Farm Box Delivery - 2/21/2018

Here’s what I will receive from Farm Fresh to You (FFTY) on 2/21/2018, and my menu plan built from that list, based on the planning methods mentioned in this post.

And by the way, if you sign up with FFTY using my referral code (KARA5878) you get $15 off your first delivery and I get $25. That’s what friends are for!

Produce	Recipe
King Richard leeks	I found it really hard to choose a recipe for leeks. They are delicious in so many things, but usually as a background ingredient or the star of potato leek soup. I love potato leek soup, but I make it too often and wanted to branch out to newer territory. Thanks to Eat Your Books, I found the following candidates among my cookbooks: Grilled Braised Leeks from Good Eats 2 Barley Risotto with Leeks and Speck from Hip pressure Cooking Marina Liveriadou's leeks with rice (Prassorizo), a Greek recipe from Madhur Jaffrey’s World Vegetarian Winter Squash & Leek Risotto from Six Seasons
Haas avocados	Yay, avocados! Nothing makes me happier (well, that may be exaggerating a bit, but I love them). To be honest, I never end up doing much exciting with avocados. The simply get used in salads and on toast or sandwiches. For the record, my favorite version of avocado toast is homemade bread (of course), goat cheese, avocado, and a sprinkle of either Penzey’s Fox Point or Trader Joe’s chile lime seasoning.
Purple daikon radish	This is a new one for me. I have eaten daikon before but never had a purple one. At least some of this will go into the kimchi I will be making with the Savoy cabbage. Depending on how many radishes arrive (even one daikon can be huge), I might also make Quick Carrot and Daikon Pickles from Hot Bread Kitchen
Savoy cabbage	This is perfect for making kimchi. I have made kimchi before and we enjoyed eating it with Korean food. But lately I have also seen a lot of recipes using it as an ingredient (in fried rice, fritters, potato cakes) that I am looking forward to trying.
Nantes carrots	I’m usually happy to not plan anything in particular for carrots. They are just a good staple to have on hand. But sometimes we get them delivered several weeks in a row (hello, winter) and they start to pile up. Carrots with Browned Butter sounds like a simple, delicious side dish to go with...something to be determined. From Small Victories.
Green leaf lettuce	Salad, naturally. My habit is to tear the lettuce immediately, wash, and store it in my salad spinner. It stays nice and fresh until we have eaten it all.
Red potatoes	The current “summer” weather is making me think of potato salad. I love this Instant Pot recipe because it calls for cooking the potatoes and the eggs in one go.
Rainbow chard	Will probably use these with the beets in the recipe linked below.
Chioggia beets	Not sure if these beets will arrive with greens attached, but I hope so. Beet greens are very similar to chard (the plants are related) and can be used in any recipe calling for mild greens. These will get added to the rainbow chard and used at the same time. As for the beets, chioggias are fun because they are so pretty. Sometimes called candy cane, they are pink and white striped. I have made this recipe before and am looking forward to having it again. I will use the chard as the greens if the beets arrive greenless. Balsamic Glazed Beets and Greens.
Romanesco cauliflower	This recipe looks good: Garlic and Lemon Roasted Romanesco.
Shallots	I love to have shallots on hand as a pantry staple for vinaigrettes, chicken dishes, etc.
Spinach	Depending on the amount of spinach that arrives, this will either get mixed into the leaf lettuce for salad or sauteed with garlic as a side dish.