Sunday, June 8, 2014

Produce List for the Week of June 9th

White Peaches                                      White Nectarines                                           Yellow Peaches
Plums                                                 Gold Nugget Tangerines                                  Cabbage
Carrots                                                Collard Greens                                              Zucchini
Cucumbers                                           Red Torpedo Onions

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
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

To augment this week’s recipe, you can try toasting garlic prior to adding the bacon (substitute olive oil for vegetarians) and finishing the dish with citrus!
Collard Greens Miniera
1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded
3 slices bacon, finely chopped

Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.

Gourmet, January 2001

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