Here's another rutabaga recipe you might enjoy. It's a wonderful Moroccan-spiced vegetable stew called a tajine. Traditionally, a tajine is a stew made in a special clay pot also called a tajine. The pot is a beautiful round baking dish with a tall conical lid. I love making slow-cooked stews in my tajine, but they bake for several hours. Here's a delicious stovetop adaptation that takes less than half the time of a traditional tajine.
Prepare the spice mixture:
1 t cumin seeds
1 t coriander seeds
1/2 t ground cinnamon
1 t salt
Toast the cumin and coriander seeds in a dry cast-iron skillet over medium heat until aromative and lightly browned, 1-2 minutes. Cool, then grind in a spice mill or with a mortar and pestle. Stir in cinnamon and salt. Set aside.
2-3 T olive oil
1 C chopped onion
1-2 cloves garlic, minced
2 C carrots chopped in about 3/4-inch chunks
2 ribs celery chopped in about 1/2-inch chunks
2 C rutabaga chopped in 3/4-inch cubes
2 C butternut squash chopped in 3/4-inch cubes
Peel from 1/2 orange, pith removed
2 C water
1 C canned garbanzo beans
1 t agave syrup
Chopped cilantro for garnish
1. Heat olive oil in heavy skillet or saucepan with a lid. Add onions and garlic. Stir to coat with oil. Add spice mixture and cook until onions are translucent, but do no brown.
2. Add carrot, celery, rutabaga, and butternut squash. Stir to coat with spices.
3. Coarsely chop orange peel and add it to the pot with 2C water. Bring to a boil. Turn the heat down slightly and cook on a medium simmer, partially covered, for 15 minutes.
4. Add the garbanzo beans and agave syrup. Uncover and cook, stirring frequently, until the vegetables are very tender and the liquid has cooked off enough to make a very thick sauce, about another 15-20 minutes.
5. Garnish with chopped fresh cilantro and serve over couscous or rice.
Enjoy!
Shelley
Saturday, March 12, 2011
Friday, March 11, 2011
What to Do with a Rutabaga
Given the regular appearance of roots vegetables in our CSA box, it's odd that we haven't had any rutabagas until now. I'm thrilled that this lovely vegetable (aka swede) with a beautiful yellow-orange color and a flavor that's a sweeter cross between between cabbage and turnips was included in today's bounty.
Anything you do with a turnip, you can do with a rutabaga. You can boil it, mash it, or roast it. You can even make oven-baked fries - they're delicious.
My favorite way to eat rutabaga is mashed with lots of butter and salt. Peel away the tough outer skin. Chop into medium to large chunks. Put the chunks in a pot of salted water. Bring to a boil. Cover and cook until tender. Drain well. Mash. If the rutabag has retained excess water, you can return the mash to the same pot and boil it off. Otherwise, add butter, salt and pepper to taste, and enjoy.
A close second to mashed rutabaga for me is oven roasted. Peel and chop into desired shapes. I like to make thick julienne. Toss with olive oil, salt and pepper, and roast in a 375 degree oven until crispy on the outside and tender on the inside. The time will vary depending on how thick you've chopped your rutabaga. Some people like to par-boil the rutabaga until nearly tender before roasting. You might like to toss red pepper flakes and/or chopped fresh parsley on the roasted rutabaga before serving.
It's probably no accident that rutabagas turned up right before St. Patrick's Day. They're a wonderful addition to the traditional meal of boiled corned beef and cabbage. If you start with a beef brisket that has already been "corned," or cured in brine, follow the directions on the package or put the beef in a pot with water. I like to add a couple of tablespoons of brown sugar and cider vinegar, a bay leaf, 1 minced clove of garlic, some freshly ground pepper, and a little allspice (as well as any seasoning packet that might come with the corned beef). Cover and simmer until nearly tender. This could take 2 to 2-1/2 hours for a 3 pound corned beef.
When the corned beef is nearly tender, add 1 coarsely chopped onion, 1 lb of peeled potatoes, 1 C peeled carrots chunks, and 1 rutabaga peeled and cut into large chunks. Cover and simmer for 15 minutes. Then add 1 small cabbage, cored and cut into large wedges or chunks. Cover and simmer 15 minutes more. By now the corned beef should be fork tender. Remove from the heat. Let sit about 10 minutes. Then slice the meat and serve with the boiled vegetables. A chewy, grainy bread and some nice mustard are excellent accompaniments.
