November 22, 2016 (double share A week)

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THIS WEEK’S SHARE
Toscano Kale
Carrots
Sweet Potatoes
Rutabaga
Broccoli
Cabbage

MAKE-UP SHARE
Leeks
Radicchio
Green Kale
Salad Turnips
White Potatoes
Carrots

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The Thanksgiving-worthy Vegetable “Roast Beast” Will Make Everyone Happy! by Joe Yonan

Joe Yonan is the Food and Dining editor of The Washington Post and the author of “Eat Your Vegetables: Bold Recipes for the Single Cook.” He writes the Food section’s Weeknight Vegetarian column.

If you’re a vegetarian guest at someone else’s house for dinner, you have three choices: You can ask the host (politely, of course) to keep your dietary choices in mind when meal planning. You can keep quiet and hope for the best. Or you take matters into your own hands and offer to bring something.

It’s probably no surprise that I prefer the last one. I’ve taken mushrooms and tempura batter to a fish fry, tempeh and sauce to a barbecue. They were a little insurance for me, but the hosts were grateful, and the other guests enjoyed having more choices, too. This is an especially good strategy at Thanksgiving, when stress levels are higher and hosts typically appreciate all the help they can get — especially if you coordinate in advance, so there are no last-minute surprises.

When planning for this year’s feast, I wanted something that, like the dishes I cooked up last year, could stand on its own as a centerpiece if a meal is veg-focused — but could also be eaten as a great side dish.

Justin Fox Burks and Amy Lawrence understand the challenge. As the writers behind the Chubby Vegetarian blog (and the new cookbook of the same name), “we’re usually charged with bringing the quote-unquote vegetarian dish,” Burks said. “Bring the Tofurky, bring something meatless. But that word bothers me: meatless, like you’re just doing without.”

Instead, what we all want is something just as celebratory as everything else on the table. To that end, I tried a veggie take on turducken — stuffing a zucchini inside an eggplant inside a butternut squash — but it was simply too much effort for the merely fine results. (Anyone who saw me with a ruler in the supermarket produce section that one day got a sense of what I mean.) And a “roast” made with seitan and filled with spinach and a vegan cheese sauce was plenty tasty, but I couldn’t imagine the carnivores wanting to tuck into it alongside their fowl.

I settled on a genius idea from Burks and Lawrence’s new book. They toss portobello caps and thick slices of eggplant in an easy pesto; thread them with onions, roasted red pepper and provolone onto skewers; and char the whole thing, like a giant kebab, on the grill. When set on a bed of couscous, the thing lives up to its name, Roast Beast, while paying tribute to the vegetables themselves.

I doubled down on seasonal flavors, adding delicata squash rings, slipping some sage into that pesto and using smoked Gouda instead of provolone. (I’ve also tried it with vegan cheese, to good effect.) This “beast” goes into a 500o oven for an hour; you roast it on a V-rack, and you occasionally turn it, baste it with its own juices and scrape up some of the cheese that has melted onto the roasting pan to scoop it back on top. By the time the beast is done, its edges are deeply browned, the cheese has crisped up in spots, and the kitchen smells amazing.
In the spirit of Thanksgiving, Burks and Lawrence graciously approved of my changes. They often encourage readers to put their own spin on Chubby Vegetarian recipes, and this was no exception. As Burks put it, “We relish the chance to tell people that Thanksgiving doesn’t have to be that hard, that they can just make good food that everybody will love.”

The Chubby Vegetarian’s original Roast Beast recipe:

Joe Yonan’s variation on Roast Beast: http://goo.gl/7ibvbT
Video of making the Roast Beast:

Smoky Creamed Kale:

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November 15, 2016 Share

Carrots, Watermelon Radish, Rutabaga, Bunched Red Kale, Radicchio

FRUIT SHARE
Mixed bag of Granny Smith and Red & Golden Delicious Apples

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Make Thanksgiving Delicious, Fun … and Vegan!

Joanna Prisco has covered food, travel and lifestyle stories for ABC News, Fathom, Food Republic, Flaunt, Gather Journal, The New York Post and Yahoo Food, among others. For Chloe Coscarelli, of NYC vegan restaurant by CHLOE, Thanksgiving is what ultimately … Continue reading

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November 8, 2016 Share

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Photo Brian Hoashi
Carrots, Radicchio, Green Kale, Cauliflower, Baby Red Salad Kale, Red Radishes.
FRUIT SHARE – Mixed bag of Cameo & Granny Smith Apples

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Healthy Food for All by Laura and Rene Nuss-Candeda, Members, Tuv Ha’Aretz CSA

The current “battle” between organic and non-organic foods has never been so hotly discussed. While most of the population eats conventionally produced, mainstream fruits and vegetables generated on gigantic factory farms (agribusiness), a few pockets of the general population have … Continue reading

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November 1, 2016 Share

radicchio
Radicchio, Escarole, Cauliflower, Sweet Potatoes, Leeks, Bok Choi, White Salad Turnips and Red Kale
FRUIT SHARE – Mixed bag of Bosc Pears, Red & Golden Delicious Apples

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Get Crispier Roasted Vegetables

Ali Siegel, food52.com
Here’s a tip from Serious Eats’s J. Kenji López-Alt that was so simple yet so helpful, we didn’t want you to miss it: The trick to browner roasted vegetables that are anything but limp isn’t a secret ingredient or special tool—it’s time.
It starts with the fact that high heat + dryer ingredients = better chance of caramelly, browned bits. And it’s employed on a cooking technique where caramel-crisp is what we’re going for. Kenji recommends you leave cut vegetables uncovered in the refrigerator overnight; by drying them out, you’re ensuring that they’ll brown nicely when you roast them the next day.
Leaving cut vegetables uncovered in the fridge overnight is an extra step that involves a little additional planning, but it will give you exactly what you were going for when you decided to slip some vegetables into the hot oven.

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Use The Whole Vegetable: Waste Less, Discover Recipes You Never Knew Existed

by Alison Spiegel, huffingtonpost.com Alison Spiegel is a food writer and editor, a traveler at heart and a lover of croissants. Food waste is a huge problem, and that’s an understatement. According to World Bank estimates, up to one-third of … Continue reading

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October 20, 2016 Share

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White Salad Turnips, Leeks, White Potatoes, Green Beans, Kale, Farmer’s Choice Item(s)

FRUIT SHARE – Mixed bag of Bosc Pears and Red & Golden Delicious Apples

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