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Beet and Spinach Salad

Beet and Spinach Salad

Prep Time 25 mins
Total Time 25 mins
Servings 4

Ingredients
  

Salad:

  • 1 medium beet peeled and grated
  • 2 pears cored and sliced
  • 5 oz. fresh baby spinach
  • 4 oz. crumbled goat cheese or to taste
  • 2 tbsp. chopped red onion or to taste

Dressing:

  • 1 tbsp. balsamic vinegar
  • 1/2 tbsp. honey
  • 1/4 cup olive oil
  • 1/2 tsp. dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions
 

  • Make the dressing by combining the dressing ingredients in a drinking glass, small bowl, or jar. Stir/shake well. Give it a taste and adjust ingredients as needed (e.g. add more honey or vinegar).
  • Peel the beets and cut off the ends. Using a regular box grater, grate them. Prep other salad ingredients and add them to a large bowl. The beets will turn everything pink, so if you don't want that, toss the salad THEN add the cheese and pears on top like I did.
  • I like to season the salad itself as well as the dressing with salt & pepper, so add some salt & pepper and then toss with the dressing (shake/stir well first). Serve immediately.
Keyword Balsamic Vinegar, Beets, Garlic, Green Onions, Honey, Pear, Spinach
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Heartbeet Chocolate Cake

Heartbeet Chocolate Cake

Ingredients
  

Cake

  • 4 medium beets scrubbed
  • 2 tbsp. virgin coconut oil plus more for pan
  • 1/2 cup Dutch-process cocoa powder plus more for pan
  • 1 1/2 cups almond flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 2 oz. bittersweet chocolate coarsely chopped
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 1 1/4 cups light brown sugar packed
  • 1 tsp. kosher salt

Glaze:

  • 4 oz. bittersweet chocolate coarsely chopped
  • 1 tbsp. virgin coconut oil
  • 1/4 tsp. vanilla extract
  • 1 pinch kosher salt
  • Gold luster dust for serving (optional)

Instructions
 

Cake:

  • Cook beets in a medium pot of boiling unsalted water until tender, 30–40 minutes, depending on size. Drain and rinse under cold water until cool enough to handle. Cut off stem end, then peel and cut beets into large pieces. Transfer to a blender and add 2 Tbsp. water. Blend, adding water 1 Tbsp. at a time as needed, until a smooth purée forms—it should be the consistency of applesauce. Measure out 1 cup purée (reserve remaining purée for another use).
  • Preheat oven to 350°. Line bottom of an 8"round cake pan with parchment. Grease with oil, then dust with cocoa powder, tapping out excess.
  • Whisk almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.
  • Heat chocolate and remaining 2 Tbsp. oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted. Remove bowl from heat. Stir in vinegar, vanilla, and reserved 1 cup beet purée until smooth.
  • Beat eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or use an electric mixer and large bowl) until more than tripled in volume and mixture holds a ribbon for several seconds when beater is lifted above batter,5–7 minutes. Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients.
  • Pour chocolate-beet mixture into egg mixture and beat on medium-low speed until combined. Turn mixer off and gently tip in reserved dry ingredients. Beat on lowest speed, scraping down bowl as needed, until combined.
  • Transfer batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45–50 minutes. Let cool 10 minutes. Carefully run a knife around edges of pan, then invert cake onto a wire rack and let cool.

Glaze:

  • Heat chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until chocolate is melted. Let cool, stirring occasionally, until mixture is thickened and cool enough to touch, 10–15 minutes.
  • Place rack with cake on a rimmed baking sheet. Pour glaze over center of cake to cover top, tilting baking sheet slightly to encourage a few drips to run over sides of cake. Sprinkle with luster dust (if using). Let sit at room temperature until glaze is set, 2–3 hours.
Keyword Apple Cider Vinegar, Beets, Eggs
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Farming

Last week I mused that farming starts when we begin to rototill our fields. Of course, there is way more going on before any dirt is rototilled. Sometimes farming happens the season before like garlic or berries or pruning.

Farming is a catch all term. What does it mean to farm? Is planning farming??? Is ordering seed farming??? Is ordering fertilizer farming??? Is buying fuel or doing maintenance on your equipment farming??? Or are all the activities needed to support farming their own category???

For whatever reason, it FEELS like farming when the rototiller begins to till the ground, everything else is a warmup. But if truth be told all the warmup stuff is really important to growing food. Planning goes a long way to having a successful season and certainly, growing healthy, organically grown food benefits from the planning.

One thing that is really outside my control is the weather. I am able to flex my schedule a little, but sometimes the weather can really throw you a tough pitch to hit! Every year I think the weather is going to be perfect. It is my nature to be optimistic. The weather will be perfect for some crops like cabbages or tomatoes or cucumbers or garlic :). With a plan our farm team can flex as needed with whatever weather pattern shows up.

