THIS WEEK YOUR BASKET CONTAINS: potatoes, cabbage, beets, leeks and salad mix (kale, Pan di Zucchero endive, radicchio and arugula)

A huge thank you to everyone who donated food boxes to families in need back in December.  It was such a success (and the need still exists) that our friend, fellow farmer, and doctor at the Virginia Garcia Clinic in Cornelius, Lyn Jacobs, has decided to continue the program.  There is a sign-up sheet to limit the number of boxes each week which can be found using the URL below.

https://docs.google.com/document/d/1EriK6oeJgdev8nkmqPCnbWY9ip2pSpQ4uPt6Jb9wCR0/edit?usp=sharing

This recipe is a great way to use up this week’s basket and will keep you warm and well-fed during the chilly spell ahead! We always add celeriac in place of the celery.

RUSSIAN CABBAGE BORSCHT

2 Tbsp. butter

1 1/2 c. chopped onion or leek

4 c. stock or water

1 1/2 c. thinly sliced potato

2 tsp. salt

1 c. thinly sliced beets

black pepper

1 large sliced carrot

1/4 tsp. dill weed

1 stalk chopped celery (optional)

1 1/2 Tbsp. vinegar

3 c. chopped cabbage

1 c. tomato puree

1 scant tsp. caraway seeds

sour cream for topping

Begin cooking onions or leek in butter in a large kettle. Add caraway seeds and salt and cook until translucent. Add celery, carrots, potatoes, beets and cabbage. Add water and simmer slowly for 45 minutes. About 15 minutes before serving add pepper, dill weed, vinegar, and tomato puree. Taste to correct seasoning. Serve topped with sour cream.  From the Moosewood Cookbook.

We have a different mix of greens for you today that includes some interesting items.  The bulk of the salad mix is Pan di Zucchero endive holds well in the cold temps of winter and forms large bread loaf like heads.  The kale in the mix self-seeded in one of our hoop houses (sometimes in summer we don’t get beds cleared of finished crops before they go to seed).  It is always a nice surprise when an edible crop of “weeds” is available for our baskets!  For the stronger flavored salad you have this week, a more robust dressing is called for.  The one below is one of our favorites.

AVOCADO AND BUTTERMILK SALAD DRESSING

1/2 Hass avocado, coarsely chopped

1/4 cup plus 2 tablespoons buttermilk

1 tablespoon white wine vinegar

1 small shallot or onion, coarsely chopped

1 1/2 teaspoons minced flat-leaf parsley

1 small garlic clove, smashed

1/4 cup vegetable oil

Kosher salt and freshly ground white pepper

In a blender, combine the avocado with the buttermilk, vinegar, shallot, parsley and garlic and process until smooth. With the machine on, add the vegetable oil in a thin stream and process until smooth. Season with salt and white pepper. 

BEET RISOTTO WITH GREENS AND FETA

2 Tbs. olive oil

1 ¼ c. chopped onion

1 ½ c. arborio rice

1 ½ Tbs. minced fresh ginger

1 tsp. crumbled dried rosemary

½ c. red wine

3 ½ cups finely chopped peeled beets

2 vegetable bouillon cubes

3 c. water

3 ½ c. chopped greens

4 oz. feta cheese

½ c. chopped toasted walnuts

To toast nuts, heat in a dry skillet over medium heat until they barely start to brown.  Stir often to avoid scorching.  Heat oil in a Dutch oven over medium-high heat, add onion and cook until translucent.  Add ginger, rosemary and rice, stir to coat and cook for a minute or two.  Add wine and cook until wine is absorbed, stirring constantly.  Add beets, bouillon cubes and water.  Cover and reduce heat.  Simmer for 20 minutes or until beets are tender, stirring occasionally.  Stir in greens and cook an additional 5-10 minutes.  Add cheese and stir until blended.  Sprinkle each serving with toasted walnuts.  Makes 8 servings