Box Contents, Recipes, and News for the Week of March 3
To help you plan for your next week, the week of March 3, 2025, these items will be coming from Burkdoll Farms, Alcantar Organics, Givens Farm, Tutti Frutti, and other local organic farmers, and other organic growers.
Remember to place your Plow to Porch orders by midnight Thursday to receive your orders next week.
Senior Box
- 1.5 lb Navel Oranges
- 1.5 lb Bartlett Pears
- 1 head Mixed Lettuce
- 1 bunch Radishes
- 1 Butternut Squash
- 1 lb Broccoli
- 1.5 lb Garnet Yams
- 1 bunch Chicory Kale
Bambino Box
- 1.5 lb Navel Oranges
- 1.5 lb Bartlett Pears
- 1 heads Mixed Lettuce
- 1 bunch Radishes
- 1 Butternut Squash
- 1 lb Broccoli
- 1.5 lb Garnet Yams
- 1 bunch Chicory Kale
Small Box
- 1.5 lb Golden Nugget Mandarins
- 1.5 lb Navel Oranges
- 1.5 lb Bartlett Pears
- 1 heads Mixed Lettuce
- 1 bunch Radishes
- 1 Butternut Squash
- 1 lb Broccoli
- 1.5 lb Garnet Yams
- 1 bunch Chicory Kale
- 1 bunch Red Torpedo Onions
Family Box
- 2 lb Golden Nugget Mandarins
- 2 lb Navel Oranges
- 2 lb Bartlett Pears
- 2 heads Mixed Lettuce
- 1 bunch Radishes
- 1 Butternut Squash
- 1.5 lb Broccoli
- 2 lb Garnet Yams
- 1 bunch Chicory Kale
- 1 bunch Red Torpedo Onions
Value Box
- 2.5 lb Golden Nugget Mandarins
- 2.5 lb Navel Oranges
- 2.5 lb Bartlett Pears
- 2 heads Mixed Lettuce
- 2 bunches Radishes
- 1 Butternut Squash
- 2 lb Broccoli
- 2.5 lb Garnet Yams
- 2 bunches Chicory Kale
- 2 bunches Red Torpedo Onions
Fruity Snack Box
A mix of 4-6 types of fruits and 2-3 non-cooked snacking vegetables, and a variety of the following depending on the week: Hummus, Salsa, Pita Chips, Dry Fruits or Nuts, Granola and Trail Mix. Perfect for the hungry healthy office.
Juicing Box
Enough Wonderful Juicing Produce to juice for several days. Contents may vary based on seasonal availability. Generally a mix of 5-6 types of vegetables and 2 types fruits.
Just Fruit Box
Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.
Butternut Squash & Kale Risotto
naivecookscooks.com
serves 4
Ingredients
- 3 cups chopped butternut squash
- 1 cup finely chopped kale
- 1 tbsp oil
- Salt & Pepper to taste
- 1 tbsp olive oil
- 4 garlic cloves,chopped
- ½ cup onion, chopped
- ½ cup arborio rice
- ¾ cup white wine
- 2.5 - 3 cups vegetable stock
- ½ cup shredded Asiago cheese or Parmesan cheese
- 1 tbsp butter
- Salt & pepper to taste
- 1 tsp thyme
Instructions
1. In a pot, warm up vegetable stock and keep it aside.
2. Now in another pan, add butter. To it add butternut squash and add salt & pepper. Cook until its fully cooked and a bit caramelised. Transfer it to a plate.
3. Now to the same pot, add olive oil. Once warm, add garlic and onion and saute for few minutes. To it add rice and stir it around for 2-3 minutes. No add wine and cook it by stirring continously until wine is all absorbed. Now add ½ cup vegetable stock at a time and keep stirring. Once the liquid is absorbed, add another ½ cup. I ended up adding almost 2.5 cups of water by the time my rice was al dente.
4. Now once you find that rice is al dente that is cooked but still has a little bite to it, add salt, pepper,thyme, butter, cheese and mix.
5. Now add squash, kale and stir it around. If it feels too thick, add another ½ cup of water. Cook on low and taste and adjust seasonings. **Make sure you keep the gas on medium to medium-low.
Garlic Roasted Radishes
Serves 4
Ingredients
1 lb. fresh radishes, stems removed, ends trimmed, and halved
1 tablespoon melted ghee, butter, avocado oil or olive oil
½ teaspoon fine salt
⅛ teaspoon black pepper
¼ teaspoon dried parsley, dried chives, or dried dill or mix
2 garlic cloves, finely minced
Optional for serving: Ranch dressing for drizzling or garnish of fresh parsley, dill, or chives
Instructions:
1. Preheat oven to 425℉.
2. In a bowl, combine the radishes, cooking fat (ghee, butter or oil), dried herbs, salt, and pepper; toss until the radishes are evenly coated. (Note: don’t add the minced garlic until step 5).
3. Spread the radishes into a single layer in a large 9×13-inch baking dish.
4. Bake for 20-25 minutes, tossing every 10 minutes.
5. After the first 10 minutes of baking, add the minced garlic and toss well. Return the dish to the oven to bake for an additional 10-15 minutes or until the radishes are golden brown and easily pierced with a fork.
