I always enjoy putting together the boxes for you, and I equally enjoy getting home, unpacking the box and thinking of ideas to share with you regarding recipes! Below you will find some recipe ideas, but first a few updates:
Let me start with a note about this weeks’ box. I felt like the box was a little smaller this week than usual, and if you felt the same, please know that we will make it up to you I promise! We had a few items not make it in last minute, so I apologize. This is the nature of working with small farms and producers…
On a better note, we will be working on making some more homemade dishes for you starting next week. We are working with an old friend and chef who will be making some salad dressings, stocks, and homemade goodies for us.
We are also ramping up our staffing to provide a more polished experience for you. You will notice that this week we portioned out the chicken as well as the salmon for you. I am working on giving you ingredients that are ready to work with or as we say in the restaurant, “already prepped”
Recipes this week
Squash Blossoms – I love when we get fresh squash blossoms! they are delicate, they are beautiful, and they are tasty! You can stuff them with rice, veggies, meat, pine nuts, in any combination and then bake them. You can sautee them and use them as a side, or in pasta, or in a quesadilla! You can even fry batter them with a little flour and fry them until crispy.
White Peaches and Blueberries – As I mentioned before, these fruits signal the beginning of the warm weather and summer season! One of my favorite desserts to make is peach and blueberry cobbler. put peaches and blueberries in a baking dish, sprinkle with a little sugar, a little cinnamon (very light), and add a little flour, or a little tapioca to soak up the extra juice. Then, make a crust out of oats, nuts, butter, and brown sugar ( or granola, etc..) and cover the fruit with it, then bake for 20 minutes until the crust gets brown. If you have a little cream, whip it and serve on the side..
Pig Wizard Spicy Italian Sausage – some of you have had this before but it was so good I felt we should repeat. It does have some heat to it so be warned. This sausage is great grilled or boiled or taken out of the casing and sauteed in a pan. Could be added to pasta, could be served with bread and salad, could be on its own for an appetizer with some mustard…
Baby Gem Lettuce – these little gems from Blue Heron Farm are their specialty. They make a great salad no matter how you make them…but consider cutting them in half length wise and giving them a grill before you make your salad…you could even grill them and grill some peaches and combine for a summer salad extraordinaire!
If you want any other ideas, don’t hesitate to ask!!
Soups this week!
Below from our friend Gabriela about this week’s soup. You got one of these at random. Enjoy!
Soups this week
-Broccoli, Broccoli Rabe & Sugar Snap Peas
-Porcini & Leeks
-Fresh Wild Salmon & Gyoza (dumplings)
-Brandade De Morue (Creamy Salted Cod) As a Brazilian, I have a thing for Bacalhau, which is how we call the salted cod, both habit and name inherited from the Portuguese who once colonized us. But, as a France trained chef, my favorite recipe for it is the very French Brandade, a delicious dish layered with creamy potatoes and Bacalhau cooked in milk. I decided to transform this dish into a velvety Bacalhau & Yukon Gold rich soup, and I must say it turned out so umani like I may never cook Bacalhau in other ways again)
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor. “