This week's box included:
From Underwood Family Farms: Japanese turnips, red chard, butter lettuce, fennel, 5# navel oranges, purple carrots, purple kale, celery root, French Breakfast radishes, and rutabagas.
Rancho Santa Cecilia proivded Hass avocados and satsuma mandarins.
From Silver Lake Farms: Pea shoots.
Enjoy!
Shelley
Anything you do with a turnip, you can do with a rutabaga. You can boil it, mash it, or roast it. You can even make oven-baked fries - they're delicious.
My favorite way to eat rutabaga is mashed with lots of butter and salt. Peel away the tough outer skin. Chop into medium to large chunks. Put the chunks in a pot of salted water. Bring to a boil. Cover and cook until tender. Drain well. Mash. If the rutabag has retained excess water, you can return the mash to the same pot and boil it off. Otherwise, add butter, salt and pepper to taste, and enjoy.
A close second to mashed rutabaga for me is oven roasted. Peel and chop into desired shapes. I like to make thick julienne. Toss with olive oil, salt and pepper, and roast in a 375 degree oven until crispy on the outside and tender on the inside. The time will vary depending on how thick you've chopped your rutabaga. Some people like to par-boil the rutabaga until nearly tender before roasting. You might like to toss red pepper flakes and/or chopped fresh parsley on the roasted rutabaga before serving.
It's probably no accident that rutabagas turned up right before St. Patrick's Day. They're a wonderful addition to the traditional meal of boiled corned beef and cabbage. If you start with a beef brisket that has already been "corned," or cured in brine, follow the directions on the package or put the beef in a pot with water. I like to add a couple of tablespoons of brown sugar and cider vinegar, a bay leaf, 1 minced clove of garlic, some freshly ground pepper, and a little allspice (as well as any seasoning packet that might come with the corned beef). Cover and simmer until nearly tender. This could take 2 to 2-1/2 hours for a 3 pound corned beef.
When the corned beef is nearly tender, add 1 coarsely chopped onion, 1 lb of peeled potatoes, 1 C peeled carrots chunks, and 1 rutabaga peeled and cut into large chunks. Cover and simmer for 15 minutes. Then add 1 small cabbage, cored and cut into large wedges or chunks. Cover and simmer 15 minutes more. By now the corned beef should be fork tender. Remove from the heat. Let sit about 10 minutes. Then slice the meat and serve with the boiled vegetables. A chewy, grainy bread and some nice mustard are excellent accompaniments.
This week's box included:
From Underwood Family Farms: Japanese turnips, red chard, butter lettuce, fennel, 5# navel oranges, purple carrots, purple kale, celery root, French Breakfast radishes, and rutabagas.
Rancho Santa Cecilia proivded Hass avocados and satsuma mandarins.
From Silver Lake Farms: Pea shoots.
Enjoy!
Shelley
Thursday, March 10, 2011
CSA Potluck Pics !
Good Times!!
Thank you everyone for coming to our first CSA potluck. The food was amazing; it was a really lovely day.
Thank you Nikos for entertaining us with your homegrown songs, especially the one about summer coming. Did you write the words down yet? They are all too good to forget.
Thanks Bruce and Jacquelyn for sending in pics. There's Jacquelyn with Rodney, pictured below.
And thanks to everyone behind the scenes at SLF for working so hard to get the garden ready.
with love,
tara
Friday, March 4, 2011
Fried Cauliflower and Onions
My friends, Susan and Kirk, are visiting from Portland. They joined me this fine afternoon when I picked up my veggies. As we were pulling out of the parking lot, Susan started talking about how she prepares cauliflower. She chops it into very small pieces, much smaller than the typical florets, and sautes them with finely chopped onions in olive oil until brown and somewhat crispy. She got this idea from the chef, Caprial Pence's, blog.
As we drove home, we riffed on the many delicious possibilities that this basic preparation might lead to. Tossing in some toasted pine nuts and finishing the dish with grated parmesan and chopped parsley sounds like a terrific side dish. Susan says that Caprial Pence mixes the cauliflower with pasta, like pappardelle, and adds some cooked and crumbled Italian sausage. What a wonderful main course.
Here's how I'm going to make this dish:
2-3 T olive oil
1 medium onion finely chopped
1 medium cauliflower, trimmed and chopped into approximately 1/2-inch pieces
1/4 C toasted pine nuts
salt and pepper to taste
2-4 T finely grated parmesan cheese
2 T chopped parsley
1. Heat the olive oil in a large heavy skillet over medium heat.
2. Add the onions and saute for 1 minute.
3. Add the chopped cauliflower and saute until brown and somewhat crispy.
4. Stir in the toasted pine nuts.
5. Season with salt and pepper to taste.
6. Sprinkle with grated parmesan and chopped parsley.
It wouldn't hurt to add a little heat to this dish in the form of red pepper flakes. Or you can go a different direction entirely and add raisins and a little finely grated orange peel. Whatever you do, have fun.
