Auntie Em's Kitchen, Catering and Local Organic Produce Delivery

Monday, May 13, 2013

Your List for the Week of 5/13

Greetings!

Here is your list for this week:

Cherries
Apricots
Red Chard
Blue Kale
Onions
Beets
Artichokes
Zucchinis
Broccoli
Strawberries
Spinach
Garlic
Potatoes

When it gets hot like the weather we have been experiencing the last couple days, the only things I want to eat are salads! Below is a link to Cooking Light's slideshow on vinaigrette and sauce recipes... there should be something in there for everyone!

http://www.cookinglight.com/food/everyday-menus/family-friendly-dressings-sauces-00412000077470/page16.html

Greek Goddess Dressing

Happy Cooking!
Michelle

Monday, May 6, 2013

Week of 05/06

Greetings!

Here is your list:

Blue Kale

Rainbow Chard

Green Chard

Spring Onions

Apricots

Cherries

Strawberries

Artichokes

Carrots

Turnips

Red Leaf Lettuce

Zucchini

Here is a little light reading on Cherries:

Life isn’t a bowl of cherries…so why limit yourself to enjoying California Cherries that way? Read on, and discover the world of possibilities beyond the bowl!

Freeze fresh California Cherries and enjoy them lightly frozen, or serve them as treats after your kids’ sporting event.
Serve 2-3 California Cherries on a cocktail skewer in a Lemon Drop martini, adding a touch of sweet to a sour drink.
Pit some California Cherries and slice them into lettuce salads with Gorgonzola cheese, for a color - and flavor - combination that can’t be beat.
Dip fresh California Cherries into chocolate sauce, freeze on wax paper, then defrost lightly to serve as a cool summer dessert.
Cherries are perfect in fresh fruit salads. De-stem and take out the pit for an unusually fun fruit in salads. Cherries are best paired with melons, tree fruit and pineapple as a complimentary flavor!

exerpt from: http://www.calcherry.com/recipes/usage_ideas.cfm

Tuesday, April 30, 2013

Produce List for Week of April 29th

Greetings!

Below is a list of what you should find in your baskets this week:

Strawberries
Artichokes
Red Leaf Lettuce
Oranges
Lemons
Tangerines
Beets
Swiss Chard
Spring Onions
Garlic
Red Potatoes
Parsnips

I love this time of year when artichokes start coming around! It reminds me of my grandmother who would prepare her artichokes by stuffing them with a breadcrumb-parmesan mixture and then steam them. We would make a meal out of it and all sit around the table, each of us with our own artichoke, peeling each individual leaf off. I occasionally still prepare artichokes in the same manner in honor of the woman who influenced a lot of my love for the culinary world.

Happy cooking!

Tuesday, April 23, 2013

Produce List for the Week of 04/22...

Greetings!

Below is what you should find in your produce baskets this week....

Strawberries
Kale
Rainbow Swiss Chard
Red Lettuce
Romaine Lettuce
Carrots
Torpedo Onions
Red Cabbage
Parsley
Dill
Baby Celery Root
Oranges
Lemons
Baby Parsnips

All that Swiss Chard and not sure what to make? Here is an excerpt and link of an article from the New York Times....

I don’t associate Swiss chard with Switzerland. Instead, I associate this healthy, heart green with cuisines from the Mediterranean, where it is eaten widely. It’s coming into my farmers’ markets now and will be widely available until next spring. Of all the greens I cook with, chard is the most versatile; it’s sturdier than spinach, yet has a more delicate flavor than other sturdy greens like kale or turnip greens.

Chard comes in different colors; the leaves are always dark green, but red chard has red stalks and yellow chard has yellow ones. No matter what color they are, chard stalks are edible and add texture and flavor to the dishes they’re cooked into. But the real source of nutrients is the greens – and chard is a nutritional powerhouse, a superb source of calcium and potassium, vitamin C, vitamin A and beta-carotene, as well as two carotenoids (lutein and zeaxanthin), which some studies have indicated can help protect the eyes against vision problems such as macular degeneration and cataracts.

http://topics.nytimes.com/top/news/health/series/recipes_for_health/chard/index.html

There are a few recipes at the end of the article too......

