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Newsletter & Recipes July 5th, 2012

By eating Out of the Box, you are playing a vital role in building a local food system,

and supporting dozens of small farms and artisans committed to producing sustainably

as stewards of the land. These farmers and artisans are today’s beacon of

Independence from an industrial food system that is sickening both the people and the

land from sea to shining sea. In the true American spirit, this Good Food movement is

one of the most hopeful and touching voices in a country trying to pull itself out of a

crisis.

OK, off the soap box, now let’s eat!

Eat the Love!

Independence Day Box: Celebrating our fight for Independence from the Industrial Food Complex!

Introducing Lemonade of the Week!

Made with Fair Trade Sugar, and local, traceable lemons. Each week featuring a different flavor – mint, strawberry, Meyer lemon etc.

1 Quart ($8.50 in the store)

$8.50 in the store

Recipes from the Surfin’ Chef ef: Herb Rub Chicken

Wings Shaved Fennel, Snap Pea, and Red Cabbage Slaw

Grilled Ham Steak Toasted Sesame Kale Salad Tarragon Marinated Cherry Tomatoes

Avocado Burger, Caramelized Onions, Corn on the Cob, Garden Salad

Mixed Green Salad with Chive Dressing, Pickled Beets, Fried Potatoes, and Soft Boiled Eggs

Caesar Salad with Crunchy Croutons Oven Roasted Sea Bass

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Peach Cobbler with Vanilla Ice-Cream OR Fresh Peaches and Cottage Cheese with a simple tarragon syrup

2 Out of the Box Collective

Independence Day Box

July 5th 2012

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In 1997, Sue Conley and Peggy Smith opened Cowgirl Creamery in Pt. Reyes Station. From the beginning, they wanted to make delicious, artisan cheese, to be environmentally responsible, and they also wanted to support their cheese-making friends in being sustainable land

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stewards. Cowgirl Creamery Cottage Cheese starts with non-fat organic milk from the Straus Family Creamery, and then it is dressed with additional clabbered cream. The Cowgirls won a blue ribbon from the American Cheese Society for this stylish version of old fashioned cottage cheese. This small

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curd cottage cheese is rich and creamy and pleasantly addictive. All Cowgirl Creamery-produced cheeses are Marin Organic Certified Agricultural (MOCA) Products.

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Cowgirl Creamery Cottage Cheese and Donut Peaches:

Peel and slice peaches into a bowl. Bring to the boil 1/2 cup of sugar and 1/2 cup water. When all the sugar is dissolved add some chopped

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tarragon. Allow the sugar water mixture to cool, then toss with sliced peaches and serve with cow girl creamery cottage cheese.

Cowgirl Creamery Organic Clabbered Cottage Cheese:

Bonnie’s Herb Rub: Perfect for the All American chicken wings, and made in Malibu by one of our very own Out of the Box customers! Bonnie is a chef, teacher, caterer and mother as well as creator of this wonderful line of organic herb rubs. http:// www.zumaorganic.com/

3 Out of the Box Collective

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July 5th 2012

Box Contents * Not included in the Couple’s Box

**‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested

Herb Rub Roasted Chicken Wings, Shaved Fennel, Snap Peas, and Green Cabbage Slaw

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Ingredients:

• Chicken Wings/Leggs

• 6 Tbls Zuma Organic Herb Rub

• ½ Green Cabbage

• Fennel

• Snap Peas

• ½ Onion

• 3 Cloves Garlic

• 1 Tbls Honey

• 2 Tsp Dijon Mustard

• 2 Tbls Apple CIder Vinegar

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Perfect for a hot summer night, let the fireworks begin!

Process:

Enjoy the great summer feel when you eat this dish. First pre-heat the oven to 375 degrees. Remove the chicken wings from their packaging and pat dry or let air dry for a few minutes. Then, in a mixing bowl, thoroughly cover the chicken wings in Zuma Organics Herb Rub, seasoning with salt and pepper. Lay the chicken wings on a sheet tray lined with parchment paper and roast in the oven for 25-30 minutes or until wings are cooked through.

Roots Vegetables Fruit Red, White and Blue Potatoes (Roots Farm) Sweeet Yellow Onions (Givens)* Red Beets (Givens) Carrots (Jose Alcantar Garcia)

Sugar Snap Peas (Rancho Cortez)* Cherry Tomatoes (Givens) Fennel (Earthtrine)* Green Cabbage (Jose Alcantar) Avocadoes (Hilltop & Canyon)

Strawberries (Jose Alcantar) Flavor Treat Pluots (Burkdoll) Donut Peaches (Burkdoll) Watermelon (Old River) Lemon (Hilltop & Canyon)* Blenheim Apricots (Cirone)*

Leafy Greens Extra Fruit** Meat & Eggs Red Russian Kale (Earthtrine) Salad Mix (Shepherd Farm)* Romaine Lettuce (Earthtrine)

