After enjoying a real winter, and a good amount of rain, we are now getting to enjoy the beginning of Spring vegetables. Citrus is still abundant and sweet. Time to enjoy!
Unity Farms
Spring Onions
Radishes
Romaine Lettuce
Fox Farm
Red Leaf Lettuce
Naval Oranges
Uncommon Good
Lettuce Mix
Gaytan Family Farm
Cabbage
Cauliflower
Brussel Sprouts
Celery
RFC Add-in
Lemons
Bitter Oranges, available at our distribution site
(marmalade recipe follows)
Not a member yet? Why not? Click here to join the co-op at $100 for full membership. Be a member and a co-owner, bringing the power of economic independence to Riverside. Members can subscribe to our crop box too! $27/month with delivery available for $7.50/month. You benefit, your community benefits, and our partner farms and growers benefit.
The bitter orange is a particularly tart variety used for traditional British marmalade. Cuisines around the world also use its sourness in savory dishes, from Turkish salad dressings to South American meat marinades. But you can try this classic.
Small Batch Marmalade
Click foodinjars.com for instructions with pictures. Yields 4 half-pints.
Ingredients
1 pound Seville oranges (about 2 1/2 or 3)
4 cups water
2 cups granulated sugar
Instructions
Give the oranges a good scrub and place them in a pot with a tight-fitting lid. Cover them with the water and set the pot on the stove over high heat. Bring the liquid to a boil, reduce the heat to medium-low, and put the lid on the pot.
Simmer the oranges for approximately 45-55 until the rinds are tender enough to be easily pierced with a fork. At this point, remove the pot from the heat and let the oranges cool completely.
When the oranges are cool, remove them from the pot. Measure out 2 cups of the cooking water and reserve it.
Cut the oranges in half across their mid-section, the way you would a grapefruit. Using a spoon, scoop the interior flesh out into a bowl. Remove the seeds and discard them. Put the seeded pulp into the bowl. Repeat with the remaining halves.
Once all the pulp is in the bowl, turn your attention to the rinds. Cut each half into 4 wedges and then cut those wedges into thin strips. These can also be added to the bowl.
Prepare a boiling water bath and 4 half pint jars.
In a saucepan, combine the reserved cooking water, the orange pulp, the zest ribbons, and sugar. Place the pot over high heat and bring to a boil. Cook at a controlled boil, stirring regularly for 20 to 25 minutes, until the volume in the pot has reduced by about half.
Monitor the temperature of the cooking fruit using an instant read thermometer. The marmalade is done when it reaches 220F. When it reaches that point, remove the pot from the heat.
Funnel the marmalade into the prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortable handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
A new take on potato salad. This one is vegan without dairy substitutes.
Creamy Vegan Avocado Potato Salad
From Food 52. Serves 4-6 as a side dish.
Ingredients
2 pounds red potatoes, washed and cut into 1-inch pieces
2 small Hass avocados
1 tablespoon Dijon mustard
1 ½ Tablespoons freshly squeezed lemon juice
½ teaspoon salt (plus extra to taste)
Freshly ground black pepper, to taste
¼ cup green onions, white parts only, chopped
1/4cup chopped fresh dill
Directions
Bring a large pot of water to a boil and fit it with a steamer attachment. Steam the potatoes for about 10 minutes, or until fork-tender (you can also boil them till fork-tender). Remove the potatoes from heat and allow them to cool for 10 minutes. Place them in a large mixing bowl, cover, and transfer to the fridge. Allow them to cool completely.
Cut the avocados in half, remove the pits, and then scoop the flesh into a medium-sized mixing bowl. Mash with a fork. Add the mustard, lemon juice, salt, and black pepper to taste. Mash thoroughly, until the avocado mixture is relatively smooth.
Remove the potatoes from the fridge and add the dill and onions to the bowl. Fold the avocado mixture into the potatoes until everything is fully incorporated. Season to taste and serve.
Buckwheat Pasta with Kale, Potatoes and Cabbage
By Martha Rose Shulman. Serves 6 to 8.
Ingredients
3 medium-size Yukon gold potatoes, cut in 1/2-inch cubes, or the equivalent weight fingerling potatoes, sliced 1/2-inch thick
1/2 pound black or curly kale (usually 1 bunch), stemmed
3 cups shredded green or savoy cabbage (1/4 medium cabbage
3 tablespoons butter, divided
1 tablespoon extra virgin olive oil
2 large leeks, white and light green parts only, cut in half lengthwise and sliced
4 fresh sage leaves, cut in thin slivers
Salt, preferably kosher salt, to taste
2 garlic cloves, minced
Freshly ground pepper
½ pound buckwheat pasta (pizzoccheri or soba) or whole wheat fettuccine
2 ounces Parmesan, grated (about 1/2 cup)
3 ounces Fontina or Gruyère cheese, in 1/4-inch dice
Directions
In a steaming basket set over 1 inch of boiling water, steam the potatoes until tender, about 10 minutes. Set aside.
Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch just until tender, about 2 to 3 minutes. Fill a bowl with cold water and strain the kale from the boiling water to the cold water, then drain, taking the kale up by the handful and squeezing out any excess water. Cut the blanched kale crosswise into strips and set aside.
Bring the water back to a boil and add the cabbage. Blanch 3 to 4 minutes, until tender. Strain into the bowl of cold water, then drain and squeeze out excess water. Set aside with the kale.
In a large, heavy skillet heated over medium-low heat, add 1 tablespoon butter and the oil. Add the leeks and sage and cook, stirring often, until the leeks begin to soften, about 3 minutes. Add a generous pinch of salt and continue to cook, stirring often, until the leeks are tender, an additional 3 to 5 minutes. Add the garlic and cook, stirring, until the garlic smells fragrant, about 1 minute. Add the remaining butter, the blanched kale, cabbage and steamed potatoes, and stir together over medium heat until the mixture is tender and fragrant, about 3 minutes. Season with salt and pepper to taste. Remove from the heat.
Bring the water back to a boil, add the pasta and cook to al dente. When the pasta is done, add 1/2 cup of the cooking water to the pan with the vegetables, then drain the pasta and add it to the pan or to a warm pasta bowl with the vegetables and the cheeses. Toss together and serve at once.
Here is another pasta and kale dea.
Spaghetti Aglio e Olio with Lots of Kale
From Bon Appetit. Serves 4.
Ingredients
Kosher salt
3 large or 4 small bunches of kale
5 garlic cloves
¼ cup olive oil, plus more for drizzling
Freshly ground black pepper
12 oz. spaghetti, or thick spaghetti
Parmesan and crushed red pepper flakes for serving
Directions
Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2’-3” pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer the kale to a colander and rinse under cold water, tossing. Squeeze out excess liquid from leaves. Keep water at a boilto use for the pasta.
Crush the garlic, and peel off skins. Heat ¼ cup oil in a large heavy pot over medium heat. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes. Season with kosher salt and pepper.
Meanwhile cook pasta, stirring occasionally, until very al dente (2-3 minutes less that package directions).
Using tongs, add the pasta to the kale, splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coasts pasta, about 2 minutes.
Serve topped with Parmesan, red pepper flakes, sea salt, and more black pepper.
This next dish is quick, relies on pantry staples, will please even people who don’t especially like kale. You could substitute spinach or other greens, too.
Kale with Stewed Tomatoes and White Beans
From Aggie’s Kitchen. Serves 4-6.
Ingredients
1 onion, chopped
3-4 cloves garlic, chopped
2 tablespoons olive oil
6 cups chopped kale
2 tablespoons red wine vinegar
2 15 oz cans stewed tomatoes
1 15 oz can Bush's Reduced Sodium Northern Beans or Cannellini, drained not rinsed
salt and pepper
Directions
Heat oil in a large braiser or pot over medium heat. Add onions and garlic to pot and cook for 1-2 minutes, stirring so that garlic doesn't burn. Add kale, a little at a time to pot, gently tossing with tongs and letting each batch cook down so that it all fits. Season kale with salt and pepper and add 2 tablespoons red wine vinegar.
Add 2 cans stewed tomatoes and 1 can of Bush's Northern White Beans to pot. Gently toss to combine.
Let cook for 10-12 minutes until kale is cooked down completely. Taste for seasoning.
This kale dish is delicious paired with roasted Italian sausage or chicken or simply on it's own as a vegetarian dish.
I found a recipe for vegetable soup concentrate that is very wonderful. The recipe makes a lot, so either cut the recipe in half, plan to give it to friends, or make room in your freezer. I have been drinking this when I want a hot drink with no caffeine. So tasty!
Vegetable Soup Base
From Foodinjars.com. Makes 7-8 cups.
Ingredients
3-4 large carrots (a pound or a little more)
4 celery stalks (include leaves if they look good)
8 ounces sea salt
1 large leek (remove the tough green tops)
1 medium yellow onion
1 large bundle cilantro or parsley (include the stems)
4 ounces dried tomatoes (store bought or homemade)
5-6 large garlic cloves, smashed
1 tablespoon black peppercorns
Directions
Fit a food processor with an S-shaped chopping blade.
