Saturday, October 17, 2009

Produce list for 10/19

Leeks-With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.
Leeks are related to onions, shallots and scallions to which they bear a resemblance. They look like large scallions having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves.

Black Kale-Black kale (Tuscan kale) is a member of the brassica family which hails from Tuscany where it was developed in the 18th century. To use, remove center ribs from all but the smallest leaves then blanch leaves for 3-4 minutes. Cool then squeeze out the leaves and sautee them with garlic and olive oil. This is a very hearty green and pairs well with rich dishes of pastas, beans or pork. Go back into the recipes on the blog and there is a great one for black kale from AOC.

Celery Root-Celery root, also called celeriac, is an edible root vegetable in the celery family. The stalks and leaves of celery root strongly resemble celery, although they are not very good to eat. Celery root itself is a lumpy tuber of unprepossessing appearance, although it packs an excellent taste and is used throughout European cuisine, especially in France. Celery root is beginning to be popular in the United States, with more cooks discovering its myriad uses.

Red Kabocha Squash-this is a Japanese squash. It tastes like a cross between Butternut and Acorn squash. Its a little bit more nutty tasting. You can use it like any other hard squash. I used mine in a soup. (Red Kabocha Squash and Roasted Tomato). You could also use it in a ravioli filling or roasted and sliced into a salad.

Sage-the perfect fall herb. Lovely fried like a potato chip! You can use them in soups, stews, braises. With beans, turkey, veggies or chicken.

Wonderful Pomagranites-perfect in salads, to top soups or crack it and eat the seeds!

Flagolet Beans-Flageolet beans are small immature kidney beans with a history that dates back to the 1800’s in France. The are very hard to find in the US but are sometimes available fresh, dried, or canned. The bean is available in a variety of colors including white (flagolet blanc), black (noir), yellow (jaune), red (rouge) or green (vert). Flageolet beans are traditionally served with lamb. Take them out of the shell, boil the beans in water with some galic cloves and herbs and a bit of salt. Cook for about 20 minutes, or until tender, drain. Then saute them in olive oil and garlic and herbs (the sage in your basket is perfect). Then toss your diced heirloom tomatoes in, serve and enjoy!

Acorn Squash -Acorn squash is most commonly baked, but can also be sautéed and steamed.

Pink Grape Tomatoes
Assorted Heirloom Tomatoes
Red Onions
Music Garlic
Baby Lettuce Greens
Yummy Pluots
Fantasy Grapes
All Blue Potatoes
Farms we buy from: South Central Organic Farms, Mc Grath Organic Farms, Weiser Farms, Tutti Frutti Organic Farms, Finley Organic Farms, Soladad Goat Farm


  1. I wanted to remark on the little vinyl produce bags (generally used for tomatoes and stone fruits so far). These things are really, really great. They're keeping my delicate produce fresh in the fridge for a long time. Since I have cut down on plastic, these are pretty great.

  2. great, im glad they are working out. we really try to use packaging that can be re-used.

  3. We are total converts to celery root! It was delicious mixed with potatoes to make a modified gratin daupinois, as suggested in Joy of Cooking, and also wonderful in soup.

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