THE FOLLOWING LIST IS EVERYTHING WE HAVE OFFERED SO FAR, YOU MAY OR MAY NOT HAVE IT IN YOUR BOX THIS TIME!
*Vegetable Boxes are only available by sign up.
Arugula – Another salad green with an interesting flavor, or try the following recipe
Seared Rib Steak with Arugula
I N G R E D I E N T S
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup chopped rosemary
3 tablespoons balsamic vinegar
Salt and freshly ground pepper
One 1-pound prime rib-eye steak, about 1 1/4 inches thick, fat trimmed
6 ounces arugula, large stems discarded
Lemon wedges, for serving
I N S T R U C T I O N S
Preheat the oven to 400°. In a small saucepan, combine 1/2 cup of the olive oil with the chopped rosemary and bring to a simmer over moderate heat. Remove from the heat and let stand for 10 minutes. Strain the oil through a fine sieve and let cool completely; reserve 1/2 teaspoon of the rosemary. Whisk the balsamic vinegar into the oil and season with salt and pepper.
2. In a medium ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steak with salt and pepper and cook over high heat until well browned on the bottom, about 3 minutes. Turn the steak, transfer the skillet to the oven and roast for about 8 minutes for medium-rare meat. Transfer the steak to a carving board and let rest for 5 minutes.
3. Toss the arugula with 1 tablespoon of the rosemary vinaigrette and mound the salad on 2 dinner plates. Thinly slice the steak crosswise and arrange it over the arugula. Sprinkle each serving with 1/4 teaspoon of rosemary and then drizzle with 1 teaspoon of the rosemary vinaigrette. Refrigerate the remaining vinaigrette for another use. Serve with lemon wedges.
Asparagus – Steam and serve with butter or cut up and sauté with other vegetables and serve as a side dish, add to rice and/or noodles, put in salads
Basil – Cinnamon – Try Cinnamon basil in chicken and pasta dishes. Add to pumpkin pie mixes. Rub on your skin to repel mosquitoes.
Beets – Peel and slice, then steam and season with Moroccan blend and butter. Or sauté with other vegetables. Excellent when you peel, slice and saute with onions.
Beet Tops – Steam and serve with vinegar and butter. Cut up and add at the end of cooking rice or noodles, or stir fry with other fresh vegetables.
Broccoli – Steam and serve with butter or cheese sauce or cut up and sauté with other vegetables and serve as a side dish, add to rice and/or noodles, put in salads
Calendula Flowers – Pull the flower petals apart and add to salad…these are delicious and have kind of a nutty flavor…they will also make your salad pretty!
Carrots – Cook with roast, slice and steam then season with Morrocan blend and butter. Grate and add to salads. Make carrot cake.
Cauliflower – Steam and serve with butter or cheese sauce or cut up and sauté with other vegetables and serve as a side dish, add to rice and/or noodles, put in salads
Chinese Cabbage – Slice and sauté with onions and other vegetables and serve as a side dish or add to rice and/or noodles. Can also be steamed and served with butter and Lucy’s Moroccan blend.
Chinese Toon – Chop and saute with vegetables, great in stir fry dishes.
Dill – Delicious cut in small pieces and put into a salad, also fantastic on any vegetable dishes.
French Sorrel – Cut up in slices or pieces and quick stir fry and add to pasta. Or try one of the following recipes:
French Sorrel Chicken
Ingredients:
1 Whole Chicken cut into pieces
Vinaigrette Dressing (Preferably organic)
1 Small bunch French Sorrel
Directions:
Put vinaigrette dressing in a glass baking dish, cut French sorrel into small pieces and add to the dressing. Marinade chicken in mix for 30 minutes on each side.
Cover and bake in pre-heated 350 degree oven for 1 hour. Serve with pasta or salad.
FRENCH SORREL SOUP
Makes 4 servings
2 cups fresh sorrel leaves
2 medium russet potatoes, peeled and 1″ dice
2 tablespoons olive oil
1 cup heavy cream
6 cups water
2 whole eggs (optional)
Wash and remove the stems from the sorrel leaves. Heat the olive oil in a large stockpot, add the sorrel leaves and potato. Stir until the leaves are wilted. Add the water and simmer until the potatoes are soft.
Puree the soup with a hand-held mixer or in a food processor until smooth. Add the cream, salt and pepper to taste and bring back to simmer.
You can serve like this or add include the eggs by lightly scrambling with a fork and add to the soup just before serving
Garlic Chives – Cut into pieces and add to salad, baked potatoes, cottage cheese or marinade for grilling.
