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Newsletter & Recipes July 11th-12th, 2012

School is out, the kids are at camp, Grey May and June

Gloom are pretty much behind us. Time to settle in to a nice

summer routine, “when the livin’ is easy…”

For anyone who has been paying attention to the farms noted

every week in the box contents, the name The Garden Of…..

will be very familiar, as it is one of our favorite farms in the

area. The LA Times is now on to them too! READ HERE

This week we bought the sourdough

loaves from RED BREAD, an artisan

bakery in Venice. Please let us know if

you prefer this to D’Angelos, and we

might change.

Summer Holiday Box

Introducing Lemonade of the Week!

Made with Fair Trade Sugar, and local, traceable lemons. Each week featuring a different flavor – mint, strawberry, Meyer lemon etc.

1 Quart ($8.50 in the store)

$8.50 in the store

Recipes from the Surfin’ Chef ef: Picnic Chicken,

Grilled Yellow Peach, Basil, and Avocado Salad

Asian Apricot Marinated Top Sirloin Skewers, Toasted Sesame Seed and Green Bean Salad

Potato and Ground Beef a Gratin with San Joaquin Gold Cheese, Arugula Salad

Summer Vegetable Quiche and Salad Greens

Baby Artichokes braised in White Wine and Fennel Seed

more on 2

Cajun Seared Ahi, Sorrel, sliced Plums, Toasted Walnut Dressing Lemon Bars

2 Out of the Box Collective

Summer Holiday Box

July 11th-12th, 2012

A hand-crafted artisan cheese made from whole cow milk . This semi-soft cheese is filled with small round openings characteristic of a swiss cheese but with a smooth, creamy texture and a crisp and buttery finish.

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Julia Crookston of Bona Dea:

This week’s Apricot Jam would be best stored away until the depths of winter, when a taste of summer would be even more appreciated, but if anyone has the self-discipline

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to do so, please let me know, I want your secret! Using no pectin, and very little sugar, Julia’s jams are true to the local fruit that she is preserving. Produced out of her wonderful Goodland Kitchen in Goleta, a small batch kitchen and café that we LOVE…

Central Coast Creamery Holy Cow Cheese

BRAIN FOOD Quinoa is actually an edible seed related to beets, spinach and tumbleweeds This ancient grain has been in cultivation for over 4,000 years. NASA is considering quinoa for its Controlled Ecological Life Support System (CELSS) due to its high protein, mineral and antioxidant concentrations.

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Central Coast Creamery is committed to using local California milk from animals not treated with hormones. All of their cheeses are made in small batches with an uncompromising attention to detail so that our cheeses consistently deliver an unparalleled tasting experience. Our mission is to deliver great cheese, to

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help with the movement to redefine the American palate, and to do this responsibly.

As committed food activists, Alter Eco does business in a way that nourishes the whole system, from foodie, to farmer, to field. Their principles are social justice, environmental responsibility and reliable deliciousness!

Serve with any of your meals as you would rice or potatoes.

3 Out of the Box Collective

Summer Holiday Box

July 11th-12th, 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 Fresh Dug Potatoes (The Garden Of…..) Garlic (Earthtrine) Purple Spring Onions (Amapola Ranch)

Baby Artichokes (Life’s a Choke)* Bell Peppers (Givens)* French Filet Beans (Givens) Heirloom Tomatoes (Tutti Frutti) Slicing Cucumbers

Melon (Old River) Apricots (Avila)* Yellow Peaches (Avila) Avocados (Rancho S. Cecilia) Lemon (Earthtrine)* Flavor Gold Pluots (Burkdoll)

Leafy Greens Extra Fruit** Meat & Eggs Sorrel (Earthtrine)* Arugula (Earthtrine) Spring Mix (Shepherd)

Strawberries (Roots) Yellow Star Nectarines (Burkdoll) Tangerines (Rancho Sta Cecilia) Extra Apricots

Top Sirloin (Dey Deys) Ground Beef (Rancho San Julian) Whole or 1/2 Chicken (Dey Deys) 1 dozen Lily’s Eggs*

Herbs Dairy Regional Specialty Mint (Earthtrine)* Basil (Earthtrine)

Pastured Butter (Organic Valley) Holey Cow (Central Coast Creamery)

Apricot Jam (Bona Dea)

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

Savory Pie Shell – Simply Pies Lemon Pistacios (Avila)

Fair Trade Catch of the Week** New Customer Gift Rainbow Quinoa (Alter Eco) Tuna (Kanaloa) Marmalade (Bona Dea)

Sorrel – This plant has high levels of vitamins A and C, as well as moderate levels of potassium, calcium, and magnesium. Its leaves have a pleasant tart flavor that can be used pureed into soups or sautéed like spinach. Used sparingly, it can make a zippy addition to salads or also pairs well with some seafood (as in our “catch of the week”) as its bright acidity holds up well with fish.

