Crop Box Sunday! May 21st, 10:30AM to 1.30PM
Spring has definitely sprung! Here are both warming and cooling recipes to help us keep our balance as we careen through the crazy temperature swings of a Riverside springtime.
Produce List
- Avocados - Fox Farm
- Cilantro - Meno's Farm
- Cabbage, Green - Meno's Farm
- Green Onions - Meno's Farm
- Fresh Garlic - Black Sheep Farm
- Carrots - Black Sheep Farm
- Leeks - Black Sheep Farm
- Potatoes - RUSD Food Hub
- Yellow Onions - RUSD Food Hub
- Strawberries - Raul & Family Farm
- Lettuce, Romaine - Gaytan Family Farm
- Tomatoes - Gaytan Family Farm
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.
Leeks Vinaigrette
By Natalie Penny
~ Serves 2 ~
Ingredients
2 large leeks trimmed and washed
1tsp peppercorns
1stp mustard seeds
1tsp salt flakes
60ml olive oil
1tbs capers drained
1 enchalion shallot, peeled and finely diced
1tbs fresh dill chopped plus extra to serve
4tbs white wine vinegar
1tbs Dijon or wholegrain mustard
1 heaped tsp caster sugar
Sea salt and black pepper to taste
- Bring a large pan of boiling water to a boil and add the tsp salt, peppercorns and mustard seeds.
- Cut the leeks in half widthways and add them to the water. Cover with a lid and simmer for 30minutes, or until completely tender all the way through.
- Remove the leeks from the water and discard it. Leave the leeks to cool completely.
- Make the dressing by whisking together all the remaining ingredients.
- Taste for seasoning and sweetness and adjust accordingly.
- Slice the leek in half length ways and arrange on serving dishes. Pour over the dressing and either serve straight away or chill until needed.
- These will sit happily in the fridge for up to 2 days. Garnish with a sprinkle of dill before serving.
Goat Cheese and Tomato Tart with Rosemary and Mascarpone
By The Endless Meal
~ Serves 8 ~
Ingredients
1 pie crust, homemade or store-bought
½ cup EACH: goat cheese and mascarpone
1 tablespoon chopped fresh rosemary
1 teaspoon sea salt
1 teaspoon grated lemon zest
6 medium tomatoes, sliced thick and squeezed gently to remove most of the pulp and seeds
- Preheat oven to 350 degrees.
- Line a 9" pie pan with the pie crust. Let the edges drape down the outside of the pie pan a little for a more rustic look. Use a fork to poke a few holes in the bottom of the crust. Place a piece of parchment paper on the crust and fill with pie weights or dry beans. Bake for 15 minutes then let cool slightly.
- While the crust is baking, make the filling. In a small bowl mix goat cheese, mascarpone, rosemary, sea salt, and lemon zest. Spread this over the bottom of the slightly cooled pie crust.
- Layer the tomato slices over the cheese mixture until the pie is completely full. Sprinkle with a little sea salt on top.
- Bake for another 25-30 minutes, or until crust is light brown and tomatoes are soft. If the crust is browning too quickly, cover with a piece of aluminum foil.
- Remove from oven and let cool for at least 1 hour.
Cilantro Lime Coleslaw Recipe (No Mayo)
By Kitchen Foliage
~ Serves 2 ~
I think this slaw would be good with the box ingredients this week. Just use the green cabbage and carrots from the box instead of the suggested bag mix! ~ Molly
Ingredients
1 tbsp lime juice
1 tbsp rice vinegar
1/2 tsp olive oil extra virgin
pinch salt
handful cilantro chopped
3/4 cup mixture of shredded carrots, green and purple cabbage (coleslaw base) (this blend of coleslaw can also be found in a bag in the grocery store)
- Mix the dressing together in a small bowl. Use a fork to really mix the oil into the lime juice and vinegar.
- Place coleslaw into a small bowl and add cilantro. Pour the dressing over the coleslaw and mix together. Your lime cilantro coleslaw is ready to be served.If you have any leftover dressing, store it in the fridge for up to 2 days.Coleslaw that has been dressed already does not store well. The cabbage won't be as crunchy the following day. It's best to make fresh right before you're going to serve the coleslaw.
