Tuesday, September 30, 2014

Produce List for the Week of September 29th

Produce List for the Week of September 29th

Heirloom Tomatoes
Red Onions
Baby Heirloom Eggplant
Fingerling Potatoes
Butternut Squash
Roma Tomatoes
Red & Orange Bell Peppers
Romaine Lettuce
Red Chilli Peppers
Patty Pan Squash
Delicata Squash

Auntie Em's Produce Delivery Add-Ons
Email contact@auntieemsdelivery.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)
12/pack Vietnamese Chicken Meatballs $15.00
Red Wine-Braised Beef $14.00
6/pack Italian-Style Turkey Meatballs in a Tomato Basil Sauce $12.00
1 Quart of Tomato Basil Sauce $8.95
1 Quart of Apple Cider Vinaigrette $8.95
1 Quart of Caramelized Balsamic Vinaigrette $8.95

Farmhouse Butternut Squash Soup
Gourmet | February 2009
by Ian Knauer
  • 4 bacon slices
  • 4 large garlic cloves, chopped
  • 1 teaspoon caraway seeds
  • 2 pounds butternut squash, peeled, seeded, and chopped
  • 1/2 pounds carrots, chopped
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 3 thyme sprigs
  • 2 Turkish bay leaves or 1 California
  • 3 1/2 cups reduced-sodium chicken broth
  • 2 cups water
  • 1 to 1 1/2 teaspoons cider vinegar

Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.

Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.

Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

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