4 Out of the Box Collective

Summer Holiday Box

July 11th-12th, 2012

Picnic Chicken,

Grilled Yellow Peach, Basil, and Avocado Salad

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The chicken:

Pre-heat the oven to 375' degrees Fahrenheit.

If you have a whole chicken, stick the onions, garlic, and herbs inside the chicken carcass, rub olive oil over the whole bird and season generously with salt and pepper and place in a roasting pan.

With a half chicken place the onions, garlic and herbs under the chicken, rub with olive oil, and season with salt and pepper and place in a roasting pan.

When the oven is heated roast the chicken until cooked through. For a whole chicken it will be about hour to an hour and fifteen minutes. For half a chicken it should be ready in 45 minutes.

When the chicken is cooked, remove it from the oven and allow to cool. Once it's cool, place the whole thing, chicken, onions, juices and all into a air tight bag and refrigerate until it's picnic time!!

(continued)

+ The Salad

Grill the prepared peaches

and set aside to cool. Once

the peaches have cooled

through, dice and mix with

avocado, basil, and green

onions. Season with a

drizzle of olive oil, salt, and

Ingredients:

1 Whole/Half Chicken

3 Garlic cloves, rough chopped

1/2 Onion, rough chopped

Herbs, any you have lying around

3 Yellow Peaches, pitted and sliced in half

1 Lrg. Avocado, diced

3 ea. Spring Onions, sliced into thin rings

Basil, rough chopped

Olive oil

Salt

Pepper

5 Out of the Box Collective

Summer Holiday Box

July 11th-12th, 2012

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Asian Apricot Marinated Top Sirloin Skewers, Toasted Sesame Seed and Green Bean Salad

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Ingredients:

Top Sirloin, sliced in to thin strips

3 tbs. Bona Dia Blenheim Apricot Preserve

2 Garlic Cloves, rough chopped

Basil, rough chopped

2 Spring Onions, sliced in thin rings

2 Zucchini, cut into quarters the long way, then cut into cubes

1/2 lb French Fillet Beans, blanched for one minute

4 tbs. Sesame Seeds/ toasted

2 tbs. Sesame oil

4 oz Soy Sauce

2 oz Honey/Maple Syrup

This is by far my favorite grilling marinade. The combination of soy, honey and apricot preserve brings you such a wonderful, teriyaki meets fresh fruit flavor.

Skewers:

First off marinate Top Sirloin. Slice the Sirloin into thin strips.

Mix the soy sauce, apricot preserve, honey or maple syrup, basil and the garlic together. Add the sirloin strips and marinate at least one hour.

When the sirloin is marinated, skewer with cubed zucchini and grill when ready.

Salad:

To blanch the French Beans, drop them in a pot of boiling salted water for one minute and then remove and put them into a bowl of ice water. This will cook the beans and then stop the cooking so they will still be crunchy.

Remove the beans from the water and allow to dry for a minute. Toss the beans with the spring onions, toasted sesame seeds, toasted sesame oil, olive oil, salt and pepper.

Grilling note: Soak wooden skewers in water over night before using. This will keep them from burning when grilling.

Independence Day Box July 5th, 2012

Ingredients:

3 Potatoes, peeled and sliced

1 lb. Ground Beef

2 Garlic Cloves, diced

1/2 Onion, diced

Holey Cow, sliced

Arugula

Juice of 1 Lemon

2 oz Apple Cider Vinegar

6 oz Olive Oil

Salt

Pepper

1 tsp. Paprika

2 tsp. Oregano, dried

Potato and Ground Beef a Gratin with Holey Cow Cheese, Arugula Salad

This dish is similar to a scallop potato dish, but in this case you layer sliced potatoes, cooked ground beef, and cheese.

Pre-heat oven to 350'F

Saute the onions and garlic in a pan for 3 minutes, or until slightly soft, then add the ground beef, paprika, and dried oregano. Continue sautéing on medium heat, stirring if necessary, until the ground beef is all cooked. Save all the pan juices.

Layer in a baking dish: sliced potatoes, ground beef, and cheese. Finish with a cheese layer. Salt and pepper each layer. When the dish is full pour all the juice from the ground beef into the gratin.

