Friday, December 6, 2013

Produce List for the Week of December 2nd

Swiss Chard
Napa Cabbage
Romaine Lettuce
Butternut Squash
Red Bell Peppers
Broccoli di Cicco

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

The farm that we buy our winter citrus from doesn’t have any this year because they didn’t get pollinated by bees. The farm hasn’t been able to determine why this occurred. It also happened to them about seven years ago. So, sadly, we won’t have any citrus in the baskets this year.

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)

“Broccoli di Cicco is an heirloom, old-fashioned kind of broccoli. It's sweet like ‘regular' broccoli, it's what they developed the giant broccoli heads from. All the stems and leaves and everything can and should be eaten. Chop the whole lot and cook as you would a bag of ‘convenient broccoli florets.’”

Garlic Marinated Broccoli

1 pound + broccoli di cicco , roughly cut up into pieces
3tbsp. olive oil
1 tsp. finely minced garlic
2 tbsp. chopped fresh basil
1 tsp. chopped fresh oregano or ½ teaspoon dried
2 tsp. soy sauce
2 tbsp. vinegar
pepper to taste
Mix the marinade ingredients together.  Steam or quickly boil broccoli only until they are tender-crisp, 2-3 minutes.  Drain immediately and chill broccoli in ice water to set color and stop the cooking process.  Toss the well-drained broccoli with the marinade and let flavors blend for at least  1/2 hour. Serve at room temperature or chilled.
Adapted from More Recipes from a Kitchen Garden, Shepherd and Raboff
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