What's in the share this week:
1 lb potatoes 1 lb carrots
1 kohlrabi 1 head lettuce
1 lb onions 1 head cabbage
1 bunch parsley 1 bunch kale
Farm News:
This week is all about fair, fair, fair! We are very busy getting everything ready for the Common Ground Country Fair on Friday, Saturday, and Sunday this coming weekend. If you go, be sure to come say hi to us at the Rose Gate (North) Farmers Market area!
Thanks!
Christa, Mike, and Lizzy
Recipes of the Week:
Parsley and Cabbage Salad
- 3 tablespoons olive oil
- 1 tablespoon sour cream
- 1 tablespoon cider vinegar
- 1 tablespoon water
- 1/2 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 to 8 cups green cabbage, cored, cut into 3 wedges, and thinly sliced crosswise
- 2 cups fresh flat-leaf parsley leaves
Whisk together oil, sour cream, vinegar, water, anchovy paste, salt, and pepper in a large bowl. Add cabbage and parsley and toss until coated.
Read More http://www.epicurious.com/recipes/food/views/Parsley-and-Cabbage-Salad-232626#ixzz1YQEBcZny
Italian Style Kale
- 1 bunch kale, stems removed and leaves coarsely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Salt and ground black pepper to taste
Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.
Irish Carrot-Potato Soup
- 4 tbsp. butter
- 1 med. onion, chopped
- 1 clove garlic, crushed
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 med. potatoes, chopped
- 13 3/4 oz. chicken broth
- 1 1/2 to 2 c. milk
- 1/2 tsp. each: salt, thyme
- 1/4 tsp. pepper
Cook onion, garlic, celery and carrots in butter in large saucepan about 5 minutes. Stir in potatoes, chicken broth and thyme. Simmer 30 minutes or until potatoes are tender. Puree. Return to pan. Add milk, salt and pepper.
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