Box Contents Week of November 14, 2021

November 14, 2021

The Original & The One-for-One: Bartlett pears, broccoli, butternut squash, kohlrabi, lettuce, mustard or senposai greens, Pink Lady apples, red potatoes, summer squash

The Individual: Broccoli, lettuce, mustard greens, Pink Lady apples, red potatoes, summer squash

Note: A couple of Original boxes did not receive pears. If you did not receive pears, we packed your box with spaghetti squash instead (information on spaghetti squash included below). Thanks for your understanding!

Bartlett pears from Top of Texas

Bartlett pears are the most popular type of pear in the world. A European pear with large fruit and smooth, juicy white flesh, it has been around since the 1700s, although it wasn't called the Bartlett pear until a man named Bartlett brought the pear trees to the United States sometime around 1800.

Wash and store: Pears should remain firm but have a slight give when ripe. Unlike other fruits, pears ripen from the inside out so by the time they are soft on the outside, the inside may be overripe. Leave unripe pears at room temperature until they have a slight give, then consume or store in the crisper drawer of the refrigerator for up to a few days. Rinse pears right before eating.

Prepare: Pears are delicious raw, but try them chopped in a salad or baked into a cake for an extra special treat!

Broccoli from J & B Farms

J & B Farms, located in Persall County, was started by David Jones in 2001. The farm is best known for its green beans (if you've had a Good Apple subscription for a while, you've probably eaten their beans!) but they also grow other vegetables including broccoli. Broccoli is a nutrient-dense, heart-healthy food, and it always tastes better when it's grown locally and organically!

Consume fresh broccoli as soon as you can as it will not keep long. To store, mist the unwashed heads, wrap loosely in damp paper towels, and refrigerate.

Prepare: Broccoli can be eaten raw, blanched, steamed, sautéed, roasted, or even grilled. If you get a broccoli crown with a lot of stem, don't throw away the stem! You can cook them with the florets, or they make a wonderful addition to stir fries and soups.

Butternut squash from Gundermann Acres

Butternut squash is named for its buttery flesh and nutty flavor. It's loaded with vitamins and antioxidants, making it a healthy as well as delicious.

Wash and store: Make sure that the butternut squash is completely dry. Store it in a cool, dark area such as a kitchen cupboard, and consume within a month.

Prepare: Rinse the squash with running water. Place butternut squash on cutting board and use a large, sharp knife to cut in half lengthwise. Scoop out seeds and excess fiber from middle of squash, then bake according to your recipe (note that cooking time varies with the size of the squash.) The seeds can also be washed, seasoned, and roasted just like pumpkin seeds!

Kohlrabi from Gundermann Acres

Kohlrabi is a funny-looking cruciferous vegetable in the same family as broccoli and cabbage. They can be light green or purple in color, but they can be prepared in the same ways regardless of color. The entire plant is edible except for the skinny taproot at the bottom. The round bulbs, which are the most commonly eaten, may remind you of a slightly sweet broccoli stem, or like a combination of apple and broccoli.

Wash and store: Remove the stems and greens from the kohlrabi. Store stems and greens unwashed in an airtight container in the crisper drawer of the fridge. When you are ready to use the stems and greens, rinse and pat dry. Store kohlrabi bulbs in the crisper drawer of the fridge. Bulbs will last up to a week or more in the fridge. When you are ready to use the bulbs, rinse and use your fingers to scrub off any remaining dirt. Cut off the taproot at the bottom of the bulbs, and if you have any large bulbs (larger than golfball-sized) you may want to use a vegetable peeler to remove the tough, outer layer of the kohlrabi bulbs. Smaller bulbs typically have not developed this tough, outer layer.

Prepare: Stems and greens can be chopped and sautéed, steamed, or used in soups or stir fries. The bulbs can be cut into wedges and roasted, cut into thin slices and sautéed with butter or used in sandwiches or salads, or grated/cut into matchsticks and used in salads or slaws.

