Spring Garden Club

Week 2

Contents: Spring Forward
Greens Mix with Pea Tendils
Baby Leeks
Potted Thyme
Microgreens: Arugula
Dried Hot Peppers
Cage-free Eggs (Ivy Acres Farm)
Organic Blood Oranges
Bonus: sample of pasta from Bionaturae
This week's recipes are from my favorite cookbook, Cooking with just 4 Ingredients, with some of my own editions. I am by no means an amazing chef, nor do I have any formal training (my knife skills bring me to tears, even when I'm not chopping onions). However, when you start with the freshest ingredients possible, anyone can make beautiful dishes that look and taste fabulous. Have fun experimenting in the kitchen!
Baked Eggs with Creamy Leeks
1 tbsp butter, plus extra for greasing
8 oz small leeks, thinly sliced
5-6 tbsp whipping cream
4 eggs

• Preheat oven to 375, generously butter the base and sides of 4 ramekins (I don't own ramekins, but they are fairly inexpensive and very useful. I'll probably pick some up at International Pantry just so I can try this recipe).
• Melt butter in a frying pan and cook leeks over medium heat, stirring frequently for 3-5 minutes, until leeks are softened and translucent, but not browned
• Add 3 tbsp of cream and cook over a low heat for 5 minutes, until the leeks are very soft and the cream has thickened a little. Season to taste.
• Place ramekins in a small roasting pan and divide the leeks among them. Break an egg into each, and spoon over the remaining cream and season.
• Pour boiling water into the roasting pan (around the ramekins) to come about halfway up the sides of the ramekins. Transfer the pan to the oven and bake in the preheated over for about 10 minutes, until just set. Serve piping hot. Garnish with spring of thyme and sprinkle with ground red pepper, if desired.

Devislish Eggs
12 eggs, hardboiled and peeled
2 ripe avocadoes, halved and stoned
1 garlic clove, crushed
1 tbsp extra virgin olive oil

• Halve the hardboiled eggs lengthwise. Don't know how to hard-boil an egg? Check out this website for a  lesson:http://simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/
• Carefully remove the yolks with a teaspoon and blend them with the avocados, garlic, and oil, adding freshly ground black pepper and salt to taste.
• Spoon or pipe the mixture into halved egg whites. prinkle with ground red pepper, if desired.
  

Pasta with Rocket
Rocket or roquette is what we commonly call arugula. Though oddly, eating arugula has recently been associated with being liberal; it happens to be a delicious peppery green that grows very easily (even wild) in many parts of the country. I'm sure even the most conservative among us will love the addition of arugula to any pasta or salad recipe.
12 oz dried pasta (pick your favorite shape)
1/2 cup extra virgin olive oil
Arugula Microgreens (as much as you want)
1 cup freshly grated Parmesan cheese

• Cook pasta in a large pan of lightly salted boiling water according to package instructions, then drain thoroughly.
• Heat 4 tbsp olive oil in the pasta pan, the add the drained pasta, followed by the arugula. Toss over medium high heat for 1-2 minutes, or until arugula is just wilted then remove the pan from heat.
• Place pasta & arugula into a large warmed bowl. Add half the freshly grated Parmesan and the remaining olive oil. Add salt and black pepper to taste
• Toss the everything to mix. Serve immediately, spinkled with remaining Parmesan.

A little bit of Business:

• We are getting lots inquiries from people who are interested in the summer and fall Garden Club. I  will hold spots for any of the Spring Garden Clubbers (my brave pioneers) that want to continue in summer and fall. Please let me know ASAP (email me, sara@nativerootsmarket.com) if you plan on continuing and I will save you a spot. For the summer season (June, July, & August) payment will be due on May 1st, though you can pay anytime before then. After May 1, I can't hold spots anymore due to high demand.
  
• Please bring your green bags back each week when you pick up your next ration.