Crop Box Sunday! February 26th, 10:30AM to 1.30PM
Produce List
- Bok Choi - Raul & Family Farm
- Tangelos - Fox Farm
- Ruby Red Grapefruit - Fox Farm
- Avocados - The Grove
- Romaine Lettuce - Gaytan Family Farm
- Sugar Snap Peas - Gaytan Family Farm
- Spinach - Gaytan Family Farm
- Asparagus - Gaytan Family Farm
- Carrots - Black Sheep Farm
- Red Radishes - Black Sheep Farm
- Green Onions - Black Sheep Farm
- Broccoli - Black Sheep Farm
- Lemons - RFC Add-In
Not a member yet? Why not? Click here to join the co-op for a one-time payment of $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! $33/month with delivery available for $7/month. You benefit, your community benefits, and our partner farms and growers benefit.
Lemon Cream
By Mountain Feed & Farm Supply
In our part of the world, we take an abundance of lemons for granted. There are so many ways
to use lemons. The veggies in this box will be enhanced by Lemon Cream. ~ Sue
"Lemon Cream is a revelation. A bowl of lemon clouds, tinged with salt and lemon, creamy and light as winter sunshine over the ocean. You might call it a savory whipped cream, but to do so diminishes the mystery...“a light, almost feminine dressing…beautiful on a simple spring lettuce salad [and] other green vegetables.” It is delightful, too, dolloped on a bowl of tomato soup, and it makes a fine dip for fresh veg of all sorts, particularly cucumbers and young carrots. It is lovely with seafood, too."
~ Mountain Feed & Farm Supply (link above)
Ingredients
4 garlic cloves, smashed and peeled
1 cup heavy cream
Fine salt and fresh ground pepper, to taste
2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
- Smash the garlic well, and drop it into the cream. Allow infusing in the refrigerator for several hours, to impart a gentle garlic flavor to the cream.
- Remove the garlic cloves from the cream, and season with a pinch of salt, the lemon zest and a generous grinding of black pepper.
- Pour the cream into a large bowl and whisk rapidly. As the cream begins to thicken, add the lemon juice and the olive oil.
- Keep whisking, until the cream forms soft peaks in the bowl.
- Taste and adjust the seasoning-more salt, more pepper, more lemon juice?
- Serve fresh, with simple ingredients.
Lemony Pasta with Asparagus
By Food52
~ Serves 2 ~
First of the season asparagus is always worth celebrating. Here is a simple recipe from Food52.com for Lemony Pasta with Asparagus. ~ Sue
Ingredients
Sea salt
1 pound asparagus
3 tablespoons olive oil
1 garlic clove, peeled and smashed
Grated zest of 1 lemon (Meyer, if possible)
1/2 pound spaghetti
2 tablespoons unsalted butter
Juice of 1 lemon (Meyer, if possible)
Freshly ground black pepper
Freshly grated parmesan cheese, for serving
4 tablespoons fresh ricotta
- Bring a large pot of salted water to a boil. Cut the asparagus where the tip and stem meet. Cut the stems into 1/2-inch pieces.
- Warm the oil in a large saute pan over medium heat. Add the garlic and cook for 1 minute, until softened on the edges. Add the asparagus and season with salt. Cook, stirring to turn and distribute the asparagus, until crisp-tender, about 6 to 8 minutes. Stir in the lemon zest. Remove from the burner.
- When the water comes to a boil, add the spaghetti and cook until al dente. Scoop out about 1/3 cup pasta water, and set aside. Drain the spaghetti and add it to the asparagus along with the butter. Place over medium heat. Use tongs to toss and melt the butter. Add half the lemon juice and toss again. Taste and adjust seasoning, adding more lemon juice and salt if needed. If the spaghetti is dry, fold in some of the pasta water.
- Divide among 2 plates. Season with pepper. Sprinkle with parmesan. Drop 2 tablespoonfuls of ricotta on top of each. Devour.
Simple and Tasty Stir-Fry
By Sue Struthers
Your box has the ingredients for a tasty stir fry. Carrots, asparagus, bok choi, broccoli, spinach and snap peas. This is a cooking method to keep in your repertoire and pull out when you need a fairly fast, healthful meal. Mushrooms make a great addition. ~ Sue
Rules for stir fry:
- Cook your protein addition, using a small amount of cooking oil first, then remove from pan or wok and set aside. Firm tofu, seafood, chicken, or beef will all work. Cut into like-sized pieces.
