1. Bunch of Carrots
2. Salad Mix 3. ''New England'' Pie Pumpkin 4. 1+ lb. of Parsnips-We julienned some into a chicken noodle soup, SO GOOD! 5. Bunch of Kale 6.1 Yellow Onion 7.Parsley 8. 1 1/2 lbs. of New Sangre Potatoes-Dug today! Meat customers are receiving stew meat, ground beef, and a sirloin tip roast.
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1. 1 Bunch of Collard Greens
2. 1 Head of Broccoli 3. Rouge vif D’ Entampes Pumpkin 4. Red Onion 5. Sweet Mini Bell Peppers 6. 1 lb. of Japanese Eggplant 7. Apples 8. 2 ½ lbs. of Sangre Potatoes 1. 1 Bunch of Carrots
2. Brussels Sprouts- We slice them lengthwise and sear them with butter or bacon fat in a cast iron pan. Some added chopped garlic or a squeeze of lemon is a flavor bonus. 3. Red Kuri Squash- You can eat the skins on these delicious squash. These are great roasted in the oven with olive oil, salt, and a little maple syrup or used in a curry. 4. Asian Salad Greens 5. Garlic 7. Parsley 8. Sorrel-Chop and add to a salad for a zesty lemon flavor or use it to flavor roast chicken or fish. Meat Customers are receiving a whole chicken. 1. Bunch of Carrots
2. 1 Head of Cabbage 3. 1 Head of Broccoli 4. Jalapenos 5. 1 lb. of Dried Black Eye Peas-About 2 ¼ Cups 7. 1 lb. of Apples 8. Pears 9. Parsnips 10. 1 lb. of New French Fingerling Potatoes-These were harvested this morning and have very delicate skin. 11. Red Onion 1. Bunch of Carrots
2. Bunch of Kale 3. Padron Peppers 4. Garlic 5. Sun Gold Tomatoes 7. 2 lbs. of Apples-Time for an apple pie! 8. Mixed Heirloom Tomatoes Meat Customers are receiving Rib Eye Steaks and 1 lb. of Ground Beef. |
AuthorNatalie L'Etoile Archives
August 2017
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