+

+

Newsletter & Recipes July 25th-26th, 2012

This week we are celebrating our Two Year Birthday with

some special treats! A huge slice of beautiful Humboldt Fog

Goat Cheese from Cypress Grove, with delicious crackers

(Rustic Bakery), some celebratory Gluten-free cupcakes

made with Fat Uncle Almond meal and honey, and local

eggs, dry farmed peaches from Cirrone Farms, fresh wild

salmon from Alaska just in from our very own Estabon

Balikian (Janae’s Fillets – see below) and lastly a tied lamb

roast from Jimenez Family Farm, to

mention only the highlights of this week’s

box. The mealplan combines recipes from

the Surfin’ Chef and Sara Edwards, as well

as a recipe adapted from the Sunset

Cookbook. Enjoy!

Second Anniversary Box

Introducing Red Boat Fish Sauce

Red Boat is an all-natural, first press,

“extra virgin” Vietnamese fish sauce.

No added water, preservatives or MSG.

Made from a two hundred year-old,

chemical free, artisanal process, Red

Boat uses only the freshest black

anchovy, salted minutes after leaving

the sea, then slow aged for over a year

in traditional wooden barrels. Available now in the store. $7

.Find out more here!

$8.50 in the store

Recipes

Tequila Chicken With Tomatillos, Fresh Fruit Salsa, And Cumin Scented Rice Grilled Polish Beef Sausage and Toasted Fennel Seed Ratatouille Lancashire Lamb with Minted Potatoes, Roast Carrots Ruby Grapefruit, Avocado, and Spinach Salad Poached eggs, warm green bean salad with a tarragon, chili, lemon, caper dressing Poached Wild Salmon with Hollandaise

more on 2

Braised chicken with coriander (Chile)

Ingredients: 3 tbsp vegetable oil 3 to 4-lb chicken - rinsed,patted dry and cut into 8 serving pieces Salt, to taste Pepper, to taste 1 cup coarsely chopped onion 4 cloves garlic, minced 3/4 tsp dried oregano 2 tbsp plain flour 1 cup chicken stock 1/2 cup dry white wine 1 cup packed finely minced coriander leaves 1 finely sliced chilli (seeds kept in) Method: 1. Heat the oil in a large frying pan over medium heat 2. Add the chicken and cook until browned all over 3. Season with salt and black pepper 4. Transfer the chicken to a large plate while you saute the onion and garlic 5. Scrape the juices out of the frying pan into a larger cooking pot. Add the onion and garlic to the pot and saute over medium heat for 2 minutes 6. Add the chicken to the pot, along with the oregano and flour and stir 7. Pour the broth and wine into the pot, cover, and simmer over low heat until the chicken is just done 8. Just before serving, stir the coriander into the sauce and sprinkle with chopped chilli Score: GOL

Grilled ginger chicken wings (Cambodia)

Ingredients:

900g chicken wings

2 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

1

Nate Siemens of Fat Uncle Farm:

Since it’s our birthday week, we are honoring Nate, for many reasons! Nate was our first landlord, as we started packing our boxes in his commercial kitchen in Goleta. He has always felt like our Not Fat Uncle, with a heart of gold, or marzipan as the case may be! This week we have

1

Humboldt Fog from Cypress Grove:

Their signature offering, Humboldt Fog® is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its

2

exterior to give it a distinctive, cake-like appearance. An American Original! To learn more about this dairy, and its founder Mary Keehn, please enjoy this short video.

Meet Your Farmer Series, photos courtesy of Duncan Roy.

Debby Takikawa, The Garden Of…

1

Bouquet of the Week: We have been buying beautiful, organic Field Flowers and bouquets from Hilltop and Canyon (Carpinteria) and The Garden Of… (Los Olivos). Both of these farms use organic practices and have stunning flowers. Add them to your order while they are available: when the weather turns colder that’s the end of them... Available in the store @ $14.

2

2

included his delicious blistered almonds which should be lovely with the crackers and cheese. Also, the cupcakes are made with both his almond meal and honey from his farm in Wasco.