Lettuce from The Farm Patch

We are so glad that the weather has cooled down enough to have beautiful, field-grown lettuce! In your box is either a red leaf lettuce or a green leaf lettuce. Both varieties were grown with care by The Farm Patch, located in Pleasanton, Texas.

Wash and store: Remove any damaged leaves, then chop off the base of the lettuce so that the leaves are loose. Gently wash the leaves in a colander under low water pressure. Pat dry, then wrap the dried lettuce in a dry paper towel and store it in a plastic bag or other airtight container in the crisper drawer of the fridge. They should hold 5-7 days in the fridge.

Prepare: Once your lettuce is washed and dried, simply chop and add your favorite dressing and other salad toppings!

Mustard or senposai greens from Steelbow Farm

Mustard greens are peppery and delectably spicy, excellent for adding flavor to pasta dishes, salads, pestos, or sautéing on their own. Senposai is a relative of mustard greens, a hybrid of a Japanese mustard green and cabbage. It looks kind of like collard greens, but with larger, more tender leaves and a mustard-like taste.

Wash and store: Chop off the base of the stems, giving the stems a fresh cut. Gently wash the leaves in a colander under low water pressure. Pat dry, then wrap the dried leaves a dry paper towel and store it in a plastic bag or other airtight container in the crisper drawer of the fridge. They will be best if used within 3 days.

Prepare: Because mustard greens have such a strong flavor, they are best when incorporated with other ingredients. You can combine them with other mixed greens for a salad base, use the greens to spice up a sandwich, add them into a creamy casserole, or turn them into a spicy dip. See the recipes below for more ideas!

Pink Lady apples from Top of Texas

Pink Lady apples are known for their sweet-tart flavor, perfect for eating raw or baking. The apples in your box were grown by Top of Texas, a sustainable orchard located in the region around Lubbock which is where most Texas-grown apples come from.

Wash and store: Handle apples with care, as apples bruise easily. Store in the crisper drawer of your fridge. It's best to keep separate drawers for fruits and vegetables in your fridge since the ethylene gas fruits (including apples) makes vegetables go bad faster.

Prepare: Wash and enjoy!

Red potatoes from Gundermann Acres

Potatoes sometimes get a bad rap in the health world, but they're actually a good source of fiber, vitamins, minerals, and antioxidants! Although they are often associated with processed and fried foods, by themselves they are low in calories and they contain no fat. The nutrient profiles vary depending on the type of potato, but in general potatoes are a good source of vitamin C, B vitamins, potassium, iron, and manganese.

Wash and store: Make sure your potatoes are completely dry before storing them. Store potatoes in a cool, dark area such as a kitchen cupboard. Good air flow is required to prevent potatoes from going bad, so try storing them in a basket, bowl, or paper bag, not in an airtight container. Check potatoes periodically and remove any that show signs of rot. We recommend using your potatoes within a few weeks. If they begin to sprout, simply cut off the sprout and use as normal.

Prepare: A lot of the nutrients are found in the skin, so try keeping the skin on when you cook your potatoes! Try making healthy baked potatoes using plain Greek yogurt instead of sour cream, chopped chicken breast or sandwich meat instead of bacon, and loads of veggies of course!

Spaghetti squash from Gundermann Acres

Spaghetti squash is a winter squash rich in vitamins, minerals, antioxidants, and fiber. Because of it's spaghetti-like texture when cooked, it also makes a great low-carb alternative to spaghetti pasta!

Wash and store: Make sure that the squash is completely dry. Store it in a cool, dark area such as a kitchen cupboard, and consume within a month.

Prepare: Preheat oven to 400. Slice squash in half lengthwise & scoop out seeds. Drizzle with olive oil & sprinkle with salt. Bake 40-60 min until tender and easily pierced with a fork (cooking time varies based on the size of the squash). Let cool slightly, then fluff insides with a fork to get a spaghetti-like texture. At this point you can either scoop the fluffed insides into a bowl or pot to add your sauce, vegetables, and proteins, or you can leave it inside the squash skin to make stuffed spaghetti squash bowls.