Here's what we had in our box this week:
From Underwood Family Farms: carrots, golden beets, Zintano avocado, broccoli, red leaf lettuce, French breakfast radishes, rainbow chard, lemon and butternut squash.
From Silver Lake Farms: arugula and mustard shoots.
From Rancho Santa Cecilia: those divine satsuma mandarins and Hass avocados.
And shareholder Debra brought in beautiful pink grapefruit. Thanks Debra!
Enjoy!
Shelley
As we drove home, we riffed on the many delicious possibilities that this basic preparation might lead to. Tossing in some toasted pine nuts and finishing the dish with grated parmesan and chopped parsley sounds like a terrific side dish. Susan says that Caprial Pence mixes the cauliflower with pasta, like pappardelle, and adds some cooked and crumbled Italian sausage. What a wonderful main course.
Here's how I'm going to make this dish:
2-3 T olive oil
1 medium onion finely chopped
1 medium cauliflower, trimmed and chopped into approximately 1/2-inch pieces
1/4 C toasted pine nuts
salt and pepper to taste
2-4 T finely grated parmesan cheese
2 T chopped parsley
1. Heat the olive oil in a large heavy skillet over medium heat.
2. Add the onions and saute for 1 minute.
3. Add the chopped cauliflower and saute until brown and somewhat crispy.
4. Stir in the toasted pine nuts.
5. Season with salt and pepper to taste.
6. Sprinkle with grated parmesan and chopped parsley.
It wouldn't hurt to add a little heat to this dish in the form of red pepper flakes. Or you can go a different direction entirely and add raisins and a little finely grated orange peel. Whatever you do, have fun.
Here's what we had in our box this week:
From Underwood Family Farms: carrots, golden beets, Zintano avocado, broccoli, red leaf lettuce, French breakfast radishes, rainbow chard, lemon and butternut squash.
From Silver Lake Farms: arugula and mustard shoots.
From Rancho Santa Cecilia: those divine satsuma mandarins and Hass avocados.
And shareholder Debra brought in beautiful pink grapefruit. Thanks Debra!
Enjoy!
Shelley
Friday, February 25, 2011
Leek and Cheese Tart
It's a cold and rainy weekend, in other words, a perfect weekend for staying in and cooking something delicious. That fat leek in today's box made me think of Leek and Cheese Tart. It's easier than quiche and just as tasty.
There are only 3 basic steps to making a fabulous Leek and Cheese Tart:
1. Make the crust
2. Saute the leeks
3. Grate the cheese.
Then you just assemble and bake.
You'll need a tart pan for this recipe. Don't use a pie pan instead. Pie pans are deeper than the shallower tart pan. If you don't have a tart pan, I suggest using a cookie sheet and making this tart flat, like a pizza.
1. Start by making a pie crust. I use a very simple recipe:
1-1/2 C flour
1 t salt
1 cold stick butter, cut into pieces
ice water
Pre-heat over to 400 degrees. Mix the salt into the flour until well distributed. Cut the butter into the flour until the mixture looks like little pebbles. Add enough ice water until the mixture just barely comes together. Form the dough into a ball. Knead once or twice and roll out on a floured surface.
A few tips on pie crust: Work quickly with cold ingredients. You don't want the butter to melt (until the crust bakes). You can use a food processor to mix up the dough; just be careful not to over mix. I love using a pastry cloth, which is just a piece of canvas, to roll out dough. The dough never sticks (because the cloth is saturated with flour); and it's simple to turn the rolled dough into a pie or tart pan.
Roll the dough out to fill a 10-inch tart pan. Press the dough into the tart pan. Poke a few small "pin-holes" in the crust with the tines of a fork. Bake the empty crust for 8 minutes. Remove from the oven. Set aside. Turn the oven heat down to 375.
2. Prepare the leeks while the crust cooks: Wash the leek(s) and thinly slice the white portion of the leek. You can use some of the lighter green portion, too, but the dark green part is less flavorful and much tougher. Saute the sliced leeks in a little butter, stirring occasionally, until very soft. You can season them with a little salt and pepper, if you'd like, but remember that cheese is pretty salty.