Hilltop and Canyon Bouquet…

3 Out of the Box Collective

Olympics Box

July 25th-26th, 2012 Box Contents • Not included in the Couple’s Box • **‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested ***

Roots Vegetables Fruit Red Onions (Garden Of….) Garlic* (Chris Milliken) Ginger* (Anthony Chan) Yellow Sweet Onions (Shepherd Farm) Fingerlings (Roots) Nantes Carrots (Givens)

Tomatillos (Finley Farms) Purple Bell Peppers (Givens)* Red Peppers (Goleta Valley) Eggplant (Ellwood Canyon)* Green Beans (Cortez Pattypan Squash (Earthtrine) Black Rose TOmatos (Chris Milliken)

Raspberries* (Cortez) Yellow Peaches (Cirrone) Nectarines (Regier) Eureka Lemons (Hilltop) Avocados (Hilltop) Grapefruit (Somers)

Leafy Greens Extra Fruit** Meat & Eggs Savoy Spinach (Domingo Farms) Spring Mix (Shepherd Farms)

Blackberries (Chuy’s Berry Farm) Honeydew Melon, (Old River) Strawberries, (Fairview Gardens) White Peaches (Cirrone)

Chicken Breast (Dey Deys) Polish Beef Sausages (Dey Deys) Tied Lamb Roast (Jimenez) 1 dozen Dare to Dream Eggs*

Herbs Dairy Regional Specialty Rosemary, Tarragon, Epazote*, Cilantro (Earthtrine)

Butter (Organic Valley) Humboldt Fog (Cypress Grove)

Almond GF Cupcakes (Country Cupcakes by Lindsay Lockhart)

Juice of the Week Grain/Pulse Nuts, Seeds, Dried Fruit Organic Valencias (Etheridge Farm)

Flatbread (Rustic Bakery) Blistered Garlic Almonds (Fat Uncle)

Fair Trade Catch of the Week** New Customer Gift Thai Jasmine Rice (Alter Eco) Fresh Alaskan Salmon (Janae’s

Fillets) Tomato Jam (Sqirl)

Janae’s Fillets: Estabon spends his summer fishing in Alaska, using 4 aluminum skiffs with a crew of 2-3 people per boat, bringing in their salmon about an hour after they are caught to be weighed and packed – just the world’s highest quality salmon in its fresh natural state. The sockeye are caught at Cook Inlet, where they enter the rivers to complete their spawning cycle. The site is highly monitored to guarantee optimum escapement, maintaining the balance of the ecosystem of Wild Alaska.

4 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

Surfin’ Chef’s Tequila Chicken With Tomatillos, Fresh Fruit Salsa, And Cumin Scented Rice

123

Tequila Chicken!! There is no better way to braise a Dey Dey's Chicken breast than with tequila and tomatillos. Before you even start cooking, pour out a shot or two of tequila, salt, and a wedge of lime and get in "the mood!"

The chicken: pre-heat the oven to 325' F degrees

Sear the chicken in a roasting pan skin side down. Once the skin side is golden brown, flip over and add the white onions, garlic and epazote. Sauté these with the chicken for 2 minutes.

Then add the tomatillos. Continue cooking for another minute allowing the pan to get hot and sizzling again.

Now come with the tequila. You can use beer or a white wine instead of tequila and still accomplish the desired effect, it just won't be as cool. Deglaze the pan with around 10-12 ounces of tequila. Once the alcohol has burned off stick the whole panful into the oven to slowly cook and braise the chicken breast to your heart’s desire.

As the chicken cooks, give the contents of the pan a stir now and again. The tomatillos will release a lot of moisture, then they will start to cook down and become a thick sauce to serve the chicken with. If it seems the sauce is cooking faster than the chicken, add a few ounces of water to keep it all at the same pace.

The Fruit Salsa: place the rest of the ingredients in a bowl and mix them together. You can adjust the seasoning with more pepper or less depending on whether you like it on the spicy side.

Cumin scented rice: follow a 2/1 ratio of liquid to rice. For a 1 cup rice recipe use 4 tsp of ground cumin. Have fun!!

