In the basket this week, you'll find some Oniony Things - both white colored Welsh Onions (they look like fat scallions) and some "Spring Onions" which are basically immature regular red onions. There is something about eating onions when they are immature and eating the green part as well as the bulb. Very delicious - we just had these grilled at a restaurant and we were so impressed we had to harvest some! I'm going to try this recipe:
http://www.seriouseats.com/recipes/2010/04/the-crisper-whisperer-grilled-spring-onions-recipe.html
I also put a small bunch of Cilantro in each basket - just in case you needed it! Because of its delicate leaves and moisture content, cilantro doesn't last very long once it is cut - it is best to use it as soon as possible.
Fruit - I ordered Nectarines and more Avocados - Had to still get avocados as they have been so good and fresh! The nectarines are just coming into season and I can't wait to taste that wonderful peachy flavor - it just celebrates summer!
FAVAS!
I was afraid we wouldn't get any this year, but the past month has been relatively moderate and cool and the favas did ok! So you'll find some big fava bean pods in your basket this week - about 1 pound. There is a lot of "packaging" with favas though! First you have to peel the pod and get the beans out. Then you have to peel the pale skin off of each bean, getting a bright green bean! Some people recommend blanching the beans right from the pod and then peeling the individual beans after blanching. But I just peel them completely raw.
You'll only end up with a handful, but they are a wonderful spring treat!
Favas are best eaten cooked, not raw!
Shrimp and Fava Beans with Thyme
1 Tbs. olive oil
1 Tbs. butter
About 2 ounces firm, salty ham such as prosciutto, cut into tiny dice (about 1/3 cup)
1 stock green garlic, chopped
1 pound shrimp, shelled
1 pound fresh, unshelled fava beans
1 tsp. minced fresh thyme
Salt and pepper, to taste
Heat oil and butter in skillet over moderate heat. Add ham and garlic and toss for a minute. Add shrimp, shelled favas and thyme, and toss just until shrimp become pink.
Sprinkle with pepper and salt. Cover pan and cook on lowest heat possible for 1 to 2 minutes, or until shrimp are just cooked through and juices exude slightly. Serve immediately.
Fettucine with Fresh Fava Beans and Pancetta
1 pound fresh fava beans, in their shells
1/2 pound dried fettuccine
1/4 cup extra-virgin olive oil
1 medium onion or two spring onions, chopped
1/4 pound thinly sliced pancetta, chopped
2-3 cloves garlic, or about 1/4 cup chopped scapes or ramps, minced
1/2 head frisse or escarole, chopped into bite-size pieces
2 tablespoons heavy cream
Salt and freshly ground black pepper
1/2 cup finely grated Pecorino Romano, plus more for passing if desired
Shell the fava beans and blanch in boiling salted water for 2 minutes. Drain and, when cool enough to handle, slip off the tough outer skin of the beans. Discard skins and reserve beans on the side.
Heat a large pot of salted water to a boil and cook the fettuccine, stirring often, until al dente.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and pancetta and cook until the onion is soft and the pancetta begins to crisp, about 7 minutes. Add the garlic and cook for 1 minute. Add the favas and escarole to the pancetta and cook until the beans are tender, about 5 minutes. When the pasta is al dente, drain, reserving 3/4 cup of the cooking liquid. Add the pasta, reserved cooking liquid, and heavy cream to the fava mixture and cook, tossing to mix thoroughly, until everything is heated through. Season to taste with salt and freshly ground black pepper. Garnish with 2 tablespoons grated Pecorino Romano and serve immediately. Pass the extra grated cheese at the table.
You can store favas for quite some time when they are still in their pods in the fridge.
There are also Beets and Carrots in your basket this week - I decided to harvest the rest of the greenhouse carrots and start more carrot seeds for later in the summer...
Beet Salad
3-4 medium beets
1 onion - sliced very thin into rings.
½ - 1 cup of chopped fresh dill (depending on taste)
½ cup Apple Cider Vinegar
¼ cup sugar
about ½ cup water - just enough to just cover beets in the bowl you use.
Clean beets and trim ends. Put them into a large pot and fill with water. Bring water to a boil. Then turn down heat and simmer about an hour depending on the size of the beets. Stick a fork into them to feel if they are done - they should be soft. If you have different size beets - one big beet and the rest are small - cut the big beet to match the size of the smaller ones so they all cook evenly.
Cool beets down in cold water. Then peel off skin and slice.
Put beets, sliced onions, chopped dill, about ½ cup of Apple Cider Vinegar, ¼ cup of sugar, and about ½ cup of water into a glass bowl. Mix thoroughly. I don't use plastic or metal bowls when using vinegar or for any long term storage of food.
Chill for at least 12 hours before serving.
Roasted Beets
1-2 pounds of beets or any other root vegetable - mixing with carrots is very nice
1-4 tbsp of fresh rosemary - chopped
about ½ cup of Olive Oil
salt and black pepper to taste
Clean beets and cut into quarters or halves depending on size of beet
Toss beet pieces in a big bowl with rosemary, olive oil, salt and pepper. Use your hands and make sure all the beet pieces are well-coated
Pour into a baking pan and cook at 350 degrees F for about 45 minutes. Test the beets at different times - some people like mushier beets and some like crisper.
