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

Sunday, January 26, 2014

Produce List for the Week of January 20^th

Romenesco Cauliflower

Yams

Garlic Heads

Lemon Grass

Red & Orange Carrots

Broccoli

Turnips

Cabbage

Napa Cabbage

Fingerling Potatoes

*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)

Grass-Fed Beef Meatloaf $8.95 (serves 2)

Organic Vietnamese Chicken Meatballs: $15.00 for 12 meatballs - made fresh to order! It is great over rice for a quick meal!

Lemongrass, a traditional ingredient in Thai cuisine, can be used in a variety of ways. It can be cooked whole, sliced, or made into a paste. If you are planning to use it whole, cut off the bottom of the stalk, removing dry outer layers, and knead the top end with a rolling pin, allowing aromatic oils to escape. If you are planning to chop or pound it, only use the bottom seven or eight inches of the stalk. The whole stalk can be cooked whole in stews and curries. Chopped or pounded, Lemongrass is a great ingredient for soups or stir-fries.

Check out http://www.bbcgoodfood.com/glossary/lemon-grass for more information!

Black Rice with Coconut

Ingredients:

1/4 cup unsweetened flaked organic coconut

1 cup black rice (such as Lotus Foods Forbidden Rice)

1 3" lemongrass tip (optional)

1 2" piece peeled ginger, sliced into 4 coins

1/2 tsp kosher salt, plus more to taste

Preparation:

Preheat oven to 350°. Spread out coconut on a small rimmed baking sheet and toast, stirring occasionally, until golden, about 5 minutes; let cool. Do Ahead: Coconut can be toasted up to 3 days ahead. Cover and keep at room temperature.

Combine rice, lemongrass, if using, ginger, salt, and 1¾ cups water in a medium saucepan. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed and rice is tender, 30–35 minutes. Remove from heat and discard ginger and lemongrass; fluff rice with a fork. Cover and set aside 5 minutes. Reserve ½ cup rice for Chicken, Mango, and Black Rice Salad. Serve rice topped with toasted coconut.

Bon Appétit 

http://www.bonappetit.com/recipe/black-rice-coconut#recipe-ingredients

picture: keirstenskitchen.com

1 comment:

UnknownMarch 22, 2014 at 3:07 AM
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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.

Sunday, January 26, 2014

1 comment:

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