Week 19

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.