We hope this email finds everyone well. There hasn't been rainfall like this in Pajaro Valley since 1962. Needless to say, nothing got harvested with the weather this week. The Silva family harvested your apples during the weekend. The rainfall has been harder on the Martinez family. We graciously and with open arms accepted today’s delivery for you. We hope your taste buds enjoy the two different kinds of radishes, Daikon and Watermelon. We hope for a more balanced next week.
As usual you can check out the recipes at http://lovboxes.blogspot.com.
The LOVBoxes Team
In your bags today:
Yams
Baby Leeks
Apples
Lettuce
Celery
Daikon Radish
Watermelon Radish
Gingered Yam Soup—serves 6
(recipezaar.com)
Ingredients
6 cups diced yams, peeled
3 ½ cups chicken or veggie broth
1 tbsp fresh ground ginger
4 ounces unsweetened coconut milk
3 tbsp limejuice
½ tsp salt
¼ tsp black pepper
½ tsp coriander
¼ cup toasted sliced almonds (optional)
Yams
Baby Leeks
Apples
Lettuce
Celery
Daikon Radish
Watermelon Radish
Gingered Yam Soup—serves 6
(recipezaar.com)
Ingredients
6 cups diced yams, peeled
3 ½ cups chicken or veggie broth
1 tbsp fresh ground ginger
4 ounces unsweetened coconut milk
3 tbsp limejuice
½ tsp salt
¼ tsp black pepper
½ tsp coriander
¼ cup toasted sliced almonds (optional)
Preparation
In large saucepan, combine yams, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until yams are tender.
Using a hand blender/blender/food processor, puree until mixture is smooth.
Return mixture to saucepan; whisk in coconut milk, limejuice, salt, pepper, and coriander. Cook just until heated through.
If soup is too thick for you, just add more broth, water, or coconut milk.
Sprinkle with toasted almonds, if desired.
Autumn Gold Carrot and Yam Soup
Using a hand blender/blender/food processor, puree until mixture is smooth.
Return mixture to saucepan; whisk in coconut milk, limejuice, salt, pepper, and coriander. Cook just until heated through.
If soup is too thick for you, just add more broth, water, or coconut milk.
Sprinkle with toasted almonds, if desired.
Autumn Gold Carrot and Yam Soup
Ingredients
5 cups vegetable stock or water
1 ½ lb carrots, scrubbed and cut into 1/2" slices
1 ½ lb Yams, peeled, halved, and cut into 1/2" slices
1 medium onion, peeled and coarsely chopped
2 large apples, peeled, cored, and coarsely chopped
1/3 cup old-fashioned oatmeal (rolled oats)
1 tbsp mild curry powder
Sea salt or tamari soy sauce to taste
GARNISH
¼ cup tightly packed minced fresh cilantro or parsley (optional)
1 ½ lb carrots, scrubbed and cut into 1/2" slices
1 ½ lb Yams, peeled, halved, and cut into 1/2" slices
1 medium onion, peeled and coarsely chopped
2 large apples, peeled, cored, and coarsely chopped
1/3 cup old-fashioned oatmeal (rolled oats)
1 tbsp mild curry powder
Sea salt or tamari soy sauce to taste
GARNISH
¼ cup tightly packed minced fresh cilantro or parsley (optional)
Preparation
In a pot, combine all ingredients except the coriander. Bring to a boil over high heat. Lower the heat until cooked. Puree the soup in a blender adding salt to taste.
Return to the pot to re-warm and serve with a garnish of fresh coriander. Adding a few tbsp of fresh lemon juice, counteracts the sweetness nicely.
Return to the pot to re-warm and serve with a garnish of fresh coriander. Adding a few tbsp of fresh lemon juice, counteracts the sweetness nicely.
Chinese Yam Pudding—serves 4
(allrecipes.com)
Ingredients
1 pound yams, peeled and cubed
2 cups white sugar
2 tbsp vegetable oil
2 cups white sugar
2 tbsp vegetable oil
Preparation
Place a metal steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover, bring the water to a boil, and add the yam cubes. Cover, and steam until very tender, about 30 minutes.
Place the steamed yam cubes into a bowl, and mash them with the sugar and vegetable oil until very smooth.
Clean the steamer insert, and line with parchment paper. Place the mashed yam pudding into the steamer over a saucepan of water as before; bring to a boil, cover, and steam for 30 minutes. Serve hot.
