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1. Green Bell Pepper
2. Delicata Squash 3. Copra Onion 4. Pak Choi 5. Braising Greens These greens have become quite spicy and would be delicious braised or in a stir fry. 6. 1 Bunch Collard Greens
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1. Head of Broccoli
2. ½ lb. Salad Mix 3. 2 + lbs. of Yukon Gold Potatoes 4. Parsnips 5. 1 Red Wing Onion 6. Garlic 7. Carrots 1. 1 Head of Broccoli
2. ½ lb. Salad Mix 3. 1 Pint of Cherry Tomatoes 4. 1 Bunch of Radishes 5. 1 Acorn Squash (We like to roast these, and then drizzle them with maple syrup) 6. Dapper Peppers (Spicy) 7. 1 Bunch of Bolero Carrots 1. Baby Pak Choi You can sauté these or add them to a salad for extra crunch.
2. ½ lb. Salad Mix 3. 1 lb. Polenta Bring 3 cups of liquid to a boil, whisk in 1 cup of polenta. Lower heat and simmer 10-15 minutes. Stir often & do not overcook. You can use stock, milk or water. This is a whole grain polenta and should be stored in an airtight container in the fridge. It also makes a great cornbread! 4. Kale 5. Garlic 6. Shallots 7. ¾ lbs. Wild Crafted Chanterelles These should be kept in a paper bag in the crisper. Rinse well and let them drain ½ hour before cooking. 1. ½ lb. Brussels Sprouts
2. ½ lb. Salad Mix 3. 1 Pint Cherry Tomatoes 4. 1 Bunch of Radishes 5. 1 lb. Green Beans 6. Mini Red Cupid Bell Peppers 7. 1 Bunch of Bolero Carrots |
AuthorNatalie L'Etoile Archives
August 2017
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