Stash Vichysoisse, Pork Roulade, San Marzanos, Baby Mizuna, Figs
Welcome to another stash. First, let us apologize, as we forgot to include the mustaches in last week’s box while asking you to post photos with them…oops. We will be continuing the photo contest as an ongoing promotion to allow you to win some extra goodies in your box. We will look forward to seeing photos of your most beautiful and creative dishes with stash ingredients.
This week we are feeling the end of Summer and beginning of Fall… We are trying to take advantage of what will most likely be our last week of peaches. Brandon and I also hooked up with a new farmer this week and drove out to Hollister to see his farm. Grant from Heirloom Organic Gardens grows a large variety of beautiful produce and this week we brought back baby corn, wild arugula, and rutabagas from his farm among some other treats.
Recipe Ideas for the week
For our Omnivore boxes we made stuffed pork loin with chutney. We stuffed it with shallot confit and Stash made sausage. We suggest searing the outside in a pan and then baking it at 350 for 45minutes-1hour. You want to pull it out at an internal temperature of 155 and rest it to 165 for ten minutes before you cut it. Brandon suggests roasting it on a bed of onions and carrots and celery or any other hearty root vegetables like the rutabagas you have this week.
For the Pescatarians this week we thought about making some great Belgian style mussels. First soak the mussels in cold water so they release any sand, change the water out at least 2 times with 5 minute soaks. Start a large pot with some butter and onions and leeks and sweat them out until the onion is translucent. Then add a few cups of water or stock or white wine, and the mussels, salt and pepper and cook until the mussels open up. Top with some of the compound butter we made and let it melt into the broth. You can always add a little cream to the broth at the end too. I suggest serving this with a nice arugula or mizuna salad as described below.
We also happily ended up with almonds and trout in the Pescatarian boxes this week so you can make a brown butter and almond trout.
This albacore we got were smaller local fish so they are a little more tender than big fish but are leaner. It will be good grilled or pan fried. You can serve it seared and raw in the middle if you like it that way.
Mint could go with watermelon into a salad. Or, you could use the mint to make Moroccan mint tea. Combine some green tea or neutral black tea with some sprigs of fresh mint in boiling water, let steep for about 5 minutes and add some sugar. Its good hot or cold.
Mizuna and Wild arugula are great for salad. You can have them individually or mixed together. I prefer them with just a simple olive oil, lemon juice, salt and pepper. They make a great side for the mussels, the roasted pork or any other dish. Also great on the side of eggs in the morning.
Curly Kale is a braising green. It’s great sautéed in garlic and oil, you can add a splash of red wine vinegar or apple cider vinegar. In Italy they like to sweeten it up with red onion and raisins.
Rutabagas are a less common root vegetable. Like most root veggies they are good roasted until soft. I suggest taking the roasted ones and peeling them and making a puree with some butter and cream and maybe some fresh herbs or just salt and pepper. Would be great alongside the stuffed pork.
I’m looking forward to trying this baby corn. We suggest you steam it in a pan with a little water and the lid on. Or eat it raw. You can eat it whole minus the husk.
As always, don’t hesitate to reach out for more ideas and suggestions.