Dear Friends,
I'm painfully aware of all the extra demands this time of the year on all of our time. Days are shorter and with the holidays coming, there's more to do and everything is rather compressed. So I do understand that having a bag of bounty arrive at your doorstep may be viewed as an 'oh no- not more'. So may I suggest you approach your 'unpacking' as an opportunity to relax, be in the moment, and allow yourself the pleasures of the senses..smell, taste, feel, look and even hear, as you snap and snack. Before you know it, your natural creativity will kick in and you'll have ideas for preparation and meals.
The green beans this week are especially tasting and only take a few minutes to prepare. But, just in case you can't use right away, don't let them loose their nutrition by languishing in the frig. Blanch them. So easy and fast and you won't 'waste' .
Simply simmer some water, drop in your green beans, cook just a few minutes until color brightens and they're still crisp. Drain (I save water for base of vegetable broth) and submerge in a bowl of ice water until chilled. Put into a plastic bag and freeze. You'll love having them later in the winter when they're not in season.
The curly endive this week may be new to some however, it's another of those foods rich in things so good for you. This is one of our favorite ways to prepare it and tofu is a great substitute if you don't eat chicken:
Quick Chicken Sauté with Walnuts, Curly Endive & Orange Pan Sauce
- 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into 3/4-inch chunks
- Kosher salt and freshly ground black pepper
- 2 Tbs. plus 1 tsp. olive oil
- 6 oz. curly endive (curly chicory), washed, dried, and chopped into 2-inch pieces (about 6 cups, loosely packed).
- 2 cloves garlic, minced
- 1/4 tsp. coriander seed, crushed
- 1/4 cup water or homemade or low-salt canned chicken broth
- 1/2 cup orange juice, preferably freshly squeezed
- 1 Tbs. good-quality white-wine vinegar
- 1 Tbs. unsalted butter
- 2 Tbs. minced fresh flat-leaf parsley
- 2 Tbs. coarsely chopped toasted walnuts
Season the chicken with salt and pepper. Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the endive and cook, stirring frequently, until deep green but still crisp-tender, about 90 seconds. Transfer to a medium bowl.
Heat another 1 Tbs. oil in the pan and add the chicken. When the underside of the chicken has turned deep golden brown (after about 1 minute), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 to 5 minutes, and transfer to the bowl of endive.
Reduce the heat to medium, heat the remaining 1 tsp. oil in the pan, and then add the garlic and crushed coriander. Cook until fragrant, about 30 seconds. Add the water or broth, orange juice, and vinegar. Use a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Simmer vigorously until the sauce has reduced and thickened slightly, 2 to 3 minutes. Add the butter, stirring until blended. Stir in the chicken and endive along with any juices, season with salt and pepper to taste, and serve sprinkled with the parsley and walnuts.
Serving Suggestions
This sauté is delicious with mashed sweet potatoes or basmati rice.
Hopefully, you have read this far and will see this note. Every year, right before the holidays, we receive a slew of last minute requests to cancel or skip deliveries. Honestly everyone, this growing food for people year round is not the 'awesome' or 'so cool' endeavor that visitors often exclaim. It's hard physical labor, expensive to produce and takes planning and planting far in advance of when you receive. We're happy for those of you able to 'travel and be on vacation' but please realize we're still here on the ground doing what we must do. If you do need to 'skip' we have many local military families that will thankfully receive your delivery.
May you enjoy and utilize all your items for this week.
Please note that some substitutions may apply from time to time.
| Regular | Small | Juicing | Fruit Only | Petite | | Valencia oranges | Valencia oranges | Valencia oranges | Valencia oranges | Radishes or beets | | Granny Smith apples | Granny Smith apples | Pink Grapefruit | Granny Smith apples | Parsley or cilantro | | Sprouts | Sprouts | Granny Smith apples | Pink Grapefruit | Mini Bouquet | | Radishes or beets | Radishes or beets | Sprouts | Bananas 1.75#'s | Lettuce | | Parsley or cilantro | Parsley or cilantro | Parsley or cilantro | Bacon Avocados | Endive | | Lettuce | Lettuce | Kale | Red pears | Celery | | Flowers | Flowers | Cucumber | Kiwi | Red pears | | Endive | Endive | Celery | | Green beans | | Cucumber | Cucumber | Bananas 1.75#'s | | Salad with flowers | | Celery | Cucumber | Baby celery | | | | Bananas 1.75#'s | Celery | Red pears | | | | Bacon Avocados | Bananas 1.75#'s | 0Grape tomatoes | | | | Red pears | Bacon Avocados | Kiwi | | | | Green beans | Green beans | Juicing carrots | | | | Shallots | Shallots | Ginger.. | | | | Salad with flowers | Salad with flowers | | | | | Red pears | | | | | | | | |
FARMBOX GIFTS & FLOWERS - WE DELIVER FOR YOU - Say "I love you" with food gifts from the farm today!
We thank you for your membership. We share and welcome all your feed-back, after all, this is your local, family farm too.
Know your farm, know your food. Be well and thrive! Sincerely, Stephenie Caughlin Seabreeze Organic Farm Seabreeze Green Store |