Cover the pan with tin foil and bake in the oven for 50 minutes on 350'F, then remove the tin foil and continue baking for 20 more minutes at 375'F.

To make the vinaigrette, whisk together the olive oil, apple cider vinegar, lemon juice, and some salt and pepper.

Toss the arugula in the dressing just before eating.

7 Out of the Box Collective

Summer Holiday Box

July 11th-12th, 2012

Ingredients:

1 Bell Pepper, diced (Opt.)

1 Onion, diced

2 Garlic Clove, diced

2 Zucchini, diced

Savory Pie Shell from Simply Pies

Salad greens

Heirloom Tomatoes, sliced

8 ea. Eggs

8 oz. Yogurt or Sour Cream

Olive oil

Salt

Pepper

Apple Cider Vinegar

Lemon

summer vegetable quiche salad greens

This is a pretty straight-forward Sunday brunch quiche. It's always good to give yourself time with a quiche because it's best to let it rest awhile before serving for ease of cutting. Love the summer weekends!

Pre-heat the oven to 325'F.

Saute the onions, peppers (opt.), garlic, and zucchini in olive oil. Once the are cooked set aside to cool.

Whisk together the yogurt and eggs, season generously with salt and pepper.

Once the vegetables are cooled, put them in the savory pie shell. Pour the egg mixture into the shell and evenly disperse the vegetables.

Bake the quiche for 50-60 minutes or until it's set in the middle.

Remove the quiche from the oven and cool for a half hour.

For the salad dressing follow the recipe from the potatoes and ground beef a gratin.

Serve the quiche with the salad dressed and sliced heirloom tomatoes.

8 Out of the Box Collective

Summer Holiday Box

July 11th-12th, 2012

Ingredients:

6-8 ea. Baby Artichokes, cleaned and halved, see below.

1/2 ea. Onion, sliced

3 ea. Garlic Glove, rough chopped

1 ea. Carrot, sliced in rings

8 oz. White Wine

1 Tbs. Fennel seed

1tsp. Coriander seed

1 tsp. Chili flakes

16 oz. Chicken, Vegetable broth

Salt

Pepper

Baby Artichokes braised in White Wine and Fennel Seed

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This is an excellent side dish to any back yard BBQ party. Lots of fresh squeezed lemon juice is a must. Preheat the oven to 375'F.

Prep your artichokes

Follow these handy instructions and prep your artichokes. Don’t be surprised if the amount of artichoke heading towards your pan is far less than the amount headed towards the compost bin.

Basically, you will chop off the first third of the artichoke and then peel away all the tough outer leaves. Finally, chop off the tough part of the stem and slice the entire thing in half, lengthwise. All prepped!

For the rest:

Saute the onions, garlic, and carrots on medium high heat in a pan with oil. After 2 minutes add the fennel seed, coriander seed, and chili flakes. Add the artichokes and deglaze with the wine.

Reduce the wine by half, then add the broth and turn it all down to a low simmer. Simmer until the artichoke hearts are fork tender. Season with salt and pepper.

Serve with Quinoa.

Enjoy

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9 Out of the Box Collective

Summer Holiday Box

July 11th-12th, 2012

Ingredients:

• Ahi

Sorrel/ washed, dried

3 ea. Plums/ sliced

2 cup Walnuts/ toasted

Cajun Seasoning

4 tbs. Apple Cider Vinegar

1 tbs. Honey

1 tsp. Dijon Mustard

2 tsp. Soy Sauce

4 shakes of Tabasco

12 tbs. Canola Oil

Manchego Cheese (opt)

Salt

Pepper

Cajun seared ahi sorrel, sliced plums, toasted walnut dressing

This recipe also works great with shrimp and other seafood. At a friend’s wedding this summer I prepared this salad with shrimp. Give it a try.

Pat dry the Ahi and cut it into steaks. Dust them in Cajun seasoning or some kind of spicy seasoning. Heat a sauté pan really hot and sear the ahi steaks rare in canola oil. Set aside the steaks once they are cooked and let them cool down.

Toast the walnuts in the oven at 375'F for 20 minutes.

Once walnuts are toasted and cooled, using a blender or food processor, blend up 1 cup of the toasted walnuts, the soy sauce, tabasco, honey, mustard, and apple cider vinegar. With all this blending up, slowly start adding all the canola oil. Season with salt and pepper.

Roughly crush the other 1 cup of toasted walnuts and toss with the sorrel and plums in the dressing.

Slice the tuna, it's served at room temperature.

If you have any hard cheese, like a Manchego or Parmesan or a Gouda, shave some into the salad for a great creamy salty contrast.

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