CSA COOKOFF: WHAT CAME IN LAST WEEK’S BOX & HOW I USED IT
Pictured above is my latest Dogma Box from Boston Organics.
1. Beets: See this week’s recipe, below.
2. Potatoes: Ditto! (Also, see no 7.)
3. Carrots: Along with leftovers from this week’s recipe, some of these went into the pork fried rice pictured at right. The rest? See no 4.
4. Turnip: Tomorrow night’s beef stew.
5. Cabbage: Slaw, along with nos 6 and 8, topped with a dressing of beet simple syrup, mustard, lemon juice, and vinegar.
6. Daikon: See above.
7. Sunchokes: Boiled and whipped with no 2 for a two-root mash.
8. Apples: See no 5.
RECIPE: COCHINITA PIBIL
Traditionally prepared for special occasions, this classic Mexican pork dish also works beautifully as a warming meal on a cold night—and with the amount of snow we’ve had in New England, we need all the winter fortification we can get. Even better? This slow-cooker version, which we’ve tweaked over the years from Rick Bayless’s recipe, is easy to pull together for a weeknight. We let ours simmer away then dished it up for dinner guests who trekked through the snow on foot. (If you don’t have a slow cooker, Bayless offers an oven method at the link above.) We served the pork alongside black beans and yellow rice studded with peas, followed by chocolate pudding spiked with cayenne and cinnamon. A meal with friends indoors by the fire? That’s reason enough to celebrate.
» 2-3 oz achiote seasoning (also called annatto)
» ¾ cup lime juice, freshly squeezed
» ¼ cup orange juice, freshly squeezed
» 1 tsp cumin
» 1 tsp cayenne
» 6-10 banana leaves, defrosted if frozen (optional)
» 3 lb pork shoulder roast (bone-in, if you can get it)
» 4-5 small yellow potatoes or 1 sweet potato, cubed
» 3 medium golden beets, cubed
» 1 yellow onion, sliced
» ½ cup broth
» 1 red onion, thinly sliced (We used several smaller ones from our backyard harvest.)
» 4-5 radishes, julienned
» 1 bunch cilantro, chopped
» 1 avocado, sliced
» salsa verde
» lime wedges
» corn tortillas
Combine the achiote, ½ cup of the lime juice, the OJ, cumin, cayenne, 2 tsp salt, and a dash of pepper in a small bowl. Whisk briskly. This is your marinade.
Line your slow cooker with the banana leaves. Set the meat on top, surround it with potatoes and beets, pour in the marinade, and place the onions on the meat. Add the broth. Fold the banana leaves over the meat. Cover, turn on the crockpot, and cook for 6 hours. (You can keep it warming for another 4.)
Meanwhile, put the sliced red onion in a small bowl and pour in the remaining ¼ cup lime juice. Sprinkle with ½ tsp salt, stir, and set aside to marinate.
When the meat is fork-tender, transfer it to a platter. Spoon or pour the remaining broth into a saucepan and boil down to about 1 cup, seasoning with salt and pepper, then ladle over the meat. Serve the pork with warm corn tortillas, the marinated onions, avocado, cilantro, radish, salsa verde, and lime wedges, letting guests prepare their own tacos. Buen provecho!
CSA Cookoff is an ongoing series that puts good food to good use. What did you get in your CSA this week? And how did you use it? Post a comment and share the farm share love!