- Cut vegetables into like-sized pieces, before you begin cooking. Start by cooking the vegetable that needs the longest time (carrot in the above list).
- Start your first vegetable with a small amount of oil. As you add vegetables, add a tablespoon of water to the mass. The water will steam the item, without adding more oil and fat. My friend Paul Liu taught me that years ago. Thank you Paul!
- Add vegetables by type, based on how long they take to cook (Longest at the beginning, shortest at the end!).
- At the end of cooking, add the protein back into the mix. Add cooking sauce of your choice: soy sauce, oyster sauce, a mixture of condiments. Serve over rice, cooked before you begin to cook your vegetables. Top with sliced green onion and chili sauce, if desired.
Potato, Poblano Chile, and Spinach Tacos with Cream
From Salsas & Tacos by The Santa Fe School of Cooking
~ Makes the filling for 20-24 tacos ~
I've always wanted to learn to make potato tacos. Maybe I'll make this one since it includes spinach from the crop box and therefore falls within my definition of "healthy"! ~ Molly
Ingredients
1 lb waxy boiling potatoes (4-5 red or white rose potatoes)
2 Tbsp vegetable oil
1 large white onion, diced
4 cloves garlic, peeled and sliced
2 bunches fresh spinach, washed, stems trimmed, and coarsely chopped
1 tsp toasted dried Mexican oregano or 2 tsp chopped fresh oregano/marjoram
4 fresh poblano chiles, roasted, seeded, peeled and cut into 1/4-inch strips, about 2 inches long
1 cup heavy cream, good quality sour cream or Mexican cream
1 cup grated cheese (Monterey Jack, cotija, Parmesan, fontina or a mix)
Salt, to taste
- Peel potatoes and cut into 3/8-inch cubes. Cook in boiling salted water until fork tender, 10-12 minutes.
- Heat oil in a medium-hot skillet; lightly brown onion then add garlic and boiled potatoes and cook for 2 more minutes. Add spinach, 1 handful at a time, to wilt. When all the greens are wilted, add oregano, chiles and cream.
- Cook on low boil, stirring occasionally, until liquid is reduced by a third; stir in cheese and continue cooking until smooth and thick. Adjust taste with salt, if needed.
Enchanted Broccoli Forest
From Chin Deep, adapted from Mollie Katzen
~ Serves 4 ~
If you've never tried to make Mollie Katzen's Enchanted Broccoli Forest, there's no time like the present. It's simple (you can substitute any of the suggested herbs for any others you have on hand) and it's a crowd pleaser for kids and adults. Enjoy eating your forest! ~ Molly
Ingredients
1 lb. fresh broccoli
1 Tablespoon butter
1 cup chopped onion
1 teaspoon salt
1 or 2 large cloves garlic
2 Tablespoons fresh lemon juice
6 cups cooked white or brown rice, slightly cooled
black pepper and cayenne to taste
1 Tablespoon minced fresh lemon thyme
2 Tablespoons minced fresh dill
3 Tablespoons minced fresh mint
1/4 cup minced fresh parsley
1/2 cup toasted sunflower seeds or chopped almonds
1 packed cup grated cheddar or swiss cheese (we use gruyere)
3 Tablespoons melted butter
- Trim the tough bottoms from the broccoli stalks and reserve for another purpose (I save mine for soup stock.) Cut the tops into tallish “tree like” spears. Steam until just barely tender and brilliant green. Rinse under very cold running water. Place in a colander and set aside.
- Preheat oven to 325 degrees F. Lightly grease a 9 x 13 glass cake pan. Melt the butter in a deep, heavy Dutch oven. Saute the onion in the butter for 5 minutes. Add the garlic and lemon juice. Saute for 2 minutes. Add herbs. Mix well.
- Place the cooked rice in a large mixing bowl. Add the onion mixture and gently combine. Add the pepper/cayenne to taste. Gently mix in the cheese. Spread into prepared pan. Sprinkle with the sunflower seeds/nuts. Arrange the broccoli upright in the rice. Drizzle all with the melted butter. Cover loosely with foil. Bake for 15-20 minutes, or until just heated through. We like to eat this with grilled steaks or salmon…it’s also lovely with chicken baked in parchment with dijon cream.