Horseradish – Wash and peel, then grate into marinades, sauces, etc.. then brush on your favorite meat or fish, it isn’t not until the ember months, just adds a nice flavor.
Or try out this recipe http://allrecipes.com/Recipe/Creamy-Horseradish-Garlic-Spread/Detail.aspx
Kohlrabi – Use raw in stir fry dishes, add small or chunked to stews and soups, serve raw (tastes like a cross between a radish and turnip). Peel when eating fresh, when cooking, cook first, then peel. Mix grated kohlrabi with you favorite salad dressing. Leaves are delicious cooked and have an earthy flavor with a hint of cabbage. The stems are good either raw or cooked and have a crisp, sweet, yet tangy flavor similar in taste to radishes. When stems are cooked the take on a mild turnip and celeriac overtones. Try one of the recipes below:
Saut’eed Kohlrabi – Peel and grate, sprinkle with salt and set aside. After 30 minutes squeeze the water out. Melt butter and stir in kohlrabi. Turn heat to low, cover and simmer 10 min. Uncover, turn heat to medium, season with salt pepper and curry. You can also use with leeks, saute’ them first before adding the kohlrabi
Saut’eed Kohlrabi Leaves – De-rib leaves, blanch in a large pot of boiling salted water until just wilted, 4-5 min. Place leaves under cold water to stop them from cooking, squeeze dry and chop. Heat 2 TBSP butter in pan and add the chopped leaves. Cook over medium high heat stirring constantly, until all the moisture is evaporated. Add enough butter to coat and cook 5-10 min longer. Season with salt, pepper, morrocan blend and lemon juice.
Whipped Kohlrabi and Potato – Peel potatoes and cut into chunks. Trim kohlrabies and quarter larger sizes. Boil potatoes and kohlrabies in separate pans of salted water until tender, 20-25 min. Drain. Skin and puree’ the kohlrabies. Whip the potatoes and add to kohlrabi. Whip together with butter and cream (or add a bit of fresh horseradish). Season with salt and pepper. I did this one with the fresh horseradish – absolutely amazing. Whip them separate and then whip the kohlrabi with the potatoes. I added a krazy sea salt – it was wonderful!
Lemon Verbena – Add to fish and poultry dishes, mix with spearmint and brew with sun tea.
Lovage – Make a lovage soup, add to salads, rice and other dishes, saute’ with other vegetables and herbs. See recipes below:
Rice with lovage and veggies – Chop stalk and leaves and saute’ with fresh oregano, sage, onions, asparagus (or anything else you like), add to cooked rice for a delicious and surprising flavor.
Lovage Soup
1 oz butter
2 medium onions, chopped
4 TBSP finally chopped lovage leaves
1 oz flour
2 C chicken broth
1 cup milk
1/2 TBSP Soup Seasoning
Salt and Pepper
Melt butter in saucepan and gently saute’ the onions until soft. Add loge, stir in flour and cook for 1 minute, stir constantly.
Gradually stir in stock and seasonings, cover and simmer for 15 minutes. Add milk, reheat slowly, do not boil the soup or it will curdle.
Micro Greens – Use in place of lettuce for a salad or try stir frying with your favorite veggies for an interesting flavor. Add to rice and pasta towards the end of cooking.
Mint – Lime - Excellent in Mojitos, add to tacos, burritos and other Mexican cuisine.
Mulberries – Eat fresh or toss into fruit salad, make muffins, pie or wine.
Mulberry/Rhubarb Pie Link
http://allrecipes.com/recipe/mulberry-rhubarb-pie/detail.aspx
Onions – Green – Eat fresh, cut up and add to any dish you would normally eat onions, use the greens as well…delicious.
Onion Chives – Cut into pieces and add to salad, baked potatoes, cottage cheese or marinade for grilling.
Oregano – Cut up and add to Italian dishes, marinades for meat
Peppermint - Delicious when you add a sprig to a cup of coffee. Add to new potatoes, peas and fruit salad.
Radishes – Eat whole or slice and put on salads. I even like a radish sandwich by itself with butter, or in addition to spreads.
Rhubarb – Eat as is or make a Rhubarb crisp, pie, sauce or muffins
Sauce Recipe:
Cook Time: 10 minutes
Ingredients:
1 pound rhubarb, sliced
- 1/3 cup sugar
- 1/4 cup water
- 2 1/2 cups fresh (or frozen) rhubarb
- 1 tsp grated fresh or dried lemon peel
- 1/8 tsp ground nutmeg
Preparation:
In small saucepan bring sugar and water to boil. Ad rhubarb and cook for 5-10 minutes or until the rhubarb is tender and slightly thick. Remove from heat, stir in lemon peel and nutmeg. Delicious poured over ice cream or on toast.