Summer squash from The Farm Patch

Since we're starting to get into cold weather, this will probably be the very last summer squash that we see this year. This squash was grown by The Farm Patch in Pleasanton, Texas. Summer squash packs a nutritional punch with vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, potassium, and manganese.

Wash and store: Store summer squash unwashed (dampness will cause rot) in a perforated bag in the crisper drawer of the fridge. If you do not have a perforated bag, you can take any plastic bag and poke some holes in it for airflow. This will keep your squash fresh for as long as possible! Summer squash is best consumed within 4 days.

Prepare: When you are ready to eat it, simply cut off the two ends, wash, and slice. Summer squash is incredibly versatile; it can be roasted, sautéed, grilled, quick-pickled, or even eaten raw with dip.

Apple & kohlrabi salad

1) Remove leaves, stem, & taproot from kohlrabi bulbs. If needed, use a vegetable peeler to remove the woody outside layer of kohlrabi bulbs (small bulbs may not need peeling). Then cut kohlrabi bulbs into matchsticks about 1/4" wide.

2) Cut 1-2 apples (about 1/2 lb) into matchsticks about 1/4" wide.

3) In a large bowl, combine kohlrabi and apple with 1/3 c. gouda cheese (optional), 1/4 c. fresh tarragon (sub basil or omit if unavailable), 3 tbsp toasted sunflower seeds, zest of 1 lemon, 1-2 tbsp olive oil, 1-2 tbsp lemon juice, salt & pepper to taste.

Roasted kohlrabi with Parmesan

1) Preheat oven to 450.

2) If kohlrabi bulbs are larger than golfball-sized, they may have a woody outside layer (smaller kohlrabi bulbs usually do not have a woody outside). If needed, use a vegetable peeler to remove the woody outside layer. Then cut bulbs into wedges about 1" wide.

3) On a baking sheet, toss kohlrabi with 2 tbsp olive oil, 3/4 tsp salt, & a pinch of cayenne. Roast for about 30 min, stirring every 10 min, until tender & golden.

4) Remove from oven & toss with 3 tbsp grated parmesan & 1 tbsp chopped parsley.

Penne with feta & mustard or senposai greens

Your box contains either mustard or senposai greens. This recipe works with either one!

1) Bring two pots of water to a boil. Add a pinch of salt to each. In one pot, cook 1 lb penne pasta until done; drain.

2) In second pot, remove stems & center ribs from mustard/senposai. Coarsely chop leaves & blanch for 5 min. Leaves should be completely wilted but still bright green. Remove greens & transfer to a bowl of ice water to stop the cooking process. When greens are cool, remove from the water & squeeze out the excess liquid.

3) Heat 2 tbsp olive oil in a large skillet. Add 1 chopped scallion & sauté until translucent. Add 2 minced garlic cloves & pinch of red pepper flakes. Sauté 1 minute longer, stirring frequently. Add blanched greens to skillet, breaking up the squeezed handfuls. Sauté, stirring often, until water evaporates (about 5 minutes).

4) In a large bowl, combine pasta, greens, 4 oz crumbled feta cheese, 1/2 c. chopped, pitted kalamata olives, 1/4 c. chopped fresh parsley or basil, salt & pepper to taste.

Salsa verde with mustard greens

1) Blend 1 c. olive oil, 1 c. chopped scallions or onion, 3 garlic cloves, 3 Tbsp capers, juice + zest of 1 lemon, 1 tsp salt, 1/2 tsp smoked paprika, & 1/2 tsp red chile flakes in a food processor until a loose paste

2) Add 1 bunch fresh herbs such as cilantro, parsley, basil, or mint & 1 bunch mustard greens. Pulse until you reach desired consistency.

3) Serve with chips, or drizzle over meat, fish, or eggs