Helena Apricots (Burkdoll) Black Splendour Plum (Burkdoll) Extra Strawberries, Peaches

Chicken Wings (Deydeys) Chicken Legs (Deydeys)* Ground Beef ( S. Julian) Ham Steak (Rocky Canyon) Eggs (Dare to Dream)

Herbs Dairy Regional Specialty Chives* Tarragon

Pastured Butter (Organic Valley)

Herb Rub (Zuma Organic)

Juice of the Week Grain/Pulse Nuts, Seeds, Dried Fruit Organic Valencias (Etheridge Farm)

Corn on the Cob Apple Rings

Fair Trade Catch of the Week** New Customer Gift Lemonade (Out of the Box Collective)

Santa Barbara Sea Bass (Kanaloa) Marmalade (Bona Dea)

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(continued)

+ For an extra twist:

If you want the chicken

wings a bit spicy add some

chili flakes or cayenne

powder to the rub. Also,

adding chopped onions and

garlic to the chicken while

roasting will give it even

For the summer slaw: if you have a mandolin slicer it makes this job that much easier, otherwise have a sharp knife on hand.

Slice the fennel and cabbage as thinly as possibly (you might not need the entire cabbage, depending on size). Place the slices in a bowl, squeeze one whole lemon over them, and mix it all around. Season with a little salt and pepper at this point.

Next, grate a carrot or two into the bowl, then thinly slice half an onion and add it to the mix. With the snap peas, you are going to de-vein the stems, julienne them (matchsticks) and then add them into the salad bowl.

Finally, add a tablespoon of honey, 2 tablespoons of apple cider vinegar, 2 teaspoons of Dijon mustard, some chopped tarragon and thoroughly mix it all together.

What is great with the slaw salad is it will taste better for sitting a while. You can prepare the slaw early in the day and it will be ready and waiting for dinner.

5 Out of the Box Collective

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Ham Steak Pan Fry Toasted Sesame Kale Salad Tarragon Marinated Cherry Tomatoes

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Ingredients:

• Ham Steak • 1/2 Onion, sliced • 1 basket Cherry

Tomatoes 5 oz Olive oil

• 2Tbs Tarragon chopped

• 1 bunch Kale Juice from 1/2 lemon

Extra Ingredients-

• 3Tbs Toasted • Sesame Oil • Toasted Sesame

Seeds • Soy Sauce

Let’s start by marinating the cherry tomatoes. In a small pan warm up 4 oz of olive oil on medium low heat, then add 2 Tbsp chopped tarragon. Note: you don't want to cook with the oil just get it warm enough to infuse the tarragon. Cut the cherry tomatoes in half, season with salt and pepper then pour the warm tarragon-infused oil over them.

Next, portion your ham steak into pieces. Heat your sauté pan over medium high heat, then add a little olive oil and butter to fry the steak. The ham is cured and cooked already so just warm it through. Once you have some golden brown color on one side flip the pieces over and add the sliced onion. Continue cooking with the onion, moving the ham steak on top of the onions so they can caramelize in the pan. Once the onions are caramelized splash a little soy sauce in the pan and turn off the heat.

Preparing the Kale salad is very simple: de-vein a bunch of kale, rough chop it, and put it in a bowl. Drizzle in 3 Tbs of toasted sesame oil, 1 Tbs olive oil, 1 Tbs soy sauce, and the lemon juice. If you have sesame seeds toast them in the oven at 375 degrees for about 1-2 minutes and then add them to the salad. Season the salad with salt and pepper and then give the kale salad a little massage to get the flavors worked into the leaves.

Independence Day Box July 5th, 2012

Ingredients:

• Ground Beef • 2 cloves Garlic, chopped • 1/4 onion, diced • Avocado • Corn on the Cob • Green Salad • Lemon

Extra Ingredients-

• Soy Sauce • Worcestershire Sauce • Apple Cider Vinegar • Honey • Dijon Mustard • Vegetable oil • Hamburger Buns

Avocado Burger, Grilled Onions, Corn on the Cob, Garden Salad

The great thing about making your own burger patties is you get to season them any way you want to. Place the ground beef in a bowl and add 2 cloves of chopped garlic and a quarter of an onion, diced. Next add 2 tsp soy sauce, 1 tsp worcestershire, and season with salt and pepper. Mix it all up in the bowl and form your patties.

When the grill is hot and ready, throw the burgers on and cook them to your heart’s delight. While the burgers are cooking, carefully slice an onion into rings and place the rings on the grill to cook. The onions can cook in a cooler spot on the grill; by the time the burgers are ready the onions will be too. Slice the Avocado and serve on top of the burgers.

For the most delicious corn on the cob, peel and husk the corn, then drop into boiling salted water for about 5 minutes. Remove the corn from the water and serve with butter, salt, and pepper.

