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

Sunday, June 29, 2014

Produce List for the Week of June 30th

Striped Zucchini Rosemary Strawberries

Red Onions Heirloom Tomatoes Blue Kale

White Carrots Red Chard Ruby lEttuce

Broccoli Cauliflower

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

½ Dozen, Free Range Eggs $3.25

1 Sourdough Boule $3.00 (made fresh daily by our very own Noah Wolf of DOE Breads)

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!

Pasta Salad: Peas, Pasta, Herb-Roasted Zucchini and Feta; $13.95 per quart

* Organic Potato Salad: $13.95 per quart

* Beet & Fennel Salad: $13.95 per quart

This week’s recipe suggests using your tomatoes to make a delightful summer gazpacho!

Hummus & Curried Cauliflower Tartine

Ingredients:

For the Curried Cauliflower

1/2 cauliflower, washed, dried and broken into very small florets

2 tsp ground turmeric 1 tsp cumin

1 pinch of freshly grated nutmeg

1 pinch of cinnamon 1 sprig of thyme, leaves only

2 tbsp extra virgin olive oil sea salt

For the Hummus

1 2/3 cups (13oz/400g) canned chickpeas, drained (reserve the liquid)

2 tbsp tahini juice of 1/4 lemon

1 tbsp extra virgin olive oil 1 pinch of sea salt

To serve

4 slices of sourdough bread, 1 scallion (spring onion), chopped, 2 tbsp extra virgin olive oil

Preparation: Start by making the curried cauliflower. Preheat the oven to 425°F (220°C/gas mark 7). In a bowl, toss the cauliflower with the spices, thyme leaves and olive oil, mixing well. Transfer to an ovenproof dish and roast in the oven for 10–15 minutes, until lightly brown on top. Remove from the oven and set aside to cool.

Place all the hummus ingredients into a food processor or use a handheld blender to process until smooth. If necessary, use a little of the reserved chickpea liquid to thin the mixture to a smooth purée. Refrigerate for at least 30 minutes.

To serve, spread the hummus on the bread and top with the curried cauliflower. Sprinkle the scallion (spring onion) on top and drizzle with the olive oil.

Epicurious, July 2013, Reprinted from Le Pain Quotidian Cookbook

http://www.epicurious.com/recipes/food/views/Hummus-Curried-Cauliflower-Tartine-51180220

Have a great week!

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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, June 29, 2014

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