Sweet & Sour Celery
Honey provides the sweet and lemon juice the sour in this simple dish from Gourmet Magazine. It soaks up the braising liquid and becomes extremely smooth in texture. A lovely side dish to accompany a vegetarian main dish or meaty main meal of fish or chicken.1/3-1/2 cup water 2 tablespoons fresh lemon juice 1.5 tablespoons olive oil 1.5 tablespoons mild honey 1 bunch of celery w/ any dark green outer ribs peeled), cut into 2-inch pieces, reserving about 1/2 cup inner celery leaves 1/4 cup finely chopped flat-leaf parsley Cut a round of parchment paper to fit just inside a wide heavy 6- to 8-qt pot, then set round aside. Simmer water, lemon juice, oil, honey, 1/2 tsp salt, and 1/4 tsp pepper in pot, stirring, until honey has dissolved. Stir in celery (but not leaves) and cover with parchment round. Simmer until tender and liquid is reduced to about 1/4 cup, 35 to 40 minutes. Meanwhile, coarsely chop reserved leaves. Serve celery sprinkled with celery leaves and parsley.
Green Bean & Purple Potato Salad
From a great little website called Love and Lemons this salad is sure to use up a good portion of your CSA box. An exquisite way to highlight those gorgeous purple potatoes. Zesty, healthy and absolutely delicious! If you’ve never tried capers you are in for a treat…you just might start adding them to all your dishes!!!6-8 small-medium purple potatoes (about ••• pound) 2 tablespoons olive oil, more to taste 1 clove garlic, minced 1 heaping teaspoon of capers 1 teaspoon dijon mustard 2 big handfuls of green beans Juice and zest of 1 lemon 2 scallions, chopped ••• cup fresh parsley, basil or dill chopped ••• teaspoon red pepper flakes sea salt and freshly ground black pepper optional: ••• cup cooked chickpeas, ••• cup cooked grain, hard boiled eggs, pickled onion Bring a large pot of salted water to a boil. Scrub the potatoes and slice them into 1 inch pieces. Add the potatoes and cook until knife-tender, about 15 minutes. (Alternatively, you could roast them in the oven with a drizzle of olive oil at 400°F for 20-25 minutes). Meanwhile, in a large bowl, combine the olive oil, garlic, capers, mustard and generous pinches of salt and pepper. Use a rubber spatula or wooden spoon to smash the garlic and capers into a paste at the bottom of the bowl. When your potatoes are done, scoop them out of the water (leave the water boiling for your green beans), transfer them to the bowl, and toss to coat them with the 'dressing' at the bottom of the bowl. Prepare a bowl of ice water and place it near your pot of boiling water. Add the green beans to the boiling water and cook they’re tender but still vibrant. About 3 minutes. Scoop them out of the boiling water and into the ice bath to cool - about 1 minute. Drain and toss them into the bowl of potatoes. Add the lemon juice, zest, scallions, parsley, oregano, and red pepper flakes and toss to coat. Taste and add more salt, pepper, lemon juice to taste. If your salad is a little dry, drizzle some more olive oil and toss again. Enjoy your box and thanks again from all of us at Loon Organics Farm! Your farmers, Adam, Laura, Eli, Willie + Crew