If desired, serve with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.
Caramelized Garnet Yams with Garam Masala
serves 8
Ingredients
4 large Garnet yams
2 tablespoons olive oil, divided
salt
Freshly ground black pepper
1 tablespoon garam masala, divided
1/2 cup maple syrup
1/4 cup unsalted butter, diced
Instructions
1. Preheat the oven to 350 F. Trim the ends of the yams. Rub the yams with a little olive oil and season with salt and pepper. Place the yams on a rimmed baking sheet and roast until completely soft and cooked through, about 40 to 60 minutes.
2. Remove the yams from the oven. Let them cool to room temperature; then place them in the refrigerator overnight.
3. Remove the yams from the refrigerator and cut them into 3/4-inch slices. Heat a large nonstick sauté pan over medium-high heat. Drizzle the remaining olive oil into the pan. While the oil is heating, season the sliced yams on one side with salt, pepper, and half the garam masala.
4. Lay the yams in the pan in a single layer, seasoned side down. Season the other side of the yams with salt, pepper, and additional garam masala. Using a fork, turn the yams over and continue to brown the other side. Remove the browned yams to a rimmed baking dish. Repeat with the remaining slices.
5. Preheat the oven to 425 F. Drizzle the maple syrup over the browned yams, and dot with the butter. Bake the yams for 10—15 minutes.
6. Remove the yams from the oven and serve immediately.
Creamy Chicken and Broccoli Skillet
serves 6
Ingredients
2 lb boneless chicken breasts
Kosher salt and ground pepper, to taste
1 tsp Italian seasoning
2 tbsp olive oil, divided
4-5 cloves garlic, minced
1 1/2 cup almond milk or regular milk
1 tbsp gluten-free flour or regular flour
1 medium broccoli head, chopped (about 3 cups)
2 tbsp fresh parsley, chopped
Lemon wedges, optional to serve
Instructions
1. Rub the chicken with the seasonings on all sides.
2. Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.
3. In a small bowl whisk the almond milk and flour until smooth.
4. To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute.
5. Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.
6. Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan and continue to cook for a couple of minutes to heat up.
7. Garnish with chopped parsley and lemon wedges, if desired.
French Poached Orange Cake
serves 8
Ingredients
For the Simple Syrup
1 cup sugar
1 cup cold water
For the Cake
4 medium ripe oranges, preferably a variety such as Cara Cara, navel, and blood orange
1 stick (4 ounces; 1/4 pound) unsalted butter, softened
1/2 cup sugar
2 eggs
1 teaspoon pure vanilla extract, or 1/2 teaspoon vanilla paste
2 teaspoons freshly-grated ginger, from a 2" knob of fresh ginger (peeled), or 1 teaspoon powdered ginger
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Instructions
For the Cake
1. Preheat the oven to 350°F and grease an 8" round cake pan.
2. Zest and juice one orange. You should have a shallow 1/2 cup of juice. If you are short, add more juice, or even water, until you reach just shy of 1/2 cup.
In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter until fluffy and light. Scrape the bowl. Add the eggs one at a time. Beat in the vanilla, orange zest, and grated ginger. Mix on medium until smooth and lightened. Scrape the bowl
3. Add the baking powder, salt, and flour. Mix just until fully combined. Stir in the orange juice just until smooth.
4. Bake for about 25 minutes, or until a cake tester comes out clean and the top of the cake springs back gently.
5. Let the cake cool for about 5 minutes, then invert it onto a cooling rack, then back again right-side up onto a cake plate.
PRO TIP: Run an offset spatula or a knife around the rim of the cake to loosen the sides from the cake pan before inverting.
For the Poached Oranges and to Finish
1. While the cake bakes, slice the top and bottom from each orange, then use a sharp paring knife or serrated blade to cut the rind off the sides of the orange, so you have peeled, whole oranges. Then cut each orange horizontally into 1/4-inch slices.
PRO TIP: To cut the rind from the orange, cut the top and bottom from each orange. Sit the orange on a cutting board and slice downward from top to bottom, following the natural curve of the orange. Rotate the orange and slice downward until you have gone all the way around the orange. It should take about 5 or 6 cuts total to go all the way around.
2. Bring 1 cup of sugar and 1 cup of water to a boil in a small pot, along with any leftover ginger. Lower to a simmer. Add the oranges (you may have to do this in a couple of batches) and cook at a very low simmer for 4 to 5 minutes.
3. Turn off the heat. Remove the orange slices with a slotted spoon and drain them on a cooling rack with a baking sheet underneath to catch the dripping syrup. Reserve the the syrup, continuing to steep it with the ginger as it cools.
To Finish
1. Poke numerous holes all over the surface of the cake with a fork, as though you were docking a pie dough. Spoon about 1/4 to 1/3 cup of orange syrup onto the surface of the cake.
2. Arrange the orange slices on top of the cake, pressing them very close together. You may have to trim the oranges into halves or small wedges to fill out the edges.