2 Pints of Strawberries
2 Types of Spinach Bok Choy 2-3 Heads Bibb Lettuce 2-3 Heads Super Sugar Snaps Peas Bunch of Carrots Fresh Oregano Meat Customers Received 3 lbs of Ground Beef or a Whole Chicken.
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2 Pints of Strawberries
Super Sugar Snap Peas Zucchini 1 Bunch of Carrots 1 Bunch of Radish Green Garlic Lovage Our Farewell Thanksgiving Box!
Potatoes - 2 lbs Parsnips - 1 1/2 - 1 3/4 lbs Golden Chanterelle Mushrooms - About 3/4 lb, Wes loves to forage in the woods! Hard & Soft Neck Garlic Baby Leeks Green or Red Cabbage Marina di Chioggia or Baby Hubbard Squash Celeriac - You can use the tops sparingly in place of celery. Celeriac tops have a strong flavor and should be cooked before eating. Celeriac root is delicious roasted or pureed. A great addition to mashed potatoes. Carrots with Tops Salad Mix - 1/2 + lb Radish Bunch Chicken customers received the last of their chickens. Brussels Sprouts - 1 lb - Off the stock and rinsed.
Spicy Braising Greens Pac Choi Scarlet Turnips Acorn Squash Sorrel - Use to flavor Thai dishes, fish, or chicken. Has a nice lemony flavor. Sweet Corn Meat customers received whole chickens or ground beef, cubed steak, and round steak. Delicata Squash
Cauliflower European Soldier Beans - Use in any recipe that calls for white beans. Freshly dried beans cook faster then other dried beans. Spicy Salad Mix with Baby Spinach Red Radish Bunch Petite Young Red Onions Kale - This variety is called ''Casper''. Garlic Parsnips - 3/4 lb
Spicy Salad Mix - 1/2 lb Salad Turnips Petite Onions Rouge Vif D'Etampes Pumpkin - Also known as a Cinderella Pumpkin. These can be used for fresh pumpkin pie and other treats. Baby Carrots - 1 lb Meat customers received whole chickens. Celeriac - Also known as Knob Celery or Celery Root. Great in soups or eaten raw. Has a strong flavor. Epicurious has lots of celeriac recipes.
Chanterelles - 3/4 lb of yellow & white, wild crafted near our farm by Wes. Whole Grain Polenta - We like to use 3 cups of stock to 1 cup of polenta. You can also use milk or water. Bring your liquid to a boil, then whisk in polenta and turn heat to low. Stir often and after 10 minutes, you might want to add a little more liquid depending on how thick you like your polenta. Ready in 20-25 minutes. Add butter and salt to taste. We don't like to overcook ours. Top with Chanterelles cooked with garlic and butter. Garlic - Soft and Hard Neck. Marvel of Venice Wax Bean - 3/4 lb Red Onion Small Pumpkin Kale Our last taste of summer!
Watermelon Cilantro Tomatillos - A little over a 1/2 lb. Sweet Peppers & Jalapeno Onion Mixed Cucumbers - Manny & Lemon Salad Mix Bunch of Beets Bunch of Carrots - Purple Snax Meat Customers Received a Whole Chicken or a Chuck Roast, New York Strip Steak, and Top Sirloin Steak. Onion
Broccoli - 1 lb+ Potatoes - 2 lbs Spinach - 1/2 lb Padron Peppers Garlic Romaine Lettuce Red Kuri Squash Red Onion
Scarlet Turnips - I do a quick braise with the greens. I like to add stir fry sauce. I dice and add the turnips to soup or mix with roasted veggies. Chanterelle Mushrooms (Wild Crafted) - A little over a 1/2 lb. Garlic Mixed Peppers - Red or Orange Bell Pepper, Orange Sweet Pepper, and Jalapenos. Heirloom Tomato - Finally! Basil Eggplants - About a lb. Strawberries Meat Customers Received Whole Chickens. Enjoy! |
AuthorNatalie L'Etoile Archives
August 2017
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