(continued)

Ingredients:

• Dey Dey's Chicken Breast, thawed and ready to cook

• Tomatillos, peeled and cut in half

• 1 White Onion, rough chopped

• 3 Garlic Cloves, rough chopped

• 1/2 Red Onion, diced • 2 Tbs Cilantro • 1 Nectarine, diced • 1 Peach, diced • 1/2 Red Pepper, diced • 1/4 bunch Epazote,

chopped • • Tequila/Beer/Wine • Rice • Cumin (roasted and

ground)

5 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

Ingredients:

Sausage, grilled

1 ea. Eggplant, diced

2 ea. Sunburst Squash, diced

1/2 ea. Onion, diced

2 ea. Garlic cloves, diced

1/2 Tomatoes, cut in half

2 tbs. Fennel Seed, toasted

1 tsp. Chili flakes (opt.)

2 tbs. Tomato Paste (opt.)

2 TB olive oil

1 tsp parlsey.

Ratatouille screams summertime! It's a classic, and there is good reason why that is. It has been prepared for years and there are a hundred different takes on it, but all in all it is a celebration of the summer harvest in a pan. Love it!

In a dry sauté pan with no oil, toast the fennel seeds.

Once the seeds have browned, add some olive oil and sauté the onions and garlic and chili flakes together for 2 minutes with the fennel seeds.

Add the eggplant and 8 ball squash and continue sautéing.

After 3 minutes, add the cherry tomatoes and tomato paste, turn the heat down to a simmer and let it all cook together for about 20 minutes. The tomatoes will break down creating a sauce for the veggies to cook in.

Grill the sausages on the BBQ. To make sure the sausages are cooked through, you can boil them for 10 minutes before grilling them.

Surfin’ Chef’s Grilled Sausage and Toasted Fennel Seed Ratatouille

6 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

1

Sara Woodward’s Lancashire Lamb with Minted Potatoes, Roast Carrots

2

Ingredients:

Tied lamb roast

Garlic- crushed

Rosemary, chopped

Olive oil

Thyme

Carrots, peeled and quartered

Fingerling Potatoes

Mint leaves, sliced

Butter

Where’s your lamb roast from? Watch this video about Jimenez Family Farm, produced by KCET FOOD!

One of my very favorite things in England was the Sunday Roast. It was like having thanksgiving every week and a wonderful occasion to invite over friends, family or the neighbors…

Directions:

With any roast or large piece of meat that you cook, its important to have your oven hot and your meat tempered. So, after preheating your oven to 375 degrees, we’re going to marinate and season our lamb and just let it hang out for a little while. Make a marinade with crushed garlic and chopped rosemary, binding with a little olive oil. You can do this on the cutting board and mix in a bowl or in a food processor. Season your lamb all over with salt and pepper and then coat with the marinade. (*If you have time the night before, it’ll be even more delicious if you marinate it then and keep in the fridge overnight) Place on baking tray with a wire rack and leave on counter for about and hour.

When ready to roast, place in the oven and baste every 30 minutes or so with the juices that run off. Cook until it reaches an internal temperature of 135-140 degrees, which is medium rare (or more or less, depending on how you like it) Once its ready, be sure to let it rest before slicing and save those delicious juices that run off to pour over the meat.

Carrots: Preheat oven to 450 degrees. These cook quickly, so you can be in and out of the oven before your lamb goes in, while it’s tempering on the counter. To prepare, simply peel and cut the carrots into either long wedges or into chunks. Toss with salt, pepper, olive oil and thyme and arrange in single layers on a baking sheet. Bake in the oven until golden and tender, giving them a stir every so often for even cooking

Minted Potatoes: Give your potatoes a wash to get any loose bits of dirt off and cut into chunks. Cook until tender in salted water and drain to cool (this part can be done in advance). To serve, warm the potatoes and toss with a little butter, sliced mint and salt and pepper to taste.

