Refreshingly we seem to be in the midst of an actual winter this year. The chilly nights are good news for stone fruit crops this spring and summer. I hope they continue so the trees will set fruit. (Pssst..."ducentēsimus" is Latin for 200th, as we're closing in on our 200th member...!)
Fox Farm
angelos
Ruby Grapefruit
Naval Oranges
Gaytan Family Farm
Carrots
Sugar Snap Peas
Spinach
Celery
Broccoli
Cauliflower
Cabbage
blueberries
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! $30/month with delivery available for $7.50/month. You benefit, your community benefits, and our partner farms and growers benefit.
But, we still have citrus season to enjoy. Riverside’s abundance can overwhelm with oranges, lemons, tangerines, kumquats, limes, blood oranges, and grapefruit. Lots of ways to enjoy the bounty.
Preserved Tangerines
I have made and enjoyed preserved lemons, adding a bit of South Asian tang to dishes, but these are new to me. From MountainFeed.com
“I like to use preserved citrus, whether lime, lemon, or yes, tangerine, as I would use olives: cut into thin slices, mindful of and grateful for their intense salinity and rich flavor. Get creative with this juicy preserved citrus; toss them in pasta or grain dishes, bake them with poultry, scatter slices over pizza, or dice and add to soups and stews for a rich layer of flavor that defies classification and urges you to take just one more bite. From Citrus: Sweet and Savory Sun-Kissed Recipes, by Valerie Aikman-Smith and Victoria Pearson.”
I will be trying these myself. Be sure to check out the other ideas on this site. One of my favorites.
If life gives you Meyer lemons, try this lovely salad dressing. If kale is not your favorite, you can sub other greens.
Kale Salad with Meyer Lemon Vinaigrette
From damndelicious.net. Serves 4.
Ingredients
4 cups chopped kale
1 avocado, diced
1/2 cup cooked quinoa
1/2 cup pomegranate arils
1/2 cup chopped pecans
1/4 cup crumbled goat cheese
FOR THE MEYER LEMON VINAIGRETTE
1/4 cup olive oil
1/4 cup apple cider vinegar
3 tablespoons freshly squeezed Meyer lemon juice
Zest of 1 Meyer lemon
1 tablespoon sugar
Directions
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.
Serve immediately.
Spicy Tahini Noodles with Roasted Vegetables
From 101Cookbooks.com. Serves 6.
Ingredients
1 pound of mixed vegetables, broccoli, cauliflower, green beans
1 tablespoon olive oil
salt and pepper
1/4 cup tahini
one lemon
8 ounces dried whole wheat fettuccini
sesame chile sauce*
Bonus:
sesame seeds, sliced green onions, lemon wedges
1 pound of mixed vegetables, broccoli, cauliflower, green beans
1 tablespoon olive oil
salt and pepper
1/4 cup tahini
one lemon
8 ounces dried whole wheat fettuccini
sesame chile sauce*
Directions
Preheat the oven to 450F. Toss the vegetables with the olive oil, and season with salt and pepper. Arrange in a single layer across two baking sheets, and roast until deeply golden, about 15-20 minutes. Flip with a spatula once or twice along the way. Remove and set aside.
While your vegetables are roasting, whisk the tahini with 1/2 cup warm water. Season generously with salt, pepper, and a big squeeze of lemon juice. It should taste delicious. Set aside while you cook your noodles in a large pot of well-salted water, per package instructions. Drain the noodles, and toss on a large platter with the tahini sauce.
Serve topped with the roasted vegetables, a drizzle of the sesame-chile oil, and any of the bonus ingredients you might have on hand.
NOTES
*Two options here: 1) Add a small splash of toasted sesame oil to your favorite chile sauce. 2) Use something like the Spicy Turmeric Oil at the based of my veg ramen recipe. You're just looking for some sesame-kissed kick to counter the creaminess of the tahini.
This recipe calls for quinoa, but the author says: if you don't have quinoa, don't get deterred. You can certainly swap in a pasta or any number of other foundation ingredients. Farro would be nice, millet might work. Or, you could go with barley, pearled barley, orzo, or your favorite brown rice. If you're in the mood for something a bit more substantial, you can serve this over an omelette or frittata. Other times I might have it with a poached egg on top. Or I toss in some baked tofu, or pan-fried tempeh.
Double Broccoli Quinoa
From 101 Cookbooks. Serves 4-6.
Ingredients
3 cups cooked quinoa
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup coconut milk, heavy cream, or cashew cream
Optional toppings: slivered basil, sliced avocado, crumbled feta or goat cheese
Directions
Heat the quinoa and set aside.
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto, puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pesto a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
Roasted Broccoli with Meyer Lemon and Garlic
From Ohmyveggies.com. Serves 4.
Ingredients
1 pound broccoli crowns, broken into florets
1 Meyer lemon, thinly sliced (about 1/8-inch slices; use a mandoline slicer for the best results)
3 cloves garlic, sliced
2 tablespoons olive oil
Coarsely ground salt and pepper to taste
Directions
Preheat oven to 400ºF.
Toss all of the ingredients in a bowl. Transfer to a baking sheet that’s been sprayed with additional oil or lined with parchment paper. Roast for 15-20 minutes, stirring after 10 minutes, until the broccoli is tender and just beginning to brown.
Not sure I have ever met a soup I did not love. This one is so quick and easy. And our locally grown very flavorful celery will shine.
Celeriest Celery-Potato Soup
From Food52
Ingredients
4 tablespoons unsalted butter
7 to 8 ribs celery, roughly chopped
1 pound (usually 1 or 2) russet potatoes, roughly chopped
1 large onion, roughly chopped
3 cups water, plus more as needed
1 tablespoon chicken broth concentrate (such as Better Than Bouillon)*
1 teaspoon celery seed, crushed in the palm of your hand
Salt and pepper, to taste
Directions
Melt the butter in a large pot or Dutch oven. Sauté the celery, potato, and onion until slightly softened, 4 to 5 minutes.
Add the water and chicken concentrate (*or 3 cups of your favorite stock), bring to a boil, and simmer until potatoes are tender, about 20 minutes.
Sprinkle in celery seed. In a blender or with a stick blender, puree soup until smooth, adding more water or stock as needed for desired thickness. Season to taste with salt and pepper.