Last week, the weather turned cold and the soil didn’t warm up, but the first few thousand lettuce plants are ready to go and for our farm it is time to plant peas. The lettuce plants are ready and need to get from the transplant tray to the soil to avoid being root bound. But if the weather is as predicted, getting the pea seeds and lettuce plants into the ground last Saturday will have been a good decision. And with the weather warming, planting peas last Saturday will allow the seeds to gather moisture and the warmth of the soil will help them germinate sooner.

Warm weather is really important to growing crops and for these old joints, the warm weather is definitely a plus! 

The local season is well underway, and the bounty of our NW farmers will soon be a part of every delivery!

Thanks for supporting the Box of Good and it’s local network of farmers,

-Tristan & Joelle

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Whole-Wheat Cherry Tomato and Zucchini Pan Pizza

Whole-Wheat Cherry Tomato and Zucchini Pan Pizza

Total Time 30 mins
Servings 1 Pizza

Ingredients
  

  • 1 medium zucchini sliced 1/16 inch thick
  • Kosher salt
  • Cooking spray
  • 1 1-pound ball whole-wheat pizza dough
  • White whole-wheat flour for work surface
  • 1 cup shredded part skim mozzarella
  • 1 pint ripe cherry tomatoes halved
  • 8 pitted kalamata olives quartered lengthwise
  • 1/4 cup crumbled feta
  • 2 tsp extra-virgin olive oil
  • 8 leaves basil torn

Instructions
 

  • Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Toss the zucchini with 1/4 teaspoon salt in a medium bowl and let sit.
  • Spray the bottom of a 9-by-13-inch metal pan with cooking spray. Place the dough on a lightly floured surface and start pressing it into a rectangular shape. Transfer the dough to the prepared pan and press it evenly all the way to the edges. Place the pan on the hot pizza stone and partially bake for about 10 minutes. The bottom should be lightly golden brown and crisp.
  • Remove the pan from the oven. Sprinkle the crust with the mozzarella in an even layer. Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta. Drizzle all over with the olive oil.
  • Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes.
  • Top with torn basil leaves. Cut into 8 squares.
Keyword Basil, Cherry Tomatoes, Zucchini
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Fried Potatoes & Cabbage

Fried Potatoes & Cabbage

Total Time 35 mins
Servings 4

Ingredients
  

  • 1 Lb. baking potatoes peeled and cut into 1 1/2 inch pieces
  • 6 tbsp unsalted butter
  • 1 Lb. cabbage cored and thinly sliced
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
  • Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
  • Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.
Keyword Cabbage, Potatoes
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Frisée Salad with Oranges & Pistachios

Frisée Salad with Oranges & Pistachios

Total Time 20 mins
Servings 4

Ingredients
  

  • 1 large head frisée torn into bite size pieces (about 6 cups)
  • 2 navel oranges or blood oranges
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 3 tbsp finely diced red onion
  • 1/3 cup extra virgin olive oil
  • Kosher salt and black pepper
  • 1/2 cup pistachios toasted

Instructions
 

  • Put the frisée in a large salad or mixing bowl.Finely grate the zest of one of the oranges into a small bowl. Slice the skin from both oranges and cut the orange sections away from the dividing membranes;put the sections in another bowl.
  • Add the vinegar, honey, and onion to the zest,whisk in the oil, and season to taste with salt and pepper. Add just enough of the dressing to the frisée to coat it lightly. Mound the frisée on four salad plates, scraping any red onion remaining in the bowl over the frisée. Arrange the orange slices on top, scatter with the pistachios, and serve immediately.
Keyword Frisée, Honey, Onion, Orange, Pistachios
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Unstuffed Cabbage Casserole

Unstuffed Cabbage Casserole

Total Time 1 hr 15 mins
Servings 6

Ingredients
  

  • cooking spray
  • 1 large head cabbage roughly chopped
  • 2 tbsp extra virgin olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 lb. ground beef
  • 2 tbsp tomato paste
  • 14.5 oz. can chopped tomatoes
  • 1 cup rice
  • 3 cups chicken broth or water

Instructions
 

  • Preheat oven to 350° and grease a 9"-x-13" baking dish with cooking spray. In a large dutch oven or pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes.Stir in garlic and cook until fragrant, 1 minute more. Add ground beef,breaking up meat with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain fat.
  • Return beef mixture to skillet. Stir in tomato paste until beef is coated, then add chopped tomatoes, rice, and 2 cups broth.Season with oregano, salt, and pepper. Bring mixture to a simmer and cook 10 minutes, stirring frequently to prevent rice from scorching. Gradually stir in cabbage and cook until slightly wilted, 5 minutes. Stir in remaining 1 cup broth.
  • Transfer mixture to prepared baking dish and cover dish with foil. Bake until rice is tender, about 40 minutes. Garnish with parsley before serving.
Keyword Cabbage, Chicken Stock, Garlic, Onion, Tomatoes
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At Last

Our team is finally “farming”! We have been out in the field, greenhouses, and in the barn preparing starts. But to me I think farming really starts with the first time a rototiller gets hooked up and turns the earth. That happened last week.  

