This week’s box we had some fun putting together a burger kit for Father’s day on Sunday. We included ground beef, red onion jam, homemade ketchup, buns, avocado, and the cheese this week is designed to compliment the burgers as well. We through in some local craft beer to go along with that and we hope that the dads out there enjoy Father’s Day!
The green onions have been so pretty, and so tasty lately. I recommend soaking them in water and then tossing them on the BBQ until they char up a little. They can be eaten whole like this on the side of any grilled meats
Lingcod is a nice local white fish. I plan to cook mine in butter or olive oil, with some garlic and capers and white wine, classic. It could be good with some of that fresh green onion as well, or even a little butter and grapefruit juice.
The kumquats are one of my favorite citrus. I like them thinly sliced peel and all and cooked in butter, with a pinch of salt, and maybe a pinch of sugar, and used as a garnish over grilled chicken. You can also make a fresh marmalade with them by cooking them down with sugar and a little water and maybe a little gelatin or tapioca. Good over ice cream or yogurt.
King trumpets are such a solid mushroom. They caramelize really well when sliced thin and cooked over high heat. I recommend cooking them in oil over high heat until they brown, then adding some diced garlic and green onion. At the end I turn off the heat, drizzle with extra virgin olive oil and top with a raw egg yolk. Makes a great appetizer as the egg yolk mixes into the hot oil and makes a little sauce for the mushrooms.
The ketchup we made for you this week is a classic recipe but made with the best heirloom tomatoes, spices, some sugar, some vinegar. I plan on making some oven fries with the potatoes and having that with the ketchup.