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1. Goddess Melon
2. Broccoli 3. 1 Bunch of Kale 4. 6 Ears of Mixed Heirloom Sweet Corn 5. Onion 6. Carrots 7. 1 Head of Lettuce 8. Red and Yellow Raspberries-Maybe the last of the season. 9. Gypsy and Mini Bell Peppers 10. Cherry Tomatoes 11. English Cucumber
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1. Goddess Melon
2. Mini Bell Peppers 3. 1 Bunch of Swiss Chard 4. Heirloom Tomato 5. Purplette Onions 6. 1 lb. + Orient Charm Eggplant 7. 1 Head of Lettuce 8. Raspberries Meat customers are receiving 1 whole chicken. 1. Cauliflower
2. Gypsy Peppers- These are not spicy and work great as a bell pepper substitute. I like to stuff ours with cheese and simmer them in a simple tomato and onion sauce. You can use the cherry tomatoes for this. You can also add other diced vegetables. 3. ½ lb. of Padron Peppers-These range from mild to spicy. These are a popular tapas in Spain. The longer they are, the spicier they are. Just blister the Padrons in olive oil and sprinkle with salt. 4. 1 Pint of Sun Gold Tomatoes 5. 1 Pint of Chocolate Cherry Tomatoes 6. English Cumber 7. Lemon Cucumbers 8. Raspberries 9. 1 Bunch of Radish 10. Onion 11. 1 Head of Lettuce 1. 2 lbs. Yukon Gold Potatoes
2. 1 Bunch of Beets 3. 1 Purple Cabbage 4. Heirloom Tomatoes 5. Swiss Chard and Kale 6. 1 Bunch of Radish 7. 1 lb. of Carrots 8. Yellow Anne Raspberries 9. Garlic 10. Onion 11. ¾ lb. Green Beans 12. 1 lb. Scarlet Turnips 13. Dill We have been enjoying our turnips in the Nishime cooking method. We have been dicing them with carrots, beets and their greens, onion, and a little potato. Take a heavy pot with a tight fitting lid. Place a small strip of seaweed in the bottom of the pot. Place your diced veggies in the pot and add a super small amount of water. Cook on high just long enough to generate steam, then turn heat to low. Cook at least 20 minutes or until desired tenderness. This really brings out the delicious flavors of the vegetables. |
AuthorNatalie L'Etoile Archives
August 2017
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