The first passes with the rototiller are shallow and designed to incorporate the cover crops and weeds. Once we have the organic matter broken down, we then use a spader. The spader is a European designed tool that mimics double digging and works the soil about 10 inches deep. After that we rototill and begin to shape the beds for planting, then we spread fertilizer, rototill again and then mark the beds for planting. 

This year we have really expanded the vegetable production and are literally planning to grow tons more organically grown vegetables.  

I love this season! It is absolutely crazy, but with the increasing day length and the weather warming it surprises me what we can accomplish!  We have a passion for sourcing and delivering the freshest organic foods, but it feels like an honor to get to actually grow food for your family, too! 

Last week, I asked Stephen if he would take on the greenhouses this season. He just turned 14 and has been working on the farm for about 14 years 😊. I told him it’s a big responsibility, but I know he’s ready. He said he’d take it on. I told him thank you and to take note that if he were to forget to water we could lose weeks of work and thousands of dollars in one afternoon. I smiled at him and headed off to my next project. Later that night, he shared with me that he had never thought about the importance of the greenhouse and how much responsibility it was. Of course, I will still pay attention to the greenhouse, but I’m proud of him. The magnitude of this responsibility was not lost on him and he was still willing to take it on. This season a lot of your vegetables are going to come through those greenhouses. 

It is a privilege to serve your families with organically grown fruits and vegetables from our own Klesick Family Farm. Your Box of Good will become more and more local as our farm and our network of other local farmers begin to harvest the northwest bounty. 

-Tristan          

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One-Pan Roasted Salmon, Asparagus, and Brussels Sprouts

One-Pan Roasted Salmon, Asparagus, and Brussels Sprouts

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

Flavored Olive Oil:

  • ½ cup extra virgin olive oil
  • 2 tsp fresh lemon juice from ½ large lemon
  • 2 cloves garlic pressed
  • 2 tbsp fresh parsley finely chopped, more for garnish
  • ¼ tsp freshly ground black pepper

Roasted Salmon and Veggies

  • 1 1½-2 Lb. wild caught salmon filet
  • 2 bunches asparagus about 2 pounds
  • 1 Lb. Brussels Sprouts
  • freshly ground black pepper to taste
  • ½ large lemon sliced into rings for garnish

Instructions
 

For the Flavored Oil

  • In a small bowl, mash the lemon juice, pressed garlic, chopped parsley and black pepper into the olive oil until well blended.

For the Roasted Salmon and Veggies

  • Preheat the oven to 425 F and line a baking sheet with parchment paper.
  • Wash the Brussels sprouts and asparagus well. Remove the ends of both vegetables. Slice the Brussels sprouts in half. You can keep the asparagus long or cut in half.
  • Place skinless salmon filet lengthwise in the center of your baking pan. Arrange the Brussels sprouts and asparagus around the salmon. Using a brush, lightly drizzle the veggies with the olive oil mix. You can add a little olive oil to the salmon and sprinkle with pepper. Scatter slices of lemon on the pan.
  • Bake for around 12-15 minutes depending on how well-done you like your salmon cooked, then turn the oven to a broil setting for around 2-3 minutes to give the salmon a final golden glow. Serve immediately.
Keyword Asparagus, Brussels Sprouts, Garlic, Lemon, Parsley
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Warm Brussels Sprouts and Potato Salad

Warm Brussels Sprouts and Potato Salad

Total Time 40 mins
Servings 2

Ingredients
  

  • 5 oz. brussels sprouts
  • 2 stalks celery
  • 1 lemon
  • 1 russet potato
  • 1 shallot
  • 1 tbsp whole grain dijon mustard
  • 2 tbsp shaved Parmesan cheese
  • 4 tbsp olive oil

Instructions
 

  • Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the potatoes. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves; thinly slice the lighter cores. Thinly slice the celery crosswise. Quarter and deseed the lemon. Peel the shallot and mince to get 2tablespoons (you may have extra). In a bowl, combine the shallot, mustard and the juice of 2 lemon wedges. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.
  • Add the potato to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
  • While the potato cooks, in a medium pan(nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Transfer to a bow.
  • To the pot of cooked potato, add the cooked Brussels sprouts, celery, cheese and enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Stir to thoroughly combine; season with salt and pepper to taste. Enjoy!
Keyword Brussels Sprouts, Celery, Lemon, Potatoes, Shallots