Monday, March 17, 2014

Produce List for the Week of March 17th        

Torpedo Onions
Snap Peas
Red Chard
Dino Kale
Collard Greens

*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)
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!

Leek and Chard Tart

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch  chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saut until wilted, about 2 minutes. Remove from heat; cool.
Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.

Bon Appetit, October1999

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