Roasted Yams—serves 2
Place the steamed yam cubes into a bowl, and mash them with the sugar and vegetable oil until very smooth.
Clean the steamer insert, and line with parchment paper. Place the mashed yam pudding into the steamer over a saucepan of water as before; bring to a boil, cover, and steam for 30 minutes. Serve hot.
Roasted Yams—serves 2
(allrecipes.com)
Ingredients
1 large yam, peeled and cut into 1/4 inch thick slices
1 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil
Preparation
Preheat the oven to 350 degrees F. Line a baking sheet or shallow baking dish with aluminum foil.
Arrange slices of yam in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.
Golden Yam Brownies—serves 24
Arrange slices of yam in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.
Golden Yam Brownies—serves 24
(allrecipes.com)
Ingredients
1 cup butter
1 cup packed brown sugar
1 cup white sugar
4 eggs
2 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
2 cups peeled and finely shredded yam
1 cup confectioners' sugar
2 tbsp butter or margarine
2 tbsp milk
1 cup packed brown sugar
1 cup white sugar
4 eggs
2 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
2 cups peeled and finely shredded yam
1 cup confectioners' sugar
2 tbsp butter or margarine
2 tbsp milk
Preparation
Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.
Grilled Veggies
Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.
Grilled Veggies
Ingredients
1 small red potatoes, sliced
½ squash, sliced diagonally
2 yams, sliced diagonally
½ to 1 onion, sliced
2 bell pepper, sliced
2 Daikon radish, sliced
2 Carrots, sliced diagonally
4 tbsp olive oil
pinch of salt and pepper
½ tsp turmeric
½ squash, sliced diagonally
2 yams, sliced diagonally
½ to 1 onion, sliced
2 bell pepper, sliced
2 Daikon radish, sliced
2 Carrots, sliced diagonally
4 tbsp olive oil
pinch of salt and pepper
½ tsp turmeric
Preparation
Mix all the ingredients thoroughly. Place them in a baking sheet in the middle of the oven, about 350 degrees, for 30 minutes or until done.
Daikon and Celery Salad—serves 4
(fooddownunder.com)
Daikon and Celery Salad—serves 4
(fooddownunder.com)
Ingredients
¼ cup Mayo
1 tbsp Dijon mustard
2 tbsp chopped fresh parsley (optional)
½ lb daikon radish, peeled
2 celery stalks, thinly sliced
2 tsp lemon juice
salt and pepper to taste
1 tbsp Dijon mustard
2 tbsp chopped fresh parsley (optional)
½ lb daikon radish, peeled
2 celery stalks, thinly sliced
2 tsp lemon juice
salt and pepper to taste
Preparation
In a large bowl, mix mayonnaise, mustard, and parsley.
Grate daikon coarsely and add to bowl. Add celery; mix until ingredients are thoroughly combined. Stir in lemon juice. Season to taste with salt and pepper.
Daikon Sauce
(fooddownunder.com)
Ingredients
½ cup soy sauce
¼ cup vinegar
¼ cup grated daikon
dash of red or black pepper
water as needed
Grate daikon coarsely and add to bowl. Add celery; mix until ingredients are thoroughly combined. Stir in lemon juice. Season to taste with salt and pepper.
Daikon Sauce
(fooddownunder.com)
Ingredients
½ cup soy sauce
¼ cup vinegar
¼ cup grated daikon
dash of red or black pepper
water as needed
Preparation
Combine soy sauce, vinegar, daikon and pepper. Add enough water to achieve a light sauce consistency. Place sauce in small dishes for each diner.
Apple Yam Bake—serves 2
(fooddownunder.com)
Ingredients
2 apples, cored and peeled
½ cup firmly packed brown sugar
1/3 cup chopped pecan
½ tsp cinnamon
½ tsp ground ginger
2 medium yams
¼ cup butter
Apple Yam Bake—serves 2
(fooddownunder.com)
Ingredients
2 apples, cored and peeled
½ cup firmly packed brown sugar
1/3 cup chopped pecan
½ tsp cinnamon
½ tsp ground ginger
2 medium yams
¼ cup butter
Preparation
Cook and cut yams into 1" slices. (Bake or peel and steam. Cool first before slicing.
Preheat oven to 350 F. Toss apples, brown sugar, nuts and spices. Alternate layers of apples and yams in 9" square baking dish/pan or anything you have. Dot with butter. Bake for 35 to 40 minutes.
