Week two had a lot more variety than the prior box. Thankfully, it did not include any mutant root vegetables. This box included the following
*Big head of Melody Spinach
*Small Bundle of Kale
*Chard (my green vegetable Kryptonite)
*Red Yugoslavian Lettuce
*One normal sized turnip
I’m also purchasing their eggs from heirloom chickens. If you have ever read Omnivore’s Dilemma by Michael Pollan, then you will be familiar with a chapter that dedicated to the quality of heirloom organic chicken eggs. That description alone made want to order them.
The lettuce, cabbage, cilantro were all used in the Cabbage peanut salad. (What can I say I’m addicted)
The chard was sauteed but I over garlicked the greens and made a mess. I think I’m cursed when it comes to Swiss Chard.
I most proud of how I utilized the eggs and spinach. I made a cheese and spinach souffle! I also added bacon but obviously if your vegetarian you can skip that step. You could utilize whatever greens you have handy whether that be kale or chard. You can also experiment with different cheeses. I just used what I had on hand.
1 big bundle of spinach leaves (stems removed)
1/4 cup of butter
2 tablespoons of finely chopped shallots
1/4 cup of all purpose flour
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 ground black pepper
1 cup of milk
4 eggs (separated) keep chilled
1 cup (4 ounces) shredded cheese cheddar (I’ve also used gruyere)
1. Preheat oven to 375 degrees. Grease 2 quart souffle dish or 4 small souffle dishes
2. Melt butter into saucepan. Saute shallots for about 2-3 minutes. Add the flour, salt, nutmeg, pepper. Slowly add milk until you get a thick paste. Remove from the heat.
3. Place spinach in a separate saucepan with 4 cups of boiling water. Cook for two to three minutes until spinach has broken down. Drain and rinse in cold water. Use a cheesecloth or papertowel and squeese the excess moisture. Chop very fine and set aside.
4. Add egg yolks to the milk and flour mixture. Add cheese, spinach, and bacon and blend well.
5. Whisk or beat chilled egg whites in a large bowel until they form stiff peaks. Fold egg whites into spinach mixture, careful not to blend too much. Pour into souffle dish.
6. Bake for 35 to 40 minutes until is has puffed up and is a nice golden color. Serve immediately.