Auntie Em's Kitchen, Catering and Local Organic Produce Delivery: Produce Bounty for the Week of 3/18

Monday, March 18, 2013

Produce Bounty for the Week of 3/18

Greetings from Auntie Em's Kitchen...

The change in this weather has me excited for springtime produce! It is on the horizon and I just cannot wait! You might be noticing the change a tiny bit with a few of the items coming through so I hope that you are as excited as I am!

Below is a list of produce you might find this week:
Bloomsdale Spinach
Broccoli
*Spring Garlic
Red Potatoes
Oranges
Blood Oranges
Tangerines
Sugar Snap Peas
English (Shelling) Peas
Black Carrots
Leeks
Torpedo Onions
Kale
Parsley
Cauliflower
Chiogga Beets
Red Chard
Red Romaine

*Spring Garlic, or Green Garlic, is the epitome of the beginning of spring. Here is an excerpt from Bon Appetit:

(Spring Garlic on the left; Mature Garlic on the right)

"Green garlic (also called spring garlic) is one of the first seasonal items to pop up in farmer's markets come March or April and sticks around until May. The immature garlic bulbs and edible green stalks have an amazing nutty-oniony flavor that is great fresh or cooked. Substitute green garlic in recipes for onions, scallions or leeks. The young, tender cloves don't need to be peeled before chopping. Slice and use in potato salad or mince and stir into salad dressings. Toss some in a stir-fry, on a pizza, or in soups. The light garlicky flavor enhances dishes without overpowering. One stalk and bulb of spring garlic is equivalent to a small onion, or a leek and one clove of mature garlic."

Photograph by Mary-Frances Heck

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/05/spring-garlic-is-here.html#ixzz2NvNr2lg5

Happy Cooking!

Best,

Michelle

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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.

Monday, March 18, 2013

Produce Bounty for the Week of 3/18

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