Happy Cooking!

Best,

Michelle

Monday, April 15, 2013

Produce List for the week of 4/15...

Greetings!

I hope that all of you have submitted your taxes and are relieved as I am that it is all over! Below is the list of things that you may have in your basket:

Spring Garlic
Parsnips
Potatoes
Kale
Spring Onions
Rainbow Chard
Parsley
Dill
Lettuce
Swiss Chard
Oranges
Blood Oranges
Tangerines
Lemons

If you are like me, than you like to see pictures of food to get inspiration on what to cook, bake, or eat! Foodgawker.com does the trick! Whenever I feel I am in a rut, I look to this site and always manage to find something that I want to make. Which brings me to sharing with you this recipe for Lemon Bundt Cake courtesy of the blog Collecting Memories:

http://collectingmemoriess.blogspot.com/2013/04/lightened-up-lemon-bundt-cake.html

Is your mouth watering yet?

Happy Cooking!

Best,
Michelle

Thursday, April 11, 2013

Happy Table

Check out Terri's video!

Enjoy!

Best,
Michelle

Monday, April 8, 2013

April 8th Produce List

Good afternoon!

Below is a list of what you may find in your basket this week:

English Shelling Peas
Sugar Snap Peas
Orange Carrots
Leeks
Cabbage
Spinach
Red Chard
Candy Striped Beets
Parsley
Spring Onions
Lettuce
Oranges
Blood Oranges
Tangerines
Lemons

Have a great week and happy cooking!

Best,
Michelle

Why I Started Auntie Em's Organic Local Produce Delivery Service

You might have already figured out that these produce baskets are my passion. I opened the restaurant 10 years ago, and have been doing the catering for 14 years now. I hit a point a couple of years ago where the restaurant and the catering pretty much ran themselves. I have the best staff in the world (all friends). I found myself in a place where I didn’t have that much to do anymore. For months and months I tried to come up with something to do. Another restaurant-no way! If I were 20 again, I might have the energy to do it all over. But as you probably know, it is really hard to start a restaurant. I didn’t want to have to do it all over again.

While visiting New York a few years ago, I came up with the idea for the produce baskets. Everything in New York City is delivered! Dry cleaning, groceries, sheets, furniture, plants-everything. I would sit in cafes sipping coffee and watch chefs from all of the local restaurants wheel carts of food to office buildings. This really got me thinking. I would bring the beautiful produce from the local farms to my customers who cant get to the farmers markets. This, I knew was not reinventing the wheel, but I wanted to personalize my service. Give recipes, let customers know what farms their food is coming from, pick all of the produce myself, and really inspire people to start cooking again and get them excited about food. Most importantly, the service would give back to the community. It would support local, small sustainable farms; it would keep the money local, giving it to small local farms rather than a big corporation. Which also means that there are less people in our area having their food shipped in from who knows where. Less demand for food that has no taste, that is sprayed with pesticides, that is grown by giant corporations that only have regard for making money and don’t have a passion for what they are actually doing. Less demand for it means they sell less, produce less and ship less!

I also wanted the service to offer “cute” boxes, and not crummy grocery sacks; something that could be re-used over and over. This, to be honest, was the hardest part. I searched and searched high and low for an appropriate box. I finally designed and had made the boxes that you get today.

I wanted a grass roots company. Not a giant company that needed backers with lots of money to start it. That is how I started my restaurant. When we got more customers I would get more boxes made, and so on. I am happy to report we have a new space to pack the boxes. We grew out of the space that we used in the back of the restaurant. We have tripled the amount of customers that we started with. Yes, my team has grown from one (me) to Tommy and Scott (your delivery people), Michelle (handles new customers and billing) as well as Fabian and Virginia (who helps pack the boxes). The farms and farmers that I buy from are ecstatic. I am helping bring their hard work to more people.

Most of all my customers are happy. I get so many emails about what you are cooking, how much your kids love it, how this produce has totally changed they way you and your families eat and how you are introduced to produce you have never had before.

I set out to do everything I wanted and much more. I have a little community of healthy eating foodies, more friends that I am employing, happy farmers, and my little contribution to a healthier society.