Things in our world may be entirely topsy-turvy at this moment, but we have fabulous locally grown produce for you this month. We are trying hard to continue to support local farms and farmers in this difficult time. The produce in your box has taken weeks or even months to bring to market. Both time and money have been invested. We selectively chose not include things that would need more handling and weighing to distribute. So we will not have Brussels sprouts!
I hope you received your email on our new pick-up procedures. We want everyone, including the volunteers who work so hard to put this together each month, to be safe and stay well. Please maintain social distancing at pick up on Sunday, and we ask you pick up between 10:30AM and 1:00PM. There will be no bags distributed after 2:00.
May we all stay well.
Fox Farm
Gold Nugget Tangerines
Kumquats
Hass Avocado
ixed Greens/kale/collard/chard
Huerta del Valle
Spinach
Muir Green Leaf Lettuce
Gaytan Family Farm
Asparagus
Cauliflower
Cabbage - Green
Carrots
Lettuce - Romaine
Onion - Red/Yellow
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.
This recipe came across my email from 101 Cookbooks.com. I have not made it yet, but I will soon! If you have the time, Bryant has you soak the rice grains overnight covered with water plus 1 tablespoon vinegar. If you skip this step, it’s OK. Just increase your cooking time by a few minutes. Also, I bump up the amount of garlic in this rice because I love it. And substituted coconut milk because I had an open can, and coconut rice is luxe and delicious.
Bryant Terry’s Amazing Green Rice
From Vegetable Kingdom: the Abundant World of Vegan Recipes. Serve 4 to 6.
Ingredients
1 cup tightly packed spinach leaves, stems removed
1 cup tightly packed kale leaves, stems removed
1 1/2 cups vegetable stock or water
2 tablespoons full-fat coconut milk or cashew cream*
1 teaspoon kosher salt
1 cup long-grain white rice
1 tablespoon extra-virgin olive oil
1/2 cup finely diced yellow onions
1/2 cup diced green peppers
3 cloves garlic, peeled and minced
Directions
*Puree 1 cup water with 1 cup of cashews that have been soaked for a couple of hours.
In a blender, combine the spinach, kale, stock or water, coconut milk, and salt, and puree until smooth. Set aside.
Drain the rice. Rinse it thoroughly and set aside.
In a medium saucepan over medium heat, warm the oil until shimmering. Add the onion and bell pepper and saute until soft, about five minutes. Add the garlic, and cook, stirring often, until fragrant, 2 to 3 minutes. Stir in the rice and cook for a minute or two, toasting a bit. Raise the heat to high, pour in the contents of the blender, and bring to a boil. Immediately reduce the heat to low, cover, and simmer until the rice is tender and most of the liquid has evaporated, 15 to 20 minutes - perhaps a bit longer if you skipped the overnight soak.
Remove from the heat and set aside to steam for 10 minutes. Immediately before seeing, fluff the rice with a fork. I like to serve topped with some crunchy nuts or any of these other toppings Toasted nuts, crispy shallots, toasted nori, citrus zest, sesame seeds, crumbled kale chips.
This is a great comfort food recipe with pasta, asparagus and Parmesan cheese. Yum! Think it would be great made with peas or broccoli too.
Tagliarini With Asparague and Herbs
From Food 52. Serves 6.
Ingredients
1 1/2 pounds (675g) thin asparagus spears
4 garlic cloves, peeled
4 tablespoons chopped mixed fresh herbs (basil, mint, parsley, oregano)
7 tablespoons (100ml) heavy cream
2 tablespoons olive oil
1/4 cup (50g) unsalted butter
9 ounces (250g) tagliarini or tagliatelle
4 ounces (120g) Parmesan, freshly grated
Directions
Trim or snap off the tough ends from the asparagus spears. Finely chop the asparagus all together with one of the garlic cloves and the herbs.
Bring the cream to the boil in a saucepan with the rest of the whole garlic cloves and simmer until the cloves are soft. Remove from the heat; discard the garlic.
Heat the olive oil and butter in a separate large saucepan and saute half of the chopped asparagus for 5 minutes, stirring. Add the rest of the chopped asparagus followed by the flavored cream. Bring to the boil, then reduce the heat and simmer until the cream begins to thicken, about 6 minutes. Season. Remove from the heat and keep warm.
Cook the pasta in a generous amount of boiling salted water, then drain thoroughly. Add to the sauce along with about half of the Parmesan and toss together. Serve with the remaining Parmesan.