Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.
Am I the only one who lost a day this week? The federal holiday on Monday totally threw me off.
I literally looked up about 30 minutes ago and gasped! It’s Wednesday. My Riverview box had been sitting in the rain for over 24 hours. Waiting. Wondering when I was going to get my act together and come pick it up. I ran through the rain to the car and then drove the three blocks to get my box.
So the good thing about all this rain and cold-ish weather? Everything in the box was perfectly fine. Dewy even. And someone had done a great job sealing up that bag of grits. Not a drop of water made it inside the bag.
Whew!
So surprised that peppers are still growing so well in this weather. They must be the product of a hoop house. Gorgeous. And excited for another bundle of carrots. And more butternut and apples and sweet potatoes. Another daikon. This one a giant.
What are you doing with yours? I finally made a big jar of kimchi the other day. Used the Napa cabbage from last week’s box and julienned a few carrots and my daikon. It’s fermenting on the counter now and smells delicious. I used the recipe at https://grassfedcow.com/
I’m so surprised to see there’s no web page for grits at https://grassfedcow.com/
Grits with Cheese and Peppers
This is an adaptation of a recipe that came from Southern Living and used okra. But it could have some from any community cookbook – a sort of grits souffle with vegetables. You can prepare it ahead and refrigerate. Then bake it for breakfast or use it as a side dish at dinner.
4 cups water
1/2 teaspoon salt
1 cup uncooked grits
Peppers, as many as you like, cut into 1-inch squares
2 large eggs
1/4 cup butter, cut into pieces
1 (8-ounce) block sharp Cheddar cheese, cubed or 8 ounces soft goat cheese
Heat water and salt over medium-high heat. Bring to a boil. Gradually stir in grits; return to a boil. Cover, reduce heat, and simmer until grits are tender. Stir in peppers.
Beat eggs in a medium bowl. Gradually whisk about one-fourth of hot grits into eggs; add to remaining hot mixture, whisking constantly. Whisk in butter. Stir in peppers and cheese. Spoon into a lightly greased 11- x 7-inch baking dish.
Bake at 350 degrees for 55 to 60 minutes or until set.
Grits and Shrimp
Grits and shrimp. Shrimp and grits. It’s a Southern classic. But here’s one from Manhattan.
It appeared in the New York Times a dozen years ago with this note: This recipe, adapted from the chefs David Chang and Joaquin Baca of Momofuku Noodle Bar, came to The Times in 2006. Here, the yolk from soft egg bleeds into a bed of grits. A bit of chopped bacon adds smokiness, while the chopped scallion lends brightness. You’ll want to use good quality grits here over cornmeal or polenta, as both Mr. Chang and Mr. Baca suggest. The result is luxurious and creamy, without any cream.
2 cups chicken or pork stock
1 cup stone-ground grits
1 tablespoon soy sauce
Salt and freshly ground black pepper
1/2 cup chopped bacon
4 tablespoons butter
12 medium-to-large shrimp, peeled
2 poached (or warm-bath-cooked) eggs
1/4 cup chopped scallion
Heat stock in saucepan over medium heat. Whisk in grits, beating out lumps. Add soy sauce and salt and pepper and simmer, whisking frequently, until grits lose their raw taste, about 15 minutes.
Meanwhile, cook bacon in skillet until crisp; remove to paper towels. Add half the butter to the skillet and, when foam subsides, put in shrimp, sprinkle with salt and pepper and cook, turning once or twice, until pink, about 5 minutes.
When grits are done, stir in remaining butter and the bacon. Serve them with shrimp and eggs. Scatter scallions over all.
Autumn Vegetable Potage
I’ve shared this recipe before but it’s worth repeating. Save it for when next week’s box when there will surely be a bundle of greens of some sort.
Demonstrated by Virginia Willis at the Peachtree Road Farmers Market. As she says, feel free to substitute with what’s in season and in your box. And she recommends the two pots specified here to keep the greens crisp..
1 slice bacon, cut into 1/4-inch thick slices
1 onion, chopped
2 cloves garlic, very finely chopped
2 carrots, sliced
2 turnips, diced
1 sweet potato, peeled and diced
1 small butternut squash, peeled and diced
1 teaspoon red pepper flakes, or to taste
1/2 cup water or chicken stock, more if needed
Salt and pepper
1 tablespoon canola oil
1 bunch collard greens, very thinly sliced
1 apple, cored and diced
1/4 cup freshly chopped herbs, such as sage, rosemary or thyme
1 cup fresh goat cheese
Cooked Grits, for serving
Heat a medium pot over medium heat. Add the bacon and cook until the fat starts to render, about 3 minutes. Add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the carrots, turnips, sweet potato, and butternut squash. Add red pepper flakes. Add water and season with salt and pepper. Increase heat to high and cover; cook until tender, about 10 minutes.
Meanwhile, heat the oil in a large skillet over medium high heat. Add collard greens. Season with salt and pepper. Cook, stirring frequently, until just wilted, 3 to 5 minutes. Add the apple and stir to combine. Add the greens with the apples, chopped herbs, and cheese to the root vegetables; stir to combine. Taste and adjust for seasoning.