Chop all the vegetables into relatively small chunks (if you have a smallish food processor, you might want to divide the veg into two batches so as not to overtax your processor).
Start with the carrots (densest vegetables first!). Put them into food processor container and pulse until they're broken down into small bits.
Add the celery and process. Now add about one-quarter of the salt and process. Add leeks and onions and process. Add another quarter of the salt and process. Add cilantro or parsley and process.
More salt, and process. You may also need to scrape the sides of the processor bowl down at this point.
Finally, add the tomatoes, garlic cloves, and black peppercorns and process. Then add the rest of the salt and process until it is fully integrated. The finished base should be relatively uniform in consistency and color. Pack into jars and refrigerate for up to four months. For longer storage, freeze for up to a year.
Notes: To reconstitute the soup base, use approximately 1 teaspoon per cup of water.
And here is a recipe to use the reconstituted broth.
15 Minute Skinny Vegetable Soba Noodles
From Averiecooks.com. Makes about 12 cups.
Ingredients
64 ounces (8 cups) low-sodium vegetable broth (low sodium-chicken broth may be substituted)
1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
3 tablespoons lime juice
3 tablespoons sesame oil
2 to 3 tablespoons agave (honey may be substituted)
2 teaspoons freshly grated ginger
1 teaspoon salt, plus more to taste
1/2 teaspoon pepper
9.5 ounces dried soba (buckwheat) noodles (whole wheat spaghetti may be substituted noting different cooking times)
3 cups baby bok choy, sliced into 1/2-inch strips (from about 3 baby bok choy that have been trimmed)
2 1/2 cups red cabbage, sliced into thin ribbons (from about 1/4 head medium cabbage)
2 cups sugar snap peas
2 cups carrot ribbons (use a vegetable peeler to make them from about 2 large carrots that have been peeled and trimmed)
1/2 cup green onions, sliced into thin rounds (from about 4 green onions that have been trimmed)
1/3 cup fresh cilantro leaves (stems discarded), finely minced
toasted sesame seeds, optional for garnishing
Directions
To a large Dutch oven or stockpot, add the broth, soy sauce, rice wine vinegar, lime juice, sesame oil, agave, ginger, salt, pepper, stir to combine, and bring to a boil over medium-high heat. Reduce heat to low, cover, and allow mixture to simmer for 5 minutes.
Add the soba noodles, bok choi, cabbage, and cook over medium-high heat until the noodles are al dente, about 4 to 5 minutes, or according to package directions.
Add the sugar snap peas, carrots, green onions, cilantro, and cook for 1 minute, or until sugar snap peas are crisp-tender.
Taste broth and make any necessary seasoning adjustments, i.e. more salt, pepper, soy sauce, vinegar, agave, etc., optionally garnish with sesame seeds, and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired.
If you have never tried a Lassi drink, may I suggest this one. It is inspired by the popular Indian drinks.
Meyer Lemon and Honey Lassi
From Kitchen Confidante.com. Serves 2.
Ingredients
12 oz plain yogurt
zest of 4 Meyer lemons
1/2 cup Meyer lemon juice (from about 4 Meyer lemons)
4-6 tablespoons honey, to taste
6 ice cubes
Directions
In the jar of a blender, add the yogurt, Meyer lemon zest and juice, honey and ice cubes. Blend until smooth. Adjust sweetness to your liking with more or less honey, or sugar, if you wish. Serve immediately.
The salad dressing below has a deep citrus flavor, and more body than usual. Try it!
Caramelized Tangerine Vinaigrette
From Food 52. Makes about ½ cup.
Ingredients
1 small tangerine (or 2 clementines), halved through its belly
Raw sugar
Sea salt
½ Teaspoon Dijon mustard
½ teaspoon white balsamic vinegar
¼ cup olive oil
Directions
Set a small sauté pan over medium high heat. Do not use cast iron.
Dip the cut side of each tangerine half in the raw sugar – you want a light but thorough coating. When the pan is hot, press the sugared side of the tangerine onto the surface of the pan. Let bubble and sizzle until caramelized; keep a close eye, you don’t want them to blacken.
Remove the tangerine halves to a plate. When the tangerine halves are cool, squeeze their juice into a bowl. Measure out 1/4 cup and pour this into a small bowl. Whisk in a pinch of salt, followed by the mustard and vinegar. Slowly whisk in the olive oil until the dressing is emulsified. Taste and adjust seasoning--if you want more acidity, add a little fresh lemon juice or more white balsamic.