Produce List for the Week of November 11th

Heirloom Tomatoes

Zucchini

Cucumbers

Kale

Swiss Chard

Red Cabbage

Leeks

Dried Red Torpedo Onions

Butternut Squash

Spaghetti Squash

Buttercup Squash

Red Bell Peppers

Baby Spinach

Pomegranates

Pink Lady Apples

Red& Green Grapes

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

Auntie Em's Produce Delivery Add-Ons

Email Michelle@auntieemskitchen.com at least 3 days before your next delivery and it will be delivered with your produce!

1 Dozen, Free Range Eggs $6.50

1 Sourdough Boule $3.00

1 Quart Organic Chicken Stew w/ 2 Homemade Biscuits $13.95 (serves 2 generous portions)

Donna's Mom's Meatloaf $8.95 (serves 2)

For this week’s recipe, use the butternut or buttercup squash for a fall stew!

Buttercup-Hominy Stew

Preparation:

2 teaspoons cumin seeds

1 tablespoon vegetable oil 

1 cup chopped red onion

1 teaspoon sugar 

2 tablespoons all-purpose flour 

1 tablespoon chili powder

1 garlic clove, minced

4 cups cubed peeled buttercup or other winter squash (about 2 pounds)

2 cups water

1 (15.5-ounce) can yellow hominy or whole-kernel corn, drained 

1 (10 1/2-ounce) can beef broth 

1/2 cup chopped green bell pepper 

1/4 cup minced fresh cilantro

Preparation:

Cook cumin seeds in a large saucepan over medium heat 1 minute or until toasted. Remove seeds from pan.

Heat oil in saucepan over medium heat until hot. Add 1 teaspoon toasted cumin seeds, chopped onion, and sugar; sauté 5 minutes or until onion is lightly browned. Stir in flour, chili powder, and garlic. Add squash, water, hominy, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until squash is very tender and stew thickens. Stir in 1 teaspoon toasted cumin seeds, chopped bell pepper, and cilantro.Bon

http://www.yummly.com/recipe/external/Buttercup_hominy-Stew-My-Recipes