3. While the leeks are cooking, grate the cheese. I particularly like using a good Gruyere for this tart. Sometimes I mix in some Emmenthaler, too. However, you can use any hard, meltable cheese that you'd like. You'll need about 2 C of grated cheese for a 10-inch tart.
Assemble and bake: Mix the sauteed leeks with the grated cheese and spread evenly over the partially baked crust. Return to the oven and bake an additional 35-40 minutes. The crust and cheese should be golden.
If the cheese seems to be burning, you can cover the tart loosely with a piece of foil.
Omnivores might like to add some chopped ham, prosciutto, or cooked and crumbled bacon to the cheese and leek mix. You can change the character of this tart entirely by using a combination of cheddar and jack cheese and stirring in some cooked and crumbled chorizo into the filling. Feel free to get creative.
This tart is delicious hot, room temperature, or cold. Mix up a green salad with today's lovely head of lettuce and microgreens and you have a wonderful meal.
Today's bounty included:
From Underwood: celery, sugar snap peas, cauliflower, broccoli, artichokes, leek, lettuce, and cilantro.
Radish, mustard, and arugula micro-greens from Silver Lake Farms.
Satsuma mandarins and Hass avocadoes from Rancho Santa Cecilia.
And thanks to shareholder Anselm for donating Yuzu fruit from his tree.
Enjoy!
Shelley
There are only 3 basic steps to making a fabulous Leek and Cheese Tart:
1. Make the crust
2. Saute the leeks
3. Grate the cheese.
Then you just assemble and bake.
You'll need a tart pan for this recipe. Don't use a pie pan instead. Pie pans are deeper than the shallower tart pan. If you don't have a tart pan, I suggest using a cookie sheet and making this tart flat, like a pizza.
1. Start by making a pie crust. I use a very simple recipe:
1-1/2 C flour
1 t salt
1 cold stick butter, cut into pieces
ice water
Pre-heat over to 400 degrees. Mix the salt into the flour until well distributed. Cut the butter into the flour until the mixture looks like little pebbles. Add enough ice water until the mixture just barely comes together. Form the dough into a ball. Knead once or twice and roll out on a floured surface.
A few tips on pie crust: Work quickly with cold ingredients. You don't want the butter to melt (until the crust bakes). You can use a food processor to mix up the dough; just be careful not to over mix. I love using a pastry cloth, which is just a piece of canvas, to roll out dough. The dough never sticks (because the cloth is saturated with flour); and it's simple to turn the rolled dough into a pie or tart pan.
Roll the dough out to fill a 10-inch tart pan. Press the dough into the tart pan. Poke a few small "pin-holes" in the crust with the tines of a fork. Bake the empty crust for 8 minutes. Remove from the oven. Set aside. Turn the oven heat down to 375.
2. Prepare the leeks while the crust cooks: Wash the leek(s) and thinly slice the white portion of the leek. You can use some of the lighter green portion, too, but the dark green part is less flavorful and much tougher. Saute the sliced leeks in a little butter, stirring occasionally, until very soft. You can season them with a little salt and pepper, if you'd like, but remember that cheese is pretty salty.
3. While the leeks are cooking, grate the cheese. I particularly like using a good Gruyere for this tart. Sometimes I mix in some Emmenthaler, too. However, you can use any hard, meltable cheese that you'd like. You'll need about 2 C of grated cheese for a 10-inch tart.
Assemble and bake: Mix the sauteed leeks with the grated cheese and spread evenly over the partially baked crust. Return to the oven and bake an additional 35-40 minutes. The crust and cheese should be golden.
If the cheese seems to be burning, you can cover the tart loosely with a piece of foil.
Omnivores might like to add some chopped ham, prosciutto, or cooked and crumbled bacon to the cheese and leek mix. You can change the character of this tart entirely by using a combination of cheddar and jack cheese and stirring in some cooked and crumbled chorizo into the filling. Feel free to get creative.
This tart is delicious hot, room temperature, or cold. Mix up a green salad with today's lovely head of lettuce and microgreens and you have a wonderful meal.
Today's bounty included:
From Underwood: celery, sugar snap peas, cauliflower, broccoli, artichokes, leek, lettuce, and cilantro.
Radish, mustard, and arugula micro-greens from Silver Lake Farms.
Satsuma mandarins and Hass avocadoes from Rancho Santa Cecilia.
And thanks to shareholder Anselm for donating Yuzu fruit from his tree.
Enjoy!
