Otter Orchard

In today's box: Fuji Apples, Fair Trade Bananas, Valencia Oranges, Strawberries, Carrots, Roma Tomatoes, Broccoli, Parsnips and Spring Mix.


I don't know about you, but I had never seen a parsnip until about 4 years ago when we went to a friend's house for dinner and they served roasted parsnips and carrots. I literally asked for more and more and more and I'm sure licked the platter clean. It's super simple and thoroughly rewarding.

Parsnips and Carrots

Preheat oven to 400 degrees

Toss carrots, parsnips and fresh rosemary with a tablespoon or so of olive oil (you can be liberal here), kosher salt and a little pepper.

Bake for 10 minutes on a cookie sheet covered with tinfoil (or save the tinfoil - it's just for faster cleanup), flip 'em and cook 10 more minutes at least... 

Also, here's a recipe for a broccoli quiche that is made with the raw tortillas that come in something like a 1,000-count in the freezer section from Costco. Okay, kidding about the 1,000-count, but there are a lot so you'll have tortillas for awhile if you buy them.

Broccoli Quiche in Tortilla Shell Recipe courtesy Veg SF

• 2 uncooked tortillas (Tortilla Land from Costco)
• 8 eggs, lightly beaten
• 1 cup cheddar cheese
• 1 cup broccoli
• 1 cup milk (or half/half)

1. Preheat oven to 350
2. Lightly spray two medium/large sized ramekin (about 6″). Press one tortilla in each, pressing the ruffled edges down to create a nice cavern.
3. Mix the eggs with milk.
4. Sprinkle about 1/3 cup cheddar cheese and half of the broccoli in the bottom of each of the ramekins. Divide evenly and pour egg mixture over the tops. Sprinkle remaining cheese over the tops.
5. Loosely cover the ramekins with foil.
6. Bake about 30 mins. Remove the foil and continue to bake another 20 minutes or until a toothpick or wooden spear comes out clean. 

And finally, though it has nothing to do with your farm box elements, in honor of Cinco de Mayo and the beautiful weather, I'm sharing my favorite Horchata recipe.  This is always a huge hit and the kids love to make and drink it. The only disagreement we have is on how thick to make it.....I like it kinda thick and they like it the way it normally is made....nice and thin.

Horchata

Recipe courtesy Emeril Lagasse, 2007

8 tablespoons rice
1 cup blanched almonds
1/2 teaspoon ground cinnamon
2 strips lime zest, colored part only
3 cups hot water, plus 4 cups cool water, divided
Sugar, to taste, 1 to 1 1/2 cups
Mexican vanilla extract or vanilla extract, to taste, usually about 1 teaspoon

Place the rice in a blender or spice grinder and process until thoroughly pulverized. Take your time doing this - this is a critical step and the more finely ground the rice, the better the horchata will be. Transfer to a large bowl or pitcher and add the almonds, cinnamon, and lime zest. Add about 3 cups of hot water, cover, and let stand overnight.

The next day, transfer the mixture to a blender and blend until mixture is as smooth as it will get, again taking your time to allow to get as smooth as possible. Add 2 cups additional cool water and blend again until thoroughly combined. Pour mixture through a strainer lined with 3 layers of fine cheesecloth set over a bowl, little by little, pressing on solids and stirring to help mixture pass through the cloth. The more slowly you strain the mixture, the smoother the horchata will be. Transfer to a pitcher and add 2 cups more water, until the mixture is a pleasant, smooth consistency. Add sugar and vanilla extract, to taste. 


Cover and refrigerate until thoroughly chilled. Serve cold over ice.