This week’s box included: Potatoes, turnip greens, carrots, peppers, sweet potatoes, cornmeal.
The season has flown by and Suzanne reminds us there are only two more boxes after this one. 🙁
It feels as if it’s been an unusual season. I know I’ve commented before that I don’t remember receiving potatoes so frequently or so late, but totally no complaints here. Is there anything more versatile than a potato?
Today’s box – at least ours – had turnip greens and a fun bunch of carrots alongside peppers, the potatoes both white and sweet, and a bag of cornmeal. I say fun because every carrot had so much personality! My six-year-old neighbor came by to decide what animals several of the carrots reminded him of. There was a lamb … a cat …
We didn’t name the carrots, thank goodness, because we are going to eat them. Some will just be sliced into salads, but I’m going to make Gary Donlick’s Sweet Potato, Carrot and Orange Soup. Gary is the executive chef at Bistro Niko and make this soup for a demo at the Peachtree Road Farmers Market who knows how long ago. I’ll probably substitute an apple for the pear, and may not add all that delicious seafood … but it’s still delicious. Looks like we have maybe three dozen carrot recipes at grassfedcow.com if you’re looking for inspiration.
So glad for the cornmeal … I’d eat cornbread every day.
And for a new recipe, I’m sharing another recipe from Aluma Farms, one they adapted from SmittenKitchen.com. It’s totally adaptable for whatever greens were in your box … or will be in next week’s box …. or the box the week after that.
Braising Greens Pancakes
2 cups milk – dairy or non-dairy
2 1/2 cups all-purpose flour
3 eggs
1 teaspoon coarse salt
Freshly ground black pepper
1 small bunch green onions, tops removed, chopped
1 shallot, coarsely chopped
2 garlic cloves, split, germ removed, and coarsely chopped
Leaves from 10 parsley sprigs
5 large or 10 small leaves of collards, kale, turnips, mustard greens … whatever you have on hand … torn into medium-size pieces
About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil
If you’d like to keep your finished pancakes warm while you cook them: Heat oven to 250 degrees and line a baking sheet with foil.
Make the batter: Put everything except the greens and oil in a blender or food processor and whirl until the batter is smooth. Scrape down sides. Add leaves and pulse machine until they’re chopped to your desired consistency.
Cook the pancakes: Heat a large skillet over medium-high heat and pour in a good puddle (1/4-inch deep) of oil. Once oil is hot enough that a droplet of batter hisses and sputters, spoon about 3 tablespoons batter in per pancake. It will spread quickly. Cook until browned underneath and (the edges will scallop, adorably), then flip, cooking on the other side until browned again. Transfer to a paper towel-lined plate, and then, if you’d like to keep them warm, to the foil-lined tray in the oven.
Repeat with remaining batter. Serve with lemony yogurt (plain yogurt, lemon juice, salt to taste) or another sauce of your choice.