Today’s CSA Box | Week of November 11, 2019

*Click on produce above for more information and Recipes

Recipe of the Week

Broccoli Raab in Cheese Custard

ingredients

2 cups steamed broccoli raab, chopped

3/4 cups grated cheddar cheese

3 eggs from happy chickens

1-1/2 cups milk or light cream

3/4 teaspoons salt

1/4 teaspoon freshly ground black pepper

instructions

Preheat the oven to 350. Butter a 1-1/2 quart baking dish and put the chopped broccoli raab into it, and sprinkle with the cheese. Beat the eggs lightly in a separate bowl and stir in the milk, salt and pepper. Stir into the broccoli-cheese mixture. Put the baking dish in a shallow pan with hot water halfway up its sides. Bake for 45 - 60 minutes, or until the custard is set.

meal or course
brunch, buffet, dinner, lunch, side
recipe type
recipe of the week
Find more recipes by produce:

This Week's CSA Box

Veggie Tips 

Fennel:  Fennel makes a great salad if you add some grated cheese and nuts.  It can also be braised or roasted, which makes it milder.  Our archives have a recipe for Fennel Soup — which includes carrots and potatoes.  We also have a recipe for Amalfi Salad which includes both the fennel and the Tokyo turnips (but also uses oranges).

 

Pomegranates:  Our web site has directions for seeding.

 

Broccoli Raab:  See our Recipe of the Week. This green is tender — it will be really delicious without long cooking.  You can steam it gently in just a little bit of water, and then season it with some oil and other flavorings.

 

Red Mizuna: A beautiful red color that will pair well with the lettuce in this week’s box.

 

Red Kabocha Squash:  Kabocha comes in several varieties and colors, but all of them have an earthy flavor and heavier texture compared to Butternut.

 

Lettuce:  Tender young lettuce heads!

 

Tokyo Turnips:  The turnips are mild and can be used in many different ways.  At a picnic this weekend I sliced them up with a little salt and pepper (the salt slightly wilted them) and they were a hit.