Next, prepare a simple salad dressing by mixing 3 Tbs apple cider vinegar, 1 lemon squeezed, 1 Tbs honey, 1 tsp of Dijon mustard, and a half a cup of canola or any kind of vegetable oil. Toss the salad in the dressing and serve with the avocado burgers, grilled onions, and corn on the cob.

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Ingredients:

• Cobbler filling: • 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins) • 3/4 cup brown sugar • 1 teaspoon cinnamon • 1 teaspoon vanilla • 1 tablespoon flour Cobbler crust: • 1 cup flour • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 3 tablespoons brown sugar • 4 tablespoons unsalted butter, cut into small pieces • 2/3 cup buttermilk • 1 tablespoon brown sugar, for topping • Whipped cream

Peach Cobbler with Vanilla Ice Cream

Preheat the oven to 425 degrees F.

Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes. Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough. Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with vanilla ice-cream.

8 Out of the Box Collective

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July 5th 2012

Ingredients:

• Potatoes • 1/2 Onion, sliced • Garlic, chopped • Salad Mix • Chives • Eggs • Lemon

Extra Ingredients-

• Apple cider vinegar • Sugar • Honey • Dijon Mustard • Butter

Mixed Green Salad with a Chive Dressing, Pickled Beets, Fried Potatoes, and Soft Boiled Eggs

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Starting with the beets. Rinse, then place them in a pan, submersed with water. Heat to a boil, then turn the heat down to a simmer. Once the beets are cooked through (check by gently poking with a knife), turn off the heat and allow them to cool in the liquid. When cool enough to handle, peel them by slipping off their skins, then marinate in: 1/2 cup apple cider vinegar, 2 Tbs sugar, and a pinch of salt and pepper. I use this technique anytime I want to quick-pickle fruits or vegetables.

Fried Potatoes yummy...put the potatoes in a pot of water and bring them to the boil. Then turn down the heat to simmer for about 5 minutes. FInally, turn off the heat and leave the potatoes sitting in the hot water. This way you will par-cook the potatoes without risk of over-cooking or breaking them up. Once the potatoes are cool enough to handle, remove them from the water and cut into thick slices. If you have a cast iron skillet they work best, but a heavy bottom sauté pan will do just fine. Heat the pan and sauté half of a sliced onion and 2 cloves of chopped garlic. Once the onions and garlic are nicely browned, add the thick slices of potato, and season with salt and pepper. Let those potatoes get all brown and crispy on the outside.

A little note about frying potatoes...they will absorb the fat you’re cooking them in, so it's nice to add little pieces of butter to the potatoes as they cook. This helps them continue cooking and the butter adds a wonderfully nutty flavor to the mix.

To make the chive dressing follow the recipe for the dressing with the burger and heap it up with chives. If you need to scale up the recipe you can. This is a great dressing foundation that you can expand upon to create your own signature dressings that your neighbors will rave about.

9 Out of the Box Collective

Independence Day Box

July 5th 2012

Ingredients:

• 1/2 cup high quality extra virgin olive oil

• 4 cloves fresh garlic chopped fine

• 1/4 cup freshly juiced lemon juice

• 4 ounces Parmesan cheese, grated (or if you have any leftover Cheese gratables...)

• 1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced (optional -- substitute the anchovy with a Tbs of worcestershire sauce)

• 2 egg yolks

• Romaine lettuce, washed, patted dry

• Bread cut into 1/2 in squares

• Sea Bass cleaned, deboned, and filleted

Caesar Salad with Crunchy Chewy Croutons Grilled Local Sea Bass

In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour. While the oil is sitting, make the croutons. Start by cutting a loaf of bread into 1/2 in square pieces. Heat up 2 ounces of olive in a sauté pan (large enough to hold the croutons) and fry the bread squares into crispy croutons. While they are cooking, season with salt and pepper. Add a little more oil if needed. Don't panic if not all sides of the croutons turn golden brown, once they cool they will become crunchy chewy delights.

Getting back to the dressing...Add anchovies (or worcestershire sauce) and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the grated cheese. Add more lemon juice to taste. The lemon should give an edge to the dressing, without overwhelming it. Using your hands, tear off chunks of lettuce from the heads of lettuce. Add to the oil mixture and toss until coated. Add the rest of the grated cheese and croutons and toss together.

Sea Bass... Pat dry and clean the fillets of any extra moisture or scales. Then put the fillets in a pan and create a little marinade of chopped fresh tarragon and chives, olive oil and cracked black pepper (don't salt the fillets at this time it will cause them to loose moisture). Once the grill is hot place the fillets skin side down on the racks. It's best to only cook the fillets skin side down. Once the fillets are cooked squeeze fresh lemon juice and season with salt and pepper.

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Lastly but most definitely not least is the soft boiling of the egg. Carefully use a slotted spoon to lower the eggs into boiling salted water. When the water comes back to the boil, set the timer for 6 minutes. When the timer goes off remove the eggs from the water and gently crack each one. Cracking the egg just out of the water will allow the heat to escape from the shell and stop the egg from over- cooking while you assemble the salad.