Preheat oven to 350 F. Toss apples, brown sugar, nuts and spices. Alternate layers of apples and yams in 9" square baking dish/pan or anything you have. Dot with butter. Bake for 35 to 40 minutes.
Apple Yam Crisp—serves 3
(fooddownunder.com)
Ingredients
1 ½ cup apples, sliced
1 cup yams
½ tsp cinnamon
½ tsp salt
3 tbsp water
1 tbsp lemon juice
3/8 cup all-purpose flour
½ cup sugar
1/6 cup butter or margarine
(fooddownunder.com)
Ingredients
1 ½ cup apples, sliced
1 cup yams
½ tsp cinnamon
½ tsp salt
3 tbsp water
1 tbsp lemon juice
3/8 cup all-purpose flour
½ cup sugar
1/6 cup butter or margarine
Preparation
Alternate layers of apples and yams in 8 x 8 x 2-inch baking pan. Sprinkle each layer with cinnamon and salt. Pour water and lemon juice over yam mixture. Sift flour and sugar together; cut in butter or margarine.
Sprinkle crumb mixture over other ingredients. Bake in moderate oven (350 degrees) 40 minutes, or until apples and yams are tender. Serve warm with Lemon Hard Sauce if you wish.
To make Lemon Hard Sauce: Cream 1/3 cup butter or margarine until light and fluffy. Gradually add 1 cup confectioners' sugar; beat well after each addition. Add 1 tbsp light cream and ¼ tsp lemon flavoring; mix well.
Sprinkle crumb mixture over other ingredients. Bake in moderate oven (350 degrees) 40 minutes, or until apples and yams are tender. Serve warm with Lemon Hard Sauce if you wish.
To make Lemon Hard Sauce: Cream 1/3 cup butter or margarine until light and fluffy. Gradually add 1 cup confectioners' sugar; beat well after each addition. Add 1 tbsp light cream and ¼ tsp lemon flavoring; mix well.
Leek Tart—serves 6
(fooddownunder.com)
(fooddownunder.com)
Ingredients
11 inch tart/quiche shell
2 tbsp butter
4 cup leeks, chopped (=5)
2 tbsp dijon mustard
5 slices bacon, cooked and crumbled
2 eggs
½ cup whipping cream
¼ tsp light cream
¼ tsp pepper
a pinch of salt
2 tbsp butter
4 cup leeks, chopped (=5)
2 tbsp dijon mustard
5 slices bacon, cooked and crumbled
2 eggs
½ cup whipping cream
¼ tsp light cream
¼ tsp pepper
a pinch of salt
Preparation
Tip: to remove dirt from leeks, cut through leek lengthwise almost to root end. Wash under running water and shake to remove excess water.
On lightly floured surface, roll out pastry and fit into 11-inch tart or quiche pan; refrigerate for 20 minutes. Prick pastry bottom with fork; line with foil and fill with pie weights. Bake in 375F 190C oven for 10 minutes.
Remove pie weights and foil; Bake for 15 minutes longer or just until lightly golden. Let cool.
In large skillet, melt butter over medium-low heat; cook leeks, stirring occasionally, for about 30 minutes or until softened. Let cool.
Brush cooled pastry shell with mustard; spread leeks over top. Sprinkle with bacon. Whisk together eggs, whipping and light creams, pepper and salt; pour over bacon. Bake in 350F oven for 30-35 minutes or until golden.
Sweet Potato and Leek Pancakes—makes 16
(epicurious.com)
On lightly floured surface, roll out pastry and fit into 11-inch tart or quiche pan; refrigerate for 20 minutes. Prick pastry bottom with fork; line with foil and fill with pie weights. Bake in 375F 190C oven for 10 minutes.
Remove pie weights and foil; Bake for 15 minutes longer or just until lightly golden. Let cool.
In large skillet, melt butter over medium-low heat; cook leeks, stirring occasionally, for about 30 minutes or until softened. Let cool.
Brush cooled pastry shell with mustard; spread leeks over top. Sprinkle with bacon. Whisk together eggs, whipping and light creams, pepper and salt; pour over bacon. Bake in 350F oven for 30-35 minutes or until golden.
