*Everything can go directly into the fridge. Good idea to remove the tops from the carrots so the greens don’t pull the moisture from the roots, and give the red oak lettuce a quick hydrating rinse and wrap in dishtowel before placing in the crisper. 

*CARA CARAS aka “PINK NAVELS”…A flavorful, favorite variety of navel orange, Cara Caras have an exceptional rosy-red and pink colored flesh with distinct and sweet flavors of vanilla, blackberry, flowers & cherry. Great for vinaigrettes or cut into wedges for as a snack. Yum!

*ARTICHOKE BASICS—> CLICK HERE  

*USEFUL CHOKE PREP VIDEO FROM MARTHA—–> HERE

*DID YOU KNOW? In the United States, California provides nearly 100% of the U.S. crop, with Castroville being “The Artichoke Center of the World”. In 1947 Marilyn Monroe, then still going by her given name Norma Jean, was crowned Castroville’s first Artichoke Queen.

This Week’s Recipes:

STEAMED ARTICHOKES w/ LEMON-BUTTER

INGREDIENTS:

artichokes

lemon juice

melted butter

salt

STEPS:

Bring about 1/2 inch water to a boil in a pan deep enough to hold the artichoke(s) standing up.

Add a teaspoon or two of salt (the artichoke will just be sitting it in, not submerged).

Set artichokes in the salted boiling water, cover the pan, reduce heat to maintain a steady simmer, and cook 20 minutes.

Check for done-ness – pull a leaf from close to the center of the leaves. If the leaf comes out easily, the artichokes are done; if there is resistance, continue cooking, checking for done-ness every 5 minutes. Depending on artichoke size, this can take a total of 40 minutes.

Add lemon juice to melted butter for an easy, delicious dip.

*adapted from smittenkitchen

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MARINATED & GRILLED (or oven roasted) ARTICHOKE

INGREDIENTS:

artichoke

¼  cup balsamic vinegar

¼  cup water

¼ cup soy sauce

1   T minced garlic

¼  cup olive oil

STEPS:

Boil or steam artichoke until bottom pierces easily, or a petal pulls off easily. (careful not to overcook)

Drain and ool. Cut artichoke in half lengthwise and any purple tipped petals.

Mix remaining ingredients in a large plastic bag. Place artichoke in the bag and coat all sides. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.

Drain artichoke. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turnartichokes over and drizzle some of the remaining marinade over the artichoke. Grill until petal tips are lightly charred, 3 to 4 minutes more.  Serve hot or room temperature

*adapted from cookingforengineers

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“40 at 400” SWEET POTATOES

INGREDIENTS

1 lb sweet potatoes

2 Tablespoons olive oil

generous amount of salt

STEPS

Preheat oven to 400 degrees.

Wash potatoes, leaving them uncut w/ skins on

Drizzle potatoes with olive oil

Cook in the oven for 40 minutes

Salt to taste

*adapted from chrismillikenfamilyfarms

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BAKED SWEET POTATO FRIES

INGREDIENTS

1.5  lbs sweet potatoes

1 Tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper or nutmeg (optional)

STEPS

Pre-heat oven to four hundred degrees.  Slice potatoes into 1/4 inch julienne strips, pop into a big bowl and drizzle with extra virgin olive oil, shake lightly to cover potatoes evenly.

Distribute in a single layer on prepared baking sheet. Bake fifteen minutes, mix gently, turning strips over.

Bake five to ten minutes more or right up until nicely browned. Season hotpotatoes together with salt, pepper.

*hharchives