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

Wednesday, October 2, 2013

Produce List for the Week of September 30th

September Yummy Pluot

Flavor Fall Pluot

Grand Finale Pluot

Grand Finale Yellow Peach

Pricess and Scarlet Royal Grapes

Heirloom Tomatoes

Cherry Tomatoes

Red, Yellow &Purple Bell Peppers

Anaheim Peppers

Jalepano Peppers

Eggplant

Zucchini

Cucumbers

Leeks

Red Onions

Butternut Squash

Green Beans

*List may vary depending on quantity and ripeness of produce.

Here is an easy and delicious way to cook your green beans!

Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

Ingredients:

1/3 cup extra-virgin olive oil

1/3 cup minced shallots

3 tablespoons plus 2 teaspoons Sherry wine vinegar

2 tablespoons chopped fresh mint

1 1/2 teaspoons coarse kosher salt

1 teaspoon sugar

1/2 teaspoon black pepper plus additional (for sprinkling)

1/3 cup dried tart cherries

1 1/2 pounds trimmed slender green beans (such as haricots verts)

1/2 cup walnuts, toasted , chopped

Preparation: Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.

Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.

Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.

The technique: For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water.

The payoff: The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables.

Bon Appetit / November 2010 http://www.epicurious.com/recipes/food/views/Green-Beans-with-Toasted-Walnuts-and-Dried-Cherry-Vinaigrette-361791

1 comment:

neeraj1182October 30, 2013 at 6:23 AM
get organic brinjals and vegetables online on sorms.in
ReplyDelete
Replies

Add comment

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.

Wednesday, October 2, 2013

1 comment:

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

Food is a celebration of the seasons!

Sign up today for your local organic produce basket delivery!

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

Favorite Cook Books Right Now

Auntie Em's

Labels