Monday, September 16, 2013

Produce List for the Week of September 16th

Heirloom Tomatoes
Cherry Tomatoes
Roma Tomatoes
Red/Orange/Yellow Bell Peppers
Anaheim Peppers
Eggplant (Black/White)
Lebanese Squash
Crookneck Squash
Red Onions
Butternut Squash
Yellow & White Peaches (Great flavor, best on firmer side)
Emerald Pluot
Scarlet Royal & Princess (Big Green) Grapes
Jujube (Asian Apple)

This week we have added a half a baguette and half a dozen eggs for you to sample at no charge. The baguette is made in-house by DOE and baked off a couple of hours before it goes in your basket. The eggs are free range, organic and the chickens are raised humanely. You can add these items on to your baskets!

1 dozen organic free range eggs- $6.50
1 whole baguette-$3.00

Please email Michelle with your add on orders at

Heirloom Squash Farrotto

1 tablespoon cumin seeds
1 cup plain whole-milk yogurt
2 1/2 tablespoons (or more) fresh lemon juice, divided
3 garlic cloves; 1 minced, 2 thinly sliced
Nonstick vegetable oil spray
4 cups 1/2-inch cubes peeled butternut squash
4 tablespoons olive oil, divided
2 cups semi-pearled farro
2 tablespoons chopped Fresno chile or red jalapeño chile with seeds, divided
3/4 cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup fresh cilantro leaves
Extra-virgin olive oil
Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes. Cool; grind in spice grinder. Transfer 1 1/2 teaspoons cumin to small bowl. Mix in yogurt, 1 tablespoon lemon juice, and minced garlic. Season with salt and pepper. Cover and chill.
Preheat oven to 400°F. Coat large rimmed baking sheet with nonstick spray. Place squash in large bowl. Add 2 tablespoons oil; toss to coat. Spread squash out on sheet. Sprinkle with salt and pepper. Roast until tender, about 25 minutes.
Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes. Drain farro and cool.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced garlic and 1 tablespoon chile; sauté 1 minute. Add onion cubes and garbanzo beans; sauté 1 minute. Add roasted squash and cooked farro and toss to blend. Sprinkle with 1 1/2 teaspoons ground cumin and 1 1/2 tablespoons lemon juice; toss to blend. Season to taste with salt, pepper, and more lemon juice, if desired.
Mound farro mixture on 4 plates. Spoon yogurt mixture over. Sprinkle with cilantro, sliced onion, and remaining chile. Drizzle with extra-virgin olive oil and serve.

Bon Appétit / October 2010

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