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Lots of LOCAL Coming Soon…

February 2, 2012

Red Russian kale

The weather has been great, so over the next few weeks, here are some of the LOCAL produce items our farmers will have available:
  • broccoli
  • cauliflower
  • Red Russian kale
  • spinach
  • radishes
  • turnips
  • bok choy

…and several others!  Stay tuned…

9 Comments leave one →
  1. February 2, 2012 4:05 pm

    Can hardly wait until Sat. to pick up the next goodies. The broccoli & cauliflower have been so sweet especially with a bit of melted cheese and some lemon juice and paprika. The greens have been exceptionally tasty and so good for me. The salads I’ve been fixing with tender radishes, lettuce and celery are really delicious too. I fixed a mixed ranch style dressing with added grated parmesan, fresh dill and lemon juice that sparks the salads well. Many thanks for the excellent quality and freshness.

  2. Janette permalink
    February 6, 2012 12:17 pm

    I just made a amazing quiche with some of my vegetables from this weekends share
    Spinach,Broccoli and Leek Quiche, I am having a slice for lunch right now!
    I will be back in the kitchen after my lunch to make, Cauliflower pizza crust and mock cream of potato soup. I just love planing my weeks meal by what I get in my share, it lets me be creative in my kitchen, with never a boring or dull meal!

    • February 7, 2012 10:45 pm

      Excuse me, cauliflower PIZZA CRUST? Please, do share!

      • Janette permalink
        February 8, 2012 4:46 am

        Cauliflower pizza crust
        1 cup shredded cauliflower
        1 oz low fat ricotta with 2 – 3 g of fat/oz
        1 oz light mozzarella with 3 – 6 g of fat/oz
        1/4 cup Egg Beaters
        Seasonings to taste

        Spread out into a circle on sprayed parchment paper and bake at 350 for 45 – 60 minutes, Just keep am eye on it and don’t let it burn, I flip mine over after 30 minutes. These freeze well for later use
        add toppings to frozen crust and bake at 350 until cheese melts
        The toppings I use are :
        1/4 cup tomato puree
        2 oz light 3 cheese blend with 3 – 6 g of fat/oz
        mushrooms, turkey or veggie pepperoni, feel free to top with your favorites

  3. February 6, 2012 1:42 pm

    Looking forward for the red russian kale! Any brocollini is the near future??

    • February 7, 2012 10:44 pm

      Thanks Raquel, we’re excited about the local kale coming this weekend! Not sure about broccolini, just depends on what our farmers have to offer! I’ll pass the word along!

  4. tracy stern permalink
    February 7, 2012 4:51 pm

    i made emeril’s potato-leek soup with the recipe you provided, and it was really good–easy to modify ingredients based on what i had on hand, and amounts as well…can’t mess it up! plus, there’s bacon involved–what could be bad?
    i do have a suggestion though, and that is to perhaps provide storage tips…i just threw away my spinach because it was a wilted mess. that and about a pound of dirt on the sad little bunch, i just didn’t have the energy to attempt a rescue.

    • February 7, 2012 10:44 pm


      SO glad the soup turned out well for you! And I’m so sorry about the spinach – we are indeed working on produce storage tips and realize that’s a big need. Just for the future, you can always put wilted greens in a bowl of cold water with ice cubes and let it sit for a few minutes – it’ll perk right back up! If there’s dirt on it (nothing fresher than that! love that about organic produce), you can always rinse and then run through a salad spinner to make sure all the dirt is off. Thanks for reminding us that we can do a better job about helping people with produce storage tips.


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