Independence Day Box July 5th, 2012

Ingredients:

3 1/2 cups baby spinach

3 ruby grapefruits (1 lb. each), segmented, juice reserved

1 firm-ripe avocado (about 1/2 pound), pitted, peeled, and thinly sliced

2 tablespoons unseasoned rice vinegar

2 tablespoons Vietnamese fish sauce (nuoc mam)

2 teaspoons minced fresh ginger

2 1/2 teaspoons sugar

Sunset Cookbook’s Ruby Grapefruit, Avocado, and Spinach Salad

Arrange spinach on salad plates. Arrange grapefruit segments and avocado on spinach.

Measure 3 tablespoons grapefruit juice (save any extra for other uses) into a small bowl and whisk with vinegar, fish sauce, ginger, and sugar to blend. Spoon dressing over salad.

8 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

Ingredients:

1/2 onion, diced

2 Garlic clove, rough chopped

Eggs

1/2 lb. Green bean

Juice of one lemon

Tarragon, rough chopped

Olive oil

Capers

Red pepper chili flakes

Surfin’ Chefs Poached Eggs, Warm Green Bean Salad with a Tarragon, Chili, Lemon and Caper Dressing

Instructions:

Blanch the green beans in boiling salted water for 2 minutes

Sauté the onions and garlic in olive oil until they are soft.

Add chili flakes, and green beans and toss together.

Next add the capers, tarragon, and the squeeze of lemon juice, season with salt and pepper.

Poach the eggs and serve them on a bed of warm green bean salad.

Erik Stenberg, AKA the Surfin’ Chef: Erik has been cooking since he was a young boy growing up in Hood River, OR, as the third oldest of nine kids. His mom canned, jammed, and preserved the summer to last through the winter. Ever since graduating from Johnson & Wales University's culinary arts program in 2002, he has been absorbing the lessons from kitchens all over the world, from Wales and Italy to Maui and Colorado. After landing in Santa Barbara in 2008, Erik's connection to the land, to growing food, to raising animals, fishing and foraging has given him an entirely new perspective on preparing food. In the same way that he walks through the garden or farmers market and lets his body tell him what it needs to eat, he brings food into the kitchen and lets his body tell him which way he should cook it. The result is something he calls "mother's intuition;" he believes that if we listen to our bodys' cravings, we'll end up feeding it exactly what it need, in the same way that a mother knows how to care for her own. Enjoy his recipes!

9 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

Ingredients:

fillets salmon

poaching liquid (half water, half white wine or lemon juice, soft herbs and a few slices onion)

simple hollandaise: as follows…

½ pound butter,( room temp)

3 egg yolks

splash white wine vinegar

Sara Woodward has worked with Suzanne Goin in LA, Marco Pierre White in London, and now at Le Bernardin in NYC. On her way to joining the ranks of the super chefs, we love her mealplans which are both sophisticated and simple.

Catch of the Week: Sara’s Poached Wild Salmon with Hollandaise If You’ve opted for the catch of the week, you are in for a

treat. Poached salmon is delicious warm or cold and makes and exquisite lunch as well as dinner. Here, we’ll have a go at making hollandaise.

For the Hollandaise:

In a heat-proof bowl, whisk the egg yolks until frothy and add your vinegar. Set a pot with an inch or so of water to a simmer and place the bowl over the steam. Turn down the heat quite low. Whisking constantly, allow the eggs to “cook” making sure they stay light and airy and don’t become scrambled eggs. You can take the bowl on and off the heat to adjust for this. When they begin to look dry and not watery anymore, begin to whisk in the butter, little by little so it all emusifies into the egg. Adjust consistency with a splash of water if too thick for your liking, season to taste and keep in a warm spot.

For the salmon:

Of course, you may sauté the filets if you like but to poach them gives them a softer texture and added flavor. Make your poaching liquid by combining the water and wine or juice in a shallow pan – being to a simmer and add any parsley stems you may have, fennel seeds or spices you like from your pantry (really, its your choice) Add a few slices onion and a pinch or salt. Gently slip your salmon into the liquid and cook at a very low simmer for 6-8 minutes or until the flesh becomes opaque. When ready, remove and drain form the liquid. Serve with asparagus vinaigrette or warm with hollandaise.