or pan-fry in a small amount of oil) Peas and Spinach: Place a knob of butter in a wide sauté pan and allow to melt. Add your shucked peas and sliced spring onion to the pan and toss to coat. Season with salt and pepper, add a splash of water and allow to simmer a few moments. Before all the water has evaporated, add the spinach (sliced, if the leaves are big) and toss to wilt. Drain any excess liquid and add a touch more butter to coat. Taste for seasoning. Serve warm.

PASTA WITH HEIRLOOM TOMATOES & ZUCCHINI (FOR PASTA MEAL ONLY)

Ingredients:

• Pasta • Tomatoes, chopped • garlic • Basil • Zucchini, sliced • Lettuce

Get your pasta boiling. Sautee your chopped zucchini with some garlic, and once soft, add chopped tomatoes and continue to cook til softened. When the pasta is cooked, drain, and stir in the tomatoes and zucchini. Rip some basil over the top. Serve with side salad.

FISCALINI CHEDDAR AND PICKLED RED ONION GRILLED CHEESE WITH GREEN SALAD

Forgive the “cheesy” reference, but one of my “Madeline moments” has to be of the grilled cheese sandwiches my mother would make for the family when I was a girl… These weren’t just any grilled cheese – these were the epitome of butter-crisped bread and melty cheese – sometimes with slices of ripe tomato – and always served with crunchy dill pickles. Drawing on that memory, it seemed a great pairing to add pickled onions to the sandwich. This is a great super-flavorful pickling recipe that can be tweaked and adjusted to whatever flavor combination you like – and now that you have it, you can use the same basic recipe to pickle zucchini or cucumber slices, carrots, etc…. For the Pickled Onions: · 3/4 cup white vinegar · 3 tablespoons sugar · pinch of salt · 1 bay leaf · 5 allspice berries · 5 black peppercorns · 5 whole cloves · a small, dried chile pepper · 1 large red onion (or a few smaller ones), peeled, and

thinly sliced into rings

For the sandwich: · 2 slices bread per sandwich, buttered on one side · 4 thin slices cheddar cheese · several rings of pickled onions

For the Onions: Bring the vinegar, salt, sugar and spices to a simmer in a non-reactive sauce pot. When the sugar and salt have dissolved, add the sliced onions, making sure all the rings have separated from one another. Allow to simmer for 30 seconds and remove from the heat. Allow to cool to room temperature and store in a clean container in your refrigerator. They will keep up to several weeks and are great additions to sandwiches, roasts, barbecue or Mexican food… To make the Sandwich: Heat a wide sauté pan on medium heat and add a large knob of butter. Let it foam. Add your bread to the pan, butter-side down. While the bread is toasting in the butter, lay your slices of cheese on the bread. When they begin to melt, add the pickled onion and close the sandwich. Keep in the pan until the cheese melts completely. Serve with green salad and a simple vinaigrette (after all that butter and cheese, now it’s time to be good!)

GRILLED SEA BASS, GREEN SALAD, TARRAGON VINAIGRETTE (from Erik Stenberg)

• Fish Fillets, scaled, and de-boned • 1/2 bunch Tarragon, rough chopped • 1 Lemon, fresh squeezed • 2 tbs. Apple Cider Vinegar • 12 oz Vegetable oil • Green Salad • Heirloom Tomato/ sliced •

Pat dry and clean the fish fillets, removing any pieces of scale or bone that might be left. Drizzle olive oil, and crack pepper over the fish. Grill the fillets when the BBQ is ready. Whisk together the vegetable oil, vinegar, and lemon juice. Add the chopped tarragon and season with salt and pepper. Slice the heirloom tomatoes, toss the green salad with the tarragon vinaigrette, and serve with the grilled fish.

APRICOT MERINGUES

Hooray, apricots are here! This means stone fruits are about to go into full-swing! This is an easy compote to make with them that you can repeat with peaches and nectarines as they come into season. We’ve paired them with meringues since they’re easy to make, fat free and fun to pack on road trips and picnics.. Ingredients: · 5 egg whites · 275g powdered sugar · few drops lemon · apricots, cut into wedges · orange juice · sugar · pecans, toasted and chopped (opt)

For the Meringues: In stand mixer with whisk attachment, beat the whites until they become frothy and expand. Add half of the sugar. Continue beating until they look glossy and add the other half of the sugar. Continue until very stiff in consistency and at the very end, add a couple drops of lemon juice. Fill a pastry bag with the meringue and pipe little drop shapes onto silpat or parchment-lined trays. Or, take a spoon and make big saucer-sized meringues. Place in oven set to “low” and leave to bake overnight. Remove from oven the following morning, allow to cool completely. Store in an airtight container. For the Apricots: Place apricot wedges in a non-reactive sauce pot with the juice and the sugar. Cook gently until soft and saucy. Serve in a bowl with the meringues and scatter with toasted chopped pecans if you have some.