Hello, hello, Misfit Members! Happy Thursday! The first sign of summer is here: Cherry tomatoes! Woo-hoo! Here's what's in your box this week:
-Toscano Kale
-Tatsoi
-Snap Peas
-Cucumbers
-Patty Pan Squash, Yellow Squash, Zucchini
-Cherry tomatoes: Red, Chocolate cherry, Sun gold, Yellow Pear
-Okra, assorted peppers, or radish
Zuppa Toscana
Ingredients:
-1/2 bunch kale, torn into bite-sized pieces
-1 lb ground spicy Italian sausage
-8 slices bacon, diced
-1 yellow onion, diced
-2 cloves garlic, minced
-2 Tbsp flour or cornstarch
-4 cups chicken stock
-4 large russet potatoes, peeled & diced into 1/2 inch pieces
-1 cup heavy cream
-Salt and pepper, to taste
-Pinch of red pepper flakes
Directions:
-Heat a large dutch oven or heavy bottomed soup pot over medium-high heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a paper-towel lined plate.
-Fry bacon until crisp, then remove to plate with the sausage. Drain all but 1-2 Tbsp of bacon grease.
-Add onion to pot and cook 5 minutes, adding garlic the last minute.
-Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.
-Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.
-Taste and season with salt, pepper and red pepper flakes if desired. Top with remaining bacon.
Tatsoi Pizza
Ingredients:
-1 lb pizza dough
-1 cup ricotta cheese
-4 cloves garlic, minced
-3/4 tsp salt, divided
-3 large Yukon gold potatoes
-2 cups tatsoi, roughly chopped
-Extra Virgin Olive oil for drizzling
-Kosher salt to taste and pepper to taste
Directions:
-Place a pizza stone or large rimless baking sheet in the center rack of the oven and preheat to 450.
-Combine the ricotta, garlic, salt and the pepper in a bowl and set aside.
-Slice potatoes very thinly using a mandolin. Place potatoes in a colander and rinse off excess starch. Toss the potatoes with 1/2 tsp salt and let sit 10 minutes, allowing them to release the excess moisture. Pat dry with a paper towel and set aside.
-Form dough into a 14" circle (or rectangle, depending on what type of pan you're using).
-Spread dough with ricotta mixture. Top evenly with potatoes, creating two layers, and discarding any remaining. Lightly drizzle with olive oil and bake 15-20 minutes or until crust is golden brown and the potatoes tender. Slide out the rack and top with the tatsoi. Bake 5 minutes longer or until tatsoi is wilted.
-Cool slightly before slicing. Drizzle with olive oil and season with salt to taste.
The garlic decided to tap out early for the season, so I went ahead and pulled it this week. I'm sure last week's extreme heat had something to do with that. I have it hung up in the packing shed to cure for another week or two, then you'll start seeing them in deliveries! They're a little smaller than I had hoped, but considering they matured a month early I think they did pretty good.
I think that's all for this week. Have a great week and don't forget to wash your produce!!
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