Shelley
Friday, February 18, 2011
Candied Tangerine Peel
pictured left - sapote fruit, and below that, celery root/celeriac at pickup today.Citrus is abundantly in season right now as evidenced by the weekly inclusion of tangerines and oranges in our CSA box. The fruit and juice are delicious. But don't throw away those peels. You can make wonderful candy from them.
Candied orange peel is probably most common, but I like to candy tangerine and grapefruit peel, too. The technique is the same; and it's so simple. It's a fun thing to do on a rainy afternoon.
Most recipes call for the fruit to be cut into quarters, the flesh removed, and the peel (pith attached) cut into strips. This is a fine way to prepare your fruit. However, I like to peel the fruit by hand, pulling off odd-shaped pieces. I also like to remove some of the pith with a sharp knife. Whatever you decide to do, you can't go wrong.
Candied citrus peel is delicious all by itself. It can chopped and added to fruit salad, yogurt, breakfast cereal, or your favorite muffin recipe. It can be used decoratively on cakes and other baked goods. Dip the candied peel in tempered chocolate and let it harden for an elegant treat.
It takes a day or two for the peel to fully dry. Wait until the peel is dry to dip in chocolate.
Start with about 1-2 C of peel. Place in a medium saucepan. Add water to the pan to cover peels completely and have about an inch of water on top. Bring to a boil. Cook for 15 minutes. Drain. Rinse well and drain again.
Then bring 3 C of granulated suagr and 3 C of water to a boil. Stir to dissolve the sugar. Add the peel. Return to a boil. Then reduce the heat and simmer uncovered until the peel is very soft, about 45 minutes.
Remove pan from the heat. Drain the peel and toss in 1 C granulated sugar until peel is well-coated. Separate any pieces that stick together and place candied peel on a cooling rack set inside (or over) a cookie sheet. The rack allows for air circulation so the peel will dry on all sides. Let stand for 1-2 days until the peel drys.
This weeks harvest included:
From Underwood: celery root, 1 bunch purple kale, 1 bunch golden beets, 1# tangerines, 1 bunch tatsoi, 1 Napa cabbage, 1 bunch spinach, and 1 butter lettuce, 1 Pinkerton avocado
From Rancho Santa Cecilia: 1 Bacon avocado, and 1# sapote fruit.
From Weiser Family Farms: 1# Russian banana potatoes.
From Silver Lake Farms: radish, arugula and mustard microgreens.
Enjoy!
Shelley
Friday, February 11, 2011
Carrot Raisin Muffins
left, SLF mustard microgreens + Mark Stambler's freshly baked CSA loaves delivered to pickup by Erik Knutzen on his bicycle.Carrots are so naturally sweet, it's hard to believe they're good for you, too. Even simply prepared steamed carrots, glazed or mashed, can taste practically like dessert. That's probably why you find carrots included in many sweet baked goods.
I particularly like carrot muffins because they are both tasty and versatile. You can serve them up hot out of the oven with breakfast or lunch; or you can spoon a little orange glaze or spread a little cream cheese frosting on top and turn them into a relatively healthy dessert.
Another thing I like about carrot muffins is that you can add raisins or dried cranberries to the batter and/or nuts such as chopped walnuts or pecans.
Many muffin recipes instruct you to use paper or foil baking cups. While they may lend an attractive professional look to your muffins, they're really just more trash for the landfill, so I recommend greasing your muffin pan well and foregoing the extra paper.
This recipe is adapted from Elizabeth Alston's cookbook, Muffins. She suggests slathering them with honey butter while still warm. Now that sounds delicious!
Carrot Raisin Muffins
For approximately 12 regular-sized muffins:
1-1/2 C flour or 1 C all purpose flour + 1/2 C whole wheat flour
1 T baking powder
1 t ground cinnamon
1/2 t ground nutmeg
1/4 t salt
2 eggs
1/2 C brown sugar
3/4 C milk
4 T (1/2 stick) melted butter
1 C grated carrots
1/2 C raisins
1/2 C coarsely chopped walnuts (optional)
1. Pre heat oven to 375 degrees. Grease muffin tin(s).
2. Mix flour(s), baking powder, spices and salt together in a large bowl.
3. In another bowl, whisk eggs and brown sugar until smooth. Whisk in milk and melted butter. Then stir in grated carrots, raisins, and nuts.
4. Pour the wet mixture over the dry mixture and fold until just combined. Do not over-mix.
5. Spoon the batter into prepared muffin tins, filling about 3/4 full. Bake 20-25 minutes or until springy when touched in the center. Turn muffins out onto a wire rack to cool slightly before serving.
