It’s been a while since we’ve received fresh onions. We had some onion failures this year and the bulbs never quite sized up. We picked what we could and saved them for the CSA, while the rest are disked under. The saved onions will be a lot smaller than normal, but are sweet and delicious. The bigger onions will follow as we turn the corner into summer. Farming is a hard job and we don’t always win the battle.
GREEN BELL PEPPERS
RED LEAF LETTUCE
BLUEBERRIES from WHITNEY RANCH
BIG BOX ADD: CARROTS, STRAWBERRIES, TOMATOES, SALAD MIX, LACINATO KALE
Grilled Chicken with Rainbow Chard
(A quick meal, easy to make and super delicious.)
1 pound Organic Chicken Breast (pounded thin) or Chicken Tenders
1 bunch Rainbow or Swiss Chard
1 small onion, diced
Extra Virgin Olive Oil
Shaved Parmesan Cheese
◦Preheat grill to medium high. Toss chicken with some olive oil and season with garlic salt, pepper & smoked paprika. Grilled for a few minutes each side until cooked through. Flip one time during cooking to get nice grill marks.
◦Wash, dry and trim swiss chard. Remove the green leaves from the ribs, also slice the ribs. Heat a splash of oil in a skillet. Add the chopped onion and cook for a few minutes over medium heat. Add the chopped chard stems, increasing heat to medium high. Cook about 6 minutes to soften. Add some more oil and the chard leaves one handful at a time. Toss with tongs. Reduce heat back to medium, cover and cook for another 5 minutes until chard is cooked through. Season with garlic salt, pepper and smoked paprika to taste.
◦Top with grilled chicken and parmesan cheese.
(Recipe from Family Fresh Cooking)
Fish Tacos with Salsa Verde and Radish Salad
(Broiled tilapia is topped with a crunchy radish salad and zingy cilantro-lime sauce — fresher and tastier!)
1 bunch fresh cilantro (roots and thick stems removed)
4 tablespoons fresh lime juice (from 2 limes)
3 tablespoons olive oil
Coarse salt and ground pepper
1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
3 scallions, thinly sliced
1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
1 1/2 pounds skinless tilapia fillets (about 4)
1/2 teaspoon ground coriander
12 corn tortillas (6 inches each)
Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.
Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.
(Recipe from Martha Stewart)
Carrot Ribbon Fettuccine
(A fresh and filling main course.)
Ingredients: Serves 4
4-5 medium sized carrots
8 ounces fettuccine pasta
4 tablespoons olive oil
1 lemon (with zest removed for garnish)
1/4 cup shredded parmesan (plus a little more for garnish)
1 sprig of fresh basil (for garnish)
Coarse sea salt
Peel the carrot skin and discard. Then, working from top to bottom, peel thin ribbons from the carrots. Spin the carrot as you go to get similar width strips (the remaining cores can be used for a salad later).
Cook and drain the pasta.
In a large skillet, sautee´ the carrot ribbons with 2T olive oil and a pinch of salt until they become just slightly limp (about 3 minutes on medium heat). Turn the heat to low and add the cooked pasta to the skillet. Add the juice from 1 lemon, 2 more tablespoons of olive oil and 1/4c shaved parmesan. Toss to combine, then plate.
Garnish each plate of pasta with a pinch each of: lemon zest, coarse salt, basil and parmesan. Enjoy!
(Recipe from the Kitchn)
BLUEBERRIES from WHITNEY RANCH