This is a really delicious share for you this week! We have a few turkeys and bison roasts left, and you can order them and pay your $20 deposit via our online ordering. They are open to non-members as stand-alone items.
- Beets – these have a red bulb, and greens. Use your greens early – cut them off and sauté – put the steps in first as they take longer than the leaves. sauteed beet greens with olive oil and garlic. roasted beets with dill, beet salad with dill and lemon
- carrots – carrot, apple and spinach salad (kid friendly version too)
- turnips – – roasted turnips with ginger
- cherry tomatoes – cherry tomato brown bettys
- roma tomatoes = slow roasted with sea salt and coriander
- french radishes – I love to slice these into salad, but they are lovely in a sandwich, or sauteed in butter for breakfast. Here are some suggestions, I love the one with the ricotta, which you can make in minutes using the milk.
- colored cauliflower – roasted – easy but tasty
- cilantro – cilantro pesto
- celery- celery risotto with asian pear and shisho
- napa cabbage – green chile, chicken posole soup
- baby romaine – apple lettuce salad
- leeks – leek bread pudding
- arugula – arugula pear and goat cheese salad with pomegranate vinaigrette
- Brussel sprouts – yay! flash fried with lime and salt.
- apples – brown butter and cheddar apple pie
- white sweet potatoes – chile roasted chicken, sweet potatoes and cilantro rice
Oysters + Clams –how to shuck an oyster with Chef Pete at Merroir. How to prepare them raw use your leeks, or green onions! Grill them. Here’s a few other methods of cooking like roasting, and steaming. Here’s how to steam clams. Here’s the Ultlimate Pasta with Clams Make oyster shooters. You can use sake, tequila, vodka etc. Look them up. You’ll be in heaven.
Alternate – ground sausage, cornish game hen, ground beef
Eberly Cheddar assortment – swiss chard quiche with a rice crust
apples – make a fruit and cheese plate!