Cream Cheese Frosting
8 oz pkg cream cheese, cold
4T (1/2 stick) butter, softened
1-1/2 to 2 C confectioner's sugar, sifted
1/2 t vanilla flavoring
Cream the butter and cream cheese together until combined. Gradually add confectioner's sugar beating until smooth. Stir in vanilla.
Spread the frosting with a knife on cooled muffins or pipe out of a pastry bag fitted with a rosette tip.
Orange Glaze
2 C confectioner's sugar, sifted
1/4 C fresh-squeezed orange juice, strained
1/4 t finely grated orange rind
Combine all ingredients and whisk or stir until smooth. Spoon or drizzle over cooled muffins.
Honey Butter
Stir 2-3 T honey into 1 stci slightly softened butter. Re-chill, if desired.
This week's bounty included:
From Underwood Family Farms: 2# broccoli, 1 fennel bulb, 1 bunch Easter radishes, 1 bunch purple carrots, 1 bunch mizuna, 2 bunches spinach, 4# navel oranges, and 1 bunch arugula.
Mustard microgreens from Silver Lake Farms.
From Weiser Family Farms : 1 medium onion and 1 # parsnips.
And from Rancho Santa Cecilia: 2 avocados and 1 # of delicious satsuma mandarins.
Enjoy!
Shelley
I particularly like carrot muffins because they are both tasty and versatile. You can serve them up hot out of the oven with breakfast or lunch; or you can spoon a little orange glaze or spread a little cream cheese frosting on top and turn them into a relatively healthy dessert.
Another thing I like about carrot muffins is that you can add raisins or dried cranberries to the batter and/or nuts such as chopped walnuts or pecans.
Many muffin recipes instruct you to use paper or foil baking cups. While they may lend an attractive professional look to your muffins, they're really just more trash for the landfill, so I recommend greasing your muffin pan well and foregoing the extra paper.
This recipe is adapted from Elizabeth Alston's cookbook, Muffins. She suggests slathering them with honey butter while still warm. Now that sounds delicious!
Carrot Raisin Muffins
For approximately 12 regular-sized muffins:
1-1/2 C flour or 1 C all purpose flour + 1/2 C whole wheat flour
1 T baking powder
1 t ground cinnamon
1/2 t ground nutmeg
1/4 t salt
2 eggs
1/2 C brown sugar
3/4 C milk
4 T (1/2 stick) melted butter
1 C grated carrots
1/2 C raisins
1/2 C coarsely chopped walnuts (optional)
1. Pre heat oven to 375 degrees. Grease muffin tin(s).
2. Mix flour(s), baking powder, spices and salt together in a large bowl.
3. In another bowl, whisk eggs and brown sugar until smooth. Whisk in milk and melted butter. Then stir in grated carrots, raisins, and nuts.
4. Pour the wet mixture over the dry mixture and fold until just combined. Do not over-mix.
5. Spoon the batter into prepared muffin tins, filling about 3/4 full. Bake 20-25 minutes or until springy when touched in the center. Turn muffins out onto a wire rack to cool slightly before serving.
Cream Cheese Frosting
8 oz pkg cream cheese, cold
4T (1/2 stick) butter, softened
1-1/2 to 2 C confectioner's sugar, sifted
1/2 t vanilla flavoring
Cream the butter and cream cheese together until combined. Gradually add confectioner's sugar beating until smooth. Stir in vanilla.
Spread the frosting with a knife on cooled muffins or pipe out of a pastry bag fitted with a rosette tip.
Orange Glaze
2 C confectioner's sugar, sifted
1/4 C fresh-squeezed orange juice, strained
1/4 t finely grated orange rind
Combine all ingredients and whisk or stir until smooth. Spoon or drizzle over cooled muffins.
Honey Butter
Stir 2-3 T honey into 1 stci slightly softened butter. Re-chill, if desired.
This week's bounty included:
From Underwood Family Farms: 2# broccoli, 1 fennel bulb, 1 bunch Easter radishes, 1 bunch purple carrots, 1 bunch mizuna, 2 bunches spinach, 4# navel oranges, and 1 bunch arugula.
Mustard microgreens from Silver Lake Farms.
From Weiser Family Farms : 1 medium onion and 1 # parsnips.
And from Rancho Santa Cecilia: 2 avocados and 1 # of delicious satsuma mandarins.
Enjoy!
Shelley
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