Sweet Potato and Leek Pancakes—makes 16
(epicurious.com)
Ingredients
1 large potato, peeled, grated (about 2 cups)
2 cups coarsely grated peeled red-skinned yams
1 ¼ cups leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only)
¼ cup all purpose flour
1 large egg
1 tsp salt
½ tsp ground black pepper
½ tsp ground nutmeg
5 tbsp olive oil
Applesauce
Sour cream
Preparation
Preheat oven to 275°F. Mix first 8 ingredients in large bowl to blend. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls onto skillet. Using spatula, gently flatten each mound to 3 1/2-inch-diameter round. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer pancakes to baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Transfer pancakes to plates. Serve with applesauce and sour cream.
Potato, Leek and Celery Soup—serves 4
2 cups coarsely grated peeled red-skinned yams
1 ¼ cups leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only)
¼ cup all purpose flour
1 large egg
1 tsp salt
½ tsp ground black pepper
½ tsp ground nutmeg
5 tbsp olive oil
Applesauce
Sour cream
Preparation
Preheat oven to 275°F. Mix first 8 ingredients in large bowl to blend. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls onto skillet. Using spatula, gently flatten each mound to 3 1/2-inch-diameter round. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer pancakes to baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Transfer pancakes to plates. Serve with applesauce and sour cream.
Potato, Leek and Celery Soup—serves 4
Ingredients
3 oz of butter
1 ½ pints of chicken or vegetable stock
1 onion - chopped
4 large potatoes - peeled and cut into small cubes
4 stalks of celery - finely chopped
1 leek - cleaned and finely chopped
3 fl oz of double cream
2 tbsp of fresh parsley - chopped
salt and pepper
Preparation
Melt the butter in a large pan and fry the onions gently until they soften. Add the celery and the potatoes and stir well. Season according to taste. Add the stock and bring to the boil. Cover the soup and cook for 45 minutes or until the potatoes and celery are tender.
Add the leeks and simmer for 10 minutes. Remove from the heat and add the parsley and half the cream and stir well. Serve in warm soup bowls, pouring the remaining cream over the surface of the soup.
Watermelon Radish and Cucumber Salad—serves 2
(asiandumplingtips.com)
1 ½ pints of chicken or vegetable stock
1 onion - chopped
4 large potatoes - peeled and cut into small cubes
4 stalks of celery - finely chopped
1 leek - cleaned and finely chopped
3 fl oz of double cream
2 tbsp of fresh parsley - chopped
salt and pepper
Preparation
Melt the butter in a large pan and fry the onions gently until they soften. Add the celery and the potatoes and stir well. Season according to taste. Add the stock and bring to the boil. Cover the soup and cook for 45 minutes or until the potatoes and celery are tender.
Add the leeks and simmer for 10 minutes. Remove from the heat and add the parsley and half the cream and stir well. Serve in warm soup bowls, pouring the remaining cream over the surface of the soup.
Watermelon Radish and Cucumber Salad—serves 2
(asiandumplingtips.com)
Ingredients
¾ lb watermelon or daikon radish
¼ lb cucumber
Salt
Sugar
1 tsp unseasoned rice vinegar
¼ lb cucumber
Salt
Sugar
1 tsp unseasoned rice vinegar
Preparation
Trim and peel the watermelon radishes. Quarter each one lengthwise. If the radish has a hard center core, cut it off so you have a fan shape at the end; Now, slice each quarter into pieces a good 1/8 inch thick. Put into a bowl.
Trim and halve the cucumber lengthwise. Use a teaspoon to remove the seeds. Cut crosswise into pieces to match the thickness of the watermelon radish. Add to the bowl with the radish.
Toss the vegetables with ¼ tsp of salt and ¼ tsp of sugar. Set aside for 15 to 30 minutes. The vegetables will release a pool of water into the bowl.
Drain the vegetables, give them a rinse, and then grab handful and give them just a slight squeeze. Transfer to a bowl. Toss with a generous pinch or two of salt, ½ tsp sugar, and the rice vinegar. Taste and adjust the flavor to your liking. Serve immediately or cover and refrigerate for up to 4 hours.
Trim and halve the cucumber lengthwise. Use a teaspoon to remove the seeds. Cut crosswise into pieces to match the thickness of the watermelon radish. Add to the bowl with the radish.
Toss the vegetables with ¼ tsp of salt and ¼ tsp of sugar. Set aside for 15 to 30 minutes. The vegetables will release a pool of water into the bowl.
Drain the vegetables, give them a rinse, and then grab handful and give them just a slight squeeze. Transfer to a bowl. Toss with a generous pinch or two of salt, ½ tsp sugar, and the rice vinegar. Taste and adjust the flavor to your liking. Serve immediately or cover and refrigerate for up to 4 hours.
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