Friday, November 22, 2013

Produce List for the Week of November 18th

Fingerling Potatoes
Watermelon Radishes
Golden Jubilee Tomatoes
Swiss Chard
Romaine Lettuce
Red Cabbage
Red Torpedo Onion
Red Kuri Squash

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

Auntie Em's Produce Delivery Add-Ons
Email 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)

Try out this saffron aioli with your fingerling potatoes!

Farmers' Market New Potatoes with Saffron Aïoli
Ingredients1 tablespoon water
1/2 teaspoon crumbled saffron threads
1/2 teaspoon smoked hot paprika* or Hungarian hot paprika
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1 garlic clove, minced
12 4-ounce fingerling potatoes, Yukon Golds, or red-skinned potatoes, unpeeled
Fleur de sel (fine French sea salt)
2 tablespoons chopped fresh cilantro
Bring 1 tablespoon water to boil in small saucepan. Add saffron. Remove from heat. Cover and let steep 15 minutes. Mix in paprika, then mayonnaise, olive oil, lemon juice, and garlic. (Aioli can be made 2 days ahead. Cover; chill.)
Place potatoes in pot with enough cold salted water to cover. Bring to boil and cook until just tender, about 25 minutes. Drain. Cool slightly. Press gently on potatoes to split skins and crack open. Sprinkle with fleur de sel.
Place 2 potatoes on each of 6 plates. Drizzle with saffron aioli; sprinkle with cilantro and serve.
*Smoked hot paprika from Spain, called pimentón de la Vera, is available at some specialty foods stores and by mail order from

Bon Appetit / April 2004


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