Crisp Recipe:
Cook Time: 55 minutes
Ingredients:
- 1 cup light brown sugar, firmly packed
- 1 cup all-purpose flour
- 3/4 cup quick cooking rolled oats
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 4 cups sliced rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
Preparation:
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.
In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.
Muffin Recipe
Ingredients:
3 C. Flour
1 1/4 Brown Sugar
1 tsp Herb Salt (Lucy Blend)
1 1/2 tsp cinnamon
Comgine and add 2 C. finely chopped rhubarb
1 egg + 1 egg white
1 1/4 C. Buttermilk
2/3 Cup Oil
1 tsp vanilla
Mix well, add to flour mixture, gently until flour is completely mixed in. Fill greased muffin pans 2/3 full. Bake @ 375 degrees for 15-18 minutes. Makes 20-24.
Rhubarb/Mulberry pie link
http://allrecipes.com/recipe/mulberry-rhubarb-pie/detail.aspx
Sage – Pineapple - Cut up and add to chicken, fish and oriental dishes.
Sage – Cut up and put in marinade for poultry dishes or wild game, especially good with thyme and Italian dressing on chicken before grilling.
Salad Burnet – Cut into tiny pieces and add to salads
Salad Greens – This is a mix of French sorrel, arugula, lettuce, spinach and radish tops. Use in place of lettuce for a nice salad, add as a garnish to any dish or try stir frying with your favorite veggies.
Service Berries – Add to yogurt, mix with other berries for fruit salad. Top ice cream, make muffins, dehydrate and mix with nuts for a delicious snack.
Squash – Summer (Zucchini or Yellow) – Cut up and add to salad, or sauté with other veggies. Slice large pieces rub with olive oil and Cottage Cheese Seasoning and grill until tender.
Spearmint – Add sprigs to sun tea, add to salads. Add fresh leaves to new potatoes, peas, fruit salads, drinks and punch.
Spinach – Eat fresh, add to sandwiches or mix with other salad greens. Make a strawberry spinach salad – recipe below:
Strawberry Spinach Salad
Ingredients:
3 cups Spinach
1 small onion thinly sliced
1 cup strawberries sliced
Pine nuts (roast in oven for a few minutes to enhance the flavor)
Mix all ingredients together, then top with the following dressing:
1/4 cup olive oil
1/2 cup balsamic vinegar
2 TBSP garlic granules
Shake in a jar and pour over the salad, add salt and pepper to taste.
Strawberries – Eat fresh, add to cereal, top off ice cream, slice in salad.
Stevia – Sugar substitute, add to desserts for sugar free diet. Add to tea or anyplace you want to have a sweetener. Great when added to sun tea with Lucy’s Spice Tea blend.
Summer Savory - Cook with beans, add flowering top to coffee or tea to help digestion. Apply leaf to insect bites.
Swiss Chard – Use the leaf and stem, cut up both into small pieces and saute’ with other vegetables. Place on top of roast for added flavor and holding in the moisture. Add to rice and pasta dishes. Add the chopped rib to soups and stews, makes a natural thickener and doesn’t taste like flour.
Tarragon – Has a licorice-like flavor and can be used in poultry, meat or fish dishes. Add into salads and dressings, too.
Tea Herbs – (Bergamot, Spearmint, Lemon Balm) place in gallon jar, add water and set in the sun for several hours. Optional – add a tea bag or two.
Thyme – Mix with parsley or bay leaf and use as a garnish. Add to soup, stocks, marinades, stuffing and sauces. Cut up finely and mix with sage and Italian dressing for a marinade on chicken prior to grilling.
Turnips – Eat raw like a radish, slice into salad, or stir fry with other veggies. If the turnips are small, you don’t need to peel, but as they mature the skin gets tougher. For pre-cooking you can steam or boil (steaming retains better flavor) After pre-cooking, you can make a cream sauce to fold sliced turnips into by using 1 1/2 TBSP butter, 3 TBSP flour and 1/2 C. milk or light cream.
You can also mash them like potatoes, or add to potatoes and mash together. Bake them by brushing with melted butter or olive oil and bake in a preheated 350 degree oven for 30-40 minutes.
Turnip Greens - Melt 2 TBSP butter in pan, add cut leaves sliced diagonally and stir to coat. Wilt 3-5 minutes, season with Moroccan blend or Sweet Heat.
Winter or Summer Savory – Cook with beans or use in a salt free diet. Very good to add to marinades for grilling all kinds of meats.